Welcome, fellow cookie lovers! Today, we’re diving into a delightful recipe that combines the warm, spicy flavors of fall with the irresistible texture of a chewy cookie: Pumpkin Oatmeal Chocolate Chip Cookies. Whether you’re a pumpkin spice enthusiast or just someone who enjoys a chewy oatmeal cookie with melty chocolate chips, this recipe will have you coming back for more. These cookies are the perfect balance of hearty oats, rich chocolate, and spiced pumpkin—ideal for cozying up with a cup of coffee or tea. Let’s bake these Pumpkin Oatmeal Chocolate Chip Delights together!
Introduction
Pumpkin Oatmeal Chocolate Chip Cookies are a delightful twist on the classic oatmeal cookie, infused with the warm, autumnal flavors of pumpkin spice and loaded with chocolate chips. This recipe brings a comforting and hearty feel to any cookie tray, making it a perfect treat for fall gatherings or cozy nights at home. These cookies are a fusion of American tradition, combining the beloved pumpkin spice trend with the timeless charm of oatmeal chocolate chip cookies. Easy to make and bursting with flavor, they’ll quickly become a favorite for anyone who loves soft, chewy cookies with a seasonal flair.
Ingredients for Pumpkin Oatmeal Chocolate Chip Cookies
Here’s what you’ll need to make these chewy, spiced, and chocolatey Pumpkin Oatmeal Chocolate Chip Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped pecans (optional, for added crunch)
Substitutions: If you’re gluten-free, you can replace the all-purpose flour with a gluten-free baking blend. For a nut-free version, simply leave out the pecans. And if you prefer, you can use dairy-free chocolate chips to suit vegan or lactose-intolerant diets.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies – Step by Step
How to make Pumpkin Oatmeal Chocolate Chip Cookies is simple and straightforward, perfect for bakers of all skill levels. Follow these steps for the best results:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the butter and sugars: In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes.
- Add the wet ingredients: Next, mix in the pumpkin puree, egg, and vanilla extract until well combined. The batter may look slightly curdled, but don’t worry—that’s normal.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure everything is well combined so the spices distribute evenly in the cookie dough.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can lead to tough cookies.
- Fold in the oats, chocolate chips, and pecans: Gently fold in the rolled oats, semisweet chocolate chips, and chopped pecans (if using) until they’re evenly distributed throughout the dough.
- Shape the cookies: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are golden and the centers are still soft. This will ensure the cookies stay chewy and moist.
- Cool and enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Helpful Tips for Pumpkin Oatmeal Chocolate Chip Cookies
To make the most out of your Pumpkin Oatmeal Chocolate Chip Cookies, here are some helpful tips:
- Use room-temperature ingredients: Softened butter and room-temperature eggs help create a smooth, even dough.
- Don’t overbake: The cookies should still be soft in the center when you take them out of the oven. They’ll firm up as they cool.
- Customize your mix-ins: If you’re not a fan of pecans, you can substitute them with walnuts or leave them out entirely. You can also experiment with other add-ins like dried cranberries or white chocolate chips for a fun variation.
- Use high-quality chocolate: For the richest flavor, use good-quality semisweet or dark chocolate chips.
Cooking Tips for the Best Pumpkin Oatmeal Chocolate Chip Cookies
For the best Pumpkin Oatmeal Chocolate Chip Cookies, follow these cooking tips:
- Chill the dough: If your dough feels too soft or sticky, refrigerate it for 30 minutes before baking. This helps the cookies hold their shape better during baking.
- Bake one sheet at a time: For even baking, bake your cookies one sheet at a time in the center of the oven.
- Use a cookie scoop: To ensure uniform-sized cookies that bake evenly, use a cookie scoop or tablespoon to portion out the dough.
Serving Suggestions for Pumpkin Oatmeal Chocolate Chip Cookies
These chewy, spiced Pumpkin Oatmeal Chocolate Chip Cookies pair wonderfully with a variety of beverages and side dishes. Here are a few serving suggestions:
- Hot drinks: Enjoy these cookies with a steaming cup of chai tea, hot chocolate, or pumpkin spice latte for the ultimate autumn experience.
- Cold milk: There’s nothing like a cold glass of milk to wash down a warm, chewy cookie. Whether it’s dairy, almond, or oat milk, it makes the perfect companion.
- Fall party tray: Serve these cookies alongside other seasonal treats like apple pie bars or caramel brownies for a fall dessert spread.
