Pumpkin Chip Cookies

I love this recipe because the cookies are delicious, but I also love it because it was given to me by my Mother shortly after I got married. The recipe is written in her own handwriting. I have made Pumpkin Chip Cookies many times over the years and I think of my Mom and all the great memories of us baking together. I hope you enjoy them as much as we do!

Each year when Fall approaches, I get the craving for these cookies. They offer just the right amount of pumpkin flavor and the chocolate chips make them so inviting.

Pumpkin Chip Cookies

Recipe makes 6 dozen cookies.

• 1 1/2 cups unsalted butter, softened
• 2 cups packed brown sugar
• 1 cup granulated white sugar
• 15 ounces pumpkin
• 1 large egg
• 1 teaspoon vanilla
• 4 cups all-purpose flour
• 2 cups quick-cooking oats
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 12 ounces semi-sweet chocolate chips

How to make Pumpkin Chip Cookies?

This recipe makes 10 dozen small cookies or 6 dozen medium cookies. I used a 1 1/2 inch scoop to make a medium-sized cookie. You can cut the recipe in half if you want to make just a few dozen.

• In a large mixing bowl, cream butter and sugars together. Beat in the pumpkin, egg, and vanilla.
• Combine the flour, oats, baking soda, cinnamon, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture.
• Stir in the chocolate chips.
• Drop by tablespoonfuls (using a 1 1/2 inch scoop) onto parchment lined baking sheet at least two inches apart.

• Bake at 350 degrees for 12 minutes or until lightly browned.
• Remove the cookies to a wire rack to cool. This recipe makes 6 dozen cookies. It may sound like a lot of cookies, but they disappear very quickly!

Thanks again to my Mother for passing on her passion for baking and for always sharing her very best recipes with me. I cherish them!

For more Fall favorites, try these recipes for Caramel Apple Palmiers, Easy Apple Oatmeal Cookies, and Pumpkin Bread with Cream Cheese Swirl.

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Pumpkin Chip Cookies

Pumpkin puree, oats, and chocolate chips come together to make these sweet and festive Pumpkin Chip Cookies for your Fall dessert table.

Servings: 72 cookies

Prep Time: 15 minutes mins

12 minutes x 6 dozen: 1 hour hr 12 minutes mins

Total Time: 1 hour hr 27 minutes mins

Ingredients 

• 1 1/2 cups unsalted butter, softened
• 2 cups brown sugar, packed
• 1 cup sugar
• 15 ounces pumpkin
• 1 large egg
• 1 teaspoon vanilla
• 4 cups all-purpose flour
• 2 cups oats, quick-cooking
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 12 ounces semi-sweet chocolate chips

Instructions 

• In a large mixing bowl, cream butter and sugars together. Beat in the pumpkin, egg, and vanilla.
• Combine the flour, oats, baking soda, cinnamon, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture. Stir in the chocolate chips.
• Drop by tablespoonfuls (using a 1 1/2 inch scoop) onto parchment lined baking sheet at least two inches apart.
  
• Bake at 350 degrees for 12 minutes or until lightly browned.
• Remove the cookies to a wire rack to cool. This recipe makes 6 dozen cookies. It may sound like a lot of cookies, but they disappear very quickly!
  

Notes

This recipe makes 10 dozen small cookies or 6 dozen medium cookies. I used a 1 1/2 inch scoop to make a medium-sized cookie. You can cut the recipe in half if you want to make just a few dozen.

Nutrition

Calories: 132kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 67mgPotassium: 73mgFiber: 1gSugar: 11gVitamin A: 627IUVitamin C: 1mgCalcium: 14mgIron: 1mg