Pumpkin Chocolate Chip Oatmeal Cookies
As a mom who’s always on the lookout for the perfect dessert to bring to our Thanksgiving gatherings and Halloween parties, I’ve found a recipe that combines the best of fall flavors with the sweet indulgence of chocolate chips.
Let me introduce you to Pumpkin Chocolate Chip Oatmeal Cookies—a delightful treat that’s sure to make your festive celebrations even more special.
These cookies are the perfect blend of soft and chewy with just the right amount of chocolatey goodness.
They boast the rich, warm spices of pumpkin pie spice and cinnamon, complemented by the wholesome texture of oats and the comforting flavor of pumpkin.
They’re not just tasty; they’re easy to bake and the perfect treat for cool fall evenings.
Table of Contents
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Ingredients
- 1 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups quick oats
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 cup pumpkin puree
- 1 cups chocolate chips
Instructions
Step 1: Prepare Your Ingredients
First, make sure your butter is softened.
This is crucial for achieving the perfect texture in your cookies. Softened butter mixes more evenly with the sugars, creating a smooth, creamy base for your dough.
To soften butter, simply leave it out at room temperature for about 30 minutes before you start baking.
If you’re in a hurry, you can cut the butter into small pieces and microwave it at 10-second intervals until it’s just soft.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until light and fluffy.
This process should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
Next, mix in the pumpkin puree until the mixture is well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
This helps to evenly distribute the baking soda and spices throughout the flour, ensuring a consistent flavor and texture in your cookies.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, mixing on low speed to prevent flour from flying everywhere.
Once combined, stir in the quick oats and chocolate chips until evenly distributed.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown. The centers might look slightly undercooked, but they will firm up as they cool.
Step 6: Cool and Store
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Popular Recipes
How Do I Store my Pumpkin Chocolate Chip Oatmeal Cookies?
In the Refrigerator
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week.
If you want to keep them even longer, you can refrigerate them.
Just place the cookies in an airtight container or a resealable plastic bag and they’ll stay good for up to 2 weeks.
Make sure to let them come to room temperature before serving to enjoy their full flavor.
In the Freezer
For longer storage, freeze your cookies.
Place the cooled cookies in a single layer on a baking sheet and freeze until solid.
Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper.
They’ll be good in the freezer for up to 3 months.
To enjoy, simply thaw them at room temperature or warm them in the oven for a few minutes.
Additional Fall Recipes:
Tips for Baking Pumpkin Chocolate Chip Oatmeal Cookies
Softened Butter
Ensure that your butter is properly softened, not melted.
Overly melted butter can lead to greasy cookies and affect the texture.
If you’ve accidentally melted your butter, you can chill it in the fridge until it firms up slightly.
Measuring Flour
Accurate flour measurement is essential for the right cookie texture.
Use the spoon-and-level method: spoon the flour into your measuring cup and level it off with a knife.
Avoid packing the flour into the cup, as this can lead to too much flour and dense cookies.
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Can I make Pumpkin Chocolate Chip Oatmeal Cookies Gluten-Free?
If you need to make these cookies gluten-free, you can easily substitute the all-purpose flour with a gluten-free flour blend.
Look for a blend that includes xanthan gum or guar gum, as these ingredients help with the texture.
Make sure the other ingredients, such as baking soda and spices, are gluten-free as well.
So there you have it—a delicious, festive cookie recipe that’s perfect for any fall occasion.
Whether you’re heading to a Halloween party or preparing for Thanksgiving, these Pumpkin Chocolate Chip Oatmeal Cookies will surely be a hit with family and friends.
Additional Dessert Recipes
Pumpkin Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups quick oats
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 cup pumpkin puree
- 1 cups chocolate chips
Instructions
Prepare Your Ingredients
- First, make sure your butter is softened. This is crucial for achieving the perfect texture in your cookies. Softened butter mixes more evenly with the sugars, creating a smooth, creamy base for your dough. To soften butter, simply leave it out at room temperature for about 30 minutes before you start baking. If you’re in a hurry, you can cut the butter into small pieces and microwave it at 10-second intervals until it’s just soft.
Mix the Wet Ingredients
- In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Next, mix in the pumpkin puree until the mixture is well combined.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed to prevent flour from flying everywhere.
- Once combined, stir in the quick oats and chocolate chips until evenly distributed.
Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 minutes, or until the edges are golden brown. The centers might look slightly undercooked, but they will firm up as they cool.
Cool and Store
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
