Pumpkin Chocolate Chip Oatmeal Cookies
These Pumpkin Chocolate Chip Oatmeal Cookies are a delightful twist on traditional cookies, blending the wholesome goodness of oats with the warm flavors of pumpkin and spices, perfect for fall or any sweet treat craving.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Add-Ins
- 1/2 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the canned pumpkin puree and vanilla extract to the butter mixture and mix well.
- In another bowl, mix the rolled oats, all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir gently until just blended.
- Fold in the chocolate chips until evenly distributed.
Baking
- Line a baking sheet with parchment paper.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving about two inches of space between each.
- Bake for 12 to 15 minutes, or until the edges are lightly browned and the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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Notes
For the best flavor, use fresh ingredients. Chill the dough for 30 minutes for enhanced flavor and texture, if desired.