CHOCOLATE PUMPKIN OATMEAL COOKIES
These Chocolate Pumpkin Oatmeal Cookies are a cozy fall favorite. With a soft, gooey center and crisp edges, each bite is packed with melty chocolate chips. The nutty richness of brown butter paired with pumpkin and warm spices makes these cookies irresistible.
Chocolate Pumpkin Oatmeal Cookies are the ultimate fall indulgence, combining rich, nutty flavors with cozy pumpkin spices. These cookies feature a delightful contrast between a soft, gooey center and crisp edges, thanks to the browned butter that imparts a toasty, caramelized depth. Studded with melty chocolate chips, each bite is a perfect balance of sweetness and warmth. The addition of pumpkin and spices brings a comforting autumnal touch, making these cookies a seasonal favorite. Easy to make and even easier to enjoy, they’re the perfect treat to accompany a crisp fall day.
INGREDIENTS YOU NEED:
- Unsalted Butter
- All-purpose Flour
- Rolled Oats
- Brown Sugar
- Granulated Sugar
- Pumpkin puree
- Chocolate chips
- Cinnamon
- Pumpkin Pie Spice
- Baking soda
- Baking powder
- Eggs
- Vanilla
WHY THIS RECIPE IS SO SPECIAL
- Perfect balance of soft, gooey centers and crispy edges: These Chocolate Pumpkin Oatmeal Cookies have the best of both worlds—soft and chewy in the middle with just the right amount of crisp around the edges. Each bite offers a delightful contrast in texture that keeps you coming back for more.
- Rich, nutty flavor of browned butter for extra depth: Browning the butter before mixing it in creates a nutty, caramel-like flavor that adds richness to the cookies. It’s a simple step that elevates the taste, giving the cookies a toasty, almost caramel undertone that pairs beautifully with the pumpkin.
- Filled with melty chocolate chips for added indulgence: As the cookies bake, the chocolate chips melt into pockets of gooey goodness. The rich chocolate is the perfect complement to the spices, bringing an extra layer of sweetness and indulgence to every bite.
- Cozy warmth of pumpkin and spices for the ultimate fall treat: The combination of pumpkin and spices like cinnamon, nutmeg, and cloves brings all the cozy, familiar flavors of fall into one bite. It’s like wrapping yourself in a blanket of seasonal warmth, perfect for cool autumn days.
- Easy to make and guaranteed to satisfy your sweet cravings: Whether you’re an experienced baker or just starting out, these cookies are simple to whip up. With ingredients you likely already have on hand, they come together quickly and are sure to satisfy your cravings for a sweet, comforting treat. Plus, they make your kitchen smell amazing!
TIPS FOR MAKING THESE PERFECT COOKIES
Here are some tips for making the best Chocolate Pumpkin Oatmeal Cookies:
– Properly Brown the Butter
Browning butter is key to these cookies’ flavor. Melt the butter over medium heat and let it cook until it turns a golden brown and develops a nutty aroma. Stir frequently and keep an eye on it so it doesn’t burn. This step adds depth to the cookies’ flavor.
– Use Pumpkin Puree, Not Pumpkin Pie Filling
Pumpkin pie filling is sweetened and spiced, which will throw off the balance of the recipe. Stick with pure pumpkin puree to control the sweetness and spice level.
– Chill the Dough Before Baking
Pumpkin adds moisture, which can make the dough a bit sticky. Chilling the dough for at least 30 minutes before baking helps firm it up, resulting in thicker cookies with better texture and less spreading in the oven.
– Don’t Overmix the Dough
Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop too much gluten, leading to tough cookies instead of soft and chewy ones.
– Use Old-Fashioned Oats for the Best Texture
Old-fashioned oats give the cookies a heartier, chewier texture than quick oats. Quick oats can make the cookies more uniform but won’t provide the same level of chew.
– Use Good-Quality Chocolate Chips
The chocolate is a star ingredient here, so using high-quality chocolate chips or chunks makes a noticeable difference. Opt for semi-sweet or dark chocolate for the best balance of sweetness.
– Add a Sprinkle of Sea Salt on Top
After the cookies come out of the oven, sprinkle a little flaky sea salt on top. The touch of salt enhances the flavor of the chocolate and balances the sweetness for a more complex taste.
