Description
These Pumpkin Chocolate Chip Oatmeal Cookies combine the warm spices of pumpkin pie with the hearty texture of oats and the sweetness of chocolate chips. Soft, thick, and bursting with fall flavors, they are perfect for cozy autumn afternoons or sharing with family and friends during the holiday season.
Ingredients
Scale
Dry Ingredients
- 1 cup flour
- 1 cup oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup melted butter
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin (blotted dry with paper towels)
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line two cookie sheets with baking parchment or silicone baking mats to prevent sticking and ensure even baking.
- Make Cookie Dough: In a medium mixing bowl, whisk together the flour, oats, pumpkin pie spice, cinnamon, baking soda, and salt. Then add the melted butter, light brown sugar, granulated sugar, egg yolk, vanilla extract, and canned pumpkin. Stir all the ingredients together until a dough forms, and then gently fold in the semi-sweet chocolate chips to distribute evenly.
- Bake Cookies: Using about 2 tablespoons of dough per cookie, scoop out large balls of dough and place them 3-4 inches apart on the prepared cookie sheets to allow for spreading. Slightly flatten each ball with the back of a damp spoon to ensure even baking. Bake the cookies in 2-3 batches for 12-15 minutes or until the edges are lightly browned. The centers should remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes after removing them from the oven. Then transfer them to a wire rack to cool completely, allowing them to set to their perfect soft and chewy texture.
Notes
- Blotting the canned pumpkin with paper towels is essential to reduce extra moisture for better cookie texture.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- The cookies will appear soft when taken out of the oven but will firm up as they cool.
- Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
