- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 egg
- 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
- In a bowl, cream butter and sugars until light and fluffy. 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 greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Reviews forPumpkin Chocolate Chip Cookies
"Flat, lifeless cookies. Something is not quite right with this recipe. I couldn't even get them off of the baking sheet without them falling apart."
"I made these cookies to use up some extra pumpkin and they turned out "missing something". Turns out there's no salt in the recipe and it's noticeable in the taste. Otherwise it's a good recipe!"
"(10/2013) Every October, I am guaranteed delight when my family sees our Halloween themed cookie jar sitting on the counter filled with these treats. These cookies have become a beloved family tradition. Thanks for sharing!(Edit/Update 10/2107). Still making these every year, family still loves them. This year I tried refrigerating the dough for 30-60 min. and was really pleased with the results. The cookies were firmer, had better color and less spread. Next year I will try 24 hrs chill before baking"
"(10/2013) My family cheers when they find the Halloween themed cookie jar on the counter every October; they know what it inside! This cookie has become a beloved family tradition - thanks for sharing!(Edit 10/3/2017) Still making these after all these years and my family still loves them, but this year, I tried refrigerating the dough before baking and I think it was a big improvement. The cookie was firmer, had better color and spread less. (I did 30-60 minutes, but may try for 24 hours next year)."
"When October rolls around and I put out our Halloween themed cookie jar, my family knows exactly what they will find inside. These cookies have become a beloved family tradition- thanks for sharing! (Edit 10/3/2017- Still making these every fall, but tried refrigerating the dough for 30-60 minutes before baking and was very happy with the results - firmer cookie, better texture, less spread.)"
"These were a hit at home, with the neighbors, and at the office. They came out with a nice, velvety texture. I will definitely be making them again!"
"Yum yum yum. Made these a few weeks ago for my SS class huge hit!!! Had a few left over and they were immediately enjoyed by the menfolk of the church. Only complaint is super soft so make sure cool before you put in containers."
"I really enjoyed this recipe. I'm usually a "chewy" cookie fan, and these were definitely more of a moist, "cake-like" cookie. However, it still works. I also think this texture could have been because my batter was quite moist. I used roasted and pureed pumpkin simply because I was doing that with our Halloween Pumpkins today. I always find that this is much more watery than canned pumpkin and I was too lazy to really thoroughly strain it. Regardless, the recipe was GREAT! I would add a bit of salt next time as well, as another reviewer suggests."