Description
Chewy, spiced, and full of fall flavor, these Pumpkin Oatmeal Cookies combine pumpkin puree, oats, and chocolate chips into soft, cozy treats perfect for any season.
Ingredients
Scale
- 1 ½ cups rolled oats
- ¾ cup canned pumpkin puree
- ½ cup brown sugar, packed
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together pumpkin puree and brown sugar until creamy. Add egg and vanilla, mixing well.
- Stir dry ingredients into wet until just combined. Fold in chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing evenly.
- Bake for 12 to 14 minutes until edges are set and tops are slightly firm.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use old-fashioned rolled oats for the best chewy texture.
- Pat pumpkin with a paper towel to reduce excess moisture.
- Add extra chocolate chips on top before baking for a bakery-style look.