I modified my grandmother’s recipe into this one. It is my preferred recipe for pumpkin cookies. Also, it serves a large number of people!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 3 cups white sugar
- 2 sticks unsalted butter, at room temperature
- 2 cups pumpkin puree
- 2 eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Combine sugar and butter in a large mixing bowl. Beat with an electric mixer until creamy. Add pumpkin, eggs, and vanilla extract.
- Mix flour, oats, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Add dry ingredients to the pumpkin mixture; mix until evenly incorporated. Fold in chocolate chips. Drop scoopfuls of cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until edges are firm and bottoms are golden brown, about 12 minutes. Repeat with remaining cooking dough.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 101 mg |
| Sugars | 13 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I mostly followed the recipe but had to make a few alterations based on what I had on hand: salted butter, rolled oats, 3/4 c. raisins and 1/4 c. craisins, and pumpkin pie spice rather than cinnamon. I was a little nervous about the recipe because “two sticks of butter” could have been better stated as 1 c. butter to be more exact, and the butter/sugar never did cream up for me – it was more like pea consistency. However, the rest of the recipe came together easily and the cookies turned out great. They have a nice flavor with a nice spicy finish. They are cake-like but not too thick. I didn’t count how many cookies I ended up with but I’d guess about four-five dozen. The parchment paper was great – if you don’t have it they will definitely stick to the pan on their own. It was fun to try a new recipe and use some canned pumpkin to satisfy my cookie craving.