Pumpkin Chocolate Chip Cookies

Bring on the butter, baby. In all fairness, this makes a large batch of cookies. I highly recommend using a salad bowl as your mixing bowl. Final note: this recipe comes from one of Jeremy’s former colleagues (thanks, Jeff).


  • 1 1/2 C butter (no substitutes), softened
  • 2 C packed brown sugar
  • 1 C sugar
  • 1 15oz can solid-pack pumpkin
  • 1 egg
  • 1 t vanilla
  • 4 C flour
  • 2 C quick-cooking oats
  • 2 t baking soda
  • 2 t ground cinnamon
  • 1 t salt
  • 2 C semisweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl (again, large means LARGE), cream butter and sugars.
  3. Beat in pumpkin, egg, and vanilla.
  4. Combine flour, oats, baking soda, cinnamon, and salt; gradually add to creamed mixture.
  5. Stir in chocolate chips.
  6. Drop by tablespoons two inches apart on ungreased baking sheets.
  7. Bake for 9-12 minutes or until lightly browned.
  8. Remove to wire racks to cool.

Makes 10 dozen.


2 Responses

  1. I LOVE this blog! Great idea.. and these cookies are already totally gone at our house. (Blaming the husband.)

  2. This recipe fits in my KitchenAid mixer bowl just fine. I didn’t have such a luxurious kitchen appliance when I first posted. :)

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