Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips.
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 replaced 2 of the cups of flour with 1 cup golden flax meal and one cup almond flour. They are delcious and still plenty sweet with all those chocolate chips.
Read MoreI 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.
Read MoreI 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 replaced 2 of the cups of flour with 1 cup golden flax meal and one cup almond flour. They are delcious and still plenty sweet with all those chocolate chips.
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 eliminated the white sugar (just used 2 cups brown). I also substituted some of the butter for unsweetened applesauce. The entire family likes them.
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 pie filling instead of pumpkin puree, and added a few TSPs of pumpkin pie spice and an extra dash of cinnamon for more flavor. Also, I used regular sized milk chocolate chips instead of mini semi sweets. I'd say they are perfect this way! They taste even better the next day, and are still super soft!
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, sweet cookies! i would recommend this again and again...
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 egg for the half batch without any other changes to the ratios. Make sure to remove from the oven when they just start to brown so they do not dry out. I added a pinch of nutmeg, ginger and cloves to make them a little more pumpkin-pie flavored.
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 teaspoon of salt. So delicious. I also added more chocolate chips and I didn't use the mini kind.
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. No egg, 1/4 cup coconut milk, and more spices: a tablespoon cinnamon, a tablespoon nutmeg and two teaspoons ground cloves. I also added raisins instead of chocolate chips. They were still moist and yummy (we are used to low sugar, so that might not be the case for everyone) The spices add that zing that makes not so sweet just fine.
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 chocolate chip cookie!!!
These are pretty good. My 18yr. old son absolutely LOVED them. I halved the recipe but put in a whole (small) egg, a little over 1/2 the can of pumpkin, and 1 1/2c. of regular rolled oats instead of just 1c. I was glad I increased the oats. I also reduced the brown sugar by 1/4 and the white by about 1/2. Used regular chocolate chips too. Half the recipe made 3 1/2 dozen cookies using a TBS cookie scoop.
These are so delicious! Very easy and yields more than the recipe states. I got about 84 cookies from one batch. The only changes I made were that I used white chocolate chips and added 1 1/2 cups of walnuts. My family raved about them and couldn't stop eating them!
My granddaughters and I made these cookies. We added 1 tsp. of pumpkin pie spice in addition to the cinnamon and only added about 1 cup of the mini chocolate chips so as not to overpower the pumpkin flavor. I like the fact that this recipe used the whole can of pumpkin with the addition of oatmeal. This recipe made a lot of cookies. The extra baked cookies can be frozen or any unbaked dough can be frozen for later use. The cookies turned out moist and chewy rather than cakey!
The more I eat these the more I am beginning to like them. I followed a reviewer, I read, and added pumpkin spice. I made 1/4 of the recipe and yielded 23 cookies using a cookie scoop. For that amount of the recipe I used 3/4 of a tsp of pumpkin spice on top of the cinnamon. I highly recommend adding that spice to taste! I also cut the chocolate chips in half. These were some where in the middle of cakey and chewy both when first baked. After completely cooling they do take on more of the mini cake texture or fruit sweetened cookie taste and texture. With the yield, and cutting the chocolate chips in half, they are approximately 89 calories per cookie.
I tried this recipe for some friends. I made this using two bags of Semi-sweet chocolate chunks instead of mini chocolate chips. It was a hit! Everybody couldn't stop eating them. My friend later asked me for the recipe because they wanted to make them again. Tip: I will say, at least with the chocolate chunks, they tasted better cold.
These are great cookies! Really soft with a nice pumpkin flavor and not too much spice. Take note of the amoount it makes...6 dozen! They aren't as much like oatmeal cookies as I thought they would be, I found it was almost unnoticable.
These were so flavorful, and they stayed moist and perfect! I plan to use this recipe on the regular now
The first time I made them, they needed more time, they were way undercooked. So the second time I made them, I added 1/3 cup more oats and increased the time to 15 or so minutes. They come out soft inside with a slight crisp on the outside. For more flavor, try using pumpkin pie spice, the nutmeg added a little something extra. I always put a little extra spice in there. Also, I used a cookie scoop to get them in just the right size and shape. Try them with dark chocolate morsels or butterscotch chips, both excellent!
