Easy Pumpkin Chocolate Chip Cookies

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These Pumpkin Chocolate Chips Cookies are soft and pumpkiny spiced with a hint of crunchy oatmeal surrounded by delicious chocolate morsels. No egg, just lots of sweet pumpkin, cinnamon-ginger spice, melty butter, and chocolate. I don’t know about you but I’m ready for some Fall Food!!

Not quite ready for fall food yet? Below are some delicious non-pumpkin cookie ideas👇

MORE DELICIOUS COOKIES RECIPES

If you’re in the mood for a mouth full of a delicious cookie but not quite in the mood for pumpkin then try a big bite of Chocolate Covered Cherry Oatmeal Cookies or these Key Lime Chocolate Chips Cookies! If you want a faster way to get your sweet fix then make cookie bars instead like Chocolate Chunk Cherry Cookie Bars or Crazy Good Lemon Bars.

PIN FOR LATER👇

PUMPKIN CHOCOLATE CHIP COOKIES INGREDIENTS

This combo of ingredients doesn’t get any better!

• golden melted butter
• rich brown sugar and white sugar
• pure vanilla extract
• pumpkin puree
• flour
• semi sweet chocolate chips
• nutty oatmeal
• and a glorious combo of sweet fall spices
• plus the usual baking soda and salt

Substitutions Tips

You don’t use or have some of these ingredients on hand then try these…Swap margarine for butter. No real vanilla, use imitation vanilla instead or try using almond extract. Milk chocolate or white chocolate chip would be just as good as semi-sweet chips. Leave out the oatmeal and add 1/2 cup more of flour.

If you don’t have all of the spices listed in the recipe card and have pumpkin pie spice then use that. No need to buy all those spices when you have pumpkin pie spice on hand. Lastly, DO NOT USE CANNED PUMPKIN PIE FILLING…your cookies will come out mushy.

HOW DO YOU MAKE PUMPKIN CHOCOLATE CHIP COOKIES

These cookies are so simple to make! No mixer reguired!

STEP ONE…Melt the butter in the microwave, let it cool a little. Whisk the sugars together, add to cooled melted butter and mix. Add the vanilla and pumpkin puree and mix.

STEP TWO…In a second mixing bowl, whisk the flour, oatmeal, baking powder and soda, and spices together. Add the wet butter-sugar combo to the flour combo and mix until just combined.

STEP THREE…Add chocolate chips and stir with a rubber spatula a couple of more times until all incorporated.

STEP FOUR…Chill dough for a least an hour in the refridgerator.

STEP FIVE…Roll spoon fulls or desired amount into a ball, place on a parchment paper lined cookie sheet. Flatten out the ball slightly and then add a few chocolate chips on top and then sprinkle a few grains of course sea salt on top.

STEP SIX…Bake at 350 degrees for about 10-12 minutes. When slightly cooled transfer to a wire rack to cool.

COOK’S TIPS

Don’t over mix the dough. Whisking the dry ingredients together before you add the wet ingredients really cuts down the need to use an electric mixer.

Lay the pumpkin puree on a paper towel for the extra moisture to be absorbed.

After cookies are completely cooled, store them in an air tight container or heavy zip lock bag.

Enjoy!!!

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ORDER TODAY FOR COOKIES TOMORROW!😉

Easy Pumpkin Chocolate Chip Cookies

Elise

These Pumpkin Chocolate Chips Cookies are soft and pumpkiny in the middle with a hint of crunchy oatmeal. No egg, just lots of sweet pumpkin, cinnamon-ginger spice, melty butter, and chocolate.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 30

Calories 125 kcal

Ingredients

  

1x2x3x

• 1 cup unsalted butter (2 sticks) melted
• 1/2 cup brown sugar
• 1 cup white sugar
• 2 tsp vanilla
• 3/4 cup pumpkin puree blotted with a paper towel
• 2 cup whole wheat flour or all purpose
• 3/4 cup quick oatmeal
• 1/2 tsp baking soda
• 1 tblp cinnamon
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp cardemom
• 1 cup chocolate chips
• course sea salt for sprinkling on top of cookies optional

Instructions

 

• STEP ONE…Melt the butter in the microwave, let it cool a little. Whisk the sugars together, add to cooled melted butter and mix. Add the vanilla and pumpkin puree and mix.

  STEP TWO…In a second mixing bowl, whisk the flour, oatmeal, baking powder and soda, and spices together. Add the wet butter-sugar-pumpkin combo to the flour combo and mix until just combined.

  STEP THREE…Add chocolate chips and stir with a rubber spatula a couple of more times until all incorporated.

  STEP FOUR…Chill dough for a least an hour in the refrigerator.

  STEP FIVE…Roll spoon fulls or desired amount into a ball, place on a parchment paper lined cookie sheet. Flatten out the ball slightly and then add a few chocolate chips on top and then sprinkle a few grains of course sea salt on top.

  STEP SIX…Bake at 350 degrees for about 10-12 minutes. When slightly cooled transfer to a wire rack to cool.

Notes

Don’t over mix the dough. Whisking the dry ingredients together before you add the wet ingredients really cuts down the need to use an electric mixer.

Lay the pumpkin puree on a paper towel for the extra moisture to be absorbed.

After cookies are completely cooled, store them in an air tight container or heavy zip lock bag.

Nutrition

Calories: 125kcal

Keyword chocolate chips, cookies, fall desserts, oatmeal, pumpkin

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