Chocolate Chip Pumpkin Oatmeal Cookies
User Reviews
4.3
279 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
3 hrs
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Total Time
3 hrs 24 mins
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Servings
13 cookies
-
Calories
298 kcal
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Course
Baked Goods
-
Cuisine
American
Chocolate Chip Pumpkin Oatmeal Cookies
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These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They're thick, hearty, perfectly chewy, and not at all cakey.
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Ingredients
- ½ cup unsalted butter melted
- ½ cup pumpkin puree use the remainder in these recipes
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 tablespoon mild or medium-flavored molasses not blackstrap, too intense
- 1 ½ teaspoons vanilla or pumpkin pie spice extract
- 1 ½ cups old-fashioned whole-rolled oats not quick-cook or instant
- 1 ¼ cups all-purpose flour
- 2 teaspoons pumpkin pie spice a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
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Instructions
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the pumpkin puree, sugars, molasses, vanilla or pumpkin pie spice extract, and whisk to combine until smooth.
- Add the oats, flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
- Add the chocolate chips and stir to combine.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough and flatten slightly.*
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
- *Tip: Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Recipe adated from my Soft & Chewy Pumpkin Chocolate Chip Cookies.
Nutrition Information
Show Details
Serving
1
Calories
298kcal
(15%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
19mg
(6%)
Sodium
94mg
(4%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 298kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 19mg | 6% |
| Sodium | 94mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
279 reviews
Good
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