Pumpkin Chip Cookies

These golden cake-like cookies are favorites, especially around the holidays. They disappear quickly from the dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips.


60 servings


1 1/2 cups butter (no substitutes), room temperature
2 cups packed brown sugar
1 cup granulated (white) sugar
1 (15 ounce) can solid pack pumpkin
1 large egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups semi-sweet chocolate chips


Preheat the oven to 350°F (177°C).

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inch apart onto ungreased baking sheets.

Bake for 10 to 12 minutes or until lightly browned. Remove to wire cooling racks to cool.

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