Pumpkin Oatmeal Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
36 cookies
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Calories
170 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Oatmeal Chocolate Chip Cookies
Description
Pumpkin Oatmeal Chocolate Chip Cookies feature a blend of all-purpose flour, baking soda, and warm spices balanced with pumpkin puree and sugars to create moist, tender cookies. The addition of old-fashioned oats provides a chewy texture, contrasting with soft cookie centers. Chocolate chips add bursts of sweet richness throughout each bite. Blotting the pumpkin puree to remove excess moisture prevents overly wet dough and helps maintain proper cookie structure.
The recipe calls for separating the egg yolk and combining it with the puréed pumpkin and vanilla before mixing with the dry ingredients and oats. Using a cookie scoop ensures uniform size and consistent baking. Cookies bake at 350°F until they hold shape with slightly firm edges but remain chewy inside. Optional flaky sea salt sprinkled on top before baking highlights the sweet and spiced flavors beautifully.
These cookies suit autumn and holiday baking, offering a flavorful twist on classic oatmeal chocolate chip. They store well for several days and can be enjoyed with coffee or milk.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1 cup unsalted butter at room temperature
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 cup pumpkin puree pure
- 1 egg large, yolk
- 2 teaspoons vanilla extract pure
- 1 3/4 cups old-fashioned oats
- 1 1/2 cups chocolate chips
- sea salt for sprinkling, optional, flaky
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula as necessary.
- Place a couple of paper towels on a plate or in a bowl. Place the pumpkin puree in the center of the paper towels. Use another paper towel to blot the pumpkin, 5 or 6 times to soak up some of the moisture.
- Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Beat until well combined.
- With the mixer on low, beat in the dry ingredients until just combined. Don’t over mix. Stir in the oats and chocolate chips.
- Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
- Bake for 12 to 14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt, if desire. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 71mg | 3% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 1241IU | 25% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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