DisclaimerTerms Of UseGDPR PolicyCookie Policy

easycookingbite

Pumpkin Oatmeal Chocolate Chip Cookies Delightful Treat

by
- 1 cup pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 tsp vanilla extract - 1 1/2 cups old-fashioned oats - 1 cup all-purpose flour - 1/2 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 1/4 tsp salt - 1 cup semi-sweet chocolate chips Pumpkin puree is packed with vitamins. It has vitamin A, which helps your eyes. It also has fiber, which keeps your tummy happy. Brown sugar and granulated sugar give sweetness but in moderation. Butter adds flavor and a nice texture. Oats are good for your heart and help keep you full. They also add a nice chew to the cookies. Eggs help bind everything together and add protein. You can swap pumpkin puree for applesauce if you want a different taste. For a dairy-free option, use coconut oil instead of butter. If you need gluten-free cookies, use almond flour instead of all-purpose flour. You can also try dark chocolate chips for a richer flavor. First, set your oven to 350°F (175°C). This warms it up nicely for baking. Next, take two baking sheets and line them with parchment paper. This helps the cookies not stick and makes cleanup easier. In a large bowl, add 1/2 cup of softened unsalted butter. Then, add 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Use a mixer or a spoon to cream these together until light and fluffy. This takes about 2-3 minutes. Next, mix in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Keep mixing until everything is well combined. Now, grab another bowl. In this bowl, mix together 1 1/2 cups of old-fashioned oats, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Stir this mixture well. Gradually add it to the wet ingredients. Stir until just combined; do not overmix. Finally, fold in 1 cup of semi-sweet chocolate chips. This adds a sweet touch to each cookie. Use a cookie scoop or tablespoon to drop rounded balls of dough on the baking sheets, leaving about 2 inches between each one. Bake for 12-15 minutes until the edges are lightly golden. The centers will look soft but will firm up as they cool. Let them sit on the sheets for about 5 minutes before moving to a wire rack. Enjoy your delightful pumpkin oatmeal chocolate chip cookies! To get the best texture, use old-fashioned oats. They add a nice chewiness. Make sure your butter is soft, but not melted. Cream the butter and sugars well to trap air. This helps the cookies rise. Avoid overmixing when you add the dry ingredients. It can make the cookies tough. When you scoop the dough, aim for about two tablespoons per cookie. This size gives you a perfect soft center. One common mistake is using too much flour. Always measure flour correctly. Scooping straight from the bag packs it down. Another mistake is baking at the wrong temperature. Always preheat the oven to 350°F (175°C). If you bake them too long, they will be hard. Check them at 12 minutes. The edges should be golden, and the centers soft. Don’t skip cooling on the baking sheet. It helps them set up nicely. For a festive touch, arrange your cookies on a pretty plate. A sprinkle of cinnamon on top looks great. You can serve the cookies with milk or a pumpkin spice latte. This adds a cozy feel to your treat. If you want to impress guests, stack the cookies and tie them with twine. It makes a lovely gift, too! {{image_2}} You can make these cookies gluten-free easily. Use gluten-free all-purpose flour instead of regular flour. Make sure it has xanthan gum in it. This will help bind the ingredients. Also, check your oats. They should be labeled gluten-free. These small changes let everyone enjoy these tasty treats. To make a vegan version, swap out the egg for a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes to thicken. Replace the butter with coconut oil or a vegan butter spread. Choose dairy-free chocolate chips to keep it vegan. These swaps still keep the cookies soft and yummy. You can add fun flavors to the cookies. Try mixing in chopped nuts, like walnuts or pecans, for crunch. Dried fruit, such as cranberries or raisins, adds sweetness. For extra spice, add a pinch of ginger or allspice. These little twists can make the cookies even more special. Feel free to experiment and find your favorite combination! To keep your pumpkin oatmeal chocolate chip cookies fresh, store them in an airtight container. You can stack them neatly, but add parchment paper between layers. This way, they won’t stick together. Keep the container at room temperature. They will stay soft and tasty for several days. You can freeze these cookies for later. First, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about one hour. Once frozen, transfer them to a freezer bag. Seal it well to keep out air. They can last up to three months in the freezer. These cookies can last up to one week at room temperature. To enjoy them longer, freezing is best. If you notice any change in texture or smell, it’s time to toss them. Always check before you bite into a cookie! Yes, you can use canned pumpkin. It saves time and adds great flavor. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works well and gives the same taste as fresh pumpkin. You can tell the cookies are done when the edges turn light golden brown. The centers will look soft but will firm up as they cool. If you press lightly, they should spring back. Keep an eye on them around the 12-minute mark. Yes, you can replace chocolate chips with other mix-ins. You could use nuts, dried fruit, or even white chocolate. Just make sure to keep the amount the same, around one cup. This way, you still have a nice balance in flavor and texture. This blog post shared a simple recipe for delicious cookies. We explored key ingredients, their health benefits, and alternatives. Step-by-step instructions made baking easy. I offered tips to ensure you get the best texture and avoid mistakes. Variations help you customize for any diet. Lastly, storage tips will keep your cookies fresh. Baking these cookies can be fun and rewarding. Enjoy creating your tasty treats and sharing them with others!
Save It Jump to Recipe

