Description
Delight in these feel-good chewy oatmeal pumpkin cookies that combine the natural sweetness of pumpkin with warm spices and melty chocolate chips. Perfectly soft and chewy, these cookies are easy to make and ideal for a cozy treat any time of year.
Ingredients
Wet Ingredients
- ½ cup pumpkin puree
- 1 large egg
- ⅓ cup avocado oil (or melted butter or another neutral tasting oil)
- ½ cup light brown sugar (or coconut sugar)
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ cup rolled oats
- ¾ cup all-purpose flour
Add-ins
- ½ cup mini chocolate chips (+ extra for topping)
Instructions
- Preheat Oven: Heat the oven to 350℉ and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, egg, avocado oil, light brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Add Spices and Leavening: Whisk in the baking powder, baking soda, salt, cinnamon, and nutmeg until evenly incorporated to infuse flavor and provide rise.
- Combine Flour and Oats: Add the all-purpose flour and rolled oats to the wet mixture. Use a rubber spatula or large spoon to gently fold everything together. When the flour is nearly mixed in, fold in the mini chocolate chips to distribute them throughout the dough.
- Shape Cookies: Scoop the dough into ¼ cup-sized portions and place them on the prepared baking sheet. Flatten the tops slightly with your hand or spoon to form cookie shapes, and optionally press a few extra chocolate chips onto the tops for a pretty finish.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, until they are set and just beginning to brown around the edges, signaling they are perfectly chewy and cooked through.
- Cool and Store: Allow the cookies to cool completely on the baking sheet before enjoying. Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual cookies wrapped tightly for up to 3 months.
Notes
- You can substitute avocado oil with melted butter or any neutral oil for different flavor profiles.
- Use coconut sugar as a natural alternative to brown sugar for a slight caramel note.
- For softer cookies, do not overbake; remove when edges just begin to brown.
- Mini chocolate chips melt evenly in the cookies, but you can use regular size chocolate chips if needed.
- These cookies freeze well individually wrapped, so prepare extra batches for easy future snacks.
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
