Soft and Chewy Pumpkin Chocolate Chip Cookies

If autumn was a color, that color would be orange. Fading leaves, carved pumpkins, and crackling fires all bring joy through orange. You won’t find me adding red and green food coloring to frosting in December or buying pink marshmallows in February or injecting pastels into dishes in April, but I LOVE THESE ORANGE COOKIES.

Because it’s natural, y’all. Because our Creator, in all of His goodness and supreme knowledge of our deepest desires, gave us pumpkin. And made it orange. And designed it just perfect so it can be canned with no preservatives. If this isn’t a sure sign of omnipotent love, I’m not sure how I can convince you.

Just try these cookies. They are divine.

And I totally won’t judge you if you get a hankering for them in January…or July. Colors and cookies have no season. Fact.

Print Recipe
Soft and Chewy Pumpkin Chocolate Chip Oat Cookies
The best fall cookie ever! Soft and chewy with a pumpkin base and delightful hints of cinnamon, ginger, nutmeg, and chocolate.
Course Cookies
Servings
dozen
Ingredients
Dry Ingredients
  • 2 1/2 cup flour
  • 3/4 cup quick oats
  • 3/4 cup old-fashioned oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger ground
Other Ingredients
  • 1 cup butter softened
  • 1 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 1 15 oz can pumpkin puree
  • 1 1/2 cup dark chocolate chips
  • 1 cup chopped pecans optional
Course Cookies
Servings
dozen
Ingredients
Dry Ingredients
  • 2 1/2 cup flour
  • 3/4 cup quick oats
  • 3/4 cup old-fashioned oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger ground
Other Ingredients
  • 1 cup butter softened
  • 1 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 1 15 oz can pumpkin puree
  • 1 1/2 cup dark chocolate chips
  • 1 cup chopped pecans optional
Instructions
  1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
  2. In a large mixing bowl, combine all dry ingredients with a whisk. Set aside.
  3. In mixer with paddle attachment (or large bowl), whip together brown sugar, granulated sugar, and butter on medium speed until creamy, scraping sides as needed.
  4. Blend in egg and vanilla extract. Then blend in pumpkin until well combined.
  5. With the mixer on slow speed, gradually add the dry ingredients until just combined, scraping sides of bowl occasionally.
  6. Add chocolate chips and nuts and stir until dispersed. Set some aside to adorn cookies. (optional)
  7. Let batter sit for 10 minutes to allow the oats to absorb some liquid. This will make it easier to scoop.
  8. Scoop 1 1/2 inch balls of dough onto prepared cookie sheets, 2 inches apart. Adorn with extra chocolate chips and nuts.
  9. Bake for 12-14 minutes until bottoms are golden brown. Remove from oven.
  10. Let cookies set for 5 minutes on cookie sheet before transferring to wire rack to cool completely. Store in airtight container and consume or freeze within 7 days.
Recipe Notes

Recipe Modified from Cooking Classy.

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October 26, 2016

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