Oatmeal Pumpkin Chocolate Chip Cookies
Indulge in the perfect fall treat with these fiber-rich oatmeal pumpkin chocolate chip cookies. By balancing the moisture of pumpkin puree with a thoughtful ratio of rolled oats and all-purpose flour, this recipe yields a chewy, dense texture that is far superior to cakey alternatives. Enhanced with warm cinnamon and rich semisweet chocolate chips, these cookies are ideal for cozy afternoons and remain wonderfully moist for days.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 18 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup rolled oats (old-fashioned)
1 cup all-purpose flour
1/2 cup pumpkin puree (plain)
1/2 cup brown sugar (packed)
1/4 cup butter (melted and cooled)
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
3/4 cup semisweet chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl.
Combine the melted butter, brown sugar, pumpkin puree, egg, and vanilla extract in a separate large mixing bowl until smooth.
Slowly incorporate the dry ingredient mixture into the wet ingredients until just combined.
Fold in the rolled oats and chocolate chips using a spatula.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 12 minutes or until the edges are lightly set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use 100% pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices. Store in an airtight container at room temperature for up to three days to maintain freshness.