Pumpkin Oatmeal Chocolate Chip Cookies
These Pumpkin Oatmeal Chocolate Chip Cookies are soft, thick, and chewy with a tender, slightly cake-like texture. Made with a whole can of pumpkin, old-fashioned rolled oats, warm spices, chocolate chips, and toasted flaxseeds, they're a cozy fall favorite that's easy to make with no chilling required.
Servings: 32 cookies
Calories: 216kcal
Ingredients
- 1 cup butter - softened to room temperature
- ½ cup brown sugar - packed
- ¾ cup granulated sugar
- 3 large eggs - at room temperature
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1 cup whole wheat flour
- 3 cups old fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 (15 ounce) can 100% pure pumpkin puree - (not pumpkin pie filling)
- 1½ cups semi-sweet chocolate chips - plus more for topping
- ⅓ cup whole toasted flaxseeds - not ground flaxseeds
Instructions
- Prepare the oven and baking sheets. Preheat the oven to 375 degrees F (190 degrees C). Line two large baking sheets with parchment paper.
- Cream the butter and sugars. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer for 2-3 minutes, or until light and fluffy, stopping as needed to scrape down the sides of the bowl.1 cup butter, ½ cup brown sugar, ¾ cup granulated sugar
- Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.3 large eggs, 1 tablespoon vanilla extract
- Combine the dry ingredients. In a separate large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, salt, cinnamon, and pumpkin pie spice.1½ cups all-purpose flour, 1 cup whole wheat flour, 3 cups old fashioned rolled oats, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 2 teaspoons pumpkin pie spice
- Add the pumpkin and dry ingredients. Using a wooden spoon or rubber spatula, alternate adding the dry ingredients and pumpkin puree to the butter mixture. Start with one-third of the dry ingredients, followed by half of the pumpkin. Add another third of the dry ingredients, the remaining pumpkin, and finally the remaining dry ingredients. Mix gently between each addition, just until combined.1 (15 ounce) can 100% pure pumpkin puree
- Add the chocolate and flaxseeds. Fold in the chocolate chips and whole toasted flaxseeds until evenly distributed throughout the dough.1½ cups semi-sweet chocolate chips, ⅓ cup whole toasted flaxseeds
- Scoop and shape. Scoop large spoonfuls of cookie dough onto the prepared baking sheets, leaving a little space between each cookie. Since these cookies don't spread very much, gently flatten the tops with the back of a spoon.
- Bake. Bake for 10-14 minutes, or until the cookies are set around the edges but remain soft in the center.
- Cool. Remove from the oven and, if desired, immediately press a few additional chocolate chips into the tops. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use old-fashioned rolled oats. They give these cookies their characteristic hearty, chewy texture. I don't recommend instant oats.
- Add extra chocolate chips. Press a few into the tops immediately after baking for prettier cookies and, obviously, more chocolate.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. I love them cold straight from the refrigerator; my husband prefers them warm.
- Freezing: Freeze completely cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or overnight in the refrigerator. Warm briefly in the microwave if desired.
Nutrition
Calories: 216kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 127mg | Potassium: 151mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2276IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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