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Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Ken Sherer

Ken Sherer

Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  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 flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
  4. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
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Reviews

MeWantFooooood
23

MeWantFooooood

10/23/2012

I made some healthy substitutions and it was still really good! Instead of butter I used 1 cup coconut oil and 1/2 cup earth balance buttery spread. I removed 1 cup of brown sugar all together. I replaced 2 of the cups of flour with 1 cup golden flax meal and one cup almond flour. They are delcious and still plenty sweet with all those chocolate chips.

Nae2763
20

Nae2763

9/16/2012

The pumpkin is a great way to add a tasty twist to a classic. They were easy to make and so yummy! I added crushed walnuts to give it a little crunch. The original recipe made amazingly soft, sweet cookies! i would recommend this again and again...

BunnyBelladonna
16

BunnyBelladonna

10/26/2012

I was looking for a pumpkin pie cookie that wasn't so cakey - this is it!! Everyone (including my pumpkin hating boyfriend) loved them! I followed the recipe almost exactly... I did use pumpkin pie filling instead of pumpkin puree, and added a few TSPs of pumpkin pie spice and an extra dash of cinnamon for more flavor. Also, I used regular sized milk chocolate chips instead of mini semi sweets. I'd say they are perfect this way! They taste even better the next day, and are still super soft!

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