• 125 mL (1/2 cup) room-temperature butter
• 125 mL (1/2 cup) sugar
• 1 egg
• zest of one orange
• 5 mL (1 tsp.) vanilla
• 250 mL (1 cup) grated pumpkin
• 250 mL (1 cup) flour
• 250 mL (1 cup) quick-cooking rolled oats
• 5 mL (1 tsp.) baking powder
• 5 mL (1 tsp.) ground cinnamon
• 1 mL (1/4 tsp.) each baking soda and salt
• 125 mL (1/2 cup) dark chocolate chips
• 75 mL (1/3 cup) pumpkin seeds

1. Preheat oven to 180ºC (350ºF). Using an electric beater, beat butter and sugar in a bowl until creamy. Add egg and beat until batter is smooth. Add orange zest, vanilla and pumpkin.
2. Mix and reserve. In a separate bowl, combine fl our, rolled oats, baking powder, cinnamon, baking soda, salt, chocolate chips and pumpkin seeds.
3. Fold dry ingredients into wet ingredients with a spatula until well incorporated and batter is smooth. Place 15 mL (1 tbsp.) spoonfuls of batter onto greased baking sheet, spacing 5 cm (2 inches) apart. Bake 10 to 14 minutes, or until cookies are slightly golden. Allow to cool completely before removing from sheet with a spatula. Enjoy!

Serves : 24 cookies
Variation: Replace grated pumpkin by tinned pumpkin.