When fall hits, I am all about pumpkin! Pumpkin scones, pumpkin muffins, pumpkin bread, pumpkin soup! Just kidding about the last one… maybe.
I love how hearty and warm pumpkin is, especially with all those wonderful spices like nutmeg, clove, and ginger that really just make pumpkin sing!
But there’s really only like two, maybe three, months out of the year that you get to enjoy pumpkin flavoring, so naturally I go a bit overboard!
It’s an addiction, but they say the first step is admitting it! Now the second step is enjoying all the delicious pumpkin treats!
Now, this recipe only calls for 1/2 cup of pumpkin puree, which is a little less than half the can! But don’t throw it away! Store in an airtight container in the fridge, and I promise you, there will be a bunch of other recipes to add it to!
The other tip I have for you, if you are a pumpkin fanatic such as myself, stock up on pumpkin!! Yes, it will look a little strange walking through the store with 30 cans of pumpkin. Yes, that might be a little uncomfortable. But I can assure you there is no worse feeling than craving a delicious slice of pumpkin bread, only to discover the stores are all sold out of pumpkin! Especially when it starts getting closer to November!
Now, let’s talk about these cookies! Traditionally, when I think of oatmeal cookies, I assume raisins are involved. I have heard some heated discussions about what should accompany the oats in oatmeal cookies: raisins or chocolate chips. As always, I suggest using what you prefer! I will always prefer chocolate chips over raisins (there’s actually a lot I prefer over raisins, but that’s not the point). If you wanted to add raisins to this recipe, I would suggest using golden raisins.
My cousin actually has an oatmeal cookie that she makes with chocolate chips which were my inspiration behind this! Her cookies are chewy, chocolatey, and there never seems to be enough of them! I wanted to take that chewiness of her cookies and add a little pumpkin spin to these!
1 stick of butter, room temperature
1.2 cup of brown sugar
1/2 cup of regular sugar
1/2 cup of pumpkin puree
1 egg yolk
1 teaspoon of vanilla
1 and 1/2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 and 1/2 cups of rolled oats
2 teaspoons of pumpkin pie spice
1 cup of chocolate chips
Add the butter, sugar, and brown sugar to a bowl. With the mixer on low, cream the butter and sugars together. It’ll look like a crumbly dough. Then add in the pumpkin puree, vanilla, and egg yolk. Mix together until just combined.
Then add in the flour, baking powder, baking soda, and pumpkin pie spice. With the mixer on low speed, begin to mix the ingredients together. Stop when the ingredients are just combined, you don’t want to overmix the dough. Add in the rolled oats and the chocolate chips and stir to combine.
Preheat the oven to 350 degrees. I like to take a small cookie scoop and just plop them right into a lined baking sheet. I like the rustic look these cookies have as they bake up! If you’d like them to be a bit smoother, you can scoop some into your hands and roll it into a ball and then place on the baking sheet.
Bake for about 10-14 minutes. The edges will be slightly brown and they are puffed up! The might still be a little soft in the middle but they’ll firm up as they cool!
I love how fluffy and chewy these cookies are! They’re packed full of flavor from the pumpkin, oats, chocolate chips, and the pumpkin pie spice! But even though there’s so much flavor added in, they all play so nicely with each other that it creates a harmonious, delicious cookie!