Pumpkin Oatmeal Chocolate Chip Cookies

Sheila Devor


Who doesn't love pumpkin??? I use it all year long. It's one of my favorite ingredients and this is one recipe that is a keeper. Such a moist, flavorful cookie, with a touch of chocolate. Absolutely delicious!! Enjoy!

★★★★★ 3 votes
Makes 6-7 dozen cookies
15 Min
10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This a delicious cookie! Even people that don't care for pumpkin will like this one, I think. The cookie's soft and delicate with a slight pumpkin flavor. It doesn't have the typical pumpkin spices, just cinnamon. Oats add a little texture and chocolate chips are a great compliment to the pumpkin flavor. This recipe makes a lot of cookies and will be great for fall bake sales.


1 1/2 c
(3 sticks) butter, softened
2 c
brown sugar, packed
1 c
white sugar
1 can(s)
15 oz. pumpkin puree, not pumpkin pie filling
1 tsp
vanilla extract
4 c
all-purpose flour
2 c
quick cooking oats
2 tsp
2 tsp
baking soda
1 tsp
baking powder
1 tsp
1 bag(s)
12 oz. chocolate chips


1Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
2In a large bowl, beat the butter, brown sugar, and white sugar until creamy.
3Add the pumpkin, egg, and vanilla.
4Beat until smooth and well combined.
5In a separate bowl, combine the flour, oats, cinnamon, baking soda, baking powder, and salt. Mix into the pumpkin mixture just until combined.
6Fold the chocolate chips into the dough.
7Using a cookie scoop, drop dough onto the parchment paper, spacing about 2 inches apart.
8Bake for 9-10 minutes or until the edges just begin to brown.
9Allow to cool on the pan for 3 minutes before removing to a cooking rack to cool completely. Store leftover cookies in a covered container. These are very moist cookies. Just delicious, even better the second day! Enjoy!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: English
Other Tag: Quick & Easy