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Oatmeal Pumpkin Chocolate Chip Cookies

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Baked Goods
Cuisine: American

Ingredients

  • 3/4 cup butter softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 egg plus 1 egg white
  • 1 tsp vanilla extract
  • 1 container vanilla Greek yogurt approx 1/3 cup
  • 1 cup canned pumpkin
  • 2.5 cups white wheat flour all purpose can be used instead
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups oats
  • 1 cup chocolate chips

Instructions

    Cup of Yum
  1. In a mixer bowl, combine softened butter and Greek yogurt. Beat until well combined. Add in sugars, beating until fluffy. Add egg, egg white and vanilla and beat well.
  2. In a separate bowl combine flour, baking soda, salt, cinnamon and oats.
  3. Add dry ingredients and pumpkin to the moist ingredients and stir until well combined.
  4. Add in chocolate chips.
  5. Drop by tablespoons onto a cookie sheet. This dough can be a bit stick, so while not required it can be helpful to use parchment paper or non stick cooking pad.
  6. Bake at 350 degrees for 14-16 minutes. While normally I like an under-baked cookie, you want to cook these thoroughly. Makes 48 cookies.