Oatmeal, pumpkin puree and chocolate chips all combine to make these Oatmeal Pumpkin Chocolate Chip Cookies perfect for fall!
Oh how I love anything pumpkin, it is one of my favorite things! I actually made these pumpkin cream cheese swirl muffins that are beyond heaven. Clay just gobbled them up so fast!
I wanted to do more pumpkin so I made these oatmeal pumpkin chocolate chip cookies.
What I love about these cookies is the oatmeal paired with the pumpkin is delicious! The oats really add a nice texture to the cookies.
The chocolate chips are a good flavor addition. I debated putting them in and I am so glad that I did!
I used my cookie scoop so they are a little bit smaller in size, but you can always use a bigger scoop. They don’t really spread much on the pan, which is nice. They are a nice thicker cookie which is what I prefer. I cook them a little less on time so they stay soft, but if you prefer a more crunchy cookie you can always bake a bit longer.
I thought these were pretty quick to whip up and bake. I made around 3 dozen cookies, mine were smaller in size. Depending on how big you make them will depend on how many it makes!
One more thing is that this recipe calls for canned pumpkin. If you want to make these even more homemade, you can use this recipe to make your own pumpkin puree in the Instant Pot.
Pumpkin-Oat Chocolate Chip Cookies
As you can see these beauties are nice and soft on the inside and so fluffy! I truly love them! My mother-in-law was over and she got to try them and really loved them too! Clay thought they were delicious so I say they are a true winner in our household!
They are best straight out of the oven after they have cooled a few minutes! Cookies never last too long in our house!
Oatmeal Pumpkin Chocolate Chip Cookies Recipe
Ingredients:
1 cup pumpkin puree
1 cup all purpose flour
2 cups quick oats
1 1/2 cup brown sugar
3/4 cup butter (softened)
1 tablespoon vanilla extract
2 eggs (room temperature)
1/2 teaspoon baking powder
1 tablespoon pumpkin pie seasoning
1 teaspoon salt
1 1/2 cup chocolate chips
Libbys 100% Pure Pumpkin, 29-Ounce Cans (Pack of 12)
Quaker Oats Quick Oats – 42 Oz (Pack of 6)McCormick Pumpkin Pie Spice, 1.12 ozMcCormick All Natural Pure Vanilla Extract, 4 fl oz
Directions:
Preheat oven to 350 degrees.
I use a KitchenAid Mixer, but if you don’t have it you can use a bowl. You will want to cream your butter and brown sugar together. Then add in your pumpkin puree,vanilla, and eggs. Mix well.
In a separate bowl mix your flour, baking powder, pumpkin pie seasoning, and salt.
Slowly add in the dry ingredients to the wet.
Once well mixed scoop out onto a cookie sheet and bake 10-12 minutes. They will get a little golden on top. You can stick a toothpick through them if they come out clean done. Put on a baking rack to cool.
Oatmeal Pumpkin Chocolate Chip Cookies
Oatmeal, pumpkin puree and chocolate chips all combine to make these Oatmeal Pumpkin Chocolate Chip Cookies perfect for fall!
Ingredients
- 1 cup pumpkin puree
- 1 cup all purpose flour
- 2 cups quick oats
- 1 1/2 cup brown sugar
- 3/4 cup butter (softened)
- 1 tablespoon vanilla extract
- 2 eggs (room temperature)
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie seasoning
- 1 teaspoon salt
- 1 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream butter and brown sugar together.
- Add in pumpkin puree, vanilla, and eggs. Mix well.
- In a separate bowl, mix flour, baking powder, pumpkin pie seasoning, and salt.
- Slowly add in the dry ingredients to the wet.
- Once well mixed scoop out onto a cookie sheet and bake 10-12 minutes or until a little golden on top.
- You can stick a toothpick through them and if it comes out clean (except for melted chocolate) they are done.
- Put on a baking rack to cool.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 187mgCarbohydrates: 27gFiber: 2gSugar: 18gProtein: 2g
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