Description
Deliciously soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies that blend the warm flavors of pumpkin and pumpkin pie spice with hearty oats and rich semi-sweet chocolate chips. Perfect for a cozy fall treat or anytime you crave a comforting cookie with a seasonal twist.
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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to ensure the cookies do not stick during baking.
- Mix Wet Ingredients: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the egg, followed by the pumpkin puree and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add these dry ingredients to the wet mixture while mixing on low speed until just combined to avoid overmixing.
- Add Oats and Chocolate Chips: Stir in the old-fashioned rolled oats, semi-sweet chocolate chips, and mini semi-sweet chocolate chips evenly through the dough.
- Scoop Dough: Using a tablespoon, drop portions of the cookie dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges turn golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not use pumpkin pie filling; use pure pumpkin puree for best flavor and texture.
- For softer cookies, remove from oven as soon as the edges are golden and centers appear slightly underbaked.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
