Description
Feel-Good Chewy Oatmeal Pumpkin Cookies are delicious, chewy cookies with pumpkin and chocolate chips for a delightful treat.
Ingredients
Scale
- 1/2 cup (120ml) pumpkin puree, canned
- 1 large egg
- 1/3 cup (80ml) avocado oil (or melted butter)
- 1/2 cup (100g) light brown sugar (or coconut sugar)
- 11/2 teaspoon (5ml) vanilla extract
- 1/21/2 teaspoon (2g) baking soda
- 1/41/2 teaspoon (1g) baking powder
- 1/41/2 teaspoon (1g) salt
- 1 1/21/2 teaspoons (3g) cinnamon
- 1/41/2 teaspoon (0.5g) nutmeg
- 3/4 cup (75g) rolled oats
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (90g) mini chocolate chips (+ extra for topping)
Instructions
- Scoop & Roll Dough: Start by scooping the dough into balls, about a tablespoon each. The dough should feel sticky but manageable. This helps ensure your cookies stay chewy. Make them generous in size for a great texture.
- Chill the Dough: Pop your dough balls in the fridge for about 30 minutes. After chilling, the dough should feel firmer to the touch. This step is crucial as it stabilizes the dough and prevents the cookies from spreading too thin during baking.
- Bake Until Golden Brown: Preheat the oven to 350 degrees F (175 degrees C). Bake your cookies for about 12 minutes. They should appear slightly undercooked in the center but golden around the edges. Pull them a tad early to keep them chewy. Avoid overbaking to prevent dryness.
- Cool on Rack: Allow the cookies to cool on a rack for a few minutes. As they cool, they will firm up and fill your kitchen with a wonderful pumpkin spice aroma.
Notes
- Storage Tips: Store cookies in an airtight container for 3 days in the fridge or freeze individually wrapped for 3 months.
- Expert Tips: Do not overmix the batter after adding chocolate chips. Pat the cookie scoops into flatter shapes before baking for an interesting texture. If cookies come out dry, ensure you mix wet ingredients well and keep an eye on baking time to prevent overbaking. For cookies that spread too much during baking, chill the dough for at least 30 minutes before scooping. To enhance flavor, use fresh spices like cinnamon and nutmeg.
- Reheating Instructions: To reheat, place cookies in a microwave for about 10-15 seconds or in a warm oven for a few minutes until heated through.
- Serving Suggestions: Pair with a warm cup of tea or coffee. Serve with a scoop of vanilla ice cream. Top with cream cheese frosting for an extra treat.
- Recipe Variations: Add nuts like walnuts or pecans for added crunch. Incorporate dried fruit like cranberries or raisins. Substitute chocolate chips with white chocolate chips.
- Ingredient Notes: When choosing pumpkin puree, select one that is canned for convenience or use homemade if available. For a gluten-free version, you can use gluten-free flour blends to replace all-purpose flour. For the best results, ensure spices are fresh to provide maximum flavor.
Nutrition
- Serving Size: 1 large cookie
- Calories: 277
- Sugar: 21g
- Sodium: 176mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg