Easy Pumpkin Chocolate Chip Cookies
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.
Servings 30
Calories 125kcal
Ingredients
- 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.