Description
These pumpkin oatmeal chocolate chip cookies are the ultimate autumn treat, balancing earthy pumpkin puree with hearty rolled oats and indulgent semi-sweet chocolate. By carefully managing the moisture content, these cookies achieve a perfect chewy texture with a deep, spiced flavor profile that captures the essence of fall baking. They are simple to prepare and offer a consistent, professional result every time.
Ingredients
1/2 cup pumpkin puree (100% pure)
2 cups rolled oats (old-fashioned)
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 cup semi-sweet chocolate chips
2 tsp pumpkin pie spice
1/2 tsp baking soda
1 tsp vanilla extract
1 large egg
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy.
Beat in the pumpkin puree, vanilla extract, and egg until the mixture is fully incorporated.
In a separate medium bowl, whisk together the flour, baking soda, and pumpkin pie spice.
Gradually stir the dry flour mixture into the wet ingredients until just combined.
Fold in the rolled oats and chocolate chips using a silicone spatula.
Chill the dough in the refrigerator for 20-30 minutes for optimal flavor and texture.
Scoop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 12 minutes or until the edges are lightly set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is highly recommended to allow the spices to hydrate, leading to a more aromatic cookie. Ensure you use pure canned pumpkin rather than pie filling to maintain the correct consistency. Store in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg