Description
These Feel-Good Chewy Oatmeal Pumpkin Cookies combine the warm spices of cinnamon and nutmeg with wholesome oats and pumpkin puree for a moist, flavorful treat. Enhanced with mini chocolate chips, these soft and chewy cookies are easy to make, naturally sweetened with light brown sugar, and perfect for enjoying a cozy snack during fall or any time you crave a comforting dessert.
Ingredients
Scale
Main Ingredients
- ½ cup pumpkin puree
- 1 large egg
- ⅓ cup avocado oil (or melted butter or another neutral tasting oil)
- ½ cup light brown sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ cup rolled oats
- ¾ cup all-purpose flour
- ½ cup mini chocolate chips (+ extra for topping)
Instructions
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350℉ (175℃) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, egg, avocado oil, light brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Leavening and Spices: Stir in the baking powder, baking soda, salt, cinnamon, and nutmeg to the wet ingredients, whisking thoroughly to distribute the spices evenly throughout the batter.
- Incorporate Flour and Oats: Add the all-purpose flour and rolled oats to the mixture, then gently fold with a rubber spatula or large spoon until the flour is nearly incorporated.
- Fold in Chocolate Chips: Add the mini chocolate chips and continue folding until just combined, ensuring chips are evenly distributed without overmixing the dough.
- Shape Cookies: Scoop the dough into roughly ¼ cup-sized portions and place them spaced out on the prepared baking sheet. Flatten the tops slightly and press a few extra chocolate chips on top if desired for garnish.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are set and just starting to brown around the edges.
- Cool and Store: Allow the cookies to cool completely on the baking sheet before transferring to a container. Store in an airtight container in the refrigerator for up to 3 days or freeze individually wrapped for up to 3 months.
Notes
- For a dairy-free option, use avocado oil or another neutral oil instead of butter.
- Light brown sugar can be substituted with coconut sugar to reduce refined sugars.
- Mini chocolate chips work better for even distribution and melting; regular-sized chips can be used but may affect cookie texture.
- Do not overmix after adding flour to avoid tough cookies.
- These cookies freeze well and thaw quickly, making them convenient for meal prep or snacks on the go.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: oatmeal pumpkin cookies, chewy pumpkin cookies, healthy pumpkin dessert, fall cookies, pumpkin spice cookies, chocolate chip pumpkin cookies, easy cookie recipe
