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