How To Make Pumpkin-Oat Chocolate Chip Cookies
Mixed with the hearty flavors of pumpkin, oats, chocolates, and nuts, level up your usual chocolate chip cookies into yummier treats with this recipe!
- 2½cupsall-purpose flour
- 1½cupsquick oats
- 1tspbaking soda
- 1¾tspground cinnamon
- ¼tspground nutmeg
- ¼tspground ginger
- 1cupunsalted butter,softened
- 1⅓cupslight brown sugar,packed
- ⅔cupgranulated sugar
- 1large egg
- 1tspvanilla extract
- 1¼cupspumpkin puree,canned
- 1¾cupssemi-sweet chocolate chips
- 1cuppecans,or walnuts, chopped, optional
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger for 30 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until creamy; occasionally stopping to scrape down sides and bottom of bowl throughout entire mixing process.
Blend in the egg, then blend in the vanilla extract and pumpkin puree.
With the mixer set on low speed, slowly add in the dry ingredients and mix until combined. Mix in the chocolate chips and pecans.
Let the batter rest for 5 to 10 minutes.
Scoop the dough out, 2 tablespoons at a time or use a 1½-inch cookie scoop for evenly shaped cookies and to fill it heaping, and drop onto the Silpat or parchment paper-lined baking sheets, spacing the cookies 2-inches apart.
Bake in the oven for 12 to14 minutes.
Allow to cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
Store in an airtight container.
- Calories: 141.70kcal
- Fat: 7.57g
- Saturated Fat: 3.76g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.56g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 18.34g
- Fiber: 1.22g
- Sugar: 10.48g
- Protein: 1.72g
- Cholesterol: 14.04mg
- Sodium: 66.95mg
- Calcium: 13.38mg
- Potassium: 69.23mg
- Iron: 0.82mg
- Vitamin A: 83.73µg
- Vitamin C: 0.29mg
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