Pumpkin Oatmeal Chocolate Chip Cookies
Thick and chewy pumpkin oatmeal chocolate chip cookies filled with hearty oats, a nice pumpkin flavor, a hint of spice, and lots of dark chocolate chips are decadent and delicious.
These easy-to-make pumpkin oatmeal chocolate chip cookies are the perfect fall treat! I found this easy recipe on Sally’s Baking Addiction and knew my family would love these spiced cookies and I was right. Baking these cookies was a great rainy day activity, made my house smell delicious while they baked, and tasted fantastic.
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients:
- 2 cups + 1 tbsp flour
- 1½ cups old-fashioned oats
- 2¼ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground clove
- 1 cup (16 tbsp-2 sticks) unsalted butter, melted and slightly cooled
- ¾ cup pumpkin puree (NOT pumpkin pie filling), (**Spoon pumpkin puree onto a few paper towels and blot to remove as much moisture as possible)
- ¾ cup brown sugar
- ½ cup white sugar
- 3 tbsp pure maple syrup
- 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1½ cups semi-sweet chocolate chips
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Whisk the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and clove together in a large bowl; set aside.
In a large bowl, whisk the melted butter, blotted pumpkin, brown sugar, white sugar, maple syrup, egg yolk, and vanilla extract together until combined. Side Note: Don’t skip blotting the pumpkin puree as this will help produce a less cakey cookie. Less moisture is a good thing in these cookies.
Gradually mix the dry ingredients into the pumpkin mixture together until completely combined. Fold in all but 1/4 cup of the chocolate chips.
Scoop cookie dough, about 1 1/2 tbsp of dough per cookie, and place 3 inches apart on the prepared baking sheets. Flatten slightly with a spatula or your hand.
Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and immediately place a few of the remaining chocolate chips on top of each warm cookie (this makes them look prettier!).
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container. Enjoy!
Equipment
Ingredients
- 2 cups + 1 tbsp flour
- 1½ cups old-fashioned oats
- 2¼ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground clove
- 1 cup 16 tbsp-2 sticks unsalted butter, melted and slightly cooled
- ¾ cup pumpkin puree NOT pumpkin pie filling, (**Spoon pumpkin puree onto a few paper towels and blot to remove as much moisture as possible)
- ¾ cup brown sugar
- ½ cup white sugar
- 3 tbsp pure maple syrup
- 1 egg yolk room temperature
- 2 tsp pure vanilla extract
- 1½ cups semi-sweet chocolate chips, divided ½¼¾
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Whisk the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and clove together in a large bowl; set aside.
- In a large bowl, whisk the melted butter, blotted pumpkin, brown sugar, white sugar, maple syrup, egg yolk, and vanilla extract together until combined. Side Note: Don't skip blotting the pumpkin puree as this will help produce a less cakey cookie. Less moisture is a good thing in these cookies.
- Gradually mix the dry ingredients into the pumpkin mixture together until completely combined. Fold in all but 1/4 cup of the chocolate chips.
- Scoop cookie dough, about 1 1/2 tbsp of dough per cookie, and place 3 inches apart on the prepared baking sheets. Flatten slightly with a spatula or your hand.
- Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and immediately place a few of the remaining chocolate chips on top of each warm cookie (this makes them look prettier!).
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container. Enjoy!
These are such a perfect autumnal sweet treat!
This sounds delicious but I will use a pumpkin from the garden, thanks for this idea. I hope all is well Diane
If I want to substitute pumpkin pie spice, how much? And I going to add toasted walnuts❤️
Leigh,
Skip the other spices (ginger, nutmeg, allspice, and cloves) and use 1 tsp of pumpkin pie spice and 1 1/2 tsp of cinnamon.
-Pam
Thanks Pam!