Soft and chewy, perfectly spiced and filled with chocolate. The most perfect cookie to satisfy your pumpkin spice cravings!
Jump to RecipeI adapted my favourite oatmeal chocolate chip cookies, and created the most perfectly spiced pumpkin oatmeal cookies! These are soft and chewy, and full of rich buttery pumpkin flavour. The most delicious cookie that you will want to make over and over again!
Tip One: Make sure you use old fashioned oats. Do not use quick oats! Or the texture won’t come out the same.
Tip Two: Chill your pumpkin pureé in the fridge over night and blot your pumpkin with some paper towel before using.
This will help get the extra moisture out and help your cookies not spread too much. If you forgot to chill your pumpkin over night, no worries. Just chill your cookie dough for half an hour before baking.
Pumpkin Chocolate Chip Oatmeal Cookies
Course: DessertCuisine: AmericanDifficulty: Easy12
cookies10
minutes10
minutesSoft and chewy, perfectly spiced and filled with chocolate. The most perfect cookie to satisfy your pumpkin spice cravings!
Ingredients
1/4 cup melted salted butter
1/4 cup pumpkin puree (chilled and blotted with paper towel)
1/4 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 cup all purpose flour
1 1/2 cup old fashioned oats
1/2 cup chocolate chips
Directions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl whisk together your melted butter and pumpkin puree until combined. Add your granulated sugar and brown sugar. Mix well, until the sugar is fully combined.
- Add in 1 large egg, and one teaspoon of vanilla. Mix until combined.
- Add in cinnamon, pumpkin spice, baking soda and flour. Stir until flour is combined and no more clumps.
- Add in oats, stir until evenly combined. Then add in chocolate chips and stir until incorporated. Try not to over mix.
- Scoop the dough onto the prepared baking sheets in about 1.5 tbs sized balls. Make sure there is room between each one. Slightly press the top of each ball to slightly flatten each ball.
- Bake at 350F for 10-13 minutes, until the top of the cookies are set and the edges are starting to brown. Enjoy! 🙂
Notes
- Cookies can be stored in an airtight container for up to a week. Or frozen in an airtight bake for up to three months.
