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A stack of soft pumpkin oatmeal cookies with melted semi-sweet chocolate chips and golden edges.

Pumpkin Oatmeal Cookies with Chocolate Chips

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 160
Ingredients Method

Ingredients
  

  • 2 cups old -fashioned rolled oats
  • 1.5 cups all -purpose flour
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon sal t
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large eg g
  • 1 teaspoon vanilla extract
  • 0.5 cup pumpkin purée
  • 1 cup semi -sweet chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg, pumpkin purée, and vanilla extract until well incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the semi-sweet chocolate chips by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are firm and slightly golden.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.