Pumpkin was the theme for this month's Recipe Swap Girls Night In, so I made these Pumpkin Chocolate Chip Cookies to bring with. I made them slightly healthier by using half oil/half applesauce, and it made them very soft. They probably would have been better had I used all oil, but they were still good!
3/4 cup sugar
3/4 cup packed brown sugar1 egg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1-1/2 cups semisweet chocolate chips
Directions
In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
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