Description
Delight in these moist and flavorful Pumpkin Oatmeal Chocolate Chip Cookies, a perfect blend of autumn spices, hearty oats, and rich chocolate chips. These cookies combine the warm essence of pumpkin pie spice with the satisfying chewiness of oatmeal, creating a sweet treat that’s ideal for fall gatherings or anytime you crave a seasonal 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 the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream butter and sugars: In an electric mixer, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add wet ingredients: Beat in the egg, pumpkin puree, and vanilla extract until the mixture is smooth and well combined, incorporating moisture and flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to distribute the leavening and spices evenly.
- Mix dry into wet: Gradually add the dry ingredient mixture to the wet mixture at low speed, blending just until combined to avoid overmixing which can toughen the cookies.
- Add oats and chocolate chips: Stir in the rolled oats along with both the regular and mini semi-sweet chocolate chips, folding gently to evenly distribute.
- Portion the dough: Drop rounded tablespoon-sized portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake the cookies: Bake for 10–12 minutes, or until the edges appear golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the right balance of flavor and moisture.
- Spacing cookies 2 inches apart ensures even baking and prevents them from merging together.
- Allow cookies to cool slightly on the baking sheet before transferring to avoid breakage.
- For softer cookies, reduce baking time by 1-2 minutes; for crispier edges, bake the full 12 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
