Oatmeal Pumpkin Chocolate Chip Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer or a stand mixer.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined. Don’t worry if the mixture looks slightly curdled; the pumpkin adds a lot of moisture which will even out once the dry ingredients are added.
- In a separate medium bowl, whisk together the rolled oats, flour, pumpkin pie spice, baking soda, and salt. Mixing the dry ingredients separately ensures the leavening agents and spices are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Use a spatula to fold in the chocolate chips by hand, making sure they are spread evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.