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Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies

Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies Bliss

Experience the cozy flavors of fall with these Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Pumpkin Puree Use pure pumpkin puree for the best flavor and moisture.
  • 1 cup Brown Sugar Adds a rich sweetness that pairs beautifully with pumpkin.
  • 1/2 cup White Sugar Balances the sweetness, giving these cookies depth.
  • 1/2 cup Softened Butter Ensure it's soft (not melted) for a tender texture.
  • 1 large Egg Binds everything together, giving the cookies structure.
  • 2 teaspoons Vanilla Extract Enhances the overall flavor profile.
For the Dry Ingredients
  • 2 cups All-Purpose Flour Essential for your cookie base; provides structure.
  • 1 teaspoon Baking Soda Helps cookies rise and gives them that fluffy texture.
  • 1 teaspoon Cinnamon Brings warmth and a touch of autumn spice.
  • 1/2 teaspoon Salt Balances the sweetness.
For Extra Texture
  • 1 cup Rolled Oats Provides chewiness and heartiness.
  • 1 cup Chocolate Chips Use semi-sweet; feel free to substitute with nuts or dried fruit.

Equipment

  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract, mixing until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Fold in the rolled oats and chocolate chips until evenly distributed.
  7. Drop dollops of cookie dough onto the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 80mgPotassium: 75mgFiber: 1gSugar: 8gVitamin A: 2500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Reheat in the microwave for a few seconds to restore softness.

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