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!
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.
More Amazing Cookie Recipes:
- Lemon Ricotta Cookies
- Crispy Chocolate Chip Cookies
- Crunchy Chocolate Chip Cookies
- Low-Calorie Chocolate Chip Cookies
- Cookie Kisses & Cookie Cups
- Peanut Butter Cookies with Cheerios
- Oatmeal Cherry Cookie Recipe
Pumpkin Oatmeal Chocolate Chip Cookies
These Pumpkin Oatmeal Chocolate Chip Cookies are so chewy and delicious!
Ingredients
- 1 1/2 cups Twisted Butter’s Cinnamon Honey & Brown Sugar butter, softened
- 2 cups packed brown sugar
- 1 cup white sugar
- 1 15 ounce can pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups 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 Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 571Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 59mgSodium: 479mgCarbohydrates: 83gFiber: 4gSugar: 49gProtein: 6g
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