Pumpkin oatmeal chocolate chip cookies

    25 min

    Pumpkin puree brings a new flavour dimension to chocolate chip oatmeal cookies. This recipe makes a lot of cookies but they freeze well.

    3 people made this

    Makes: 72 cookies

    • 340g butter, softened
    • 440g brown sugar
    • 200g caster sugar
    • 425g pumpkin puree
    • 1 egg
    • 1 teaspoon vanilla extract
    • 500g plain flour
    • 160g quick oats
    • 2 teaspoons ground cinnamon
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 345g mini chocolate chips

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 190 C / Gas 5.
    2. Beat butter, brown sugar and caster sugar together in a bowl until creamy. Add pumpkin puree, egg and vanilla extract; beat until smooth.
    3. Mix flour, oats, cinnamon, bicarbonate of soda, baking powder and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into mixture. Drop 1 to 2 tablespoons of the mixture for each cookie onto baking trays.
    4. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (142)


    I made some healthy substitutions and it was still really good! Instead of butter I used 1 cup coconut oil and 1/2 cup earth balance buttery spread. I removed 1 cup of brown sugar all together. I replaced 2 of the cups of flour with 1 cup golden flax meal and one cup almond flour. They are delcious and still plenty sweet with all those chocolate chips.  -  23 Oct 2012  (Review from Allrecipes US | Canada)


    I was looking for a pumpkin pie cookie that wasn't so cakey - this is it!! Everyone (including my pumpkin hating boyfriend) loved them! I followed the recipe almost exactly... I did use pumpkin pie filling instead of pumpkin puree, and added a few TSPs of pumpkin pie spice and an extra dash of cinnamon for more flavor. Also, I used regular sized milk chocolate chips instead of mini semi sweets. I'd say they are perfect this way! They taste even better the next day, and are still super soft!  -  26 Oct 2012  (Review from Allrecipes US | Canada)


    The original recipe deserves 5 stars. However, my changes could make them a heart-healthier 6 I used half whole wheat flour (2 cups of wheat, two of white), increased the oats to 3 cups and eliminated the white sugar (just used 2 cups brown). I also substituted some of the butter for unsweetened applesauce. The entire family likes them.  -  28 Oct 2012  (Review from Allrecipes US | Canada)