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Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies
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Makes: 33 servings adjust
Makes 5 1/2 Dozen cookies.

Dough freezes well. Just drop onto baking sheet and freeze until hard. Transfer frozen cookies to freezer bag. No need to thaw when ready to bake but may need to bake a little longer.



Step 1

Preheat oven to 350 degrees.


  • 4 cups Flour
  • 2 cups Old-Fashioned Rolled Oats
  • 2 teaspoons Baking Soda
  • 2 teaspoons Cinnamon
  • 2 teaspoons Salt

Step 2

In a bowl, mix together flour, oats, baking soda, cinnamon and salt. Set aside.


  • 1 12 cups Margarine, or butter
  • 2 cups Packed Brown Sugar
  • 1 cup White Sugar
  • 1 Egg
  • 1 teaspoon Pure Vanilla Extract

Step 3

Cream together margarine, brown sugar, white sugar, egg and vanilla.


  • 1 12 cups Canned Pumpkin, not pumpkin pie mix

Step 4

Mix in the pumpkin.


  • 1 cup Semisweet Chocolate Chips

Step 5

Add the dry ingredients , along with the chocolate chips, to the wet ingredients. Stir to thoroughly combine.

Step 6

Using a spoon, drop tablespoons of dough, 2 inches apart, onto ungreased baking sheet. Bake for about 18 - 20 minutes. Cool slightly on the baking sheet them remove to cooling rack to cool completely.
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