Pumpkin oatmeal chocolate chip cookies are the perfect fall treat. They're simple yet made with real pumpkin, oats, coconut oil, and chocolate chips. They're the perfect easy snack or dessert!
1teaspoonpumpkin pie spice, add an extra teaspoon if you like extra spice
½teaspoonfine sea salt
1cupchocolate chips , I like to mix semi-sweet and milk chocolate
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
In a large bowl, stir pumpkin, sugar, oil, egg, and vanilla until smooth.
In a separate bowl, whisk together flour, oats, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
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.
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.
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.