Foto: RecipeGirlIngredients
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup (1½ sticks) unsalted butter, (at room temperature)
- ½ cup granulated white sugar
- ½ cup packed dark brown sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ cup unsweetened pumpkin puree
- 1 cup old fashioned rolled oats
- ¾ cup miniature chocolate chips
- 30 small chocolate bars ((or larger bars, cut into pieces))
Steps
Preheat the oven to 375℉. Line baking sheets with parchment paper or silpat mats.
In a medium bowl, whisk together the flours, spice, salt and baking soda.
In a large bowl, use an electric mixer to combine the butter and sugar. Mix on medium speed until light and fluffy. Reduce the speed to low and add the egg and vanilla. Mix in the pumpkin puree. Add the flour mixture and mix until it is incorporated. Set aside the mixer and stir in the oats and chocolate chips.
Use a cookie scoop (or drop by heaping tablespoonfuls) to scoop onto the prepared baking sheets. Space the cookies about 2 inches apart (12 on a sheet should work perfectly). Bake 9 to 11 minutes, or until the cookies are set and golden brown. Remove the baking sheets from the oven and immediately place a candy bar on top of each cookie. Let them cool for about 10 minutes on the baking sheets, then remove them to a wire rack to cool completely. The cookies are especially good warm... with all of that melted chocolate swimming around on top, but if you need to store them, let the chocolate set on the cookies before storing in a covered container.
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