Pumpkin Oatmeal Chocolate Chip Cookies

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Pumpkin Oatmeal Chocolate Chip Cookies

Simple-to-make Pumpkin Oatmeal Chocolate Chip Cookies have crisp edges, a soft, chewy center, and plenty of chocolate! Plus, all the tips and tricks you need are written out to guarantee successful cookies that rival any bakery!

Course Dessert, treat

Cuisine American, Vegetarian

Keyword Pumpkin Oatmeal Chocolate Chip Cookies

Prep Time 25 minutes

Cook Time 14 minutes

Chilling Time 1 hour

Total Time 1 hour 39 minutes

Servings -20 cookies

Calories 273kcal

Author Chelsea Lords

Cost $6.12

Ingredients

3/4 cup (12 tbsp) unsalted butter, at room temperature (Note 1)
1 cup light brown sugar, lightly packed
1/2 cup white, granulated sugar
1/2 cup + 2 tablespoons canned pumpkin puree (not pumpkin pie filling!)
1 large egg yolk (discard or save the whites for another recipe)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice (Note 2)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups quick oats (Note 3)
1 and 1/2 cups white all-purpose flour
1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
1/2 cup milk or dark chocolate chips

US - Metric

Instructions

WET INGREDIENTS: In a bowl attached to a stand mixer (fitted with whisk attachment) add room temperature (not softened/melted) butter, brown sugar and white sugar. Beat, scraping edges as needed, until nice and creamy (peanut butter consistency). Add in the pumpkin, egg yolk, and vanilla. Mix to incorporate.
DRY INGREDIENTS: Add the cinnamon, pumpkin pie spice, baking soda, baking powder, salt, and quick oats to the mixture. Beat until combined. Add in flour and beat until no streaks of flour remain, scraping sides of the bowl as needed. Add in both chocolate chips and mix through.
CHILL DOUGH: Cover and place the bowl of dough in the fridge for 1 hour. (Don't skip this step!)
FORM COOKIE DOUGH BALLS: Remove dough from fridge and roll into large balls (3 tablespoons (58 grams) EACH. (See Note 4; batter should make 18-20 cookies.) Dough is a bit sticky and messy! Roll cookie dough balls to be taller instead of wider. Place rolled cookie dough balls on a parchment-paper lined tray or plate and return to the fridge for 15-20 minutes.
OVEN PREP: While the dough balls are chilling, preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner.
BAKE: Add only 6 cookie dough balls to a sheet pan at a time spacing them out well (they spread a lot). Bake for 12-15 minutes or until very lightly browned at the bottom/sides, but slightly gooey in the center. The key to these cookies is slightly under-baking - that will keep them soft and chewy in the inside. (Right out of the oven, hold both sides of the cookie sheet and bang the pan on the counter a few times to flatten!)
OPTIONAL: Working quickly, (right after banging the pan), use the back of a large spoon or metal spatula to press the edges of the cookies into the center. And after that, press a few chocolate chips into the tops of the cookies -- this not only ensures chocolate in every bite, it also makes them look pretty!
ENJOY: Allow cookies to stand on sheet pan for 5 minutes before removing them to a wire cooling rack. Repeat this process to bake all of the cookies. These cookies taste best at room temperature and even better the next day -- the pumpkin flavor has intensified by then!

Video

Notes

Note 1: Room-temperature ingredients: It’s really important that the butter is at room temperature to cream with the sugars properly. Melted/soft butter won't trap air effectively. It's also important to have room-temperature eggs, which allows them to trap air and disperse more evenly into the batter. Leave cold ingredients out at room temperature for 45 minutes to an hour.

Note 2: Pumpkin pie spice: This spice blend can be found among other spices in the grocery store, or you can make your own pumpkin pie spice!

Note 3: Oats: Although it would make sense that any oats would work, they aren't interchangeable here. Quick oats act more like flour since they are smaller, denser, and more compact.

Note 4: Cookie size: Cookies work best at this size. While you may want smaller cookies, know that the texture is not the same. The "sweet spot" for this recipe is exactly 58 grams (3 packed tablespoons) of dough. Big, I know, but totally perfect for ensuring crisp edges and soft, chewy center!

Note 5: Storage: Most cookies are the best right out of the oven, but these ones aren’t. We actually like these cookies best at room temperature -- and they're even better (with a much more pronounced pumpkin flavor) the next day! We actually don't cover these cookies -- just leave them on a plate at room temperature -- this keeps them from becoming too moist and losing texture. After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam).

Nutrition