Pumpkin Oatmeal Chocolate Chip Cookies

Name: Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 36 cookies
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 ground cloves; 1 cup unsalted butter; 1 cup packed light brown sugar; 3/4 cup granulated sugar; 1 cup pure pumpkin puree; 1 large egg yolk; 2 teaspoons pure vanilla extract; 1 3/4 cups old-fashioned oats; 1 1/2 cups chocolate chips; Flaky sea salt

User Reviews

4.5

204 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
36 cookies
Calories
170 kcal
Course
Dessert, Baked Goods
Cuisine
American

Pumpkin Oatmeal Chocolate Chip Cookies

Iris Warren

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Soft and chewy oatmeal cookies with lots of pumpkin flavor and chocolate chips! The perfect fall cookie!

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Ingredients

Servings

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 ground cloves
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
1 cup pure pumpkin puree
1 large egg yolk
2 teaspoons pure vanilla extract
1 3/4 cups old-fashioned oats
1 1/2 cups chocolate chips
Flaky sea salt, for sprinkling, optional

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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 Details

Calories 170kcal (9%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.2g 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%)

Nutrition 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%