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These Pumpkin Chocolate Chip Oatmeal Cookies are soft, chewy, spicy, more-ish and full of oozing chocolate chips.

Pumpkin Chocolate Chip Oatmeal Cookies

These Pumpkin Chocolate Chip Oatmeal Cookies are soft, chewy, spicy, more-ish and full of oozing chocolate chips. The very best way to enjoy Pumpkin!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 6 hours 20 minutes
Servings 26

Ingredients

  • 1 1/2 cups (210g) plain flour
  • 2 cups (160g) rolled oats not quick cook
  • 2 tsp cornflour
  • Pinch of salt
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup (175g) milk chocolate chips
  • 1 1/4 sticks (140g) unsalted butter, at room temperature
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3/4 cup (180g) tinned pumpkin puree, NOT pie filling

Instructions

  1. No need to preheat the oven yet, this dough needs to chill.
  2. Place flour, oats, cornflour, salt, bicarb, baking powder, spices and chocolate chips into a medium sized bowl and stir until all of the chocolate chips are coated in flour. Leave to one side.
  3. Place butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed.
  4. Add in the vanilla extract and egg, scraping down the sides as necessary, and mix until well incorporated and smooth; about 1 minute on med-high speed.
  5. Tip in the flour mixture and add in the pumpkin, then mix on low-medium speed until a soft dough forms.
  6. Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
  7. Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays with grease proof paper/a silicone mat/Silpat etc.
  8. Use a 1.5tbsp cookie scoop to scoop level balls of dough. Place dough balls 2 inches apart on the baking trays. Flatten ever so slightly with a clean hand, so the dough balls don't roll away!
  9. Place in the oven for 10-12 minutes until, lightly golden, they look firm around the outside and a little soft in the middle. They will be a little puffy, but look matte on top as the light of the oven hits them.
  10. Leave to cool on the baking trays before transferring to an airtight container. Cookies will keep at room temperature for 5 days.
  11. Note: I sometimes think Pumpkin baked goods taste better on the second day after the flavours have melded together some more!

Recipe Notes

Recipe by Annie of Annie's Noms