If you love cookies and pumpkin, you’re in for a treat! My Pumpkin Oatmeal Chocolate Chip Cookies blend warm flavors and nutritious ingredients. This recipe is simple to follow, making baking fun for everyone. Plus, you’ll enjoy tips on storage, variations, and health benefits. Let’s dive into making these delightful cookies that will impress your friends and family!

Ingredients

List of Ingredients

– 1 cup pumpkin puree

– 1/2 cup brown sugar

– 1/2 cup granulated sugar

– 1/2 cup unsalted butter, softened

– 1 large egg

– 1 tsp vanilla extract

– 1 1/2 cups old-fashioned oats

– 1 cup all-purpose flour

– 1/2 tsp baking soda

– 1/2 tsp baking powder

– 1/2 tsp cinnamon

– 1/4 tsp nutmeg

– 1/4 tsp salt

– 1 cup semi-sweet chocolate chips

Health Benefits of Key Ingredients

Pumpkin puree is packed with vitamins. It has vitamin A, which helps your eyes. It also has fiber, which keeps your tummy happy. Brown sugar and granulated sugar give sweetness but in moderation. Butter adds flavor and a nice texture. Oats are good for your heart and help keep you full. They also add a nice chew to the cookies. Eggs help bind everything together and add protein.

Alternative Ingredient Suggestions

You can swap pumpkin puree for applesauce if you want a different taste. For a dairy-free option, use coconut oil instead of butter. If you need gluten-free cookies, use almond flour instead of all-purpose flour. You can also try dark chocolate chips for a richer flavor.

Step-by-Step Instructions

Prepping the Oven and Baking Sheets

First, set your oven to 350°F (175°C). This warms it up nicely for baking. Next, take two baking sheets and line them with parchment paper. This helps the cookies not stick and makes cleanup easier.

Mixing Wet Ingredients

In a large bowl, add 1/2 cup of softened unsalted butter. Then, add 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Use a mixer or a spoon to cream these together until light and fluffy. This takes about 2-3 minutes. Next, mix in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Keep mixing until everything is well combined.

Combining Dry Ingredients and Baking

Now, grab another bowl. In this bowl, mix together 1 1/2 cups of old-fashioned oats, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Stir this mixture well. Gradually add it to the wet ingredients. Stir until just combined; do not overmix. Finally, fold in 1 cup of semi-sweet chocolate chips. This adds a sweet touch to each cookie. Use a cookie scoop or tablespoon to drop rounded balls of dough on the baking sheets, leaving about 2 inches between each one. Bake for 12-15 minutes until the edges are lightly golden. The centers will look soft but will firm up as they cool. Let them sit on the sheets for about 5 minutes before moving to a wire rack. Enjoy your delightful pumpkin oatmeal chocolate chip cookies!

Tips & Tricks

How to Achieve the Best Texture

To get the best texture, use old-fashioned oats. They add a nice chewiness. Make sure your butter is soft, but not melted. Cream the butter and sugars well to trap air. This helps the cookies rise. Avoid overmixing when you add the dry ingredients. It can make the cookies tough. When you scoop the dough, aim for about two tablespoons per cookie. This size gives you a perfect soft center.

Common Mistakes to Avoid

One common mistake is using too much flour. Always measure flour correctly. Scooping straight from the bag packs it down. Another mistake is baking at the wrong temperature. Always preheat the oven to 350°F (175°C). If you bake them too long, they will be hard. Check them at 12 minutes. The edges should be golden, and the centers soft. Don’t skip cooling on the baking sheet. It helps them set up nicely.

