Pumpkin Oatmeal Chocolate Chip Cookies
Time to enjoy the flavors of fall with these chunky and delicious pumpkin oatmeal chocolate chip cookies.
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Packed with the goodness of pumpkin and the hearty punch of oatmeal, along with a generous sprinkle of chocolate chips mixed in.
These pumpkin cookies tick all the boxes when you’re craving for a sweet treat but still don’t want to indulge in something super unhealthy.
Plus, these are super easy to make too!
Ready to give them a shot?
Here’s what you need to know before you get started to make sure your cookies have the perfect texture!
Why Should I Chill the Dough?
If there’s one step that ensures your cookies are perfectly soft and chewy on the inside and crisp on the outside is to chill the dough before you pop it into the oven.
Ideally, it is best to allow your cookie dough to chill in the refrigerator overnight, this helps all the ingredients incorporate with each other nicely, and also keeps your dough from spreading too much when it is in the oven. This means your cookies will have the perfect shape and will be crisp on the outside too- just the way you want them to be.
What Happens When I Use Eggs Straight From the Fridge?
You should absolutely let the eggs get to room temperature when baking.
Using eggs straight from the fridge and not allowing them to come to room temperature before you use them for the recipe is one of the biggest mistakes you can make when it comes to baking.
When you allow the eggs to come to room temperature, you get that perfect fluffiness and aerated batter, which will improve the texture of your recipe.
Not to worry, if you’re running out of time, you can get the eggs to room temperature quickly by placing them in a bowl of slightly warm water.
Why Should I Let my Oatmeal Chocolate Chip Cookies Cool Down?
Another common mistake most people tend to make when baking cookies is that they don’t give the cookies enough time to cool down.
The cookies might look like they’re perfect when you get them out of the oven, but don’t let that rush you into taking them out of the baking tray. Give them at least a few minutes on the baking sheet before you transfer them onto a cooling rack- this will help keep them from falling apart.
Also, try to resist the urge to sneak in a lot of peeks while cooking, and let your cookies take their sweet and uninterrupted time to bake perfectly in there.
If you keep opening the oven door to peek in and see the progress, it can, obviously, affect the texture of your cookies- something you don’t really want.
What Ingredients Are Needed For Pumpkin Oatmeal Chocolate Chip Cookies
scroll down to the full recipes for measurements
- butter
- brown sugar
- sugar
- canned pumpkin
- egg yolk
- vanilla
- flour
- quick oats
- cinnamon
- pumpkin pie spice
- baking soda
- salt
- semi-sweet chocolate chips
- milk chocolate chips
How To Make The Cookies
I like to start all recipes, especially when baking, by gathering all of my ingredients.
Once you have everything gathered, using a hand mixer, beat together the softened butter, and both sugars in a large bowl.
Combine the pumpkin, egg yolk, and vanilla with the butter mixture.
Whisk together the flour, oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Being careful to measure your flour. It's better to spoon it in the measuring cup rather than packing it in the cup to accurately measure for this recipe.
Add the dry ingredients to the wet ingredients. Being careful to not over stir, stir and combine.
Once you have a batter formed, add the chocolate chips to the batter, and fold them in.
What is the difference between folding in and stirring?
The biggest difference is that folding is a gentle mixing method compared to “stirring” and “mixing”. Stirring and mixing both indicate a more powerful action.
Folding is usually used for items where something has already been whipped, think eggs, or cream.
Folding is usually done with a rubber spatula or wooden spoon, this ensures that the mixture gently combines.
How To fold ingredients together
Hold the spatula or wooden spoon in your dominant hand (the one you write with) and grip the furthest edge, the one that is the furthest away from you) of the bowl with your non-dominant hand. Continuously, but slowly turn the bowl toward you with your non-dominant hand while scraping the edge, also toward you. Its a folding of the mixture on top of itself.
Once everything is combined, cover the batter with plastic wrap and put in the refrigerator for an hour.
Just before you are ready to bake the cookies, preheat the oven to 350 degrees, and line a cookie sheet with parchment paper.
Using a small ice cream scoop, or cookie scoop if you have one, to measure out the cookie size so they are even.
Using a spatula, flatten the cookies just a bit.
Then return the cookie sheet to the refrigerator for an additional 10-15 minutes. After the time has passed, remove the dough from the refrigerator and put directly into the oven to bake.
Bake at 350 degrees for 12-14 minutes. The cookies will be slightly under baked, and that is okay.
Let the cookies cool on the cookie sheet for 1-2 minutes allowing them to continue to bake a bit.
Remove the cookies from the cookie sheets to a wire rack to allow them to cool completely.
If you have leftover cookies tore in an airtight container, or alternatively a ziplock bag to keep them fresh.
Pumpkin Oatmeal Chocolate Chip Cookies
Time to enjoy the flavors of fall with these healthy-ish and delicious pumpkin oatmeal chocolate chip cookies.
Ingredients
- 3/4 C unsalted butter (softened)
- 1 C light brown sugar (lightly packed)
- 1/2 C sugar
- 1/2 C + 2 TBSP canned pumpkin
- 1 large egg yolk
- 1 tsp vanilla
- 1 + 1/2 C flour
- 1 + 1/2 C quick oats
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 C + 2 TBSP mini semi-sweet chocolate chips
- 1/2 C milk chocolate chips
Instructions
- Using a hand mixer, beat together the softened butter, and both sugars in a large bowl.
- Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.
- Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour, spoon it in the measuring cup not packed in the cup.)
- Add the dry ingredients to the wet ingredients. Stir well to combine. (Don't over stir.)
- Add the chocolate chips to the batter. Stir well.
- Cover the batter with plastic wrap and put in the refrigerator for 1 hour.
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.Use a small ice cream scoop to measure out the cookie size.
- Use a spatula to flatten the cookies.
- Return the cookie sheet to the refrigerator for an additional
- 10-15 minutes.
- Remove from the refrigerator and put directly into the oven to bake.
- Bake at 350 degrees for 12-14 minutes. (They will be slightly under baked.)
- Cool the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.
- Remove from the cookie sheets to a wire rack for complete cooling.
- The cookies taste better the next day.
- Store in an airtight container.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 182mgCarbohydrates: 28gFiber: 1gSugar: 22gProtein: 2g
