Description
These Pumpkin Oatmeal Chocolate Chip Cookies are the perfect fall treat, combining the flavors of pumpkin, oats, and chocolate in a deliciously soft and chewy cookie.
Ingredients
Scale
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream wet ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the pumpkin, egg, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually stir the dry ingredients into the wet mixture until fully incorporated.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Drop heaping tablespoons of dough onto the prepared baking sheets. Bake for 12–14 minutes, or until the edges are set and the centers are slightly soft.
- Cool: Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, chill the dough for 30 minutes before baking.
- These cookies freeze well and make a great fall treat with a glass of milk.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
