The best Pumpkin Oatmeal Chocolate Chip Cookies

Do you wish you could enjoy pumpkin besides just Thanksgiving? I do!

These cookies are filled with pumpkin goodness. Swirled in with semi sweet chocolate chips and quick oats that make for a delectable treat. 

These cookies do not run when baking like a lot of chocolate chip cookies and taste even better!

Ingredients for The best Pumpkin Oatmeal Chocolate Chip Cookies

1 ½ cups butter, softened

2 cups packed brown sugar

1 cup white sugar

1 (15 ounce) can of pumpkin puree

1 egg

1 ½ teaspoon vanilla extract

4 cups all purpose flour

2 cups quick cooking oats

3 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 ½ teaspoon himalayian pink salt

2 cups semi sweet chocolate chips

How to create The best Pumpkin Oatmeal Chocolate Chip Cookies

Step1. Preheat your oven to 375 degrees F

Step2. In a large mixing bowl blend the brown sugar, white sugar, ground cinnamon and butter. Beat until fully blended.

Step3. Next, add in the egg, vanilla extract and pumpkin puree. Beat until well blended.

Step4. In another medium sized mixing bowl add in quick cooking oats, himalayian pink salt, flour, baking soda and baking powder. Stir together until fully blended.

Step5. Now transfer the wet ingredients into the dry ingredients. Make sure it is all fully combined.

Step6. Pour in your semi sweet chocolate chips and fold until they are completely incorporated.

Step7. Place about a spoonful of batter onto a greased cookie pan.

Step8. Bake for 10-12 minutes or until golden brown.

ENJOY!

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The BEST Pumpkin Oatmeal Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

4.34 from 12 votes

Review Recipe

Ingredients 

• 1 ½ cups butter, softened
• 2 cups packed brown sugar
• 1 cup white sugar
• 1 15 ounce can of pumpkin puree
• 1 egg
• 1 ½ teaspoon vanilla extract
• 4 cups all purpose flour
• 2 cups quick cooking oats
• 3 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoon himalayian pink salt
• 2 cups semi sweet chocolate chips

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Instructions

• 1. Preheat your oven to 375 degrees F
• 2. In a large mixing bowl blend the brown sugar, white sugar, ground cinnamon and
  butter. Beat until fully blended.
• 3. Next, add in the egg, vanilla extract and pumpkin puree. Beat until well blended.
• 4. In another medium sized mixing bowl add in quick cooking oats, himalayian pink
  salt, flour, baking soda and baking powder. Stir together until fully blended.
• 5. Now transfer the wet ingredients into the dry ingredients. Make sure it is all
  fully combined.
• 6. Pour in your semi sweet chocolate chips and fold until they are completely
  incorporated.
• 7. Place about a spoonful of batter onto a greased cookie pan.
• 8. Bake for 10-12 minutes or until golden brown.

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 120mg | Fiber: 1g | Sugar: 10g

Author: Marta