I was looking for a pumpkin recipe that was different from my favorite frosted pumpkin cookie and happened to find this Pumpkin Oatmeal Chocolate Chip Cookies. I loved that it had oatmeal in it and was more chewy than cake-y.
These cookies made a TON and are perfect for starting the Neighborhood Phantom Tradition in your neck of the woods.
You can also split this recipe in half if you don’t want to make as many as the recipe does.
We love creating holiday treats (especially Halloween treats) the whole family will love. We have the perfect recipes to make your holiday spooky and fun.
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What oatmeal works best for this recipe?
I love me some oats. I am all about the delicious and simple oat recipes I have been seeing, but each one calls for different kinds of oats.
For this particular recipe, I recommend using quick cooking oats. These are found by all the other oats, in the cereal aisle.
You could also use steel cut oats, if you are looking for a healthier option. However, this will change the taste and texture of the cookie.
We definitely prefer using quick cooking oats, but really any kind of oat would work with this recipe.
Could I make this Pumpkin Oatmeal Chocolate Chip Cookies recipe, without using oats?
You could most definitely make this recipe without using oats. However, if you do choose to do this, I recommend adding a little more flour.
I would add about 1/2 cup of flour, check the texture, then slowly add more flour, little by little.
Watch how to make more of our favorite pumpkin recipes, here:
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We take you through each recipe, step by step, and show you exactly how to make it.
Each recipe is tried and true, so you can trust it will be delicious.
Looking for more pumpkin desserts? Here are a few of our favorite:
- Pumpkin Butterscotch Muffins
- Turtle Pumpkin Pie
- Mini Pumpkin Cinnamon Rolls
- Cream Cheese and Pumpkin Roll Bars
- Pumpkin Dump Cake
- Healthy Pumpkin Cookies Recipe
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- 1½ cups butter softened
- 2 cups packed brown sugar
- 1 cup white sugar
- 15 ounces pumpkin puree 1 can, (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 cups quick cooking oats
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- dash of ground cloves
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips (I used semi sweet)
- Preheat oven to 375 degrees F.
- In a large bowl, beat together butter, brown sugar, and white sugar until creamy. Add in pumpkin, egg, and vanilla extract and stir until smooth.
- In a large separate bowl, mix together flour, oats, cinnamon, baking soda, baking powder, and salt. Fold in wet ingredients and incorporate until combined.
- Fold chocolate chips into batter.
- Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
- Bake for 10-12 minutes or until the edges of each cookie are lightly browned.
- For this particular recipe, I recommend using quick cooking oats. These are found by all the other oats, in the cereal aisle.
- Large Bowl (2)
- Baking Sheet
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