– Don’t Overbake
To keep the cookies soft and gooey, take them out when the edges are set but the centers still look slightly underbaked. They’ll continue to cook on the baking sheet as they cool, resulting in the perfect chewy texture.
– Bake One Batch at a Time
For even baking, place only one tray of cookies in the oven at a time. This ensures that the heat is evenly distributed, helping the cookies bake consistently.
– Let the Cookies Cool on the Baking Sheet
Letting the cookies rest on the sheet for a few minutes after baking helps them firm up and develop their chewy texture while still retaining some gooeyness in the middle.
FAQS:
Can I use a different type of flour?
- Answer: Yes, you can use whole wheat flour or a gluten-free blend if needed. However, using all-purpose flour will give the best results for texture and flavor.
2. How should I store these cookies?
- Answer: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. Just be sure to let them cool completely before freezing.
3. Can I make these cookies without chocolate chips?
- Answer: Absolutely! You can leave out the chocolate chips if you prefer or substitute them with other mix-ins like nuts, dried fruit, or white chocolate chips.
4. Is there a substitute for brown butter?
- Answer: If you prefer not to brown the butter, you can use regular melted butter. However, brown butter adds a unique nutty flavor that enhances the overall taste of the cookies.
5. Can I use canned pumpkin pie filling instead of pumpkin puree?
- Answer: No, canned pumpkin pie filling is pre-sweetened and spiced, which can alter the flavor and sweetness of the cookies. Use pure pumpkin puree for the best results.
6. Why is my dough too sticky?
- Answer: If your dough is too sticky, it could be due to the moisture from the pumpkin. Chilling the dough for at least 30 minutes before baking will help it firm up and make it easier to handle.
7. How can I make these cookies vegan?
- Answer: To make these cookies vegan, substitute the butter with vegan butter or coconut oil and use dairy-free chocolate chips. Ensure the other ingredients are vegan-friendly as well.
8. Can I make these cookies without oats?
- Answer: While oats are a key component for texture, you can try using a combination of flour and ground nuts as a substitute. Keep in mind that the texture may differ from the original recipe.
9. How do I get my cookies to be the same size?
- Answer: Use a cookie scoop or spoon to portion out the dough evenly. This ensures uniform size and helps the cookies bake evenly.
10. Can I add other spices to the cookies?
- Answer: Yes, you can customize the spice blend to your liking. Try adding a pinch of ginger, allspice, or cloves for extra warmth and depth of flavor.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CHOCOLATE PUMPKIN OATMEAL COOKIES
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/2 cups rolled oats
- 1/2 cup pumpkin puree
- 1 egg yolk at room temperature
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1 1/2 cup chocolate chips of choice
Instructions
BROWN THE BUTTER
- Melt the butter in a saucepan over medium-high heat, stirring continuously for about 5-8 minutes.
- The butter will foam and sizzle at the edges. As it cooks, the foam will subside, and the milk solids at the bottom will turn a deep brown, giving off a toasty, nutty aroma.
- Once the butter is browned, remove it from the heat and let it cool slightly.
MAKE THE DOUGH
- In a medium bowl, whisk together the flour, oats, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar, whisking until well mixed.
- Add the pumpkin puree, egg yolk, and vanilla to the sugar mixture, and whisk until smooth and fully combined.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips, folding until evenly distributed throughout the dough.
CHILL AND BAKE THE DOUGH
- Cover the dough and refrigerate it for at least 1-2 hours, though 2-4 hours or up to 24 hours is ideal. I recommend chilling it overnight to let the flavors develop fully and to reduce spreading, which also improves the texture.
- When you're ready to bake, preheat your oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- Use a large cookie scoop (about 3 tablespoons) to portion out the dough. Pack the dough into the scoop with your hands, then drop balls of dough onto the prepared baking sheet. If the dough is too firm to scoop, let it sit at room temperature for a few minutes to soften.
- If desired, press a few extra chocolate chips onto the tops of the dough balls.
- Bake at 375°F (190°C) for 12-14 minutes, or until the edges are golden brown and the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack.
- Enjoy!