A delicious and simple-to-make pumpkin oatmeal chocolate-chip cookie
The baking season of holidays has began ladies and gents. I love this time of year. First, because I love baking cookie and other baked goods. Second, I have a huge sweet tooth. Third, my little helper loves to bake with me in the kitchen. I love that she loves to bake and cook with me. I love the memories we make cooking together, or making messes at times. I hope she will remember those great times we have in the kitchen.
If you have been looking for a great Pumpkin Chocolate Chip Oat Cookie you have come to the right place. This is my all time favorite recipe for pumpkin season. They don’t only taste great, they are super simple to whip up and bake too. What gets better then that? I really think you are all going to go crazy over this amazingly yummy cookie recipe. Trust me you are going to want to print this baby off and share it with your neighbors and family members. Oh and another great thing about this recipe… is it leaves your house smelling like fall time. That’s right it’s that time of year again. I love Fall, the smells, food and all that comes with it.
**One very important step not to skip on this recipe is the chilling time. I chilled my cookie dough for a good 2 hours before baking my cookies. Then after every batch put in the oven I put my mixing bowl back in the fridge. If you skip this step in the recipe you will be sad. That’s right your cookie dough will just spread like pancakes across your cookie sheet.**
Now let’s get that fall baking on! If you have any great fall recipes that your family loves to enjoy together please share them with me. I would love the see what you enjoy. Maybe it could be my little helpers, and I’s next baking memory.
Making memories with your kids is super important in my opinion. I once again love this time with my little girl baking in the kitchen. Do you have thing that you love to do with your kids? and they love too??
Check out my other great Fall recipe: Spicy Roasted Pumpkin Seeds
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar lightly packed
- 1/2 cup white sugar
- 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not the entire can)
- 1 large egg yolk discard or save the whites for another recipe
- 1 teaspoon vanilla extract
- 1 and 1/2 cups white all-purpose flour
- 1 and 1/2 cups quick oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
- 1/2 cup regular milk or dark chocolate chips
Instructions
- In a large mixing bowl beat together softened butter, brown sugar, white sugar and vanilla.
- Beat in the pumpkin and egg yolk (be sure that your pumpkin is good quality not watery) .
- Mix in your flour, oats, cinnamon, baking soda, baking powder and salt. ( you can add a little nutmeg or all-spice as well if desire).
- Stir in all the chocolate chips.
- Cover and chill in the fridge for at least 1 hour if not more. ( I did 2 hours, and after each pan went in the oven the mixing bowl went right back into the fridge to keep them chilled).
- Pre-heat oven to 350 degrees.
- Once your dough is chilled. Line your cookie sheet with parchment paper.
- Using a cookie scooper, scoop a small amount of dough for each cookie. Don't smash down just place on cookie sheet.
- Bake for 12-14 minutes.
- Let cool on cooling rack before serving up!
- Store in airtight container.