This recipe makes A LOT of delicious cookies. If it weren't the ability to freeze the dough, I'd say it makes too many! You could easily half the recipe and feed the whole neighborhood. I added a teaspoon of fresh nutmeg and a teaspoon of almond extract. This had definitely become my new "family secret." Love this recipe.
Wonderful! Simple and delicious - I just replaced chocolate chips with walnuts and cut a bit on the butter, still turned out awesome. I think next time ièll cut out a bit of the sugar. Thanks for the recipe.
These are delicious! Recipe makes a ton of cookies. I would recommend using parchment paper and adding more chocolate chips!
This is a fantastic recipe. Whenever I make these cookies, multiple people ask for the recipe. I use 2 t pumpkin pie spice instead of cinnamon and always add some fresh nutmeg because I love it. I also use butterscotch chips instead of chocolate.
I made a few substitutions: I used 2 cups white flour, 2 cups whole wheat flour, increased vanilla to 2 tsp , added an extra 1/2 cup of oats and added 2 teaspoons pumpkin pie spice. I also used white chocolate chips and toasted pecans. They are a perfect Autumn cookie. I took them to a tailgate and everyone raved about them and asked, "who made those cookies? They are amazing!" I will definitely make these again as this recipe replaced my other pumpkin cookie recipe which made a more cake-like and sticky cookie.
I had a half of a can of pumpkin purée left over from another recipe and these cookies looked like it would do the trick. Since I intended to make a full batch and a half can wouldn't be enough, I added 4 oz of plain low fat Greek yogurt to substitute the rest of the pumpkin. It seemed to be heavy on the sugar so I left out 1/2 C of brown and 1/4 cup of white. The rest I prepared as directed. Delicious. The yogurt made the really fluffy and tall. Browned to perfection in 10 min.
I added more spice, used old fashioned oats, and regular chocolate chips rather than mini. I got rave reviews at the church bake sale and was asked to make them again.
These have become a family favorite, especially around the holidays. I usually make a double-batch (roughly 15 dozen) and friends and family members snap them up within a day of me posting pictures of them cooling. My wife will take 5 dozen to her work and they are gone by the afternoon! Cream the butter and sugars properly and you'll have thick, but light, cookies that everyone will love!
These were fantastic. I didn't change anything. I even made them again to share with coworkers and neighbors because it makes so much. I will warn you, Because of the pumpkin, they get very soft and might stick together but it doesn't matter cause they are amazing!
I grew up eating (and loving) these cookies. The pumpkin is subtle enough that even my husband (not a pumpkin fan) likes them. I half the recipe, but still use an entire egg. I use regular sized chocolate chips and my oats are just "old fashioned rolled oats" rather than "quick" oats. Highly recommend this recipe.
Yummy!!! I didn't use the chocolate chips since I had cinnamon chips I thought would be better in this recipe (per my taste buds!). Great flavors! Next time I might add pecans, I think that would add a nice touch to them! Great recipe! Thanks!
Someone gave me this recipe years ago only the cookies are frosted with cream cheese frosting. he frosting makes them out of this world and they are a family favorite that I make for all holidays. Try the frosting and maybe add extra chocolate chips. Yum!
Cookies are wonderful. I only added 1 tsp of cinnamon and added 1 tsp of pumpkin pie spice and used cinnamon chips instead of the chocolate chips. I also added dried cranberries (about 1 cup). Nene5grandsons
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.
Delicious! I tweaked it and it still came out great. I added extra spices for fun (clove, ginger, cardamon, and nutmeg). Half the flour was all-purpose and the other half was fresh ground, whole wheat pastry flour. Also, I used chopped walnuts instead of the chocolate chips. And I used sucanat for the brown sugar and omitted the white sugar per another reviewer advice. Sweet enough for us!
This is a terrific cookie- easily adaptable- like many of the other reviewers I added and tweaked the recipe and the cookies came out wonderful I used raisins - although cranberries would have worked just as well- and added a tsp of allspice. also- I flattened the cookies before baking with a flat bottom glass that I had dampened and dipped in sugar- this gave the cookie a little crispiness when you bite into it- next time will add apple butter instead of applesauce to replace fat- hmmmmmmmmm
I've made this many times and LOVE LOVE LOVE these cookies and so does whoever I choose to share them with :)They are so moist and delicious. The only change I make is that I use Hershey's Cinnamon Chips instead of chocolate chips. Also, I sometimes add some ground flax seed. I usually cook a little longer than the 10-12 minutes.
