Description
Delight in these soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies, bursting with warm pumpkin spice and loaded with rich semi-sweet chocolate chips. Perfect for autumn snacking, these cookies combine wholesome oats and pumpkin puree for a moist texture, balanced by the sweetness of brown and granulated sugars.
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and smooth. Then, beat in the egg, pumpkin puree, and vanilla extract until fully combined.
- 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 using low speed, mixing just until combined to avoid overworking the dough.
- Add Oats and Chocolate Chips: Stir in the 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 the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn golden brown, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and maintain their chewy texture.
Notes
- For best results, use fresh pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Ensure butter is softened but not melted to achieve the right cookie texture.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For additional texture, add chopped nuts like pecans or walnuts if desired.
