Description
Deliciously soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies combine the warm flavors of fall spices with hearty oats and sweet chocolate chips. These cookies make a perfect treat for pumpkin lovers looking for a comforting, flavorful dessert that’s easy to bake and perfect for sharing.
Ingredients
Scale
Main Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which creates a good base for your cookie dough.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined, giving the dough moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Chocolate Chips: Gently fold 1 1/2 cups of semisweet chocolate chips into the dough to evenly spread the chocolate throughout every cookie.
- Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are set and the tops look slightly firm, ensuring the cookies are perfectly baked with a soft center.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without losing softness.
Notes
- For extra texture and nuttiness, add 1/2 cup chopped pecans or walnuts to the dough.
- These cookies stay soft and chewy for several days when stored in an airtight container.
- They freeze well for longer storage; simply thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
