Oatmeal Pumpkin Chocolate Chip Cookies

 On the seventh day of pumpkin season we made Oatmeal Pumpkin Chocolate Chip Cookies (in my promoted to a soprano voice, thanks to my oh so excellent queen of the night aria performance). Oh thanksgiving is slowly approaching and there is so much pumpkin and I am just eager to enjoy as much as I can.   While I am still on a quest of trying to create a thick crispy pumpkin cookie and it’s becoming more of a challenge every day. I think Oatmeal Pumpkin Chocolate Chip Cookies are perfect for those who love a thick and chewy cookie. It’s sweet, moist, gluten free and all natural. I may cut 30 days of pumpkin season short. Persimmons are here and it’s my all-time favorite fruit and I can’t not end fall and winter without a few persimmon recipes!

Oatmeal Pumpkin Chocolate Chip Cookie Recipe:
2 ½ cups rolled oats (processed in a blender or food processor)
1 tsp. cinnamon
½ tsp. salt
1 tsp. baking soda
1 egg
1 cup pumpkin puree
1 tsp. vanilla extract
½ cup sugar
¼ cup whipped butter, softened
½ cup semi chocolate chips
Recipe Direction: Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside. In a large bowl mix pumpkin, egg, sugar, whipped butter, and vanilla extract. Combine oat flour, baking soda and salt to wet mixture. Fold chocolate chips into mixture. Place a heaping tablespoon of cookie dough on parchment paper, use a spoon to create your cookie shape. Place cookies in the oven for 15- 25 minutes or until cookies are firm to the touch.  Let cool and store in air tight container.