Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies
Enjoy a warm batch of these soft, chewy cookies that combine pumpkin puree, rich chocolate chips, and wholesome oats, making them a delicious and comforting treat perfect for autumn.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree for better flavor.
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup softened butter Make sure butter is softened but not melted.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Mix-Ins
- 2 cups rolled oats Opt for rolled oats, not instant, for perfect chewiness.
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Beat together until creamy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined. Fold in the rolled oats and chocolate chips.
Baking
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets lined with parchment paper, leaving space between each cookie.
- Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. To freeze, layer cookies with parchment paper and store in a freezer-safe container. Reheat in the microwave for 15-20 seconds.