Description
These Pumpkin Oatmeal Chocolate Chip Cookies are a delightful fall-inspired treat combining the wholesome texture of oats, the warm flavor of pumpkin and pumpkin pie spice, and the sweetness of semi-sweet chocolate chips. Soft and chewy with a hint of spice, they make perfect snacks or desserts for the cooler months.
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) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Wet Ingredients: In an electric mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until fluffy. Then beat in the egg, pumpkin puree, and vanilla extract completely.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add this dry mixture to the wet ingredients on low speed until just combined to avoid overmixing.
- Add Oats and Chocolate Chips: Stir in the rolled oats along with both the semi-sweet chocolate chips and the mini semi-sweet chocolate chips until evenly distributed in the dough.
- Scoop Dough: Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating they are perfectly cooked but still soft inside.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- For chewier cookies, slightly underbake by removing them a minute earlier.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen for up to 3 months; thaw at room temperature before serving.
- Substitute chocolate chips with nuts or dried fruit if desired.
