Someone on my favorite homeschool message board shared this recipe many, many years ago. Recently, another person posted the recipe again. I’m so glad she did, because I hadn’t made them in a long time. They’re soft and full of flavor, spiced with cinnamon and studded with chocolate chips.
Here’s what you’ll need:
- 1 1/2 cups butter, softened
- 2 cups brown sugar
- 15 oz can pumpkin
- 1 egg
- 1 tsp. vanilla
- 4 cups flour
- 2 cups oats
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 12 oz semi-sweet chocolate chips
In a large bowl, cream the butter and sugar. Add in the pumpkin, egg and vanilla. Combine the dry ingredients in a bowl and gradually add to the wet ingredients. Beat until well combined. Stir in the chocolate chips.
Drop by spoonfuls onto an ungreased cookie sheet or baking stone. Bake at 350 degrees for 10-12 minutes.
This recipe makes a lot of cookies, but we still managed to polish them off in about 24 hours. I live with a bunch of cookie monsters!
My mom just made these last week and I’m going to make them Friday!
Jen L. says
Oh, my word, YUM! My mom just said we should make something with pumpkin for Christmas. There we go!
Looks yummy – must try! Thanks
This recipe sounds so good but could you clarify as to what size can of pumpkin to use as there are several sizes to choose from. Looking at the picture it looks like a large size but I want to be sure before I make these.
Thanks for all the great recipes you give so freely. Marifay
Marifay, it’s a 15oz can of pumpkin. I’ll change that in the ingredient list.
Oh my! Those sound very good. I will have to make those soon. Thanks for sharing.
Would these work same with whole wheat flour? That is all I have on hond.
Kelly, I think it will work. The cookies will probably be a bit heavier. If you try it, let me know how they come out.
Kim B. says
These look DELICIOUS & have fall written all over them 🙂 Can’t wait to make them!!
The Better Baker says
Pumkin-rific! Oh how I love pumpkin with chocolate chips! These look awesome.