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🎃 Pumpkin Oatmeal Chocolate Chip Cookies 🍪 – Soft & Chewy 😋

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

Scale
  • 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

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.

Find it online: https://optimalrecipes.com/pumpkin-oatmeal-chocolate-chip-cookies-soft-chewy/