Developing these cookies was a labor of love, but when I tell you they are perfected and delicious, I am not joking! These Pumpkin Oatmeal Chocolate Chip Cookies are, dare I say, the best cookies I have made. They are soft, chewy, pumpkin but not over the top, and absolutely delightful.
Table Of Contents
- Why I Love This Recipe
- Ingredients & Substitutions
- Equipment Needed
- How To Make
- Frequently Asked Questions
Why I Love These Pumpkin Oatmeal Chocolate Chip Cookies
When I crave a cookie, I want a soft, chewy, sweet, but not too sweet cookie. These cookies are just that! With a handful of ingredients you most likely have in your refrigerator and pantry, you can have these cookies made and baked in under 30 minutes. The classic fall twist with pumpkin and fall spices takes a traditional oatmeal cookie to the next level. I love them, my family really loves them, and I know you will too!
Indulge in the perfect fall treat: Pumpkin Oatmeal Chocolate Chip Cookies. Soft, chewy, and absolutely delightful.
Ingredients & Substitutions
- All-purpose flour
- Baking soda
- Pumpkin pie spice – you can make your own using a blend of ginger, nutmeg, and cloves.
- Salt
- Unsalted butter – omit the salt in the dry ingredients if salted butter is used.
- Light brown sugar
- Cane sugar – can use granulated sugar
- Pumpkin puree
- One egg yolk
- Vanilla extract
- Rolled (or old-fashioned) oats
- Chocolate chips
Equipment Needed To Make Pumpkin Oatmeal Chocolate Chip Cookies
- Hand mixer or stand mixer
- Mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire cooling rack
How To Make Pumpkin Oatmeal Chocolate Chip Cookies
Preheat the oven to 350 and line a baking sheet with parchment paper.
Gently press the pumpkin puree between a couple of paper towels to remove some of the moisture.
Combine the flour, baking soda, pumpkin pie spice, and salt in a small bowl. Set aside.
In a large bowl, cream your butter, light brown sugar, and cane sugar together until light and fluffy.
Add in the pumpkin puree, egg, and vanilla. Mix until combined.
Now, add in the dry ingredients and mix until just combined.
Fold in the rolled oats and chocolate chips until everything comes together.
Scoop the cookie dough onto a parchment-lined baking sheet using a cookie scoop. Don’t overcrowd your cookie sheet. Bake cookies for 10-12 minutes.
Transfer baked cookies to a wire cooling rack and let them cool completely. Enjoy!
Frequently Asked Questions
Why do my pumpkin oatmeal chocolate chip cookies taste dry?
This could be due to over-baking. You want to pull your cookies out of the oven when they start to brown around the edges.
What are the best kinds of oats for pumpkin oatmeal chocolate chip cookies?
Rolled oats, also known as old-fashioned oats, are the best oats for oatmeal cookies.
Can I freeze the cookies?
A life hack I have used for years is to make the cookie dough, roll(scoop) into balls, and freeze the cookie dough balls. That way, you can pull out however many cookies you want to bake and have fresh cookies in minutes!
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 2 1/4 cup All-purpose flour
- 1 tsp Baking soda
- 3 tsp Pumpkin pie spice
- 1/4 tsp Salt
- 1 cup Unsalted butter 2 sticks
- 1 1/4 cup Light brown sugar
- 1/2 cup Cane sugar - can use granulated sugar
- 1 cup Pumpkin puree gently pressed between two paper towels to remove some moisture
- 1 Egg yolk only
- 1 tsp Vanilla extract
- 1 1/2 cups Rolled oats or old-fashioned oats
- 1 cup Chocolate chips
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Combine the flour, baking soda, pumpkin pie spice, and salt in a small bowl. Set aside.
- Gently press the pumpkin puree between a couple of paper towels to remove some of the moisture.
- In a large bowl, cream your butter, light brown sugar, and cane sugar together until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla. Mix until combined.
- Now, add in the dry ingredients and mix until just combined.
- Fold in the rolled oats and chocolate chips until everything comes together.
- Scoop the cookie dough onto a lined baking sheet using a cookie scoop. Don't overcrowd your cookie sheet. Bake the cookies for 10-12 minutes.
- Transfer baked cookies to a wire cooling rack and let them cool completely. Enjoy!
More Fall Recipes On Blush and Bloom Blog
Sourdough Pumpkin Banana Bread
Cider Baked Chicken with Butternut Squash Quinoa Pilaf
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