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Pumpkin Chocolate Chip Oatmeal Cookies

Deliciously soft and chewy cookies infused with pumpkin and chocolate chips, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Canned or fresh pumpkin puree
  • 1/2 cup brown sugar Packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup melted butter Can use Halal-friendly butter substitute
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon Can add more to taste
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup rolled oats
  • 1 cup chocolate chips Use semi-sweet or dark chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet mixture, stirring until combined.
  4. Fold in the rolled oats and chocolate chips until evenly distributed.
Baking
  1. Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 10–12 minutes or until the edges are slightly golden.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

To keep cookies fresh, store in an airtight container at room temperature for up to a week. They can be frozen for up to three months.