If you love my recipe for the BEST Vegan Cookies,then get ready to fall in love with Chewy Pumpkin Oatmeal Chocolate Chip Cookies too! These delicious cookies are thick, soft and chewy with loads of chocolate chips and rolled oats. A bit of pumpkin spice warms up the earthy pumpkin flavor and complements the oats. This is such a cozy recipe and I can’t wait for you to sink your teeth into these cookies! I sent my Dad home with some and when he tried them he just sent me a photo message with a bite out of it and said “OMG!”. They’re THAT good!
Ingredients
- ½ cup (120ml) canned pumpkin puree
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (145g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon (5ml) pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (142g) all-purpose flour
- 1 cup (100g) old-fashioned rolled oats
- ½ cup (85g) dark chocolate chips
- ½ cup (95g) mini semi-sweet chocolate chips
Instructions
- Prepare the pumpkin puree. Spread ½ cup of canned pumpkin on a plate. Fold a paper towel in half and lightly press or blot the pumpkin puree with the folded paper towel to absorb the excess moisture. Repeat this step 3 more times so that you’ve used 3 paper towels. The pumpkin should be dry enough that it goes from being ½ cup down to ⅓ cup.
- Combine soft butter, brown sugar and granulated sugar in a large bowl and beat for 1-2 minutes on medium speed using an electric hand mixer, or “cream” the mixture by hand using a wide spatula. It should look slightly fluffy, but more like damp sand. Add egg yolk and vanilla and mix until it is smooth.
- Add the blotted pumpkin puree to the butter/sugar mixture and mix it in so it is evenly incorporated. Add the pumpkin pie spice, baking soda and salt and mix it in thoroughly. Sprinkle in the flour and the oats and use a spatula to fold it in until just combined. Fold in chocolate chips. Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
- Scoop up mounds of dough and roll into smooth balls about 1 ½ inch diameter if you prefer a smoother look. Otherwise, you can just scoop the dough onto the sheet. You should get maximum 16 cookies because if you make them too small then they will not spread enough. These cookies are meant to be thick.
- Place the dough onto the baking sheet, spacing them about 2 inches apart from each other. Bake for 10-13 minutes or until the edges are browned and the center looks puffed and slightly cracked. Allow them to rest on the baking sheet for a 2 minutes, then transfer to a cooling rack. Enjoy a few while they’re still warm!