Nutritional Information
Nutritional info for Pumpkin Oatmeal Chocolate Chip Cookies is packed with wholesome oats and spiced pumpkin. These cookies offer a mix of indulgence and nutrition, making them a perfect treat for the fall season.
Nutritional Information (per serving)
Calories: 150
Fat: 8g
Carbohydrates: 20g
Protein: 2g
Fiber: 2g
Sugars: 12g
Vitamin A: 45% DV
Iron: 6% DV
Storage and Leftovers for Pumpkin Oatmeal Chocolate Chip Cookies
To keep your Pumpkin Oatmeal Chocolate Chip Cookies fresh and delicious, follow these storage tips:
- Room temperature: Store cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container can help keep the cookies soft.
- Freezer: These cookies freeze well! Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They’ll last up to 3 months in the freezer.
- Reheating: To enjoy them warm, pop a cookie in the microwave for 10-15 seconds, or reheat in a 300°F (150°C) oven for 5 minutes.
4 Frequently Asked Questions (FAQs) for Pumpkin Oatmeal Chocolate Chip Cookies
1. Can I make these cookies gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free baking blend, and ensure that your oats are certified gluten-free.
2. Can I freeze the cookie dough?
Absolutely! You can portion out the cookie dough onto a baking sheet and freeze it. Once the dough balls are frozen solid, transfer them to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
3. Can I substitute the chocolate chips?
If you prefer, you can swap out the semisweet chocolate chips for dark chocolate, white chocolate, or even butterscotch chips. The cookies are versatile and delicious with various mix-ins.
4. How do I make the cookies chewier?
For extra chewy cookies, slightly underbake them. Remove them from the oven when the centers are still soft, and let them cool on the baking sheet. This will give you that perfect chewy texture.
Related Recipes for Pumpkin Oatmeal Chocolate Chip Cookie Lovers
If you love these Pumpkin Oatmeal Chocolate Chip Cookies, you’ll want to try these related recipes:
Conclusion
There you have it! A warm and cozy recipe for Pumpkin Oatmeal Chocolate Chip Cookies that’s perfect for fall or any time you’re craving a chewy, flavorful cookie. Whether you’re making them for a special occasion or just because, these cookies are sure to be a hit. Give this recipe a try, and let us know how it turns out in the comments below. Don’t forget to share your own variations—we’d love to hear how you make this recipe your own!
Print
Pumpkin Oatmeal Chocolate Chip Cookies – Soft & Chewy
Description
Welcome, fellow cookie lovers! Today, we’re diving into a delightful recipe that combines the warm, spicy flavors of fall with the irresistible texture of a chewy cookie: Pumpkin Oatmeal Chocolate Chip Cookies. Whether you’re a pumpkin spice enthusiast or just someone who enjoys a chewy oatmeal cookie with melty chocolate chips, this recipe will have you coming back for more. These cookies are the perfect balance of hearty oats, rich chocolate, and spiced pumpkin—ideal for cozying up with a cup of coffee or tea. Let’s bake these Pumpkin Oatmeal Chocolate Chip Delights together!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped pecans (optional, for added crunch)
Substitutions: If you’re gluten-free, you can replace the all-purpose flour with a gluten-free baking blend. For a nut-free version, simply leave out the pecans. And if you prefer, you can use dairy-free chocolate chips to suit vegan or lactose-intolerant diets.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream the butter and sugars: In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes.
- Add the wet ingredients: Next, mix in the pumpkin puree, egg, and vanilla extract until well combined. The batter may look slightly curdled, but don’t worry—that’s normal.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure everything is well combined so the spices distribute evenly in the cookie dough.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can lead to tough cookies.
- Fold in the oats, chocolate chips, and pecans: Gently fold in the rolled oats, semisweet chocolate chips, and chopped pecans (if using) until they’re evenly distributed throughout the dough.
- Shape the cookies: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are golden and the centers are still soft. This will ensure the cookies stay chewy and moist.
- Cool and enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use room-temperature ingredients: Softened butter and room-temperature eggs help create a smooth, even dough.
- Don’t overbake: The cookies should still be soft in the center when you take them out of the oven. They’ll firm up as they cool.
- Customize your mix-ins: If you’re not a fan of pecans, you can substitute them with walnuts or leave them out entirely. You can also experiment with other add-ins like dried cranberries or white chocolate chips for a fun variation.
- Use high-quality chocolate: For the richest flavor, use good-quality semisweet or dark chocolate chips.
