Soft and Chewy Pumpkin Chocolate Chip Oatmeal Cookies
Delight in these soft and chewy pumpkin chocolate chip oatmeal cookies, a perfect fall treat that brings warmth and nostalgia to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup melted butter or coconut oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup semi-sweet chocolate chips, plus more for topping
- Optional: 1/2 cup chopped nuts or dried cranberries
Instructions
- In a large bowl, whisk together pumpkin puree, melted butter or oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- Gradually stir in flour, baking soda, salt, and spices until just combined.
- Fold in oats and chocolate chips evenly.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, spacing 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set and centers look soft.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a thicker cookie, refrigerate the dough for 20-30 minutes before baking. Store cookies in an airtight container for up to 5 days at room temperature or 1 week in the fridge.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
