Pumpkin Chocolate Chip Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft oatmeal cookies flavored with pumpkin and cinnamon and loaded with chocolate chips. Freezer-friendly with options for dairy-free and vegan versions, these are warm and satisfying year-round.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup (1 stick) unsalted butter (see Notes), softened
- ½ cup light or dark brown sugar
- ¼ cup cane sugar
- 1 large egg (see Notes)
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (185 g) gluten-free flour blend (see Notes)
- 1 cup quick-cooking oats (see Notes)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ¾ cup dark or semi-sweet chocolate chips (see Notes)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 673mg
- Total sugar
- 103g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 870mg
- Calcium
- 181mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 673MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.