Pumpkin Oatmeal Chocolate Chip Cookies
Soft, chewy, and filled with pumpkin, warm spices, and melty chocolate chips, these pumpkin oatmeal chocolate chip cookies are the perfect cozy fall treat!
Ingredients
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup melted coconut oil , or vegetable oil
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 ¼ cups (160 grams) all-purpose flour
- 1 cup (100 grams) old fashioned oats
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice , add an extra teaspoon if you like extra spice
- ½ teaspoon fine sea salt
- 1 cup chocolate chips , I like to mix semi-sweet and milk chocolate
Instructions
- Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk wet ingredients. In a large bowl, stir 1 cup pumpkin, 3/4 cup sugar, 1/2 cup oil, 1 egg, and 1 Tablespoon vanilla until smooth.
- Stir dry ingredients. In a separate bowl, whisk together 1 1/4 cups flour, 1 cup oats, 1 Tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.
- Combine. Stir the flour mixture into the pumpkin mixture just until you see a little flour left. Fold in the chocolate chips until just combined. Do not overmix.
- Drop and bake cookies. Using a spoon or a medium cookie scoop, drop cookies about 2 inches apart on the baking sheet. Add a few extra chocolate chips to the tops, if desired. Bake for 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly brown. Check one and bake 1 to 2 more minutes if the center is not quite done.
- Cool. Remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely.
Notes
Cookie texture: If you want a chewier cookies, blot your pumpkin with paper towels before adding in to remove any extra moisture. I do not blot mine.
Storage: Store in a covered container up to 4 days. These cookies taste best cooled and are even better the next day. The longer they sit the more the flavor comes out. I always make them the day before an event.
Freezer instructions: Let cool completely and place in a freezer container or zip-top bag. Remove as much air as possible. Freeze up to 3 months. Remove and let thaw on the counter or microwave for 10 to 20 seconds.
Nutrition
Calories: 191kcal, Carbohydrates: 29g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 9mg, Sodium: 104mg, Potassium: 125mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1617IU, Vitamin C: 0.5mg, Calcium: 43mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
