Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies – Meet Orange Fall Queen and Home made Crunchy Cookies with Chocolate Chip. Wake up and start your healthy day with Pumpkin Oat Cookies.


The traditional chocolate chip cookie gets a boost with the addition of pumpkin. Soft oatmeal pumpkin chocolate chip cookies … packed with cinnamon and chocolate chips… these cookies are SO good! So crisp outside, so chewy inside. For me the idea of a pumpkin chocolate chip cookie recipe is amazing. Why? I love chocolate chip cookies. I love pumpkin

Crunchy cookies for best way to start day. Guardian of good mood and energy of the body. Pumpkin is food and natural medicine. Cookies are so juicy that you can eat them alone.. or serve with milk, coffee or what ever you like. Soft and Cakey Pumpkin Chocolate Chip Cookies loaded with semi-sweet chocolate chips. Thick, spiced and super easy to make

Mmm! This recipe marries chocolate chips with pumpkin and cinnamon for soft and chewy cookies. Sounds like a new holiday favorite to me! Grab your Coffee and recharge batteries for a new day. These simple cookies are ready in only 30 minutes. Cozy breakfast and Happy New Year wish you Cooking with LOL Team.

Pumpkin Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4


  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups quick oats - oatmeal whole grain
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup unsalted butter, softened
  • 2/3 cups packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh pumpkin
  • 1 3/4 cup semi-sweet chocolate chips
  • 1 cup chopped pecans or walnuts (optional)


  1. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  3. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
  4. Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes.


Allow to cool on baking sheet several minutes and then store in an airtight container.

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