Grab a glass of milk to go with these Pumpkin Chocolate Chip Oatmeal Cookies. These soft cookies make a great after school snack or pack a couple in someone’s lunch box!
Let’s talk turkey pumpkin! Tis the season for all that goodness and today I’m sharing these Pumpkin Chocolate Chip Oatmeal Cookies. Most of us, or at least me, love all kind of recipes with this seasonal squash. But hmmm, why does it have to be seasonal? Pumpkin all year long sounds good to me but you need to stock up in the fall on some cans, as it’s hard to find other times of the year. Believe me I’ve tried! No worries today though, so put your feet up, pull out a glass of icy cold milk, and enjoy a couple of these tasty treats.
If you like cookies with less crunch, then these are just what you are craving. The texture is smooth and cake-like and then loaded with good stuff like oatmeal and chocolate chips. Just a perfect cookie. I also have switched when baking to using vanilla paste. I first heard of it from a friend and decided to give it a try. It seems a bit more flavorful and I love how you can see the “seeds” in the paste and not have to scrape beans. Using extract is still okay to use (the paste is a bit pricey).
Another idea I have is one of these days trying to make my own pumpkin puree. Have you ever done that? I remember my mom frequently did that and her baked good always turned out so good! She’d buy these little sugar pumpkins and cook them down. While I’m into the convenience mode now maybe some day I’ll give it a try. Oh and I’m pretty particular when it comes to what puree I use – it has to be Libby’s (nope, not getting paid for saying that!) It’s just my fav.
Hope you enjoy these cookies and stayed tuned for more pumpkin recipes in future posts!
I’ll take a handful for myself!
- 2 1/2 cups all-purpose flour
- 1 1/2 cups quick oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 cup unsalted butter, softened
- 1 1/3 cups packed light-brown sugar
- 2/3 cup white sugar
- 1 large egg
- 1 tsp vanilla bean paste (or extract)
- 1 cup canned pumpkin puree
- 12 oz package cup semi-sweet chocolate chips, divided
- Preheat your oven to 350 degrees.
- In a medium sized bowl combine the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger - stir well to fully combine.
- In a large mixer bowl whip the butter, brown sugar and sugar until creamy.
- Add in the egg; mix well
- Next add in the vanilla paste and puree and beat on medium until well combined.
- Add in the dry ingredients a little bit at a time with your mixture on low
- Lastly mix in the chocolate chips (save about 1/4 cup to place chips on top of cookie dough)
- Line baking sheets with parchment paper and use a scoop (I have a pampered chef scoop that is about 2 tablespoons) to place dough about 2" apart on sheets then place about 3 chocolate chips on top
- Bake for 14 minutes and then cool the cookies on sheet for 3-4 minutes before removing to a cooling rack. Cool completely.
- Store cookies in an airtight container (these also freeze well)
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Nutrition Information:Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 233 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 121mg Carbohydrates: 34g Fiber: 2g Sugar: 20g Protein: 3g