Pumpkin Chocolate Chip Cookies
Yield: About 20 cookies
With a mix of pumpkin and oats, and a dash of pumpkin pie spice, this seasonal cookie is delightfully tender, chewy, chocolatey, and absolutely scrumptious!


  • 2 cups (254g) all-purpose flour*
  • 1 cup (90g) quick cook oats** 
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice***
  • ½ teaspoon salt
  • 1 cup softened butter or margarine****
  • 1 cup (200g) firmly packed brown sugar 
  • 1 cup (192g granulated sugar)
  • 1 large egg 
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240g) solid pack pumpkin (not pumpkin pie filling)
  • 1 cup (225g) semi-sweet choc chips***** 


  1. Preheat the oven to 350℉.
  2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. Using a mixer (hand-held works fine), cream the butter. Gradually add both sugars, beating until light and fluffy.
  4. Add the egg and vanilla and mix well.
  5. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
  6. Stir in the morsels.
  7. For each cookie, drop ¼ cup dough (or for more even sizing, use a large ice cream scoop and level it off with a dinner knife) onto lightly greased cookie sheet. Or line with parchment paper for easy cleanup.
  8. Bake for 17-20 minutes or until just set in the middle.
  9. Let cool for 10 minutes on the tray before transferring to a rack to cool completely.
  10. Stored in an airtight container, the cookies will maintain freshness for several days at room temperature. They freeze well too.


*You may substitute with an equal amount of all-purpose gluten-free flour.
**I’ve used rolled oats in place of the quick, which give the cookies a bit more texture.
***The original recipe did not call for pumpkin pie spice, so feel free to omit. But, I think it adds a little of that extra pumpkin flavor we crave in a pumpkin cookie!
****I’ve made these cookies with 1 stick of butter and 1½ sticks butter instead of 2 sticks. I think 2 sticks is best, but if you are in a jam, they will turn out well with less butter. In this case, be careful not to overbake, as they may become dry.
***** The original recipe called for 1 cup of chocolate chips, but I think 1½ hits the right mark. You can use 2 cups if you like them very chocolate chippy; or dot a few extra on top of the scooped cookies before baking.

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