Pumpkin Chocolate Chip Oatmeal Cookies
Delightfully chewy cookies that combine pumpkin puree, oats, and chocolate chips, bringing warm autumn flavors into every bite.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour Can substitute with whole wheat flour for a nuttier flavor.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1 cup canned pumpkin puree Fresh pumpkin can also be used if cooked and pureed.
- 1/2 cup unsalted butter, softened Can substitute with coconut oil for a dairy-free option.
- 1/2 cup chocolate chips Use dairy-free chips for a vegan option.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the canned pumpkin puree and vanilla extract, mixing until well combined.
Mixing Dry Ingredients
- In a separate bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt.
- Stir until evenly mixed.
Combining Mixtures
- Gradually fold the dry mixture into the wet ingredients until just combined, being careful not to overmix.
- Gently fold in the chocolate chips.
Baking
- Line a baking sheet with parchment paper and drop spoonfuls of cookie dough onto the sheet, spacing them about two inches apart.
- Bake for 12 to 15 minutes, until the edges are lightly browned and the centers look set but still slightly soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for about 30 minutes before baking. Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.