Oatmeal Pumpkin Chocolate Chip Cookies

Oatmeal Pumpkin Chocolate Chip Cookies


Tis’ the Season for EVERYTHING Pumpkin! 🙂  I originally thought this was going to be a gluten-free recipe, but I forgot that Oats can carry some traces of gluten.  If you would like to make this a Gluten-Free Cookie, simply exchange the regular oats for Gluten-Free Rolled Oats!  You’ll be surprised how YUMMY these cookies are and won’t feel totally guilty because pumpkin is very good for you!! HAHA! 🙂

This cookie recipe is very simple and FUN for the kids to help out with! 🙂




1/2 Cup Butter, room temperature

1 Cup Sugar

1/4 Cup Brown Sugar

6 TBSP Molasses

1 3/4 Cups Gluten-Free All Purpose Baking Flour (can substitute regular Flour)

1 tsp Baking Soda

3 tsp Pumpkin Spice

2 Cups Rolled Oats (can substitute Gluten-Free Oats)

12 oz Chocolate Chips, Semi-Sweet


Preheat Oven to 400.

In a mixing bowl beat Butter, Sugar, Brown Sugar, Eggs and Molasses until well combined.

Add the Flour, Baking Soda and Pumpkin Spice to wet ingredients and mix well.

On slow, or by hand, add the Oats and Chocolate Chips.

By rounded teaspoons, place cookie dough 2 inches apart on a baking sheet (lined with parchment paper is optional).

Bake 8 – 10 minutes or until light brown.

Leave on baking sheet for 3 – 5 minutes, then transfer to cooling rack.

Bakes about 5 - 6 dozen

Bakes about 5 – 6 dozen

Makes about 5 – 6 dozen depending on your size.

Store in an airtight container for up to a week!!



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