Name: Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
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

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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.

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

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

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

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: 1
Amount Per Serving: Calories: 571Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 59mgSodium: 479mgCarbohydrates: 83gFiber: 4gSugar: 49gProtein: 6g

Ingredients

Instructions

Nutrition Information:

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