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

  • No need to preheat the oven yet, this dough needs to chill.
  • 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.
  • 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.
  • 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.
  • Tip in the flour mixture and add in the pumpkin, then mix on low-medium speed until a soft dough forms.
  • 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.
  • Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays with grease proof paper/a silicone mat/Silpat etc.
  • 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!
  • 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.
  • Leave to cool on the baking trays before transferring to an airtight container. Cookies will keep at room temperature for 5 days.
  • Note: I sometimes think Pumpkin baked goods taste better on the second day after the flavours have melded together some more!

Notes

Recipe by Annie of Annie's Noms