Thanksgiving Cookies

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"I am a pumpkin fiend. I came up with this trying to use up extra pumpkin one year. My family loved it. And has become a tradition in our house."
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45 m servings 173 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix oats, pumpkin, chocolate chips, flour, butter, sugar, and egg together in a bowl until dough is well mixed and thick; shape into 2 to 3-inch patties. Arrange patties on a baking sheet.
  3. Bake in the preheated oven until cooked through, 15 to 20 minutes.


  • Cook's Notes:
  • Cookies won't brown or rise very much so don't be surprised when they appear to have no change.
  • If you're using Splenda(R) leave it out until the end and mix it in slowly to taste. Splenda(R) is a dry ingredient while sugar is a liquid it is also sweeter than sugar.



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