Pumpkin Oatmeal Chocolate Chip Cookies
These Pumpkin Oatmeal Cookies are the perfect soft and chewy fall cookie. They have a nice chewy texture from the oatmeal, a warm pumpkin flavor, with pumpkin puree and cinnamon, and are loaded with chocolate chips. They're the perfect autumn cookie to hit your sweet spot!
Servings: 36 cookies
Calories: 173kcal
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 cups old fashioned oats
- 1 3/4 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a couple baking sheets with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a large bowl and mix (the bowl of a stand mixer with a paddle attachment is best). Cream them together at medium speed for a couple of minutes. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add the pumpkin puree to a plate and press it with paper towels to dry out as much of the extra moisture from it as you can. 2/3 cup pumpkin puree
- Add the pumpkin, egg, and vanilla extract to the creamed butter and sugars and mix them together until combined. Scrape down the sides and bottom of the bowl as needed. 1 large egg, 2 tsp vanilla extract
- Add the old fashioned oats to a blender or food processor and pulse 4 to 5 times until you have a variety of texture, with some still holding their shape, and some smaller pieces. 2 cups old fashioned oats
- Add the oats, flour, pumpkin spice, cinnamon, baking soda, and salt to a medium bowl and whisk them together. 1 3/4 cups all purpose flour, 2 tsp pumpkin pie spice , 1 tsp ground cinnamon, 1 tsp baking soda , 1/2 tsp salt
- Add the dry ingredients to the wet ingredients and mix them together until you have a sticky cookie dough.
- Add in the chocolate chips and mix on low speed until combined and the chips are mixed evenly into the dough. 2 cups chocolate chips
- Scoop the dough into 2 TBS sized balls, placing them about 2 to 3 inches apart on a parchment paper lined cookie sheet.
- Bake the cookies in the preheated oven for 11 to 14 minutes, or until the tops are set and the edges are slightly golden.
- Remove from the oven and let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack to cool.
Notes
- Extra Chocolate Chips: I always add a couple extra chocolate chips on top of my cookie dough balls before baking to give my cookies an extra nice appearance. I also add a couple more to each as needed right when they come out of the oven. The warmth of the cookie will melt them right into the cookie, so they stick.
- Chill if Needed: I tested the recipe without chilling, and with chilling the dough and both results were great. I didn't notice too much change, but if you're cookies are spreading more than you like cover the dough and stick it in the fridge for 1 hour, or overnight.
- Different Mix in: Instead of chocolate chips, try white chocolate chips, butterscotch chips, chopped pecans, or even cranraisins!
Nutrition
Calories: 173kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 894IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg