The Softest Pumpkin Oat Chocolate Chip Cookies
Sugar, spice, and everything nice sum up this recipe. These pumpkin cookies are loaded with flavor and perfectly textured, thanks to the addition of oatmeal. Ready in just under an hour? Sign me up.
Equipment
- Mixing Bowls
- Measuring Cups/Spoons
- Whisk
- Rubber Spatula
- Cookie Scoop optional
- Baking Sheet
- Wire Rack optional, but recommended
Ingredients
- 8 Tbsp Unsalted Butter melted - 113g
- 1 Cup Canned Pumpkin Puree 244g
- ½ Cup Light Brown Sugar 110g
- ½ Cup Granulated Sugar 100g
- 1 Large Egg lightly beaten
- 1 Tsp Pure Vanilla Extract 4g
- 2 Cups All-Purpose Flour 240g
- 1 ¼ Cups Quick Cooking Oats or Rolled Oats, pulsed in a blender - 100g
- ½ Tbsp Ground Cinnamon 4g
- ¼ Tsp Ground Nutmeg 0.5g
- ¼ Tsp Allspice 0.5g
- 1 ½ Tsp Baking Powder 6g
- ½ Tsp Table Salt 3g
- ½ Tsp Baking Soda 2g
- 1 Tsp Milk 5g
- 1 Cup Chocolate Chips 180g
Instructions
- Whisk together the melted butter and pumpkin puree in a large bowl until blended. Add brown sugar and granulated sugar to the pumpkin mixture and whisk well to incorporate. Add the egg to the mixture and whisk well until combined. Pour in the vanilla extract and whisk until incorporated.
- In a medium bowl, add the flour, quick oats, cinnamon, nutmeg, allspice, baking powder, and table salt. Whisk together to combine.
- Stir baking soda and milk together in a small cup.
- Pour the dry ingredients into the pumpkin mixture. Pour the baking soda mixture on top of the dry ingredients. Stir with a rubber spatula or wooden spoon until mostly combined and small streaks of flour are still visible.
- Add the chocolate chips, and stir in until just combined. Do not overmix the dough at this stage.Cover and refrigerate for 30 minutes.
- Preheat your oven to 375°F / 190°C and wait 10 minutes to ensure it is thoroughly heated before baking the cookies. Line a baking sheet with parchment paper. Scoop 2 Tbsp of dough per cookie and arrange on a baking sheet, leaving 2" of space between each.
- Bake until the cookies are golden brown around the edges, about 10-12 minutes. Quickly tap the baking sheet against a solid surface to help settle the cookies, if desired.
- Place the baking sheet on a wire rack, and allow the cookies to cool. After 10 minutes, place the cookies directly on the wire rack to continue cooling.
Video
Notes
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1CookieCalories: 229kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 139mgPotassium: 135mgFiber: 2gSugar: 16gVitamin A: 2295IUVitamin C: 1mgCalcium: 45mgIron: 2mg
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