Description
Soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies combine the cozy flavors of pumpkin, warm spices, hearty oats, and sweet chocolate chips. These fall-inspired treats are quick to prepare, making them perfect for sharing or enjoying anytime.
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
2 cups old-fashioned rolled oats
1 cup all-purpose flour
1½ teaspoons pumpkin pie spice
½ teaspoon baking soda
Pinch of salt
1 cup semi-sweet chocolate chips
1 cup mini semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients: Cream butter, brown sugar, and granulated sugar in an electric mixer until fluffy. Beat in the egg, pumpkin puree, and vanilla extract.
- Combine Dry Ingredients: In a bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually add this to the wet mixture on low speed until just combined.
- Add Oats and Chocolate Chips: Stir in oats and both types of chocolate chips.
- Scoop Dough: Drop tablespoon-sized dough portions onto the baking sheet, spacing them 2 inches apart.
- Bake: Bake for 10–12 minutes or until edges are golden.
- Cool: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For a gluten-free version, use a gluten-free flour blend and certified gluten-free oats.
Add chopped nuts, dried cranberries, or white chocolate chips for variations.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: Approximately 120 kcal per cookie
