Last week it was Gluten-Free Sage Biscuits and a story of re-invention. Next up: One of fall's favorite flavors made better with chocolate by Des Moines resident Madison Mayberry. Take it away, Madison... 

I’ve been having so much fun already with using pumpkin in every possible way this season. It’s one of my favorite ingredients come fall, though I typically enjoy it in more savory dishes. This was the first time I thought to add it to chocolate chip cookies and the result got some great reviews on my blog, prompting me to pass it!

Pumpkin Chocolate Chip Cookies
If you're like me and prefer your cookies on the slightly underdone side, shoot for baking them for 12 minutes, or just slightly under that. And if you're more like my mom who loves her cookies well-done, aim for the high end at 15 minutes.

Ingredients
1 stick butter, softened
1/2 c sugar
1/2 c brown sugar
1/2 c canned pumpkin puree
1/2 t ground cinnamon
1/4 t ground nutmeg
1 t vanilla extract
1/2 t baking soda
1 large egg
1 1/4 c all-purpose flour
1/4 c instant oats
1 c milk chocolate chips

Instructions
1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
2. With an electric mixer, beat the butter until creamy, Add in the sugars and mix until creamy, about 1 to 2 minutes. Beat in the pumpkin puree, cinnamon, nutmeg, vanilla extract, and baking soda until just combined.
3. Beat in the egg and stir until just combined. Add in the flour and mix until just combined, followed by the oats and chocolate chips.
4. Drop dough by rounded tablespoons onto the prepared baking sheets. Bake for 12 to 15 minutes, until golden around the edges and puffed in the center. Remove and transfer to wire racks to cool.

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