I have extra pumpkin purée after making my pumpkin pies and want to make good use of it. I haven’t made any cookies in a while and inspiration hits. I was thinking fall and harvest but then why not make it chocolate too!? The end result is a delicious batch of Pumpkin Harvest Chocolate Chip Cookies. I may have to work on the name to shorten it but wanted to let people know what it is to. Hmmm?

I wasn’t sure if my wife would like them since I added pecans – she isn’t usually too keen on nuts in her food. I found out how much she liked them when I suggested sending some with her to work and began boxing a few up. Her response, “That’s enough!”, as she picked up another cookie and bit into it. Sorry Air Vent guys . . . but you did get one of the pies also! She loves’em!

The cookies are thick and fluffy and oh so good with coffee!

Ingredients

1 cup Butter, softened

¾ cup Sugar

¾ cup Brown sugar

1 large Egg

1 tsp Vanilla

2 cups All-purpose flour

1 cup Quick cooking oats

1 ¼ tsp Baking Soda

1 tsp cinnamon, ground

¼ tsp Nutmeg, ground

¼ tsp Ginger, ground

¼ tsp Cloves, ground

1 cup pumpkin (can or purée)

1 ½ cup Semi-sweet chocolate chips

½ cup Pecan pieces

Optional

Substitute the pecans for your favorite nut.

Substitute the chocolate chip for butterscotch or Heath chips.

Directions

In a large mixing bowl, cream the softened butter with both sugars until it is light and fluffy. Add the egg and vanilla and beat until incorporated. Fold in the pumpkin. Stir in the flour, oats, baking soda and spices until it is mixed well and creamy. Fold in the nuts and chocolate chips.

Preheat oven to 350°F.

Place tablespoon size drops of the cookie batter onto greased baking sheets. Bake at 350°F for 14 – 16 minutes or until the cookies are light brown.

Remove the cookies and allow to cool on baking racks. (But they are great warm too!)

The yield will be about 4 dozen cookies.

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