These easy pumpkin oatmeal chocolate chip cookies are easy to make with just 6 main ingredients, including pumpkin, rolled oats, and chocolate chips. Have these cookies ready in under 20 minutes with no chilling needed! These cookies are egg-free, dairy free, and rich in pumpkin flavor.
1tablespoonpumpkin pie spice1 tablespoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, pinch of cloves
½teaspoonvanilla
½teaspoonbaking soda
pinchof salt
Instructions
Prep
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper
If butter is not at room temperature, microwave it in a bowl, paper off, for 10 seconds.
Make pumpkin oatmeal cookies
In the large mixing bowl combine the butter, sugar, pumpkin puree and vanilla together. Mix until light and fluffy.
¼ cup brown sugar, ½ cup butter, softened, ½ teaspoon vanilla, ¼ cup pumpkin puree, canned
Add the flour, baking soda and salt to the batter and mix briefly until combined.
1 cup oat flour, 1 tablespoon pumpkin pie spice, ½ teaspoon baking soda, pinch of salt
Fold in the rolled oats and chocolate chips.
½ cup rolled oats, ½ cup chocolate chips (mini)
Scoop out 1 ½ tablespoon sized cookie dough balls (medium cookie scoop) onto your prepared baking sheet. Leave 2 inches between each cookie dough ball - I fit 6 on a quarter baking sheet.
Bake cookies
Bake for 12-13 minutes. The edges should have set and the middles will still look puffy and soft.
While they are warm, press them down gently with a spatula to form a flatter cookie and dot tops of cookies with a few mini chocolate chips so they melt into the warm cookie.
Let them cool on the baking sheet for 2 minutes before transferring to a wire cooling rack to cool completely.
Video
Notes
Measure flour carefully. Do not scoop the flour. Instead weigh or fluff the flour in the bag with a fork, spoon into the measuring cups, and level with a knife.Storage. These pumpkin oatmeal chocolate chip cookies are best the day they are baked, but they actually last up to a week at room temperature in a cookie jar or a sealed container. They do become softer and less colorful as the days pass but they still taste good. The unbaked cookies, and baked cookies can be frozen to be baked or enjoyed up to 3 months later.