Full of pumpkin and oatmeal, these Chocolate Chip Cookies are chewy and taste like all of the best things about fall!
IT’S OFFICIALLY FALL! And that means it’s time to break out the pumpkin treats!
I “try” to wait and only enjoy pumpkin treats in the fall. But already this month I’ve made these cookies twice and all of the taste testers agreed that they are winners!
I have been looking for a chewy pumpkin cookie for a couple of years and I finally found a winner! Not cakey, all chewy, and full of pumpkin, oatmeal, and chocolate chips. The secret to a chewy pumpkin cookie is removing some of the water from the pumpkin. If you’re giving me a side-eye, it’s simple, and I walk you through it in the recipe notes.
It’s a soft cookie dough and you don’t need a mixer, just a couple of bowls, a whisk, and a spatula.
If you love pumpkin as much as I do, you should check out the other pumpkin recipes on my site!
I think it’s fair to say that I have a deep deep love of pumpkin treats. I hope you try and love these cookies too!
Pumpkin Oatmeal Chocolate Chip Cookies
- 2 cups + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 and 1/2 cups old-fashioned rolled oats
- 1 cup unsalted butter - melted and slightly cooled
- 3 tablespoons molasses
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 egg yolk
- 3/4 cup pumpkin puree - see note
- 2 teaspoons vanilla extract
- 1 and 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl mix together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, salt, and oats. Set aside
- In a medium bowl, whisk together the melted butter, molasses, brown sugar, sugar, egg yolk, pumpkin, and vanilla until combined.
- Pour the wet ingredients into the dry and mix until combined. Stir in chocolate chips.
- Scoop about 1 1/2 tablespoons dough (I use a medium cookie scoop) and place onto the prepared pan and flatten slightly.
- Bake for 11-12 minutes. Cookies will be mostly set.
- Let cookies cool for 3 minutes on the baking sheet before removing to a cooling rack to cool completely.
Canned pumpkin is really soft and has a lot of water, it’s one of the things that makes pumpkin treats so moist, but all of the liquid is the enemy of a chewy cookie. So it is important that we remove some of the liquid from the pumpkin before adding to the recipe:
1. Measure out 3/4 cup pumpkin puree
2. Line a small bowl with a couple of layers of paper towels. Place pumpkin into the paper towel-lined bowl and cover with another layer of paper towels and squeeze out the excess water. Spices:
You can sub the ginger, nutmeg, allspice, and cloves with 2 teaspoons pumpkin pie spice. Based on this recipe.
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