oatmeal pumpkin chocolate chip cookies

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Bell-View’s Taste the Fruit 1st Preserves is perfect for your morning toast but did you know that it could also be used for baking? We’ve adapted this recipe to make a decadent dessert that’s dangerous to keep around your house for too long! It’s sure to satisfy your sugar cravings!

For this recipe we used our Taste the Fruit 1st Pumpkin Butter!

Ingredients:

  • 1 ½ cups butter, softened

  • 2 cups packed brown sugar

  • 1 cup white sugar  

  • 1 (13 ounce) can pumpkin purée

  • 2 oz. Taste the Fruit 1st Pumpkin Butter

  • 1 egg

  • 1 tsp. vanilla extract

  • 4 cups all-purpose flour

  • 2 cups quick-cooking oats

  • 2 tsp. ground cinnamon

  • 2 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tsp. salt

  • 2 cups miniature chocolate chips

Instructions

  1. Preheat oven to 375 degrees F.

  2. Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.

  3. Mix together dry ingredients and then fold into the wet ingredients. 

  4. Bake in the preheated oven until the edges of each cookie are lightly browned, about 15 minutes. 

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