Nothing beats the moisture and flavor pumpkin adds to baked goods. This Pumpkin Oatmeal Chocolate Chip Cookie recipe is the proof you’re looking for!
Have you ever looked at a photo and swore you could smell its contents? That’s how I feel when I look at these Pumpkin Oatmeal Chocolate Chip Cookies. If my kitchen could smell like these all the time I would be one happy camper.
*steps on soapbox* You know what really bothers me? People who turn their nose up to anything and everything pumpkin spice. Now, there are people who genuinely don’t like the taste of pumpkin. I’m not talking about those folks. I’m referring to the hoards of naysayers who’ll take any opportunity to make fun of someone who orders a PSL or get’s excited about all of the pumpkin offerings at Trader Joes’s.
The way I see it, the world can seem like a total dumpster fire at times, and if people get the slightest bit of enjoyment out of a season ingredient/flavor/marketing gimmick… so be it! Let people go enjoy their pumpkin and you can sit there and like whatever it is you like — capiche? *steps off soapbox*
Obviously, I have an ulterior motive in this pumpkin speech because I’m bringing you my second bomb pumpkin recipe of the season. I wouldn’t be sharing these cookies if they weren’t amazing, but they’re REALLY amazing. The spice level is just right, they’re super moist thanks to the pumpkin, they have a chewiness from the oats and the perfect chocolatey bite that doesn’t overwhelm the other flavors.
I reckon if you made these for one of those anti-pumpkin people, you would actually change their tune.
Check out my Apple Cinnamon Powdered Pumpkin Donuts!
- 2 cups old-fashioned whole rolled oats
- 1 and 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 1/2 cup semi-sweet chocolate chips
- Whisk the oats, flour, baking soda, salt, and spices together in a medium bowl.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Pour the cooled butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the pumpkin. Slowly mix the dry ingredients into the wet ingredients until combined, then stir in chocolate chips. The cookie dough will be thick and sticky.
- Using a medium cookie scoop, scoop cookie dough into balls and place 3 inches apart on the cookie sheet.
- Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.