I used 1/2 Cup of Butter, and 1 Cup of Apple Sauce, to cut down on the fat content. The cookies turned out well. They're soft, and a bit cake-like, like the type of pumpkin cookies that you normally see iced.
My family's new favorite cookie. These cookies are so moist. They are not dry like some oatmeal cookies. I always add a bit more of the spices because I love the pu,pkin flavor so much. ENJOY!
My husband just loves these pumpkin oatmeal cookies, he took some to work and a co-worker said theses cookies were the best he ever tasted. Becky Abbot, Me 2016
These are soft, cake-like cookies - very good. I'd bet that it wouldn't hurt to take out some of the butter and would result in a bit crispier oatmeal cookie, if you like that. Fun with the pumpkin!
These came great! More cake like than cookie but still great flavor! Next time I'm gonna add pecans or walnuts.
These have moved to the top of our "favorite cookie" list. They're just wonderful!
The first time I made them. I followed recipie, except I deleted 1 cup of brown sugar and added walnuts. Soooo addicting. It's a good thing I gave away 3dozen. Lol the second time I made these. T halved the recipie. Still using one egg . I upped the oats by half, used Apple butter instead of pumpkin, raisins instead of chips and walnuts. That's how versital this recipie is yum yum
wow, these are amazing. The only things I changed were using half white flour and half wheat flour; half dark chocolate chips and half milk chocolate chips. Definitely making these again and sharing!
In a word: YUM! These cookies are delicious! I used regular oats and dark chocolate chips(all I had on hand) plus I took the suggestion from other reviewers to add 1 tsp pumpkin pie spice. Due to a dairy allergy I used 1 cup canola oil instead of butter and mine turned out to be very soft, almost cake-like. I usually prefer a crunchy cookie but the flavor is outstanding so with these it didn't matter!
I'd give it a 4.5. My boys love them. They are a little too cakey for me. I like a chewy cookie. Pretty good though.
These are delicious and make lots for sharing! Added some extra spices as others did (nutmeg, ginger, cloves) and added 1/2 cup walnuts, otherwise, followed to a "t". I was a bit concerned after I got all the wet blended together; the mixture looked a bit curdled. I knew that all my ingredients were fresh, so I soldiered on and it all went fine. Next time I may try a combo of dried cranberries/raisins/walnuts, even though the chocolate and pumpkin flavour is pretty awesome. Thanks for the recipe!!
These are fabulous! I'm a pumpkin-crazy cook in the fall...and I wasn't sure about pumpkin mixed with chocolate, but I'm glad I added the chocolate chips at the last minute. So delicious! I also go a little crazy with the spices whenever pumpkin is involved, so in addition to the cinnamon I added nutmeg, cloves and allspice. I'll be making this recipe again!
This are DELISH!! I used BANANAS instead of pumpkin. I've been looking for a yummy banana choc chip recipe and found one here! I also made some healthier subs: used only 1/2 c. butter and 1 c. applesauce and half white and half whole wheat flour. Also cut out a third amount of sugar. Bananas are so sweet as it is, we needed less sugar and will probably use even less next time. Delicious consistency and great taste! Thanks for a wonderful new recipe! Definitly a keeper!
Just made these and they are delicious! I subbed coconut oil for the butter just because I had some that needed to be used. I bet you could leave out the chocolate chips and add dried cranberries and chopped nuts and that would be great too.
Very moist cookie. Made with white chips instead of chocolate. Would make them again but with more spices.
To quote my son, "these are unreal." I used half butter and half shortening and added a cup of raisins.
Perfect on this snowy day! I love the texture of the added oatmeal. A soft cookie with a chewiness to it. I used one teaspoon of pumpkin pie spice instead of the 2 teaspoons of cinnamon.
These were delicious and I made them without any changes to the above recipe. I was looking for a new twist on an ol' standby and really enjoyed this. I liked that it was not an overwhelming pumpkin flavor. It was mild and balanced nicely with the other flavors. It was a soft batch type of cookies that disappeared quickly at my church function and at home!
