Oatmeal Pumpkin Chocolate Chip Cookies

It is my favorite time of year! Football is back on (go Tigers!), the ridiculous heat is subsiding and it is no longer weird for me to bake with my favorite ingredient, pumpkin. There's just something about pumpkin and all of the rich spices that are used with it that just make me so happy.

My husband's coworker started calling them Clemson cookies. I actually had the same thought while I was making them since they are orange. And from another of hubby's coworkers: "Your wife must be a wizard because these cookies are magical." Much akin to a cheesy pick-up line, but I figured it was worth mentioning, at least for the cheese factor.

Another alternative is to use raisins instead of chocolate chips. They are equally as delicious =)

Oatmeal Pumpkin Chocolate Chip Cookies

1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ginger
2/3 cup shortening
1/2 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/4 cup milk
2 cups old-fashioned oats
1 cup semi-sweet chocolate chips (or raisins)


Preheat oven to 375.

In a medium bowl, combine flour, baking soda, salt, nutmeg, cinnamon, clove and ginger.

In a large bowl, cream shortening and sugars. Beat in eggs, vanilla and pumpkin. Add flour mixture slowly, mixing thoroughly with each addition. Add milk and mix completely. Stir in oats and chocolate chips.

Roll into 1-inch size balls and place 1 1/2 inches apart on an ungreased baking sheet. Bake for 10-12 minutes. Let cool on baking sheet for 1-2 minutes and then place onto wax paper or wire rack until complete cooled.