
Pumpkin Chocolate Chip Cookies
Total Time
Prep: 10 min. Bake: 10 min./batch
Yield
4 dozen
It is hard to resist cookies, let alone pumpkin chocolate chip cookies made with oats and cinnamon. No surprise here — they are the perfect fall treat, especially right out of the oven.
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1-1/2 cups semisweet chocolate chips
Directions
- In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
- Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 112 calories, 6g fat (3g saturated fat), 15mg cholesterol, 68mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.
I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a huge hit with the kids. —Marietta Slater, Augusta, Kansas
Recipe Creator
Community Cook
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