Go Back
baked pumpkin oatmeal pumpkin chocolate chip cookies on top of a wire cooling rack next to a grey and white stripped towel
Print Pin

Pumpkin Oatmeal Chocolate Chip Cookies

Indulge in the perfect fall treat: Pumpkin Oatmeal Chocolate Chip Cookies. Soft, chewy, and absolutely delightful.

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!