Description
These Pumpkin Oatmeal Chocolate Chip Cookies are a delightful fall treat combining the warm flavors of pumpkin spice with hearty oats and rich chocolate chips. Soft and chewy with a perfect balance of sweetness and spice, they make a great snack or dessert for any pumpkin lover.
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 the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy. Then beat in the egg, pumpkin puree, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add this dry mixture to the wet ingredients on low speed, mixing just until combined to avoid overmixing.
- Add Oats and Chocolate Chips: Stir in the rolled oats, semi-sweet chocolate chips, and mini semi-sweet chocolate chips evenly into the dough for a perfect distribution of flavors and texture.
- Scoop Dough: Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown, ensuring they are cooked through but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely for the best texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid overly sweet or spiced cookies.
- Ensure butter is softened (not melted) for proper creaming with sugars.
- Do not overmix after adding dry ingredients to retain cookie tenderness.
- Spacing cookies properly on the baking sheet prevents them from merging while baking.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- You can substitute chocolate chips with nuts or raisins if desired.
