Pumpkin Oatmeal Chocolate Chip Cookies

Time to Cook: 
10 minutes
Time to Prepare: 
12-15 minutes
Number of Servings: 
2 dozen
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Fall calls for all things pumpkin, and these cookies are just the thing! Spiced with cinnamon and nutmeg, a subtle hint of pumpkin makes them moist and packs a bit of a nutrition punch as well. These are a hit in my household every fall and a great way to use up any leftover bits of pumpkin you may have hanging around in the cupboard. You can use all chocolate chips, swap them out for dried cranberries, or even try using a bit of both!


Moist and chewy, these cookies spiced with nutmeg, cinnamon, and pumpkin are fall treat


1 cup flour

1 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/4 tsp baking soda

1 1/2 cups brown sugar, packed

1/2 cup butter, softened

1 large egg

1 tsp vanilla

1/2 cup canned pure pumpkin puree

2 cups old fashioned oats

1 cup dark chocolate chips or dried cranberries


1. Preheat your oven to 350 F.

2. With an electric mixer, cream the butter and brown sugar together until they make a grainy paste. Add the egg and vanilla, continuing to beat well. Stir in the pumpkin until well blended.

3. In a separate bowl, stir together the flour, cinnamon, salt, nutmeg, baking soda, and oats. Add to the pumpkin mixture and beat in on low until just combined.

4. Fold in the chocolate chips.

5. Drop by tablespoons onto parchment paper lined cookie sheets, leaving about 1 1/2 inch space between the cookies so they can spread. Bake in the middle of the oven for about 12-15 minutes, until they are just set on the top and golden brown. Cool on the pan for about a minute before transferring cookies to a rack. Cookies will last 2-3 days on the counter in an airtight container, or you can freeze them up to a month.

Adapted from Best Recipes