Pumpkin Oatmeal Chocolate Chip Cookies
User Reviews
4.8
Pumpkin Oatmeal Chocolate Chip Cookies
Description
This cookie dough mixes all-purpose flour and quick oats with baking soda and a blend of warm spices including cinnamon, nutmeg, ginger, and optional cloves. Creamed butter and sugars provide sweetness and body, to which an egg, vanilla, and canned pumpkin puree add moisture, flavor, and tender crumb quality. Chocolate chips and chopped pecans (optional) are folded in for bursts of texture and flavor.
The dough rests briefly to allow the oats to absorb moisture, minimizing cookie spread during baking and improving texture. Scooped portions are baked at 350°F until set, resulting in cookies that are moist and tender with visible chocolate and nut pieces.
The cookies have an autumnal flavor profile from the pumpkin and spices, making them well suited for seasonal baking or whenever a moist cookie with mild winter spices is desired. Optional natural food coloring can enhance the orange tone of the pumpkin, and nuts may be omitted to suit preferences.
Ingredients
- 2 1/4 cups (319g) all-purpose flour (scoop and level to measure)
- 1 1/2 cups (140g) quick oats
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp cloves optional, ground
- 1 cup (226g) butter softened, unsalted
- 1 1/3 cups (266g) light brown sugar packed
- 2/3 cup (133g) granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 1/4 cups (290g) pumpkin puree canned
- 1 3/4 cup (290g) chocolate chips semi-sweet
- 1 cup (130g) pecans optional, or walnuts, chopped
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process).
- Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking).
- Let batter rest 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
- Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
- Bake in preheated oven 13 - 15 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Notes
- Rest the cookie dough for 10 minutes before baking to let the oats absorb moisture and prevent excessive spreading.
- Use a 1 1/2-inch cookie scoop for evenly sized cookies with consistent baking.
- Optional nuts are not included in nutritional estimates and can be omitted if desired.
- Adding a few drops of natural red and yellow food coloring to the pumpkin can enhance the cookie's orange color.
User Reviews
Overall Rating
4.8
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