Chocolate Chip Pumpkin Oatmeal Cookies
Delicious, chewy cookies that combine the flavors of pumpkin and oats, packed with chocolate chips for a sweet treat any time of year.
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.
Notes
These cookies are best served warm. Store in an airtight container at room temperature for about a week or freeze for up to three months.