Description
These Pumpkin Oatmeal Chocolate Chip Cookies combine the warm flavors of pumpkin and autumn spices with hearty oats and melty chocolate chips for a perfect fall treat. Soft, chewy, and full of seasonal goodness, these cookies are easy to make and perfect for sharing or enjoying as a cozy snack.
Ingredients
Scale
Wet Ingredients
- 1 cup Pumpkin puree (Fresh or canned for moisture and sweetness)
- 1/2 cup Unsalted butter, softened (At room temperature for easy mixing)
- 1 large Egg (Acts as a binding agent)
- 1 teaspoon Vanilla extract (Enhances overall flavor profile)
Dry Ingredients
- 1 cup All-purpose flour (Provides structure and texture)
- 1 teaspoon Baking soda (Helps cookies rise and become fluffy)
- 1 teaspoon Ground cinnamon (Adds warmth and autumn flavor)
- 1/2 teaspoon Ground nutmeg (Enhances flavor complexity)
- 1/2 teaspoon Salt (Balances sweetness and enhances flavors)
Sugars & Add-ins
- 1/2 cup Brown sugar (Enhances flavor with caramel undertones)
- 1/2 cup Granulated sugar (Balances sweetness and provides crispiness)
- 2 cups Old-fashioned oats (Provides texture and heartiness)
- 1 cup Semi-sweet chocolate chips (Provides bursts of sweetness)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Cream butter and sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined, ensuring the pumpkin flavor infuses the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
- Mix dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed just until combined to avoid overmixing and tough cookies.
- Fold in oats and chocolate chips: Using a spatula, gently fold in the old-fashioned oats and semi-sweet chocolate chips, providing texture and bursts of sweetness.
- Shape cookies: Drop rounded balls of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes until the edges are golden brown and the centers look set but still soft.
- Cool before transferring: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Serve and store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container to keep them fresh.
Notes
- Use fresh or canned pumpkin puree—avoid pumpkin pie filling which contains added sugar and spices.
- For chewier cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Old-fashioned oats provide more texture; quick oats can be used but will change the cookie texture slightly.
- Store cookies at room temperature in an airtight container for up to 5 days or freeze for longer storage.
- To make these cookies vegan, substitute butter with vegan margarine and use a flax egg instead of the regular egg.
