Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies
These soft and chewy pumpkin oatmeal chocolate chip cookies are thick, hearty, and bursting with chocolate chips in every bite. Perfect for fall baking!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup unsalted butter melted
- 0.5 cup pumpkin puree use the remainder in other recipes
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 tablespoon molasses mild or medium flavored, not blackstrap
- 1.5 teaspoons vanilla extract or pumpkin pie spice extract
- 1.5 cups old-fashioned whole rolled oats not quick-cook or instant
- 1.25 cups all-purpose flour
- 2 teaspoons pumpkin pie spice a mixture of cinnamon, allspice, cloves, and nutmeg
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
Preparation Steps
- Melt the butter in a large microwave-safe bowl by heating on high for about 1 minute.
- Whisk in pumpkin puree, granulated sugar, brown sugar, molasses, and vanilla or pumpkin pie spice extract until smooth.
- Add oats, flour, pumpkin pie spice, baking soda, and salt. Stir until just combined.
- Stir in the chocolate chips until evenly distributed.
- Form approximately 13 equal-sized mounds of dough using a 1/4-cup measure or large scoop, then flatten slightly.
- Place dough mounds on a plate, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days. Do not bake unchilled dough.
- Preheat oven to 350°F. Line a baking sheet with a Silpat or spray with cooking spray. Bake cookies spaced about 2 inches apart for 12 to 14 minutes until edges are set and centers remain slightly glossy.
- Let cookies cool on the baking sheet for about 10 minutes before serving.
- Store cookies airtight at room temperature up to 1 week or freeze up to 6 months. Alternatively, store unbaked dough refrigerated up to 5 days or frozen up to 4 months.
Notes
These pumpkin oatmeal cookies are a perfect seasonal treat, combining rich pumpkin flavor with chewy oats and melty chocolate chips. Refrigerating the dough before baking is key to thick, soft cookies.