• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Fun & Faraway Places
  • Start Here
  • Food & Drink
    • Breakfast
    • Appetizers
    • Cocktails
    • Entrees
    • Dessert
    • Weight Watchers Recipes
  • Destinations
    • Florida
    • North America
    • South America
    • Europe
    • Middle East
    • Asia
    • Cruises
  • Work with Us!
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Start Here
  • Food
    • Breakfast
    • Entrees
    • Appetizers
    • Dessert
  • Fun
  • Faraway Places
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Food
      • Breakfast
      • Entrees
      • Appetizers
      • Dessert
    • Fun
    • Faraway Places
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Ultimate Pumpkin Cookies

    Published: Aug 22, 2019 · Modified: Feb 13, 2021 by Kelly Stilwell · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    To be honest, I don't remember pumpkin cookies being a thing when I was growing up. In fact, I don't remember there being a lot of pumpkin desserts at all, besides the ever-popular pumpkin pie. Either way, I'm pretty happy someone came up with the idea of pumpkin cookies!

    Adding oatmeal and chocolate chips to these pumpkin cookies take them to a whole new level! This is the perfect recipe for fall.

    Debuting in Central America around 7,500 years ago,  the pumpkin now grows on six continents. I'm sure you can easily guess the one where it doesn't grow. (Hint: It's very cold!)

    Pumpkin was used in Mexico as its hard exterior protected the fruit from the cold weather, though we're not talking the same kind of cold as that other continent. Still, Mexico can get cold and you could even experience sleet, though you'll find warm temps all year long in destinations on the west coast. If you're thinking of visiting, you can't go wrong with a Cabo San Lucas all-inclusive vacation.

    One of the most popular uses for pumpkins today is carving the outer shell for Halloween. Many people don't know that the idea of the Jack O' Lantern came from Ireland, along with my favorite Irish drink, Guinness Draught.

    Now that you've had a short lesson on pumpkins, I'll get back to those pumpkin cookies I wanted to share with you. I hope this becomes one of your favorite recipes every year when pumpkin season rolls around. Sit back, relax, and whip up this pumpkin frappuccino recipe to serve alongside the cookies. Sounds good, doesn't it?

    Remember, beta carotene is good for you, so these cookies are, too, right? I don't know if we can get away with saying that, but we can say there are some good-for-you ingredients in these cookies, like oatmeal and pumpkin. Check out some of my savory Halloween appetizers, too.

    How to Make Pumpkin Cookies

    Grab all the ingredients on the list below.

    Using a hand mixer, beat together the softened butter and both sugars in a large bowl.

    Adding oatmeal and chocolate chips to these pumpkin cookies take them to a whole new level! This is the perfect recipe for fall.

    Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.

    Adding oatmeal and chocolate chips to these pumpkin cookies take them to a whole new level! This is the perfect recipe for fall.

    Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour and spoon it in the measuring cup - don't pack in the cup.)

    Adding oatmeal and chocolate chips to these pumpkin cookies take them to a whole new level! This is the perfect recipe for fall.


    Add the dry ingredients to the wet ingredients. Stir well to combine. (Don't over stir.)

    Add the chocolate chips to the batter. Stir well.

    Cover the batter with plastic wrap and put in the refrigerator for 1 hour.

    Preheat oven to 350º.

    Line a cookie sheet with parchment paper. Use a small ice cream scoop to measure out the cookie size.

    Use a spatula to flatten the cookies.

    Return the cookie sheet to the refrigerator for an additional 10-15 minutes.

    Remove from the refrigerator and put directly into the oven to bake.

    Bake at 350º for 12-14 minutes. (They will be slightly underbaked.)

    Remove from oven.

    Cool the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.

    Remove from the cookie sheets to a wire rack for complete cooling.

    Adding oatmeal and chocolate chips to these pumpkin cookies take them to a whole new level! This is the perfect recipe for fall.

    These cookies taste better the next day if you can resist not eating them all as soon as they come out of the oven!

