Description
These Pumpkin Oatmeal Chocolate Chip Cookies are a deliciously soft and chewy treat, combining the warm flavors of pumpkin and spices with hearty oats and melty chocolate chips. Perfectly spiced with cinnamon, nutmeg, and ginger, and enhanced with optional nuts, these cookies are ideal for fall baking or anytime you crave a comforting, festive dessert.
Ingredients
Dry Ingredients
- 2 1/4 cups (319g) all-purpose flour (scoop and level to measure)
- 1 1/2 cups (140g) quick oats
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves (optional)
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/3 cups (266g) packed light-brown sugar
- 2/3 cup (133g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (290g) canned pumpkin puree
Add-ins
- 1 3/4 cup (290g) semi-sweet chocolate chips
- 1 cup (130g) chopped pecans or walnuts (optional)
Instructions
- Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, quick oats, baking soda, salt, cinnamon, nutmeg, and ginger for about 30 seconds. Set this mixture aside for later.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, light-brown sugar, and granulated sugar until the mixture is creamy. Be sure to occasionally stop and scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Wet Ingredients: Blend in the egg, followed by the vanilla extract and canned pumpkin puree. With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Then fold in the semi-sweet chocolate chips and chopped pecans or walnuts if using. For more visible chocolate chips on top, reserve some to press onto the cookie tops before baking.
- Rest the Batter: Allow the cookie batter to rest for 10 minutes. This resting period helps the oats absorb the liquids, resulting in batter that is less sticky and cookies that spread less during baking.
- Scoop and Arrange Cookies: Use a 1 1/2-inch cookie scoop or spoon to portion out approximately 2 tablespoons of dough for each cookie. Drop the dough onto Silpat or parchment paper-lined baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 13 to 15 minutes, or until the edges are set and golden. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Store: Once cooled, store the cookies in an airtight container to maintain freshness.
Notes
- Using quick oats helps achieve the desired chewy texture, but rolled oats can be substituted if necessary, though texture may vary.
- If you prefer nut-free cookies, simply omit the pecans or walnuts.
- Pressing a few chocolate chips on top of each cookie before baking gives a prettier appearance and extra chocolate bites.
- Be sure not to overmix after adding the dry ingredients to avoid tough cookies.
- Letting the batter rest is key to preventing excessive spreading and ensuring a thicker cookie.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
