Description
Soft and chewy pumpkin oatmeal chocolate chip cookies packed with warm spices and melty chocolate chips.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Drop tablespoon-sized dough portions onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For crispier cookies, flatten dough slightly before baking.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
