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Pumpkin Oatmeal Chocolate Chip Cookies

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Pumpkin Oatmeal Chocolate Chip Cookies
Pumpkin Oatmeal Chocolate Chip Cookies

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.

Don’t forget to check out the rest of our yummy cookie recipes as well – they are all delicious like this Applesauce Oatmeal Cookies! I love making simple dessert recipes!

Pumpkin Oatmeal Chocolate Chip Cookies

When mastering your baking skills, knowing how to choose the best cookie sheet is essential for achieving those perfectly baked cookies.

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About Twisted Butter

Twisted Butter is a spreadable blend of premium AA salted butter, canola oil, and an abundance of fresh fruits, honey, herbs, Boursin brand cheese and even crumbled bacon.  They are made with all natural ingredients and come in six delicious flavors: Blueberry, Honey & Lemon Zest; Cinnamon, Honey & Brown Sugar; Cilantro & Lime; Chives & Parsley; Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese; Bacon, Dijon Mustard & Green Onion.  For more information please visit www.twistedbutter.com.

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Kelli Miller
These Pumpkin Oatmeal Chocolate Chip Cookies are so chewy and delicious!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Calories 571 kcal

Ingredients
  

  • 1 ½ Cup(s) Twisted Butter’s Cinnamon Honey & Brown Sugar butter softened
  • 2 Cup(s) packed brown sugar
  • 1 Cup(s) white sugar
  • 1 15 ounce can pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 Cup(s) all-purpose flour
  • 2 Cup(s) quick-cooking oats
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Cup(s) miniature chocolate chips

Instructions
 

  • Preheat oven to 375 degrees F (190 degrees C).
    Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
    Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter.
    Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
    Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

Nutrition

Serving: 1gCalories: 571kcalCarbohydrates: 83gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 59mgSodium: 479mgFiber: 4gSugar: 49g
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