These cookies are especially soft and chewy because they contain pumpkin. They have been produced by myself for around 20 years. They are excellent for autumn.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 64 |
| Yield: | 64 cookies |
Ingredients
- 4 cups all-purpose flour
- 2 cups old-fashioned oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 ½ cups unsalted butter, softened
- 2 cups firmly packed brown sugar
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (16 ounce) can solid-pack pumpkin (such as Libby’s®)
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
- Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
- Cream butter in a large bowl with an electric mixer. Gradually add brown and white sugars; beat until light and fluffy. Mix in egg and vanilla extract until well combined. Add flour mixture in 3 batches, alternating with pumpkin, mixing well after each addition. Stir in chocolate chips.
- Drop medium spoonfuls of dough 2 inches apart onto the prepared baking sheets and spread into pumpkin shapes.
- Bake in the preheated oven until cookies are slightly firm and lightly browned, 20 to 25 minutes; do not overbake. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
- You can use quick oats instead of old-fashioned oats, margarine instead of butter, and raisins instead of chocolate chips. You can also add nuts.
- If you make large cookies you should get about 32 cookies.
Nutrition Facts
| Calories | 131 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 97 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies are delicious and fairly low-calorie! They are chewy, but not too soft and don’t fall apart easily. I do agree with a fellow reviewer that the actual pumpkin flavor could be enhanced in the recipe. Otherwise; no changes recommended here. Very happy and will most likely keep this recipe for use in the future.
I thought these were pretty good cookies, but not very chewy or pumpkin-y. The end result was a cakey cookie with not enough pumpkin or spice flavor for my liking (the predominate flavor was just of the chocolate chips). I also had a problem with the cooking time. I only made my cookies into 1.5 tbsp sized balls (instead of the 2 tbsp sized called for), and flattened them slightly; and they were baked in 12 minutes, not 20. I don’t think the extra .5 tbsp of dough would warrant an extra 8 or so minutes cook time. And there’s no way I would bake these for 20 minutes; they would’ve dried out and maybe started to burn. So I recommend to start checking them after 10 minutes. The cookies also don’t keep very well and start to get a bit soggy the next day. I won’t say they were bad cookies by any means, just not a favorite of mine. Thank you for the recipe.