Decorating and Presentation Ideas

For a festive touch, arrange your cookies on a pretty plate. A sprinkle of cinnamon on top looks great. You can serve the cookies with milk or a pumpkin spice latte. This adds a cozy feel to your treat. If you want to impress guests, stack the cookies and tie them with twine. It makes a lovely gift, too!

Variations

Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

You can make these cookies gluten-free easily. Use gluten-free all-purpose flour instead of regular flour. Make sure it has xanthan gum in it. This will help bind the ingredients. Also, check your oats. They should be labeled gluten-free. These small changes let everyone enjoy these tasty treats.

Vegan-Friendly Version

To make a vegan version, swap out the egg for a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes to thicken. Replace the butter with coconut oil or a vegan butter spread. Choose dairy-free chocolate chips to keep it vegan. These swaps still keep the cookies soft and yummy.

Other Flavor Additions

You can add fun flavors to the cookies. Try mixing in chopped nuts, like walnuts or pecans, for crunch. Dried fruit, such as cranberries or raisins, adds sweetness. For extra spice, add a pinch of ginger or allspice. These little twists can make the cookies even more special. Feel free to experiment and find your favorite combination!

Storage Info

How to Store Cookies

To keep your pumpkin oatmeal chocolate chip cookies fresh, store them in an airtight container. You can stack them neatly, but add parchment paper between layers. This way, they won’t stick together. Keep the container at room temperature. They will stay soft and tasty for several days.

Freezing Instructions

You can freeze these cookies for later. First, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about one hour. Once frozen, transfer them to a freezer bag. Seal it well to keep out air. They can last up to three months in the freezer.

Shelf Life Tips

These cookies can last up to one week at room temperature. To enjoy them longer, freezing is best. If you notice any change in texture or smell, it’s time to toss them. Always check before you bite into a cookie!

FAQs

Can I use canned pumpkin for this recipe?

Yes, you can use canned pumpkin. It saves time and adds great flavor. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works well and gives the same taste as fresh pumpkin.

How do I know when the cookies are done baking?

You can tell the cookies are done when the edges turn light golden brown. The centers will look soft but will firm up as they cool. If you press lightly, they should spring back. Keep an eye on them around the 12-minute mark.

Can I substitute chocolate chips with other mix-ins?

Yes, you can replace chocolate chips with other mix-ins. You could use nuts, dried fruit, or even white chocolate. Just make sure to keep the amount the same, around one cup. This way, you still have a nice balance in flavor and texture.

This blog post shared a simple recipe for delicious cookies. We explored key ingredients, their health benefits, and alternatives. Step-by-step instructions made baking easy. I offered tips to ensure you get the best texture and avoid mistakes. Variations help you customize for any diet. Lastly, storage tips will keep your cookies fresh. Baking these cookies can be fun and rewarding. Enjoy creating your tasty treats and sharing them with others!

