Pumpkin Chocolate Chip Oatmeal Cookies

Oct 27

Oct 27 Pumpkin Chocolate Chip Oatmeal Cookies

A little chew, a little crunch, and a whole lotta pumpkin spice make these the ultimate fall chocolate chip cookie. They’re packed with rolled oats, toasted pumpkin seeds, chocolate chips and pumpkin (of course), and sweetened with brown sugar and maple syrup. All the autumn goodness.

There’s no need to chill the dough, so they come together fairly quickly. Be sure your melted butter and toasted pumpkin seeds have cooled to room temperature before you start mixing everything together so don’t melt the chocolate chips or cook the egg. This recipe makes a lot of cookies (is that ever a bad thing? They keep for over a week in an airtight container at room temperature and also freeze well. You could half the recipe pretty easily. I’d just use the whole egg yolk rather than trying to half it.

You’ll have about a half can of pumpkin left over. It’s the perfect amount for my Pecan Ginger Pumpkin Bread!

Pumpkin Chocolate Chip Oatmeal Cookie Recipe:

Yield:
30-40 cookies depending on how big you make them.

Difficulty:
Easy

Special Equipment:
A cookie scoop is optional, but very useful and will speed things up a bit.

As an Amazon Associate I earn from qualifying U.S. purchases made through this site.

Ingredients:

½ cup unsalted pumpkin seeds
170 grams (¾ cup) pumpkin puree (not pumpkin pie filling)
250 grams (2 cups) all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp salt
133 grams (1 and ⅔ cup) old fashioned oats
230 grams (1 cup) unsalted butter, melted and cooled
45 ml (3 TBSP) maple syrup
100 grams (½ cup packed) dark brown sugar
100 grams (½ cup) granulated sugar
1 egg yolk
1 tsp vanilla extract
270 grams (1 ½ cups) semi-sweet chocolate chips

Adapted from this recipe on: Sally’s Baking Addiction

Instructions:

Toast the pumpkin seeds: Place the seeds into a large skillet and set over medium-high heat. Toast the seeds while constantly moving them around in the pan. They’re done when you start to smell the nuttiness, they’ve mostly turned from green to brown, and they start to crackle, about 4 or 5 minutes. Let cool to room temperature.

If your pumpkin has visible moisture, place the pumpkin in a small bowl lined with paper towels. Press down on the puree with more paper towels to remove excess moisture. (I used Libbys brand and did not need to do this.)

Preheat the oven to 350° F. Line 2 baking sheets with parchment.

In a large bowl, whisk flour, baking soda, all of the spices, salt, and oats together.

In a separate bowl, whisk the pumpkin puree, melted butter, maple syrup, both sugars, egg yolk, and vanilla together. Pour into the flour mixture and stir until combined. Fold in the chocolate chips and pumpkin seeds.

Tip: Make sure your melted butter has cool to room temperature before you mix the wet ingredients together. You don’t want to cook the egg or melt the chocolate!

Scoop heaping tablespoonfuls of the cookie dough onto the prepared baking sheets, flattening halfway down. (There’s a lot of good stuff packed into these cookies and they won’t spread out properly if you don’t flatten them a bit.)

Bake for approximately 12 minutes, rotating the pans top to bottom halfway through. Remove from the oven when they are brown on the edges but still soft-looking in the middle. Let them crisp up in the pan for 5 minutes before transferring to a cooling rack. Repeat with remaining dough, cooling off the baking sheets first.