Pumpkin Chocolate Chip Cookies–A “Best Recipe”


One of the privileges of my life is being able to participate in a shared meal and Bible study with many of the students, residents and other staff at Mayo clinic each week. The meal is provided by a rotating group of volunteers, and one of the most popular desserts over the years has been this pumpkin chocolate chip cookie. When the familiar stack of cookie tins appears on the table, people have been known to literally jump up and down with joy.

My friend Arlene has agreed to share her very special recipe, so feel privileged to be able to try these out for yourselves. They are nicely seasonal now with lots of pumpkin in the stores, but they are welcome year round.

(The comments included are Arlene’s own–follow them if you want sheer perfection in your next cookie batch.)

Arlene’s Best Pumpkin Chocolate Chip Cookies

1 1/2 cups butter or margarine, or some of each
2 cups brown sugar, packed
1 cup white sugar
1 egg
1 teaspoon vanilla
1 can (15-16 oz) pumpkin
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups oats (I use thick oats)
2 cups (12 ounce package) chocolate chips

1. Preheat oven to 350 degrees.
2. Cream butter; gradually add sugars, beating till light and fluffy. Add egg and vanilla. Stir in the pumpkin and mix well.
3. Combine flour, oats, soda, and cinnamon in a bowl or sifter. Gradually add to the pumpkin mixture and mix until completely blended. Stir in the oatmeal and then the chocolate chips.
4. For each cookie, drop 1/4 cup dough (large muffin/cookie scoop size) on lightly greased cookie sheet; flatten slightly. (Don’t use airbake pans)
5. Bake at 350 for 20-25 minutes until firm and lightly brown; let cool for just a minute before removing to rack.

These freeze well. (My note–IF they last that long!)

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