Week 41: Pumpkin Chip Cookies

So since we’re still in fall, and we’re going along with the fall-themed cookies, I decided on a variation of the pumpkin cookie, and this time it’s a pumpkin chip cookie!

So this is one of those recipes where I actually read the recipe ahead of time, but I didn’t bother to read how many cookies this recipe actually makes. Yeah, this recipe makes 10 dozen cookies. Read that again: 10 dozen cookies. I should have noticed considering how much of each ingredient was needed for the recipe.

This recipe called for 1.5 cups of butter, which is 3 sticks of butter.

Or 3/4 of a brick of butter from Costco.

This also required a total of 3 cups of sugar (2 cups of packed brown sugar and 1 cup of white sugar).

That’s a lot of sugar! Also, why does it almost match my counter?

Luckily I had a large enough bowl for all the flour, and I made sure to use the correct measuring cup, unlike the first time last week.

Mixed dry ingredients!

Once the butter is mixed with the sugars, then you do the normal thing where you add an egg (at room temperature in this case) and vanilla, but before adding the dry ingredients, you need to empty a can of pumpkin into the mix. After the dry ingredients, you need to add 2 cups of quick oats and 2 cups of semi-sweet morsels.

As I was adding all the ingredients, I didn’t realize how many cookies I was going to make until I stopped it.

The bowl was pretty much full.

Whoever came up with this recipe was definitely pushing the limits of stand mixers.

So for this recipe, to cut down on the number of cookies made, I used my trusty 1.5Tbsp scoop and played around with the bake times. The good news is that they don’t expand that much, despite the amount of butter in them, so you can bake a dozen at a time with the larger scoop.

If you’re going to use the 1.5Tbsp scoop with parchment paper on an aluminum cookie sheet, you’ll need to bake the batch for 18-20 minutes to get it to brown a bit on the edges. That would be my recommendation if you decide to pursue this recipe and spend an entire afternoon making them.

The good news is that instead of 10 dozen cookies, I ended up with…6 dozen cookies. This is good to know in case there’s some sort of fall bake sale, or a cookie exchange at your work where you need to bring something tasty and fall-themed.

I need a bigger kitchen…

They came out excellent, and now I have too many cookies that I’m not sure what to do with. On the other hand, I might have some happy coworkers.

I wonder how they would taste if they were reheated a bit…

Some of the cookies made.


  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 350°.
  2. Cream butter and sugars until light and fluffy.
  3. Beat in egg and vanilla.
  4. Beat in pumpkin.
  5. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture.
  6. Stir in oats and chocolate chips.
  7. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes (this will vary depending on baking sheet material, use of parchment paper, etc.). Remove from pans to wire racks to cool.


Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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