Soft and Chewy Pumpkin Chocolate Chip Oatmeal Cookies
Delightful pumpkin chocolate chip oatmeal cookies that blend comforting flavors and textures, perfect for fall baking.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup melted butter or coconut oil Use coconut oil for dairy-free option.
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free baking flour) Can be substituted with almond flour for a gluten-free option.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Mix-Ins
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup semi-sweet chocolate chips Plus extra for topping, if desired.
- 1/2 cup chopped nuts or dried cranberries Optional.
Instructions
Preparation
- In a large bowl, whisk together the pumpkin puree, melted butter or coconut oil, brown sugar, granulated sugar, and vanilla until it’s smooth and creamy.
- Slowly stir in the flour, baking soda, salt, and warm spices until just combined.
- Fold in the rolled oats and chocolate chips until they’re evenly distributed.
- For thicker cookies, chill the dough in the fridge for 20 to 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into balls about 2 tablespoons each and place them 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes or until the edges are set, leaving the centers soft and chewy.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For freezing, layer between parchment paper and store in a freezer-safe container.