My mom used to make these pumpkin chocolate chip cookies when I was a kid and when I had a hankering for them years later, she sent me a scanned copy of the Libby* ad she clipped decades ago that included the recipe. A little heavy on the refined flour and sugar for my tastes these days, I set to making some of my usual changes: substituted whole wheat flour for some of the white, Rapadura for the refined sugars, and coconut oil for half the butter (the last change I make primarily for flavor). I don’t remember if the original recipe included oats or not. Today, we were out of rolled oats and I used barley flakes instead, which worked just fine. Dried cranberries and chopped roasted hazelnuts make tasty additions. That’s my boy, “sneaking” a dollop of cookie dough. Freshly canned tomato juice on the right.
1 cup white pastry flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
pinch ground cloves
1/2 teaspoon salt
1 cup rolled oats
1/2 cup butter
1/2 cup coconut oil
2 cups Rapadura (or 1 cup brown sugar and 1 cup white sugar)
1 teaspoon vanilla
2 cups cooked and pureed pumpkin or 1 15-ounce can pumpkin puree
2 cups chocolate chips (I prefer bittersweet)
Preheat oven to 375F. Sift together flours, baking soda, spices, and salt, then mix in oats and set aside. Cream butter, coconut oil, and sugar in a large mixer bowl until fluffy. Add egg, vanilla, and pumpkin and mix until well incorporated. Add dry ingredients to pumpkin mixture with mixer set on low, then add chocolate chips. Drop spoonfuls of dough onto parchment or Silpat-lined baking sheet. Bake for 15 minutes. Remove from oven and allow to cool on baking sheet for a couple minutes before transferring to cooling rack.
* Libby is owned by Nestle and does not make an organic canned pumpkin. I have been super pleased with the Farmer’s Market brand of canned organic pumpkin puree.