Pumpkin Oatmeal Chocolate Chip Cookies
Prep time
Cook time
Total time
Get ready to welcome in Fall with these warm, spicy, soft and chewy cookies that you won't be able to get enough of!
Author: Kelli
Recipe type: Dessert
Cuisine: Cookies
Serves: 30-40 cookies
Ingredients
- 1½ c. Brown Sugar, packed
- ¾ c. unsalted Butter, softened
- 1 c. Pumpkin Puree
- 1 tsp. Vanilla Bean Paste (or Vanilla Extract)
- 2 Eggs, room temperature
- 1½ tsp. Cinnamon
- ½ tsp. Ground Cloves
- ¼ tsp. Ground Nutmeg
- 2 c. Quick Oats
- 1 c. Flour
- ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- 1 tsp Salt
- 1½ c. Semi-Sweet Chocolate Chips
Preparation Instructions
- Begin by preheating your oven to 350 degrees, so that you aren't waiting on the oven.
- While the oven heats, cream your butter and brown sugar together using a mixer. Then mix in the eggs one at a time. Finally add the pumpkin and vanilla and mix until everything is combined.
- In a separate bowl, combine the flour, quick oats, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt together.
- Then add the flour mixture in 2-3 batches to the mixer and combine until it’s just combined. Be careful not to overmix the dough, because you want it to make a soft cookie.
- Add the chocolate chips to the dough and either fold in or give a rough mix to incorporate the chocolate throughout the dough.
- Line a baking sheet with a Silpat or parchment paper, so that the cookies don't stick. Add the cookies and make them so they are a little over an inch in diameter. I used a cookie scoop, so mine were slightly larger. Also use your hand to flatten the top a little so they cook more evenly.
- Finally bake in the oven for 10-12 minutes. If they are a bit larger like mine, bake for closer to 12 minutes. Then allow the cookies to sit on the baking sheet for 2 or 3 minutes until they are set enough to transfer to a wire cooling rack to cool completely. Enjoy!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/pumpkin-oatmeal-chocolate-chip-cookies/