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Pumpkin Oatmeal Chocolate Chip Cookies 30

Pumpkin Oatmeal Chocolate Chip Cookies

Ken Sherer

"Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips."
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25 m servings 128 cals
Serving size has been adjusted!
Original recipe yields 72 servings


  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
  3. Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
  4. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

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Read all reviews 114
  1. 127 Ratings

Most helpful positive review

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. ...

Most helpful critical review

I didn't like the texture of these and they didn't have near enough flavor. I'll probably try making pumpkin bars next since I don't know how I would ever get the texture of these right.

Most helpful
Most positive
Least positive

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 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 ...

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 e...

The pumpkin is a great way to add a tasty twist to a classic. They were easy to make and so yummy! I added crushed walnuts to give it a little crunch. The original recipe made amazingly soft, sw...

I made this recipe for my co-workers and they loved them! I only made a 1/2 batch because I didn't need 6 dozen cookies. Because there is only 1 egg in the full recipe, I still used a single e...

I altered the recipe a bit to make it a bit more healthy and so I could share it with a friend allergic to eggs: I use coconut oil instead of butter, only 1 cup brown sugar and no white sugar. N...

This was so tasty! I halved the recipe so here are some tips if you also don't want to make 6 dozen cookies. When you half the recipe, still use a whole egg and use a little less than a half a t...

Soo good!!! They turned out super moist!! In addition to the cinnamon I added a pinch of nutmeg, allspice, ginger and cloves, around a 1/4 tsp of each!!! A nice change of pace from traditional c...

These were delicious! I used 3 full cups of quick oats, instead of only 1, and I'm glad I did. Mmmm!

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