Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies


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Twisted Butter Chef and Owner Jane Johnson has created the perfect recipe for the fall and holiday season—Pumpkin Oatmeal Chocolate Chip Cookies! Using Twisted Butter’s Cinnamon, Honey & Brown Sugar Butter, these cookies will surely be a hit at any gathering.

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Serving Size / Yield

12 servings


  • 1 1/2 C. Twisted Butter’s Cinnamon, Honey & Brown Sugar butter, softened
  • 2 C. packed brown sugar
  • 1 C. white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
  • 4 C. all-purpose flour
  • 2 C. quick-cooking oats
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 C. miniature chocolate chips

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  1. Preheat oven to 375 degrees.

  2. Beat butter, brown sugar, and white sugar together in a bowl until creamy.

  3. Add pumpkin, egg, and vanilla extract; beat until smooth.

  4. Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined.

  5. Fold chocolate chips into batter.

  6. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.

  7. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

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