Pumpkin Oatmeal Chocolate Chip Cookies Recipe

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.

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 made three changes: I used Kosher salt. Not regular salt. I did not use mini chocolate chips. This is a robust cookie, and I used a more robust and larger chocolate chip. I used the Ghirardelli chocolate Premium Baking Chips "Grand Chips" semi-sweet chocolate chips. The chips are double the size of regular chocolate chips. The other change I made was using Crisco shortening instead of butter. I used the standard exchange guidance printed on the can. ! 1/2 cups butter = ! 1/2 cups shortening plus 3 tablespoons of water. The chocolate chips gave melty chocolate flavor and positive distance from the indifferent quick cook oats and all that pumpkin. I used a two tablespoon scoop and I did not oil the cookie sheet The cookies came up fine from the hot cookie sheet onto a cooling rack. Next time I will use Kerrygold salted butter to see if that unifies and elevates this interesting cookie. and I will leave out the cinnamon or reduce the teaspoon to 1/2 teaspoon. The cinnamon needs to be "quieter" in this cookie to let the total flavors come together.

Will definitely use this recipe again! Was looking for a cookie combining oatmeal and pumpkin and this is great. Omitted the chocolate but will try adding it another time. Like some other reviewers I wanted to add pumpkin pie spice but since I didn't have any I kept cinnamon as is and added 1/4 teaspoon each of ginger, allspice & nutmeg. Would have also added cloves but didn't have any. Toasted the oatmeal because we like the nuttiness that adds. Many requests to add this recipe to the repeat list, definitely a keeper!

Great recipe! I made a few substitutions to make these a little bit healthier without sacrificing the taste: -replaced 2 cups of flour with Kodiak cakes mix. I divided the baking soda and baking powder in half, since Kodiak cakes already contain leavening -replaced 1/2 cup of the butter with 1/4 plain nonfat Greek yogurt. You probably could replace a bit more. -Cut the brown sugar to 1.5 cups and the white sugar to somewhere around 3/4 cups. Again, probably could reduce a little bit more, but not much less. This made 7 dozen reasonably sized cookies for me!

Great flavor! I still found them "cakey" compared to other cookies, but the flavor was a hit. I took one reviewers advise and cut out the white sugar and changed one cup of white flour to wheat flour. My family loved them. The second time I made them, I added 1/2 cup flax meal, another egg, another 1/2 tsp baking powder, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/4 tsp ginger and made them into muffins. Yum! This is a really versatile recipe.

I also made several healthy substitutions and the cookies still turned out great! I reduced the sugars by 1/2 cup each, replaced 1 cup of the butter with 1/2 cup each melted coconut oil and applesauce, subbed 1/2 of the flour with whole wheat flour, increased the oats (old fashioned) to 3 cups, and added 1 cup chopped walnuts. I decided to go with normal sized semi-sweet chocolate chips, and upped that to 3 cups. The batter was a little gooey and the cookies didn't flatten at all on their own while baking. Once I flattened the balls of dough with a fork before baking, they turned out perfectly!

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 splash of coffee mate Vanilla+Caramel, 1/4 c almond flour and 1/4 flax meal, and used 3.5 c all purpose flour. Next time I will use more almond flour and less all purpose flour. These are delicious! I also used cinnamon toast crunch sugar and apple pie seasoning. The base recipe is my go to for these cookies but every once in a while I like to change things up.

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!

I made these cookies and loved the final product! I was looking for something with less butter and sugar and a little more wholesome, so these are the changes I made: 1) substituted 1/2 of the flour with wheat flour 2) used a mashed ripe banana in place of 1/2 cup of the butter 3) added a couple of extra teaspoons of cinnamon and added pumpkin pie spice 4) added walnuts and 5) did NOT add the white sugar. Overall, the texture was great, and these were a yummy and almost guilt-free snack for me and my kiddos. We keep them in the freezer and microwave for 30 seconds to make them warm. Plenty sweet and very tasty!

I really liked this recipe and I did it "mostly" exactly the same but I forgot to puree the pumpkin. They still came out great and i loved the bits of pumkin in it. This recipe makes a lot so I froze them in rolls for easy cutting and baking which I recommend doing for less cake-like and more cookie-like. Next time I'll probably use half wheat flour and a sugar substitute or just less sugar, but overall this recipe is a hit!

Made this for a weekend treat, and it was a hit! Everyone loved it, and it was so easy to prepare. The flavors were perfectly balanced, and I didn’t have to do much at all. I’ll be keeping this recipe on hand for sure.

An excellent cookie. Definitely lean toward the 12 minute baking time. All that moisture from the pumpkin take a bit longer to cook.

I have Celiac disease so I substituted gluten-free flour and they are excellent!

I just made these, wonderful! I added white and dark chocolate chips, then chopped pecans.

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!!

I hate to rate recipes that I didn't follow exactly, but looking at this I could tell that 3 cups of sugar would be way too much. Also, I needed these to be egg free so didn't add the egg. I swapped one half cup butter for 4 oz applesauce to make it slightly healthier. Lastly, I mega increased the spices, about 1 tbsp cinnamon and 2 tsp of pumpkin pie spice. These taste well seasoned, as is they would have been bland. With my changes I will be making this often, with such a large batch I froze half of the dough balls. I like using a whole can of pumpkin, these seem like they are adaptable for changing the chocolate chips, different spices, etc.

Beautiful cookie

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!!