Pumpkin Oatmeal Chocolate Cookies (Print Version)
Soft, chewy pumpkin oatmeal cookies packed with chocolate chips and warm spices. A perfect autumn treat.
# Ingredients:
→ Dry ingredients
01 -
4 cups all-purpose flour
02 -
2 cups quick-cooking oats
03 -
2 teaspoons baking soda
04 -
2 teaspoons ground cinnamon
05 -
1 teaspoon salt
→ Wet ingredients
06 -
1 ½ cups unsalted butter, softened
07 -
2 cups packed brown sugar
08 -
1 cup granulated sugar
09 -
1 can (15 ounces) 100% pumpkin
10 -
1 large egg
11 -
1 teaspoon vanilla extract
→ Add-ins
12 -
2 cups milk chocolate chips
13 -
Additional chocolate chips for topping
# Steps:
01 -
Preheat oven to 370℉. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
02 -
Whisk together the flour, oats, baking soda, ground cinnamon, and salt in a large bowl. Set aside.
03 -
In a large bowl, using an electric or stand mixer, cream together the butter and sugars until well combined.
04 -
Mix in pumpkin, egg, and vanilla extract until just combined.
05 -
Add the flour mixture to the wet mixture and mix until just combined. DO NOT OVERMIX!
06 -
Using a spatula, fold in the chocolate chips until evenly distributed.
07 -
Using a cookie scoop or ice cream scooper, portion out dough into balls about 2 tablespoons each and place onto the prepared baking sheet.
08 -
Bake for 10 minutes, then rotate the baking sheet clockwise and bake an additional 4–5 minutes or until golden brown around the edges.
09 -
Immediately after removing from the oven, place additional chocolate chips on top of the cookies. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.
# Notes and Tips:
01 -
Ensure not to overmix when combining wet and dry ingredients to maintain the soft and chewy texture.