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–+ servings

Pumpkin Oatmeal Chocolate Chip Cookies

5 from 7 votes
Soft and chewy pumpkin cookies that are loaded with oats and pools of chocolate.
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Prep Time25 minutes
Cook Time12 minutes
Chilling Time 30 minutes
Total Time1 hour 10 minutes
Servings8 cookies
Calories349 kcal

Ingredients 

  • 113 g unsalted butter (½ c.)
  • 100 g pumpkin puree (¼ c. + 3 tbsp.)
  • 100 g light brown sugar (½ c.)
  • 50 g granulated sugar (¼ c.)
  • ½ tsp. vanilla
  • 130 g all purpose flour (1 c. + 1 ⅓ tbsp.)
  • 60 g rolled oats (¾ c.)
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. pumpkin pie spice
  • 130 g semi-sweet chocolate (discs, bar, chips) (¾ c.)

Instructions 

  • In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks. At this point, weigh your brown butter to make sure you have at least 90g.
  • Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill.
  • In the meantime, prep your pumpkin puree. Use a napkin or cheesecloth to gently strain water out of the pumpkin puree until you are left with only 70g of pumpkin puree.
  • Once the butter has cooled, whisk both sugars into it.
  • Whisk in the pumpkin puree and vanilla until well combined.
  • Add in the flour, oats, baking soda, baking powder, salt, and pumpkin pie spice. Use a rubber spatula to fold the mixture together until a few flour streaks remain.
  • Add in the chopped chocolate and fold just until no flour streaks remain.
  • Cover the bowl with plastic wrap, and chill the dough in the fridge for at least 30 minutes, and up to 48 hours.*
  • Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or with a silicone mat.
  • Scoop out heaping 3 tbsp. scoops of dough, setting them on the cookie sheet at least 2" apart to allow room for spreading.
  • Top each cookie with additional chocolate (optional - but recommended!)
  • Bake for 12-14 minutes, until the edges of the cookie have set.
  • Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over them to make them a little more uniform and circular.
  • Allow the cookies to rest on the hot baking sheet for at least 5 minutes before transferring to a wire rack to cool. Enjoy!

Notes

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*If you are chilling the dough for over an hour, you will need to take it out to sit at room temperature until it’s soft enough to scoop before baking them (~20-30 minutes before baking, depending on how warm your home is.) Note that the longer the cookies rest, the thicker they will bake up.

Nutrition

Serving: 1cookieCalories: 349kcalCarbohydrates: 48gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 243mgPotassium: 141mgFiber: 2gSugar: 28gVitamin A: 2300IUVitamin C: 1mgCalcium: 57mgIron: 1mg