Super Moist Pumpkin Oat Chocolate Chip Cookies loaded with chewy oats and semi sweet chocolate chips!
Oh my word I love pumpkin. and chocolate. and cookies. I love it all.
Another thing I really love? Adding rolled oats to cookies. There’s something about a handful of old fashioned rolled oats baked into cookie batter that makes the finished product have the best texture ever. A little chewy, extra moist, and that nutty flavor without actually having to add nuts to the cookie itself. Because there’s only certain circumstances in which I really crave a nut in my cookie.
Like white macadamia chocolate chip cookies. That is a special case.
But with pumpkin cookies I want a whole bunch of nutty, chewy rolled oats, and a truck load of chocolate chips.
Seriously. a truck load.
Because there should be a minimum of two chocolate chips – preferably three – in every single bite of cookie. And my husband agrees. If were up to him the ratio of chocolate chips to actual cookie would likely be somewhere around 9:1 – but I’ll spare you that mouthful of straight-up chocolate chips and recommend my 2-3 chip per bite. The perfect balance of pumpkin to chocolate.
And LOOK! This one is for you…
Pumpkin Oat Chocolate Chip Cookies
- 1 ½ cups flour
- 1 ½ cups old fashioned rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup butter - softened
- ½ cup sugar
- ⅓ cup brown sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 1 cup pumpkin puree - (not pumpkin pie filling)
- 1 ½ cups semi sweet chocolate chips
- Preheat oven to 350 degrees and lightly grease a baking sheet.
- In a medium bowl whisk together flour, oats, cinnamon, baking soda, salt, and pumpkin pie spice.
- In a large bowl cream together butter and sugars until light and fluffy. Add egg, vanilla, and pumpkin and mix well.
- Add dry ingredients to wet ingredients and mix until combined. Stir in chocolate chips.
- Drop spoonfuls of cookie dough onto prepared baking sheet (about 4 tablespoons of dough) 2-3 inches apart. Bake for 10-14 minutes.
- Allow to cool for 5 minutes on baking sheet before transferring to a cooling rack or sheet of parchment to continue to cool. Store in airtight container up to 1 week.