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To say that these Pumpkin Oatmeal Chocolate Chip Cookies are good, would be the understatement of the grand universe. They are soft, moist, loaded with oats, chocolate and fall time pumpkin flavor. My dear friend Julie sent me the recipe last week, and I have to admit to making them twice in the past few days. They are simple to make and will make your house smell oh-so fabulous.
Hope you love them. 🙂
For more fabulous Pumpkin Recipes (one cannot have too many, you know) click here for a complete list from my archives.
1. Place 1 cup softened butter, 1 cup brown sugar and 1 cup sugar into your stand mixer or large mixing bowl. Beat the mixture until it is light and fluffy, should take about 3 minutes.
2. Add an egg and mix until combined.
3. Add 1 cup canned pumpkin puree and 1 teaspoon of vanilla. Mix until combined.
4. In a medium-sized mixing bowl combine 2 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and 1/2 teaspoon salt. Just toss them all together with a fork.
5. Find your self 1 cup of instant or quick cooking oats and add it to the dry ingredients. Toss it all together to combine and then add it to the creamed ingredients in your mixer.
6. Pour 1 cup milk chocolate chips
and 1/2 cup semi sweet chocolate chips into the mixer. Mix on low-speed until everything is well incorporated.
7. Spray a cookie sheet with cooking spray. Use two spoons, or a nice scooping gadget to place round balls of dough on the sheet.
8. Bake the cookies at 350 degrees for 12-15 minutes.
Enjoy!
Ingredients
- 1 C butter
- 1 C brown sugar
- 1 C sugar
- 1 t vanilla
- 1 egg
- 1 C canned pumpkin puree
- 2 1/2 C flour
- 1 t baking soda
- 1 t cinnamon
- 1/2 t salt
- 1 C instant/quick cooking oats
- 1 C milk chocolate chips
- 1/2 C semi-sweet chocolate chips
Instructions
1. Place 1 cup softened butter, 1 cup brown sugar and 1 cup sugar into your stand mixer or large mixing bowl. Beat the mixture until it is light and fluffy, should take about 3 minutes. 2. Add an egg and mix until combined. 3. Add 1 cup canned pumpkin puree and 1 teaspoon of vanilla. Mix until combined. 4. In a medium-sized mixing bowl combine 2 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and 1/2 teaspoon salt. Just toss them all together with a fork. 5. Find your self 1 cup of instant or quick cooking oats and add it to the dry ingredients. Toss it all together to combine and then add it to the creamed ingredients in your mixer. 6. Pour 1 cup milk chocolate chips and 1/2 cup semi sweet chocolate chips into the mixer. Mix on low-speed until everything is well incorporated. 7. Spray a cookie sheet with cooking spray. Use two spoons, or a nice scooping gadget to place round balls of dough on the sheet. 8. Bake the cookies at 350 degrees for 12-15 minutes. Enjoy!
Recipe from the lovely Julie Thomson
I just made these and they are really good. I added butterscotch chips and they are delicious. Thanks Jamie.
Tami,
Wow! You are one fast cookie. 🙂 So glad they turned out well for you. It was so fun to see you the other day! Hope things are still going well for you and your family.
~Jamie
I am so making these! Thank you 🙂
Jamie, I’ve been following your blog for a long time. I feel a kinship because my husband served his mission in Korea as well. I use your recipes OFTEN and they seriously have never failed me. I made these pumpkin cookies this morning. They were delish! You rock the cooking world!
Becki,
Thanks for your sweet note. So glad you loved the cookies and am happy so many of the recipes have turned out well for you. Have a great night. 🙂
~Jamie
ok the pumpkin puree is that the 100% pure pumpkin or the pumpkin pie mix
Hi Judy,
Yes, you need 100% pumpkin puree, not the pumpkin pie mix. Hope you love them!
~Jamie
Oh Jamie – I do believe I want to be you when I grow up. Love your new blog 🙂
Yummy! I just saw this recipe and have to admit that I’ve never been all that fond of “regular” pumpkin/chocolate chip cookies (dough like Toll House, but with added pumpkin) – the oatmeal idea is brilliant! I’m totally making these tomorrow! Very excited! Another great post, thanks so much! 🙂
Hi Jamie,
I tried pinning this to pinterest and the pin is not working.
I can’t wait to try these cookies, I love pumpkin!
Just curious if you could use old-fashioned oats instead of the instant/quick-cooking oats? I wondered if that would change the consistency. I have some left from another cookie recipe. These sound delicious!
Elizabeth,
I haven’t ever tried it with regular oats, but my thoughts are that it would work out fine. Let me know if you try it and how it works. Good luck!
~Jamie
Delicious!! As with most recipes I used all “off-brand” products (to cut costs) and these cookies were WONDERFUL! Thanks Jamie!