I was looking for a pumpkin recipe that was different from my favorite frosted pumpkin cookie and happened to find this one. 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.
Also, be sure to check out our favorite Halloween recipes – we put them all together in one eBook so that you have the perfect recipes to make your holiday spooky and fun! Party foods, dinners, and everything in between – all in one place!
Now onto the recipe!
Serves: 60
15 minPrep Time
10 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 1/2 cups butter, softened
- 2 cups packed brown sugar
- 1 cup white sugar
- 1 (15 ounce) can pumpkin puree (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
- 1/2 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)
Instructions
- 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.
Recipe source: AllRecipes
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