I halved the recipe and used coconut oil instead of butter. I also added some granola, a banana with the pumpkin and walnuts. I also refrigerated the dough before baking. 9 minutes was perfect. Yum!
Added cloves, nutmeg, ginger, and all spice for more flavour. The texture was not good.. more like a muffin top as opposed to a cookie.
Very good cookies! I switch out a few of the ingredients to make them vegan, so mine are a little different. So yummy!
Loved these!!!! really moist and delicious. My husband and Father-in-law ate them right up
Followed recipe with scant sugar amounts and plenty sweet. Recommend blotting pumpkin in a paper towel lined sieve...you’ll be amazed how much liquid drains off even the most solid pumpkin otherwise I imagine the dough would have been much too wet. Perfect amount of pumpkin flavor!
Fabulous flavor (I used my own pumpkin pie spice). I halved the recipes and used 1/2 c. coconut oil (solidified) and 1/4 c. butter.
I added a little bit more spice to my taste buds liking and we thought these were moist filling cookies.
Great recipe for moist cakey cookies! I added a teaspoon of nutmeg for that extra autumn, pumpkin spice flavor!
Only change I made was to add a tsp of pumpkin pie spice. Very good cookies, a bit heartier than the typical cake pumpkin cookie.
The cookies are wonderful and a good change from the usual choc chip. I did add the walnuts and loves the texture as well as they added additional flavor. I plan on freezing some and taking to our family party, they will be a welcome change from so many ultra sweet treats! Will definitely make them again.
I will definitely make these again. They were delicious. My 18 year old son even loved them (and he's not a huge fan of pumpkin) - Everyone I shared them with, loved how soft and chewy they were - SO good! Thank you for sharing the recipe!
These turned out awesome! I only made a few changes, because I ran out of stuff. I used 2 cups all purpose flour and 2 cups whole wheat flour. I decreased brown sugar to 1/2 cup (that's all I had on hand), but left white sugar at 1 cup (they were perfect...so no need for all the sugar, so I would definitely make them like this again. I also used homemade pumpkin puree, from our Halloween pumpkins. I also used both white chocolate chips and milk chocolate chips (again, all I had). They turn out DELISH!! :)
Bomb cookies! I used Crisco butter sticks because it keeps the cookie shape, and well it's a cookie-might as well calorie commit! Dark chocolate regular chips and some pumpkin pie spice with extra cinnamon made these killer. MAKE THESE PEOPLE, life's too short.
Will make it again. Subbed out 1/2 cup of the flour with 3/8 c of ground flax seed and 2T of gluten. Used ground nutmeg in place of pumpkin pie spice. Added in 2 T of whole pumpkin seeds.
We love to make these cookies every Autumn! They are now a tradition for our family. Adding the oatmeal makes this recipe the best / better recipe than the others because the cookies are more firm - less cake like sticky. And it also makes 70 - 80 cookies depending on your size. We sometimes freeze the extras and save them for Halloween, Thanksgiving, or Christmas. Enjoy!!
Very yummy. Like others, I used butter alternates (butter, coconut oil, and apple sauce), halved both sugars, and added extra oats. Even my husband enjoyed them, and he is not very into desserts.
Fantastic cookie that is soft and a little "bready", which I really like. I have a 4 year old gluten sensitive child and just substituted the white flour with a gluten-free mix. Usually this results in a grainy/gritty texture that I don't much care for. (Baking gluten-free is a real struggle especially when I can almost always tell the difference and don't like it). In this case, thanks to the pumpkin it comes across just fine. Will be making these again!
Loved these cookies. Very light and soft. I swapped the vanilla extract and chocolate chips for raisins and maple extract, they were a hit!
Awesome flavor and these do spread out a bit so leave some room between them. I used a small ice am scoop and placed them 4 across and 3 down, baked for 30 minutes. I also used 1 cup chocolate chips, 1/2 cup crushed walnuts and about 1/2 cup of yellow raisins. They are cake like cookies and are fine alone but some frosting would have made them more awesome! Definitely try it!
