About this recipe:Pumpkin puree brings a new flavour dimension to chocolate chip oatmeal cookies. This recipe makes a lot of cookies but they freeze well.
Makes: 72 cookies
340g butter, softened
440g brown sugar
200g caster sugar
425g pumpkin puree
1 teaspoon vanilla extract
500g plain flour
160g quick oats
2 teaspoons ground cinnamon
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
345g mini chocolate chips
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 190 C / Gas 5.
Beat butter, brown sugar and caster sugar together in a bowl until creamy. Add pumpkin puree, egg and vanilla extract; beat until smooth.
Mix flour, oats, cinnamon, bicarbonate of soda, baking powder and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into mixture. Drop 1 to 2 tablespoons of the mixture for each cookie onto baking trays.
Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.