Description
Delight in these soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies, blending the warm spices of pumpkin pie spice with hearty rolled oats and sweet chocolate chips. Perfectly spiced and irresistibly moist, these cookies offer a comforting fall treat that’s easy to bake and share.
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
Mix-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.
- Cream Butter and Sugars: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract until fully combined, incorporating moisture and flavor into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening agent and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients in the mixer on low speed, mixing just until combined to avoid overmixing and tough cookies.
- Stir in Oats and Chocolate Chips: Fold in the rolled oats, semi-sweet chocolate chips, and mini semi-sweet chocolate chips by hand to evenly distribute throughout the dough.
- Scoop Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges turn a golden brown, indicating they’re perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely, preserving their chewy texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Ensure the butter is softened but not melted for proper creaming.
- Spacing cookies 2 inches apart prevents them from merging during baking.
- For softer cookies, slightly underbake and cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
