Description
Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies are the ultimate autumn treat, bringing together the warm flavors of pumpkin and spices with gooey chocolate chips. These cookies boast a delightful soft and chewy texture that makes them irresistible for both kids and adults. Ideal for cozy nights in or festive gatherings, this one-bowl recipe is not only easy to make but also customizable with your favorite mix-ins. With a batch yielding 24 cookies, you’ll have plenty to share or enjoy throughout the week. Bake these delicious cookies today for a comforting taste of fall!
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil or butter
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free option)
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, melted coconut oil (or butter), brown sugar, granulated sugar, and vanilla extract. Mix until smooth.
- Add all-purpose flour (or gluten-free), baking soda, cinnamon, and salt to the wet mixture. Stir until just combined.
- Fold in rolled oats and chocolate chips.
- Scoop dough onto a lined baking sheet, spacing them about two inches apart.
- Bake for approximately 10 minutes until edges are lightly golden. Allow cooling on the sheet before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg