Oh my goodness, let me tell you about these pumpkin chocolate chip oatmeal cookies! They’re like a warm hug on a chilly day, combining the cozy flavors of pumpkin and spices with the delightful crunch of oats and sweet chocolate chips. Every bite is soft and chewy, with just the right amount of sweetness—it’s pure magic! I whip these up whenever the leaves start to change, and they always bring a smile to my face. Plus, they’re so easy to make! Honestly, I love how versatile they are, too. You can share them with friends, take them to gatherings, or just treat yourself after a long day. Trust me, once you try these cookies, you’ll be baking them all season long!
Ingredients List
- 1 cup pumpkin puree – Make sure it’s pure pumpkin puree, not the spiced pie filling!
- 1/2 cup packed brown sugar – This adds a lovely depth of flavor and moisture.
- 1/2 cup granulated sugar – Just enough sweetness to balance the pumpkin.
- 1/2 cup butter, softened – Bring it to room temperature for easy mixing.
- 1 egg – This helps bind everything together beautifully.
- 1 teaspoon vanilla extract – Because who doesn’t love a hint of vanilla?
- 1 cup all-purpose flour – The base for our cookies, giving them structure.
- 1 teaspoon baking soda – This helps the cookies rise and stay fluffy.
- 1 teaspoon ground cinnamon – Essential for that warm, cozy flavor.
- 1/2 teaspoon salt – Just a pinch to enhance all the other flavors!
- 2 cups rolled oats – These give the cookies a hearty chewiness.
- 1 cup chocolate chips – I like to use semi-sweet, but you do you!
How to Prepare Pumpkin Chocolate Chip Oatmeal Cookies
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures that your cookies bake evenly and rise just the right amount. Trust me, you don’t want to skip this step!
Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, packed brown sugar, granulated sugar, and softened butter. I like to use a hand mixer, but a whisk works just fine! Mix until everything is smooth and creamy. The colors should be beautiful and vibrant—the pumpkin should really shine through!
Add Egg and Vanilla
Next, crack that egg into your mixture and add the vanilla extract. Blend everything together until it’s well combined. You’ll notice that the mixture gets a bit fluffier, which is exactly what we want!
Combine Dry Ingredients
In a separate bowl, mix together the all-purpose flour, baking soda, ground cinnamon, and salt. This step is important because it helps distribute the baking soda and spices evenly throughout your cookies, leading to a perfect rise and flavor in every bite.
Combine Wet and Dry Mixtures
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. You don’t want to overmix here; a few floury streaks are totally okay. The dough should be thick and slightly sticky, ready to hold those oats and chocolate chips!
Stir in Oats and Chocolate Chips
Fold in the rolled oats and chocolate chips with a spatula or wooden spoon. Make sure everything is evenly distributed—every cookie deserves some chocolatey goodness! You can even sneak a few extra chocolate chips in if you’re feeling adventurous!
Shape and Bake
Using a spoon or a cookie scoop, drop generous spoonfuls of dough onto a lined baking sheet, spacing them a couple of inches apart. Bake those beauties in your preheated oven for about 12-15 minutes. You’ll know they’re done when the edges are lightly golden and the centers look just set!
Cooling Process
Once they’re out of the oven, let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving that perfect chewy texture. You’ll want to let them cool before diving in, but the aroma wafting through your kitchen? Absolutely irresistible!
Why You’ll Love This Recipe
- Quick and easy preparation—whip these up in just 30 minutes!
- Made with wholesome ingredients like pumpkin and oats, making them a bit healthier than your average cookie.
- The perfect balance of flavors: the warmth of pumpkin, the sweetness of chocolate, and the heartiness of oats.
- Great for sharing—these cookies are a hit at gatherings, parties, or cozy get-togethers with friends.
- They stay soft and chewy for days, so you can enjoy them all week long!
- Versatile enough to customize—add nuts, swap in different chocolate, or even throw in some dried fruit for a twist.
Tips for Success
To ensure your pumpkin chocolate chip oatmeal cookies turn out perfectly every time, here are a few handy tips! First, make sure your butter is just softened, not melted. If it’s too warm, your cookies may spread too much while baking. Also, don’t skip the chilling step if you notice your dough is too soft; just pop it in the fridge for about 30 minutes to firm it up!
For the best texture, keep an eye on the baking time—every oven is different, so start checking at the 12-minute mark. You want the edges to be golden, while the centers should be slightly underbaked for that chewy goodness. Lastly, let them cool on the baking sheet for a few minutes before transferring them to a wire rack; this helps them set without falling apart. Happy baking!
Nutritional Information
Here’s the estimated nutritional breakdown for each pumpkin chocolate chip oatmeal cookie, based on standard ingredients. Each cookie contains approximately 120 calories, with 5g of fat, 2g of protein, and 17g of carbohydrates. You’ll also find about 8g of sugar and 1g of fiber per cookie. Remember, these values can vary based on specific brands or ingredient swaps you make, so feel free to adjust them according to your preferences. Enjoy these delicious treats while keeping an eye on your nutritional goals!
Storage & Reheating Instructions
To keep your pumpkin chocolate chip oatmeal cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay soft and chewy for up to a week—if they last that long! I like to layer them between sheets of parchment paper to prevent sticking, which makes every cookie easy to grab later.
If you find yourself with leftover cookies (which is rare, I know!), you can also freeze them for longer storage. Just wrap each cookie tightly in plastic wrap or place them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to enjoy a frozen cookie, simply let it thaw at room temperature for a bit. No need to reheat if you love them soft and chilled, but if you prefer them warm, pop them in the microwave for about 10-15 seconds. Yum!
FAQ Section
Can I make these cookies gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free flour blend and make sure your oats are certified gluten-free. They’ll still be delicious and perfect for everyone to enjoy!
How should I store leftover cookies?
To keep your pumpkin chocolate chip oatmeal cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and chewy for up to a week! If you want to keep them longer, freezing is a great option.
Can I add nuts or dried fruit to the dough?
Yes, definitely! Feel free to mix in some chopped nuts like walnuts or pecans, or toss in some dried cranberries or raisins for extra flavor and texture. Just remember to adjust the amount of chocolate chips to keep the balance!
What if my dough is too sticky?
If your dough feels too sticky, don’t worry! You can chill it in the fridge for about 30 minutes to firm it up. This will make it easier to scoop and shape your cookies without making a mess.
How can I tell when the cookies are done baking?
You’ll know your cookies are ready when the edges are lightly golden and the centers look just set. They’ll continue to firm up as they cool, so don’t be tempted to bake them too long—trust me, you want that chewy texture!
Pumpkin Chocolate Chip Oatmeal Cookies: 5 Simple Secrets
- Całkowity Czas: 30 minutes
- Ustępować: 24 cookies 1x
- Dieta: Wegańskie
Opis
Delicious pumpkin chocolate chip oatmeal cookies.
Składniki
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup chocolate chips
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, brown sugar, granulated sugar, and butter.
- Add the egg and vanilla extract, and mix well.
- In another bowl, combine flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture.
- Stir in oats and chocolate chips.
- Drop spoonfuls onto a baking sheet.
- Bake for 12-15 minutes.
- Allow to cool before serving.
Uwagi
- Store in an airtight container.
- Use gluten-free oats for a gluten-free version.
- Adjust sugar based on your preference.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 8g
- Sód: 50mg
- Kwasy: 5g
- Nasycony tłuszcz: 3g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 17g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 20mg
Słowa kluczowe: pumpkin chocolate chip oatmeal cookies
