Fall is in the air, and it’s time to PUMPKIN ALL THE THINGS!!! Any other pumpkin addicts out there? I love to bake seasonally in the late summer and fall so we’ve been busy cooking up a storm with rhubarb, zucchini, and now we’re moving on to pumpkin! I’ve been playing around with a few recipes for waffles and cookies, next on my hit list is french toast!

For now though, here’s what I’ve come up with for some tasty fall cookies! I love that it’s a recipe that will make roughly 3 dozen at once because with a family of 5 they tend to go fast!

Pumpkin Oatmeal Chocolate Chip Cookies

Yield: approx 3 dozen

Pumpkin Oatmeal Chocolate Chip Cookies

Name: Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 3
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 1 cup whole wheat flour; 1 1/2 cup quick oats; 1 tbsp ground flax; 1 tsp baking soda; 1 tsp salt; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1 cup butter, softened; 1 1/3 cups packed brown sugar; 2/3 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 1/4 cups canned pumpkin puree; 1 1/2 cups semi-sweet chocolate chips

Prep Time 20 minutes

Cook Time 14 minutes

Total Time 34 minutes

Ingredients

1 1/2 cups all purpose flour
1 cup whole wheat flour
1 1/2 cup quick oats
1 tbsp ground flax
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup butter, softened
1 1/3 cups packed brown sugar
2/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees
In a large mixing bowl, whisk together flours, oats, flax, baking soda, salt, cinnamon, nutmeg, and ginger. set aside.
In a large bowl,beat butter and sugars until creamy. Beat in egg, vanilla extract and pumpkin.
Slowly add dry ingredients into the wet mix until combined. Mix in chocolate chips.
Line cookie sheets with parchment paper or silicone baking sheets. Drop 2 tbsp balls of dough onto prepared sheets about 2 inches apart.
Bake for 14-18 min
Allow to cool on sheets for a few minutes, then transfer to wire racks to cool completely

The perfect nut free snack for school lunches!

Love Pinterest? Pin these for the season and be sure to follow me on Pinterest!

Looking for a chewy Pumpkin Chocolate Chip Cookie? Try this Recipe!

Comments

Anne Taylor says

September 15, 2014 at 8:26 pm

I’m not a huge pumpkin fan, but these, I think I would like. I’m going to try making these with coconut oil as the fat and see how they turn out!

Thanks for the recipe!

- momvstheboys says
  
  September 16, 2014 at 10:42 am
  
  let me know how that works out, I have some coconut oil in the house too!
  
Ali P says

September 17, 2014 at 11:45 am

Definitely going to try and make these! I think I have some pumpkin pie filling left over.

Debbie White Beattie says

November 11, 2016 at 10:28 pm

I’m not a big fan of pumpkin but these cookies look really tempting

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