(This Pumpkin Oatmeal Chocolate Chip Cookies recipe can be found on the site Little Dairy on the Prairie here.)
Step by Step Instructions:
To make these delightful Pumpkin Oatmeal Chocolate Chip Cookies, here’s what you’ll need: 1 1/2 cups of Brown Sugar (firmly packed), Quick Oats, Baking Powder, canned Pumpkin Puree, Ground Cloves, Ground Nutmeg, Baking Soda, Salt, Semi-Sweet Chocolate Chips, 1 cup of All-Purpose Flour, 2 Eggs at room temperature, 3/4 cup (or a stick and a half) of unsalted Butter at room temperature, Cinnamon, and Vanilla Bean Paste (or extract will work).
While I had time, I measured out the rest of my ingredients, including 1 1/2 cups of chocolate and 1 cup of pumpkin.
First things first, preheat your oven to 350 degrees. Nobody likes to wait on an oven. Then add your sugar and butter to a mixing bowl and cream together. I used my Kitchen Aid, which is my go-to mixer.
Here is the mixture creamed together. Since the butter is softened, you’ll see that it’s really well combined, and the texture is smooth and slightly fluffy.
Add one egg at a time mixing as you add each one, because you want them fully incorporated.
You’ll see the room temperature egg makes the dough more smooth. Also add the pumpkin and a teaspoon of vanilla and combine.
Then in a separate bowl, add your dry ingredients including a cup of flour, 2 cups of quick oats, 1 teaspoon of salt (I used Kosher salt), 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of cloves, 1/4 teaspoon of nutmeg, 1/2 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
Then combine the dry ingredients.
Add the dry ingredients to the mixer in 2-3 batches so that you don’t have flour going everywhere. Mix until the dry ingredients are just combined, being careful not to over mix.
Finally add the chocolate chips to the mixer and give it a quick mix to incorporate the chips throughout the dough for the Pumpkin Oatmeal Chocolate Chip Cookies.
Line a baking sheet with the oh-so-handy Silpat or parchment paper.
Drop the cookies onto the sheet so they are a little larger than 1 inch in diameter. I used a cookie scoop, so mine were slightly bigger than that.
Bake the cookies for 10-12 minutes. Also note that if yours are larger like mine are, 12 minutes is probably more adequate. You want them to still be soft yet cooked through.
Once the Pumpkin Oatmeal Chocolate Chip Cookies are finished baking, go ahead and let them sit on the cookie sheet for 2-3 minutes.
Then transfer the cookies carefully to a wire cooling rack. Allow them to cool completely and then enjoy and share with your friends! Happy cookie eating!!
- 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
- 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!