Pumpkin Chocolate Chip Oatmeal Cookies Recipe
Soft, chewy, and loaded with pumpkin flavor, these Pumpkin Chocolate Chip Oatmeal Cookies combine the warmth of fall spices with melty chocolate chips and hearty oats. Perfect for snack time, dessert, or cozying up with a cup of coffee.
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats
- 1 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- ½ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
Mix ins
- 1 cup semisweet chocolate chips
Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt.
3. Cream Butter and Sugar
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, pumpkin puree, and vanilla. Beat until smooth.
4. Combine and Fold
- Slowly add the dry mixture to the wet mixture, stirring until just combined.
- Fold in chocolate chips.
5. Shape and Bake
- Scoop tablespoon-sized portions of dough onto the prepared sheets.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Don’t overmix Keeps cookies soft and tender.
- Use old-fashioned oats They give a better chewy texture than quick oats.
- Chill the dough Optional, but helps control spreading.