These pumpkin oatmeal chocolate chip cookies are soft, chewy, and full of cozy fall flavors. With pumpkin spice, oats, and melty chocolate chips, these cookies will become your new favorite autumn treat!
Ingredients:
- 2 cups + 1 tablespoon (258g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice (see note for homemade blend)
- ½ teaspoon salt
- 1 ½ cups (128g) old-fashioned rolled oats
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 3 tablespoons (45ml) pure maple syrup
- ¾ cup (150g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg yolk
- ¾ cup (170g) pumpkin puree (see note on moisture removal)
- 2 teaspoons pure vanilla extract
- 1 ½ cups (270g) semi-sweet chocolate chips
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats. Set aside.
- Combine Wet Ingredients:
- In a medium bowl, whisk together the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, blotted pumpkin puree, and vanilla extract until smooth and well combined.
- Mix Dough:
- Pour the wet ingredients into the dry ingredients and stir until completely combined. Fold in the chocolate chips.
- Scoop and Shape:
- Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough and place the cookie dough balls 3 inches apart on the prepared baking sheets. Flatten each dough ball slightly with the back of a spoon.
- Bake:
- Bake the cookies for 13-14 minutes, or until the edges are lightly golden. The centers will still look soft.
- Cool:
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- For a decorative touch, press a few extra chocolate chips into the tops of the cookies while they are still warm.
Notes:
- Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, combine the following:
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Plus an extra ¼ teaspoon ground cinnamon.
This is in addition to the 2 teaspoons of cinnamon already in the recipe.
- Pumpkin Puree Tip:
- To keep the cookies chewy and not cakey, remove excess moisture from the pumpkin puree by pressing it between paper towels before adding it to the dough.
- Storage and Freezing:
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- To freeze, store baked cookies for up to 3 months or freeze unbaked dough balls for up to 3 months. Bake frozen dough balls for an extra minute without thawing.
Nutrition (Per Cookie, Approx. 30 Cookies):
- Calories: 145 kcal
- Carbohydrates: 19g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Sodium: 85mg
- Fiber: 1g
- Sugar: 11g
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