I am not crazy about pumpkin, so I am a tough critic! :) I thought they were ok, they were light and not too heavy. Recipe rendered a ton of cookie dough and by the end of making it there was too much for the mixer to handle and I had to use a wooden spoon to get it all combined. I added salt bc I always like a little contrast to the sweet. All in all, pretty good!
Om Nom Nom!!! I add 1/4 Tsp pumpkin pie spice and I use Hersheys cinnamon flavored chocolate chips for one heck of an addictive cookie! You'll love it too!
These are wonderful, and chef approved. Made these on Easter, my daughter took some to an Easter dinner party, they were a huge hit! One of the guests at the party was a chef. He said they were absolutely wonderful they stay soft and chewy. The only difference is I added pumpkin spice latte morsels instead of chocolate chips. This is a favorite among many!!
The best pumpkin cookies I have ever made!! I only changed a few things. I added a cup of pecans and 2 teaspoons of pumpkin spice. Everyone gobbled these up so fast!!
This recipe was easy to put together and the flavor was delicious. The dough was sticky but it is pumpkin and it should be super moist. Waiting for them to bake is the worst
Excellent! I added pumpkin spice and nutmeg and cloves to spice it up a little more and it's wonderful.
Cookies are delicious. I halved the recipe, substituted the chocolate chips with craisins and added 1 cup of chopped pecans. Beware! It is Difficult to stop eating them, but they are healthy, right? So dig in. Yummy.
My family lloved them! I slightly changed it to: 1c butter, 3/4 c sugar, 1 1/2 c brown sugar & 2 eggs. Would add a little more cinnamon or pumpkin spice.
Almost made according to directions. The recipe has a nice mild flavor without the often overpowering spices. As recommended by other reviews, I added a pinch of ginger, nutmeg and cloves. Instead of the chocolate chips, I used a bag 1 2/3 C of butterscotch chips. It was a very nice flavor blend. Definitely adding this to my collection!
I used dark coconut sugar instead of brown sugar and powdered sugar instead of granulated white sugar. Apparently, it doesn't matter, as long as it is sugar! I would definitely make it again. The cookies were a big hit at the office!
The cookies were great; soft and moist. I got around 8 dozen from this reciepe and my family loved them. The original recipe didn't have enough chocolate chips for me so I added another bag and also used dark chocolate chips instead of the milk chocolate which went extremely well with the pumpkin pumpkin. Next time I make these I will be doing equal parts quick oats and rolled oats for a little more texture.
oh so good! We like crunchy cookies at our house. I baked for the max time and there was just the slightest crunch on the outside. Only change was adding 1 tsp pumpkin spice in addition to the 2 tsp cinnamon. Next time I'll add more oats. thank you for this recipe. Marked as a favorite!
So good! I have been searching for this recipe for years. Many are similar, but this one is the best!
The spice lacking for pumpkin...needs some nutmeg ginger and double cinnamon. As per recipe it was moist but really lacking the pumpkin pie flavour. will tweek it
These were just okay. I was surprised by the number of really great reviews. I followed a lot of the other reviewers' suggestions for increasing the oats and chocolate chips and decreasing the sugar. I even increased the pumpkin amount to give more pumpkin flavor, but overall, the cookie didn't taste that great
I think this is a keeper!! My only suggestion would be to add more salt and spice as it needed a little more flavor. But otherwise this was great!!
Super yummy! Next time I will add pumpkin pie spice and walnuts for a more festive f
Incredible cookies!!! I made these tonight, and followed the recipe to a T—no substitutions. I used a cookie scoop so they were all uniform in size. They fluffed up so nicely and almost had the consistency of muffin tops. Definitely will make these again!
I halved this recipe because I had half a can of pumpkin pie filling I needed to use up, but it still made a lot of cookies. My boyfriend is a pumpkin spice fanatic and nothing I bake lasts very long at all so I expected the same from these. Although he SAID he liked them he also mentioned he may take some to work "so he didn't eat them all"-which he has never done before, so I suspect he isn't a huge fan. I found the consistency to be very "breadlike" and although it isn't awful it is pretty disappointing for a cookie. I used butterscotch chips because I thought it would compliment the flavors more and they are the best part of these (I almost always reduce choc chips in cookie recipes but definitely regret doing so with this recipe). Very likely will never make these again-with all the great oatmeal cookie recipes out there these are a bit of a bust.
