Pumpkin Oatmeal Chocolate Chip Cookies
Servings 3 dozen cookies
Equipment
- Baking Sheet
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!