Pumpkin Oatmeal Chocolate Chip Cookies

Chewy and delicious Pumpkin Oatmeal Chocolate Chip Cookies are the perfect fall treat! Filled with canned pumpkin, rolled oats and chocolate chips, this recipe is so easy to make and always a crowd favorite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 123kcal

Author Angela Allison

Equipment

baking sheet

Ingredients

1 ½ cups all purpose flour
1 cup rolled oats
2 ½ teaspoons pumpkin spice
¾ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
½ cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, oats, pumpkin spice, baking soda, and salt; set aside.
In a large bowl, use an electric mixer on medium speed to mix together the softened butter and sugars until light and fluffy; about 1-2 minutes. Then, mix in the pumpkin puree, egg, and vanilla. Add in the dry ingredients and mix just until the batter is combined.
Use a rubber spatula to fold in the chocolate chips, scraping down the sides of the bowl to ensure all of the ingredients are well combined.
With a cookie scoop, measure out heaping tablespoons of the dough on the prepared cookie sheets, leaving about 2 inches between each cookie. (You should be able to fit 12 cookies on a standard-sized baking sheet). Bake in preheated oven on center rack for 13-15 minutes or until cookie is golden in color and just set. Cool on wire rack.

Notes

Oats: when deciding what oats to use, if you like a smaller oat, use quick cooking oats. Otherwise, regular rolled oats work great.
Make sure you are using 100% pumpkin puree and not pumpkin pie filling.
Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Store the cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.

Nutrition