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Butterscotch chip cookie stack on a white surface, close-up of freshly baked cookies.

Pumpkin Oatmeal Chocolate Chip Cookies

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling time 5 minutes
Total Time 34 minutes
Course cookies
Cuisine American
Servings 30 cookies
Calories 189 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups old-fashioned rolled oats
  • 8 ounces unsalted butter melted
  • 3 tablespoons pure maple syrup
  • 1/4 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 egg yolk
  • 3/4 cup pumpkin purée
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups semi-sweet chocolate chips

Instructions
 

  • In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.
    Oatmeal, cinnamon, sugar, flour, baking ingredients in glass mixing bowl for healthy baking.
  • Separately, beat the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, pumpkin purée, and vanilla extract until smooth.
    Creamy lemon cake batter in a food processor with chocolate chips and oats nearby.
  • Combine wet ingredients with dry, stirring until just mixed. Fold in chocolate chips. Scoop 1 1/2 tablespoons of dough per cookie onto a parchment-lined baking sheet, spacing them 3 inches apart. Slightly flatten each cookie.
    Rich chocolate chip cookie dough in a glass mixing bowl.
  • Bake at 350°F for 12-14 minutes until edges are lightly browned.
    Creamy chocolate chip cookie dough scoops on baking sheet, ready to bake.
  • Cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
    Soft chocolate chip cookies cooling on a wire rack.

Nutrition

Calories: 189kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 59mgFiber: 2g
Keyword Pumpkin Oatmeal Chocolate Chip Cookies
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