Pumpkin Oat Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 14 minutes

Oven Temp: 350 degrees



  • 1 1/2 cups bread flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree
  • 1 cup semisweet chocolate chips


Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.

In a small bowl whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

In a large bowl combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.

Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded ice cream scoop or a spoon, roll the dough into 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand*. Bake for 10-12 minutes, or until set and edges are lightly browned.

Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.

Recipe from cookingclassy.com

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