I decided to whip up a batch of Pumpkin Oatmeal Chocolate Chip Cookies. The warm aroma of spices and melting chocolate filled the kitchen, making it a perfect day for baking.
Introduction
Pumpkin Oatmeal Chocolate Chip Cookies – Soft & Chewy are the perfect treat to welcome the fall season. These delightful cookies combine the warmth of pumpkin and spices with the chewy texture of oats and chocolate chips, making them irresistible! Whether you’re baking for family, friends, or just for yourself, these cookies are sure to bring comfort and joy to anyone who takes a bite.
A Bit About the Recipe
This recipe marries traditional fall flavors with a chewy, satisfying texture. The addition of oatmeal adds a wholesome touch, while the chocolate chips provide a sweet surprise in every bite. Not only are these cookies delicious, but they also make your home smell amazing as they bake—perfect for sharing or enjoying on your own!
Ingredients for Pumpkin Oatmeal Chocolate Chip Cookies – Soft & Chewy:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped pecans (optional, for added crunch)
Substitutions:
- Gluten-Free: Replace the all-purpose flour with a gluten-free baking blend.
- Nut-Free: Leave out the pecans.
- Dairy-Free: Use dairy-free chocolate chips to suit vegan or lactose-intolerant diets.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies – Soft & Chewy – Step by Step:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: Cream the Butter and Sugars
In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the Wet Ingredients
Mix in the pumpkin puree, egg, and vanilla extract until well combined. It’s okay if the batter looks slightly curdled.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly mixed.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix, as this can lead to tough cookies.
Step 6: Fold in the Additions
Gently fold in the rolled oats, chocolate chips, and chopped pecans (if using).
Step 7: Shape the Cookies
Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake the Cookies
Bake for 12-14 minutes, or until the edges are golden and the centers are still soft.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Helpful Tips for Pumpkin Oatmeal Chocolate Chip Cookies – Soft & Chewy:
- For softer cookies, avoid baking them too long. They will continue to cook as they cool.
- Ensure your butter is softened but not melted for the best texture.
- Experiment with different types of chocolate chips to put your twist on the flavor.
Serving Suggestions for Pumpkin Oatmeal Chocolate Chip Cookies – Soft & Chewy:
Pair these cookies with a warm cup of chai tea or a tall glass of milk for a cozy treat. They also make a great after-school snack for kids—or a sweet addition to a fall gathering!
Storage and Leftovers for Pumpkin Oatmeal Chocolate Chip Cookies – Soft & Chewy:
Store any leftovers in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months. Just thaw them at room temperature before devouring!
Frequently Asked Questions (FAQs) for Pumpkin Oatmeal Chocolate Chip Cookies – Soft & Chewy:
- Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours. Bake when ready! - What can I use instead of pumpkin puree?
You could use applesauce or mashed banana, but remember it will alter the taste and texture. - Can I use quick oats instead of rolled oats?
You can, but rolled oats provide a chewier texture that is quite delightful in this recipe.
Conclusion
I hope you give these Pumpkin Oatmeal Chocolate Chip Cookies a try! They are sure to become a favorite treat in your household. Don’t forget to share your baking experience in the comments below—happy baking!