Fall is a time full of pumpkin recipes. Last year, I made a pumpkin roll and it was wonderful. This year I’m trying Chocolate Chip Pumpkin Oatmeal Freezer Cookies. It is one of my favorite ways to make cookies, besides making a whole batch and eating them all at once, is to ball them up and freeze them. This makes it easy during the week to pop a few in the oven.
After mixing up the dough I scoop them into balls on a cookie sheet covered with parchment paper and freeze for 40 minutes, until they are pretty stiff and not sticky then I stick them in a super advanced freezer container…
a gallon size zip lock bag. And squeeze out as much air as possible to keep them from getting freezer burned.
2 1/2 cups flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup unsalted butter
1 1/3 cups brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 can pumpkin puree
1 3/4 cups semi-sweet chocolate morsels
16 ounces of chopped pecans
If you are cooking right away, preheat the oven to 350 degrees.
In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger and set aside.
In your mixer whip butter, brown sugar, granulated sugar until creamy. Blend in the egg, vanilla, & pumpkin. Once blended, slowly add in the dry ingredients and mix well.
Fold in the chocolate chips & pecans. Scoop into balls and place on a cookie sheet covered with parchment paper. Place in the fridge for 5 – 10 minutes before baking. Bake for 12-14 minutes.
If you are freezing them, once they are on a cookie sheet place in the freezer for 40 minutes then place in an airtight container for long term freezing. When your ready to bake, place on a cookie sheet covered in parchment paper and bake at 350 for 15-20 minutes.