Pumpkin Chocolate Chip Cookies

Do you like pumpkin? Do you like oatmeal goodness? Do you like chocolate? (Wait – you don’t? Are you an alien?) Okay great. Then that means you are going to like these cookies. And by “like” I obviously mean “go completely gaga over and want to have them all the time in your mouth, with the eating and the rapid consuming.”


These cookies came into my life by way of my friend D, who celebrates the coming of Fall with me every year by baking these cookies and doing something Fall-esque. This year Fall meant a bonfire on the beach and a bike ride through Golden Gate Park, though Fall has also meant getting drunk and watching scary  movies or eating breakfast for dinner. Fall is flexible.

But these cookies are not. They are mandatory! They are insistent! They are, in a word, delicious. Please bake them posthaste.



. 4 c. unsifted all-purpose flour
. 2 c. quick or old-fashioned oats, uncooked
. 1 1/2 c. butter, softened
. 2 c. firmly packed brown sugar
. 1 (16 oz.) Libby’s solid pack pumpkin
. 1 c. real semi-sweet chocolate morsels OR the entire bag, because why not?!
. 1 c. granulated sugar
. 2 tsp. ground cinnamon
. 2 tsp. baking soda
. 1 egg
. 1 tsp. salt
. 1 tsp. vanilla extract


1. Preheat the oven to 350.

2. Combine the dry ingredients in a small bowl and set them aside.

3. In a large bowl, cream together the butter and sugars, beating them until they are nice and fluffy. Add in the egg and vanilla and continue to mix well.

4. Add in the dry ingredients and the pumpkin in batches, mixing well as you go.

If you have a KitchenAid mixer, now is the time to use it. As has been mentioned, oh, about a thousand times, I do not have a KitchenAid (though I’m considering a sham wedding just to get one) so we eventually mixed by hand. Literally:

5. Add in your chips! You can add in as many or as few as you want, but we opted for the entire bag, because, uh, yum.

6. These are traditional drop cookies, so just plop on a lightly greased baking sheet with an average sized cereal spoon. Bake for 12 – 20 minutes, depending on your oven. We like to do 6 minutes on the bottom rack, then 6 more on the top rack, but do what you need based on your oven.

These are delicious right out of the oven, but they are beyond bomb when served cold. I know, I know. Your inner cookie monster is vigorously shaking his head at the lack of logic, but it’s true. The longer you wait to eat these, the better they are.

Have yourself a very merry baking party.

4 thoughts on “Pumpkin Chocolate Chip Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s