Description
These Pumpkin Oatmeal Chocolate Chip Cookies combine the warm flavors of pumpkin and pumpkin pie spice with hearty oats and rich chocolate chips to create a soft, chewy fall treat that’s perfect for the season or any time you crave a cozy dessert.
Ingredients
Scale
Wet Ingredients
- 1 egg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- Pinch of salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly mixed. Gradually add these dry ingredients to the wet mixture on low speed until just combined, taking care not to overmix.
- Add Oats and Chocolate Chips: Stir in the old-fashioned rolled oats along with both the regular and mini semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are golden brown and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Oats add a chewy texture and fiber to the cookies.
- You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips according to your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
