Pumpkin Oat Chocolate Chip Cookies
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We need a pumpkin cookie for Fall, right?
So I made you these ones! Chewy oats, cozy spices, a hint of real pumpkin, and chocolate chips because not enough Fall baking has chocolate in it, in my opinion.
Also, these cookies are egg-free! The pumpkin acts as an egg replacement, so they are perfect for anyone with allergies or dietary restrictions. They could easily be made vegan by swapping the butter for vegan butter too.
What do I need to make them?
Here’s your grocery list:
-Vanilla Extract
-Sea Salt
-Salted Butter
-Baking Soda
-Ground Cinnamon
-Ground Nutmeg
-Ground Ginger
-Dark Brown Sugar
-Granulated Sugar
-Pumpkin Puree (NOT pumpkin pie filling)
-Eggs
-All purpose flour (I like to use unbleached)
-Semisweet Chocolate Chips
You will also need the following equipment:
You will also need a kitchen scale, a stand or hand mixer, a couple bowls, a spatula, a whisk, a couple baking sheets, parchment paper, and a #24 cookie scoop (which is approximately 3 TBSP) if you want to make perfectly uniform cookies.
Notes
-Squish your cookies slightly before they go in the oven because these ones don’t spread much (unless you want really thick cookies!)
-Add some chocolate chips to the tops of your cookies before baking if you want to get fancy!
Ready to make them??
Grab yourself a pumpkin spice latte and a cozy sweater and get baking!
Pumpkin Oat Chocolate Chip Cookies
These cookies are egg-free (and easily made vegan!), with a hint of pumpkin, cozy spices, chewy oats and chocolate chips (because not enough Fall baking has chocolate in it!)
Ingredients
- 195 grams All Purpose Flour
- 4g (3/4 tsp) Baking Soda
- 3g (3/4 tsp) Fine Sea Salt
- 235 grams Rolled Oats
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 180 grams Salted Butter (Room temperature -swap for vegan butter if you want to make these vegan)
- 90 grams Granulated Sugar
- 175 grams Brown Sugar
- 85g Pumpkin Puree
- 5g (1 tsp) Vanilla Extract
- 200 grams Semisweet Chocolate Chips (plus extra for tops of cookies)
Instructions
- Preheat your oven to 350 F.
- Whisk together flour, baking soda, rolled oats, cinnamon, ginger, and nutmeg in a small bowl. Set aside.
- Add your butter, sugar, and brown sugar to a mixer bowl and beat on medium speed with a paddle attachment until smooth.
- Add your pumpkin puree and vanilla extract to the mixer bowl. Beat on medium speed until fully incorporated. Stop mixer and scrape down sides and bottom of bowl, then mix again for a few seconds.
- Add your flour/oat mixture to the mixer bowl and beat on low speed until just incorporated.
- Add the semisweet chocolate chips to the mixer bowl. You can either mix these in by hand or for a few seconds on low speed, then take the bowl off your mixer and use your hands or a spatula to make sure your dough is fully mixed, making sure to get down to the bottom of the bowl to make sure everything is mixed properly.
- Scoop with a #24 scoop into a baking sheet (I use a standard half size sheet and I can fit 12 cookies 4 x 6), add a few extra chocolate chips to the tops of each cookie if desired, then flatten slightly and bake one tray at a time on the middle rack at 350 for 8-9 minutes, until the tops of your cookies no longer look wet.
- Let the cookies cool on the tray on a wire rack. When completely cool, you can store these at room temperature in an airtight container for up to 3 days or in the freezer for several months.
