Pumpkin Oatmeal Chocolate Chip Cookies
If there’s one thing that brings the warmth of autumn straight to your kitchen, it’s the sweet and spicy aroma of freshly baked Pumpkin Oatmeal Chocolate Chip Cookies. These delightful treats are a perfect blend of chewy oats, creamy pumpkin puree, and rich semi-sweet chocolate chips. Whether you’re enjoying them with a cup of tea or sharing them with friends and family, these cookies are sure to become a seasonal favorite. Let’s dive into the recipe and discover how to make these delectable cookies that embody the spirit of fall.
Why You’ll Love This Recipe
These Pumpkin Oatmeal Chocolate Chip Cookies are not just about flavor; they also bring a wonderful texture and heartiness to your dessert table. The oats provide a satisfying chew, while the pumpkin adds moisture and a subtle sweetness. The chocolate chips melt beautifully into each cookie, creating a delightful contrast with the warm spices. Plus, they are easy to make, requiring simple ingredients that you likely have in your pantry. Perfect for cookie swaps, cozy evenings, or even breakfast on the go, these cookies are a versatile treat that everyone will adore.
Ingredients at a Glance
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1/2 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
What You’ll Need (Gear)
- Baking Sheet: For placing the cookies while baking.
- Parchment Paper: To line the baking sheet, ensuring easy removal of cookies.
- Mixing Bowls: One for dry ingredients and one for wet ingredients.
- Electric Mixer: For creaming the butter and sugars together easily.
- Cookie Scoop: Helps in portioning out the dough uniformly.
Pumpkin Oatmeal Chocolate Chip Cookies in Steps
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect chewy texture.
Step 2: Prepare the Baking Sheet
Line your baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this mixture aside as it will be added to the wet ingredients later.
Step 4: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, packed dark brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 5: Add Wet Ingredients
To the butter and sugar mixture, add the pure vanilla extract, large egg yolk, and pumpkin puree. Mix until everything is well combined.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 7: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
Step 8: Scoop and Bake
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Oatmeal Chocolate Chip Cookies with a glass of milk or your favorite warm beverage!
Vegan & Vegetarian Swaps
- Butter: Use a plant-based butter or coconut oil as a substitute for the unsalted butter.
- Egg Yolk: Replace with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce.
- Chocolate Chips: Opt for dairy-free chocolate chips to keep the recipe vegan.
Problems & Prevention
- Make sure to measure your flour correctly. Too much flour can lead to dry cookies. Always spoon it into the measuring cup and level it off.
- Don’t skip chilling the dough if you find it too soft. Chilling helps the cookies maintain their shape while baking.
- If your cookies spread too much, try adding a bit more flour to the dough next time or ensure your butter isn’t too warm.
- For chewier cookies, bake them for a minute less. They will continue to cook on the baking sheet after being removed from the oven.
Storage & Reheat Guide
These Pumpkin Oatmeal Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh for a longer period, consider freezing them. Simply place the cookies in a freezer-safe bag with parchment paper between layers to prevent sticking. They can last in the freezer for up to three months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
While old-fashioned oats provide a chewier texture, you can use quick oats if that’s what you have on hand. Just note that the texture may be slightly different.
What can I use if I don’t have pumpkin pie spice?
You can easily make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, and allspice in equal parts. This will give you a similar flavor profile.
How do I know when the cookies are done baking?
The edges should be set and lightly golden, while the centers may look slightly underbaked. They will continue to firm up as they cool.
Can I add nuts to the cookie dough?
Absolutely! Chopped walnuts or pecans would make a great addition for an extra crunch. Just fold them in along with the chocolate chips.
Serve with These
- Creamy Pumpkin Pasta With Chili Flakes – A savory complement to your cookies.
- Creamy Butternut Squash Sage Penne – Perfect for a cozy dinner after cookie baking.
- Hot Chocolate – The classic pairing for your cookies.
- Spiced Chai Tea – A warm and aromatic drink to enjoy with your sweet treats.
The Last Word
These Pumpkin Oatmeal Chocolate Chip Cookies are a delightful treat that encapsulate the essence of fall. With their chewy texture, rich flavors, and the comforting aroma of pumpkin spice, they are sure to please both family and friends alike. Whether you bake them for a festive gathering or simply to enjoy on a quiet afternoon, these cookies are a must-try recipe that will warm your heart and fill your home with the spirit of the season. So, roll up your sleeves, gather your ingredients, and let the baking begin!
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Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheet with parchment paper.
- Step 3: In a medium bowl, whisk together the oats, flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- Step 4: In a large mixing bowl, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy.
- Step 5: Add vanilla extract, egg yolk, and pumpkin puree to the butter mixture and mix well.
- Step 6: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Step 7: Fold in the chocolate chips.
- Step 8: Using a scoop, drop dough onto the prepared baking sheet, leaving space between cookies. Bake for 10-12 minutes.
- Step 9: Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze cookies for up to three months; thaw at room temperature.
- Chill the dough if too soft to maintain cookie shape.
