Description
Pumpkin Oatmeal Chocolate Chip Cookies combine the warmth of pumpkin, cinnamon, and chocolate chips with the hearty texture of oats, making them the perfect fall treat. Whether you’re enjoying them with a cup of coffee or gifting them to friends, these cookies are sure to become a new favorite. Soft, chewy, and packed with cozy flavors, they’re perfect for chilly fall days.
Ingredients
Scale
For the Cookies:
- 1 ½ cups all-purpose flour (180g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- ¾ cup packed brown sugar (150g)
- ½ cup granulated sugar (100g)
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats (old-fashioned oats work best)
- 1 ½ cups chocolate chips (semi-sweet or milk chocolate)
Optional Add-Ins:
- ½ cup chopped walnuts or pecans for extra texture
- 1 teaspoon pumpkin pie spice for an extra boost of fall flavor
Instructions
- Preheat the Oven and Prepare the Baking Sheets: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Add Wet Ingredients: Add the egg, pumpkin puree, and vanilla extract to the butter and sugar mixture. Beat until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the Oats and Chocolate Chips: Gently fold in the oats and chocolate chips using a spatula.
- Scoop the Dough: Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake the Cookies: Bake the cookies at 350°F for 10-12 minutes, or until the edges are golden and the center is set. Keep an eye on them, as oven temperatures can vary.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overmix the dough: Stir the dough just until combined to avoid dense cookies.
- Use canned pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Check for doneness: The cookies should be golden brown around the edges but soft in the center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 18g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Oatmeal Chocolate Chip Cookies, Fall Cookies, Pumpkin Spice Cookies, Oatmeal Cookies, Chocolate Chip Cookies, Cozy Fall Dessert, Pumpkin Dessert, Easy Pumpkin Cookie Recipe