Pumpkin Chocolate Chip Cookies Recipe

Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Flour; 2 cups Oats; 2 teaspoons Baking Soda; 2 teaspoons Cinnamon; 1 teaspoon Salt; 1 cup Sugar; 2 cups Brown Sugar; 1-1/2 cup Butter; 1 Egg; 1 teaspoon Vanilla; 1 can (16 Oz. Size) Pumpkin Puree; 1-1/2 cup Chocolate Chips

Servings: persons

4 cups Flour
2 cups Oats
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 teaspoon Salt
1 cup Sugar
2 cups Brown Sugar
1-1/2 cup Butter
1 Egg
1 teaspoon Vanilla
1 can (16 Oz. Size) Pumpkin Puree
1-1/2 cup Chocolate Chips

1
Preheat oven to 350u00b0F.
2
Combine flour, oats, baking soda, cinnamon, and salt. Set aside.
3
Combine sugar and brown sugar. Set aside.
4
Cream butter in a mixing bowl fitted with a paddle attachment. Add sugars, little by little, while beating until light and fluffy. Add egg and vanilla, mix well.
5
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips.
6
Use a 1 1/2 ounce scoop to drop onto cookie sheets fitted with parchment paper. Bake for 20-25 minutes, or until firm and lightly brown.
7
Cool and enjoy!

1585

kcal

Calories

Fat

296

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups Flour, 2 cups Oats, 2 teaspoons Baking Soda, 2 teaspoons Cinnamon, and more.

Yes, Pumpkin Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chocolate Chip Cookies

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