- 1 cup pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 tsp vanilla extract - 1 1/2 cups old-fashioned oats - 1 cup all-purpose flour - 1/2 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 1/4 tsp salt - 1 cup semi-sweet chocolate chips Pumpkin puree is packed with vitamins. It has vitamin A, which helps your eyes. It also has fiber, which keeps your tummy happy. Brown sugar and granulated sugar give sweetness but in moderation. Butter adds flavor and a nice texture. Oats are good for your heart and help keep you full. They also add a nice chew to the cookies. Eggs help bind everything together and add protein. You can swap pumpkin puree for applesauce if you want a different taste. For a dairy-free option, use coconut oil instead of butter. If you need gluten-free cookies, use almond flour instead of all-purpose flour. You can also try dark chocolate chips for a richer flavor. First, set your oven to 350°F (175°C). This warms it up nicely for baking. Next, take two baking sheets and line them with parchment paper. This helps the cookies not stick and makes cleanup easier. In a large bowl, add 1/2 cup of softened unsalted butter. Then, add 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Use a mixer or a spoon to cream these together until light and fluffy. This takes about 2-3 minutes. Next, mix in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Keep mixing until everything is well combined. Now, grab another bowl. In this bowl, mix together 1 1/2 cups of old-fashioned oats, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Stir this mixture well. Gradually add it to the wet ingredients. Stir until just combined; do not overmix. Finally, fold in 1 cup of semi-sweet chocolate chips. This adds a sweet touch to each cookie. Use a cookie scoop or tablespoon to drop rounded balls of dough on the baking sheets, leaving about 2 inches between each one. Bake for 12-15 minutes until the edges are lightly golden. The centers will look soft but will firm up as they cool. Let them sit on the sheets for about 5 minutes before moving to a wire rack. Enjoy your delightful pumpkin oatmeal chocolate chip cookies! To get the best texture, use old-fashioned oats. They add a nice chewiness. Make sure your butter is soft, but not melted. Cream the butter and sugars well to trap air. This helps the cookies rise. Avoid overmixing when you add the dry ingredients. It can make the cookies tough. When you scoop the dough, aim for about two tablespoons per cookie. This size gives you a perfect soft center. One common mistake is using too much flour. Always measure flour correctly. Scooping straight from the bag packs it down. Another mistake is baking at the wrong temperature. Always preheat the oven to 350°F (175°C). If you bake them too long, they will be hard. Check them at 12 minutes. The edges should be golden, and the centers soft. Don’t skip cooling on the baking sheet. It helps them set up nicely. For a festive touch, arrange your cookies on a pretty plate. A sprinkle of cinnamon on top looks great. You can serve the cookies with milk or a pumpkin spice latte. This adds a cozy feel to your treat. If you want to impress guests, stack the cookies and tie them with twine. It makes a lovely gift, too! {{image_2}} You can make these cookies gluten-free easily. Use gluten-free all-purpose flour instead of regular flour. Make sure it has xanthan gum in it. This will help bind the ingredients. Also, check your oats. They should be labeled gluten-free. These small changes let everyone enjoy these tasty treats. To make a vegan version, swap out the egg for a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes to thicken. Replace the butter with coconut oil or a vegan butter spread. Choose dairy-free chocolate chips to keep it vegan. These swaps still keep the cookies soft and yummy. You can add fun flavors to the cookies. Try mixing in chopped nuts, like walnuts or pecans, for crunch. Dried fruit, such as cranberries or raisins, adds sweetness. For extra spice, add a pinch of ginger or allspice. These little twists can make the cookies even more special. Feel free to experiment and find your favorite combination! To keep your pumpkin oatmeal chocolate chip cookies fresh, store them in an airtight container. You can stack them neatly, but add parchment paper between layers. This way, they won’t stick together. Keep the container at room temperature. They will stay soft and tasty for several days. You can freeze these cookies for later. First, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about one hour. Once frozen, transfer them to a freezer bag. Seal it well to keep out air. They can last up to three months in the freezer. These cookies can last up to one week at room temperature. To enjoy them longer, freezing is best. If you notice any change in texture or smell, it’s time to toss them. Always check before you bite into a cookie! Yes, you can use canned pumpkin. It saves time and adds great flavor. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works well and gives the same taste as fresh pumpkin. You can tell the cookies are done when the edges turn light golden brown. The centers will look soft but will firm up as they cool. If you press lightly, they should spring back. Keep an eye on them around the 12-minute mark. Yes, you can replace chocolate chips with other mix-ins. You could use nuts, dried fruit, or even white chocolate. Just make sure to keep the amount the same, around one cup. This way, you still have a nice balance in flavor and texture. This blog post shared a simple recipe for delicious cookies. We explored key ingredients, their health benefits, and alternatives. Step-by-step instructions made baking easy. I offered tips to ensure you get the best texture and avoid mistakes. Variations help you customize for any diet. Lastly, storage tips will keep your cookies fresh. Baking these cookies can be fun and rewarding. Enjoy creating your tasty treats and sharing them with others!

Pumpkin Oatmeal Chocolate Chip Cookies

Indulge in the delightful flavors of Pumpkin Oatmeal Chocolate Chip Cookies with this easy recipe! Perfectly soft and filled with chocolatey goodness, these cookies are a must-try for fall. You'll love the combination of pumpkin puree, warm spices, and hearty oats. Ready in just 30 minutes, they make for a cozy treat any time of year. Click to discover the full recipe and enjoy baking these scrumptious cookies today!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

1 1/2 cups old-fashioned oats

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 cup semi-sweet chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream together until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the mixture. Beat until well combined.

        In a separate bowl, mix the old-fashioned oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt together.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

            Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

              Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.

                  Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative platter, and sprinkle with a pinch of cinnamon for a festive look. You can also serve them alongside a small cup of milk or a pumpkin spice latte for a cozy treat.

                        Leave a Comment

                        Recipe Rating