If you’re anything like me, by Wednesday you’re needing a little sweet something to get you through the rest of the week. These delicious Pumpkin-Oatmeal Chocolate Chip Cookies ought to do the trick. I’m such a sucker for oatmeal chocolate chip cookies and the addition of pumpkin just puts these over the top.
I’ve made these cookies before (don’t laugh at the awful picture) but tweaked the recipe just a little this time. I incorporated whole wheat flour and reduced the amount of butter. It basically gave me an excuse to eat more. I kept telling myself “They are healthy” as I reached for another, and another. You can tell yourself the same.
Happy Hump Day!
Pumpkin-Oatmeal Chocolate Chip Cookies
Ingredients
1 c canned pumpkin
3/4 c sugar
1/4 c brown sugar
1/2 c butter, soft
1 egg, beaten
1 3/4 c rolled oats
1 c whole wheat flour
1/2 c white flour
1/2 tsp baking soda
1/4 tsp nutmeg
3/4 tsp cinnamon
1 tsp salt
1 1/4 c milk chocolate chips
Instructions
Preheat oven to 375 degrees
In a mixing bowl, stir together flour, sugars, baking soda, nutmeg, cinnamon, and salt.
Add and mix in butter, mixing until crumbly.
Stir in egg and pumpkin. Then the rolled oats and chocolate chips.
Drop heaping spoonfuls onto baking sheet lined with parchment paper.
Bake 10-12 minutes.
adapted slightly from Pumpkin Nook’s Cookbook
Yum! I love pumpkin cookies and these sound so good. It’s a good thing I have pumpkin in my pantry… 🙂
Yum!! You keep sharing such amazing pumpkin recipes. I love oatmeal chocolate chip cookies, too. I’m sure that I would enjoy these.
Mmmm, my roommate’s mom sent us some cookies that seem similar to this! We may have to try these out to see if you’ve recreated them!
Can’t wait.
These look great! Question: why don’t you cream the butter and sugar together first like every other cookie? Will it turn out differently?
This sounds like the perfect fall recipe for me! I can’t wait to bake these babies! New to your blog; happy I found you! xo
@anonymous: I’m not really sure why, but I just followed what the original recipe did. They are super oft and cake-like and tht might be why?
I only made it ONE day without baking these…they are a great alternative to regular pumpkin cookies! Thanks for the yummy recipe!
These look soooo delicious 🙂 I am putting them on my to-bake list for sure!
Bianca @ Sweet Dreaming
I’m baking these now and they are fabulous!! Thanks so much!
Do you use quick oats or old fashioned oats? I used old fashioned tonight and they didn’t seem to turn out right. Didn’t really spread…just stayed in the cookie scoop shape. Taste great though!
@Sarah- I have used both, but my favorite to use is old fashioned rolled oats. I’ll make a note in the recipe!
Thanks! 🙂
Hi, how many cookies do you get in a batch? (They look great.)
I believe almost two dozen, maybe a dozen and a half!!
I made these last night and OMG AMAZING! Thank you!! I used dark chocolate chips and LOVE them! I made smaller (I thought the perfect size) dropped cookies and made just over 3 dozen.
Can you use all whole wheat flour…would it be same amount?
Do you have to use any whole wheat flour?
I just made these using only whole grain flour that I milled. Turned out fantastic. I might try adding some chopped nuts next time, but will definitly be adding these to my favorites. Easy and quick and delicious!
Hi,
Looking forward to making these, they sound healthily delicious! Question, do you get ‘canned’pumpkin from the supermarket, in the canned fruit veg aisle – never noticed it before? Also, could you use steamed fresh pumpkin instead?
Thanks Karen
Have you thought of using applesauce instead of butter?