Pumpkin Oatmeal Chocolate Chip Cookies
These soft and chewy pumpkin oatmeal chocolate chip cookies are the quintessential fall treat. By balancing the earthy sweetness of pumpkin puree with the hearty texture of rolled oats and the rich indulgence of semi-sweet chocolate chips, this recipe offers a perfect flavor profile. Enhanced with a warming blend of autumn spices like cinnamon, ginger, and nutmeg, these cookies are easy to prepare and guarantee a cozy, aromatic experience in every bite.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies 1x
- Category: breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 cups rolled oats (old-fashioned)
1 cup pumpkin puree
1 cup brown sugar, packed
1/2 cup unsalted butter, softened
1.5 cups semi-sweet chocolate chips
1 tsp baking soda
2 tsp pumpkin spice
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line two large baking sheets with parchment paper.
Cream the softened butter and brown sugar in a large bowl until smooth.
Whisk in the pumpkin puree until the mixture is fully incorporated.
In a separate bowl, combine the flour, baking soda, and pumpkin spice.
Gradually fold the dry ingredients into the wet mixture until a dough forms.
Fold in the rolled oats and semi-sweet chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheets.
Bake for 12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is 100% pure pumpkin and not canned pie filling to maintain the right consistency. Room-temperature butter is crucial for proper emulsification. Store in an airtight container for up to 5 days to keep them soft and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://itisrecipes.com/pumpkin-oatmeal-chocolate-chip-cookies/