Pumpkin oatmeal cookies are chewy and a little bit crispy, with the perfect amount of pumpkin spice flavor. Make this delicious and cozy fall cookie anytime you’re craving pumpkin!.
EQUIPMENT
- Oven
- parchment paper
- Silicone spatula
- Measuring cups and spoons
- Large Mixing Bowl
- Medium sized mixing bowl
- Cookies scoop (1 1/2 tablespoons dough)
INGREDIENTS
- ½ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup pumpkin puree- blotted blot the pumpkin with a paper towel, see notes for more details.
- 1 cups flour
- ¾ cup rolled oats sometimes these are called “old fashioned oats”
- ½ teaspoon baking soda
- 1 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350F. Layer a cookie sheet with parchment paper and set aside.
- In a large mixing bowl cream together the butter and the white and brown sugar.
- Add the egg and vanilla to the butter and sugar mixture until mixed. Then stir in the pumpkin to the wet batter.
- In a medium bowl mix together the flour, oatmeal, baking soda, cinnamon, nutmeg, and salt.
- Stir the dry flour and oatmeal mixture into the wet pumpkin batter a little at a time just until a dough forms and all their is no visable flour.
- Fold in the chocolate chips into the cookie dough.
- Chill the dough for 30 minutes in the refridgerator.
- Drop batter with a cookie scoop by the spoonful onto the cookie sheet covered in parchment paper.
- Bake for 18-21 minutes until cookies are soft and chewy, then enjoy!
NOTES
- The butter should be soft enough if you press your finger into it, there is an indentation. Try chopping it into 8-12 pieces to speed up the softening, and then leaving it on the counter to soften for 5-10 minutes.
- These aren’t super chocolatey cookies to let the pumpkin spice flavors and chewiness of the oatmeal shine. If you prefer more chocolate add a little more chocolate chips to the batter.
- You can also substitute nuts for the chocolate chips, or leave them out entirely. Chopped walnuts or chopped pecans are both delicious in these cookies. I also like dried cranberries in this cookie.
- The most common standard-sized cookie scoops use about 1 1/2 tablespoons of dough. If scoops with a spoon, measure the first dough ball and then make the rest about the same size.
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