    How to Store Pumpkin Cookies

    These cookies can be stored in the refrigerator for two to three days if they aren't gone by then. If you're doubling the batch so you have some leftover, stick them in the freezer for up to two months in an airtight freezer container.

    What Else Can You Make with Pumpkin?

    Pumpkin is so versatile, you can add it to this Chocolate Chip Bread, make pumpkin bread pudding, or for a favorite dessert on Thanksgiving, have the kids help with pumpkin pie cupcakes.

    For those of you who love the ever-popular drink at Starbucks, try these pumpkin spice latte cookies or this pumpkin bar recipe topped with cream cheese icing. So good!

    And if you've never thought to try crockpot French toast with pumpkin, you are in for a delicious treat!

    Save this to Pinterest to Make Later!

    Adding oatmeal and chocolate chips to these pumpkin cookies take them to a whole new level! This is the perfect recipe for fall.

    Follow Food, Fun & Faraway Places on Social!

    FACEBOOK  PINTEREST INSTAGRAM TWITTER

    Ultimate Pumpkin Cookies

    These delicious pumpkin cookies are perfect for fall or any time of the year.
    5 from 2 votes
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Servings: 24 servings
    Calories: 208kcal
    Author: Kelly Stilwell

    Equipment

    • Cookie Sheet
    • Mixing Bowls
    • Spatula

    Ingredients

    Ingredients

    • ¾ C unsalted butter softened
    • 1 C light brown sugar lightly packed
    • ½ C sugar
    • 10 T pumpkin or ½ cup plus 2 T
    • 1 egg yolk large
    • 1 teaspoon vanilla not artificial
    • 1 ½ C flour
    • 1 ½ C quick oats
    • 1 teaspoon cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 10 T mini semi-sweet chocolate chips
    • ½ C milk chocolate chips

    Instructions

    Instructions

    • Using a hand mixer, beat together the softened butter, and both sugars in a large bowl.
    • Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.
    • Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour, spoon it in the measuring cup not packed in the cup.)
    • Add the dry ingredients to the wet ingredients. Stir well to combine. (Don't over stir.)
    • Add the chocolate chips to the batter. Stir well.
    • Cover the batter with plastic wrap and put in the refrigerator for 1 hour.
    • Preheat oven to 350 degrees.
    • Line a cookie sheet with parchment paper.
    • Use a small ice cream scoop to measure out the cookie size. Use a spatula to flatten the cookies.
    • Return the cookie sheet to the refrigerator for an additional 
      10-15 minutes. 
    • Remove from the refrigerator and put directly into the oven to bake.
    • Bake at 350 degrees for 12-14 minutes. (They will be slightly underbaked.)
    • Leave the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.
    • Remove from the cookie sheets to a wire rack for complete cooling.
    • The cookies taste better the next day, though it's hard to not eat them all right away!

    Nutrition

    Serving: 1cookie | Calories: 208kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 108mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!

    As you're getting ready for fall, check out these ideas for pretty Fall crafts!

    « Lavender Bath Salts Recipe
    Things to Do in County Wicklow Ireland »
    367 shares
    • 157

    Affiliate Disclosure

    Food, Fun & Faraway Places participates in the Amazon Associates Program and other affiliate advertising programs designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites.

    Reader Interactions

    Share your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kelly eating on a cruise ship.

    Welcome! Food, Fun & Faraway Places® is a travel and food blog written by Kelly Stilwell. From delicious recipes to world travel, we’ve got you covered! Contact Kelly at kastilwell@gmail.com.

    More about me →

    Our Favorite Cocktails

    • Baileys Iced Coffee Recipe
    • Baileys Latte
    • Watermelon Mojito Recipe
    • Green Apple Martini Recipe

    Best Restaurants

    • Best Restaurants in Amman Jordan
    • Best Restaurants in Disney Springs Florida
    • Best Restaurants in St. Armands Circle
    • 20 Best Restaurants in Sarasota Florida

    Join the Family!





    Footer

    ^ back to top

    as seen in banner

    About

    • Start Here
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Kelly Stilwell