Pumpkin Oatmeal Chocolate Chip Cookies are a delightful treat that combine the cozy flavors of pumpkin, warm spices, and sweet chocolate. These cookies are chewy and soft, making them perfect for any occasion, whether it’s a chilly fall afternoon or a holiday gathering.
Why Make This Recipe
Making Pumpkin Oatmeal Chocolate Chip Cookies is a great way to use pumpkin puree, especially during the fall season. These cookies are not only delicious but also packed with nutrients from the pumpkin and oats. They are easy to prepare and delightful to share with friends and family.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup mini chocolate chips
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rolled oats and mini chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies
Serve these cookies warm or at room temperature. They pair nicely with a glass of milk or a cup of coffee. You can also add a sprinkle of powdered sugar on top for a festive touch.
How to Store Pumpkin Oatmeal Chocolate Chip Cookies
To store these cookies, keep them in an airtight container at room temperature for up to one week. You can also freeze them for longer storage. Just place them in a freezer bag or container, and they will last for up to three months.
Tips to Make Pumpkin Oatmeal Chocolate Chip Cookies
- For extra flavor, consider adding nuts like walnuts or pecans to the cookie dough.
- Ensure your butter is softened for easier mixing.
- Use parchment paper to prevent sticking and make cleanup easier.
- If you like your cookies chewier, do not overbake them.
Variation
For a twist, you can substitute chocolate chips with white chocolate chips or butterscotch chips. You can also add dried cranberries or raisins for a fruity touch.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well mashed and moisture is drained.
What if I don’t have rolled oats?
Quick oats can be used instead, but the texture may be slightly different.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days before baking or freeze it for up to a month. Just let it thaw before using.
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup mini chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rolled oats and mini chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.