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Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin Chocolate Chip Oatmeal Cookies are a delightful fall treat that combines the warm spices of pumpkin pie with the gooey sweetness of chocolate chips, creating a chewy and flavorful cookie perfect for autumn celebrations.
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course Dessert
Cuisine American
Servings 48 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.
Keyword nutmeg and pumpkin, pumpkin oatmeal, pumpkin recipes
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