Pumpkin Oatmeal Chocolate Chip Cookies

These pumpkin oatmeal chocolate chip cookies are chewy and full of pumpkin flavor. When fall begins, I usually celebrate by making these cookies.

It’s official. I’ve got the fall baking bug.

It’s all I can do, think about, dream about, eat about… you know, totally normal. Puh-lease tell me I’m not alone in this?!

Every year around this time I get really excited for fall. There’s something about that smell in the air, the leaves starting to change colors, my birthday. 🙂 I don’t know it just gets me in the mood to die my hair darker, buy mums, bake until my eyeballs fall out. It’s pretty safe to say it’s my favorite season. Can you tell?

This weekend my hubs and I are heading up north with our great friends {Mike and Heidi} to the Charlevoix area for a little getaway. If the weather holds out we’ll be doing something crazy like a 3 hour hike and zip-lining excursion.

So thinking about the semi-long road trip ahead, made me think about cookies… doesn’t everyone? I was in the mood for something fall-y so I baked up some pumpkin oatmeal chocolate chip cookies!

To Make These pumpkin oatmeal chocolate chip cookies You Will Need:

• unbleached all-purpose flour
• (ground) golden flax seed meal
• old fashioned oatmeal
• quick oats
• cinnamon
• baking soda
• kosher salt
• unsalted butter, softened at room temperature
• granulated sugar
• dark brown sugar
• egg
• pumpkin puree
• real vanilla extract
• milk chocolate or semi-sweet chocolate chips (like Ghirardelli)

First, measure and add 2 cups all-purpose flour, 1/2 cup golden flax seed meal, 1 cup old fashioned oatmeal, 1/2 cup quick oats, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon kosher salt in a bowl.

Next, give it a stir and scoot off to the side.

Next, in a larger mixing bowl; add 2 sticks of butter, 1 cup of granulated sugar and 1 cup of dark brown sugar.

Then blend until light and fluffy.

Next add in 1 large egg.

And then blend until just incorporated.

Next add 1 cup of pumpkin puree.

And then 3/4 teaspoon of pure vanilla extract.

Next, scrape the bowl down, making sure you get it all in there…

And then mix on low.

Next, add in half of the dry ingredients, mix and repeat with the rest.

This batter is AMAZING… totally beater licking GOOD!

Then throw in an entire 11 ounce bag of milk chocolate chips…

And then stir by hand.

Next using two spoons, or if you have those nifty ice cream scoops, just form 12 rounded balls of dough and space them out onto a lined sheet pan. Bake at 350° for 10-12 minutes, rotating the pan halfway, until the edges are golden.

Let them cool on the pan before carefully transferring them to a rack to cool. These cookies are crazy soft and chewy, so be careful when transferring them!

If pumpkin and oatmeal chocolate chip cookies had a baby… these would be the result.

Super soft, chewy and LOADED with chocolate chips… these pumpkin oatmeal chocolate chip cookies are falls “it” cookie. Everyone’s eating one… or seven.

I pretty much cover all the food groups!

Pumpkin = vegetable

Golden Flax Meal = fiber, omegas… YUM!

Oatmeal = more fiber! You can now consider these cookies as a breakfast item.

Milk Chocolate Chips = dairy {? 🤪}

Enjoy! And if you give this Pumpkin Oatmeal Chocolate Chip Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 36 cookies

Pumpkin Oatmeal Chocolate Chip Cookies

If pumpkin and oatmeal chocolate chip cookies had a baby... these would be the result.

Prep Time: 20 minutes mins

Cook Time: 12 minutes mins

Additional Time: 28 minutes mins

Total Time: 1 hour hr

Ingredients

• 2 cups unbleached all-purpose flour
• 1/2 cup golden flax seed meal
• 1 cup old fashioned oatmeal
• 1/2 cup quick oats
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened at room temperature
• 1 cup sugar
• 1 cup dark brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 3/4 teaspoon real vanilla extract
• 11 ounces milk chocolate, or semi-sweet chocolate chips (like Ghirardelli)

Equipment

• 2 silpat silicone baking mats
• Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack

Instructions 

• Preheat your oven to 350° and line a couple baking sheets with parchment or a Silpat.
• In a medium bowl stir together the flour, golden flax meal, oats, cinnamon, baking soda and salt.
• In a larger bowl combine the butter and both sugars. Blend until light and fluffy. Add in the cup of pumpkin, the egg and vanilla and blend until all the ingredients are incorporated.
• Scrape down the sides of the bowl and add half of the dry ingredients. Mix until combined and then repeat with the remaining dry ingredients.
• Add in the bag of chocolate chips and mix in by hand.
• Form into rounded tablespoons of cookie dough and place them on the prepared baking sheets. Bake at 350 for 10-12 minutes, rotating the pan halfway through, until the edges of the cookie are slightly golden.
• Allow the cookies to cool on the pan for 5-8 minutes before carefully transferring them to a wire rack to cool completely.
• Store in an airtight container for 3-4 days.

Serving: 1cookies, Calories: 188kcal, Carbohydrates: 26g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 70mg, Potassium: 89mg, Fiber: 2g, Sugar: 16g, Vitamin A: 1225IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American