why make this recipe
Chocolate Chip Pumpkin Oatmeal Cookies are a delicious way to enjoy the flavors of fall any time of year. The combination of pumpkin and oats creates a chewy cookie, while chocolate chips add a sweet, satisfying touch. These cookies are not only tasty but also packed with fiber from the oats and pumpkin, making them a more wholesome treat. Plus, they are easy to make, perfect for baking with kids, and great for sharing with friends and family!
how to make Chocolate Chip Pumpkin Oatmeal Cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the pumpkin puree, eggs, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Chocolate Chip Pumpkin Oatmeal Cookies
These cookies are best served warm. They make a great snack or dessert and are perfect for enjoying with a glass of milk or a cup of coffee. You can also sprinkle some extra chocolate chips on top before serving for an added treat.
how to store Chocolate Chip Pumpkin Oatmeal Cookies
To store your cookies, keep them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe container, and they will last for up to three months. Thaw them at room temperature before enjoying!
tips to make Chocolate Chip Pumpkin Oatmeal Cookies
- Make sure your butter is softened for easy mixing.
- You can use quick oats if you don’t have rolled oats, but the texture may be slightly different.
- Feel free to add nuts or dried fruit for extra flavor and texture.
- If you prefer a cake-like cookie, add a bit more flour to the batter.
variation
You can make these cookies gluten-free by using gluten-free flour and oats. For a spicier version, add more cinnamon or a pinch of ginger. If you like a pumpkin spice flavor, you can mix in some pumpkin spice instead of just cinnamon and nutmeg.
FAQs
1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe.
2. Can I make these cookies without eggs?
Yes, you can substitute eggs with flaxseed meal or applesauce for a vegan option.
3. How can I make these cookies softer?
To make softer cookies, slightly underbake them and allow them to cool on the baking sheet for a longer time.
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Chocolate Chip Pumpkin Oatmeal Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Canned pumpkin puree works perfectly.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- 2 large eggs Can be substituted with flaxseed meal or applesauce for a vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats Quick oats can be used, but texture may vary.
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Add more for a spicier version.
- 1/2 teaspoon nutmeg For a pumpkin spice flavor, mix in pumpkin spice.
- 1/2 teaspoon salt
Final Touch
- 1 cup chocolate chips You can sprinkle extra chocolate chips on top before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the pumpkin puree, eggs, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
