Pumpkin Chocolate Chip Cookies

This recipe is an all-time family and friend favorite. It makes a lot of cookies! If you want to cut it in half, then you will need “1/2 an egg.” When I cut it in half, I simply mix the egg yolk and white in a little bowl and add half to the mix (about 2 TB). It works! Then, I make a loaf of Pumpkin Bread with the other 1/2 can of pumpkin.

Or, just go ahead and make a giant batch of cookies – they freeze well – you’ll thank me later.

This recipe comes straight from the back of the Libby Pumpkin can. Thank you, Libby!

Pumpkin Chocolate Chip Cookies

Yield: about 6 dozen small cookies (I use a #40 portion scoop with a purple handle)


  • 1 1/2 cups unsalted butter, room temperature
  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 15-ounce can solid pack pumpkin
  • 4 cups flour
  • 2 cups rolled oats
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup chocolate chips


  1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Using a mixer, cream together the butter and both sugars until light and fluffy, 3-5 minutes.
  3. Add egg and vanilla, mix well.
  4. In a separate bowl, combine the flour, oats, soda, cinnamon, and salt. Set aside.
  5. Alternate additions of flour mixture and pumpkin to the butter mixture. Mix well after each addition. Stir in the chocolate chips.
  6. Portion onto baking sheets and bake for 12 minutes, rotating pans at 6 minutes.

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