Description
These Pumpkin Oatmeal Chocolate Chip Cookies combine the moist sweetness of pumpkin puree with hearty oats and bursts of semi-sweet chocolate chips. Perfectly spiced with cinnamon and nutmeg, these cookies are soft, chewy, and ideal for autumn or any time you crave a cozy treat.
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.)
- 1/2 cup Brown sugar (Enhances flavor with caramel undertones.)
- 1/2 cup Granulated sugar (Balances sweetness and provides crispiness.)
- 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.)
Additional Ingredients
- 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 and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air for a tender cookie texture.
- Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the creamed butter mixture. Mix on medium speed until the ingredients are smooth and evenly combined.
- Mix 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.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand just until the flour disappears. Avoid overmixing to keep the cookies tender.
- Fold in Oats and Chocolate Chips: Using a spatula, gently fold in the old-fashioned oats and semi-sweet chocolate chips until evenly dispersed throughout the dough.
- Shape Cookies: Drop rounded tablespoons or use a cookie scoop to place balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden brown and the centers appear 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 or enjoy warm.
- Store: Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- For best results, use fresh or well-drained canned pumpkin puree to avoid excess moisture.
- Do not overbake; cookies will firm up as they cool for a soft, chewy texture.
- Old-fashioned oats provide texture; quick oats can be substituted but may change the cookie’s chewiness.
- For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans.
- Cookies can be frozen in an airtight container for up to 3 months.
