That’s a mouthful right?! Who comes up with a recipe named Chocolate Chip Pumpkin Oatmeal Cookies? They must be crazy! Well… I assure you this long-winded name is well deserving of the title. You can’t leave any aspect out when naming some delicious cookies. Maybe I should add things like melted butter, eggs, and flour!
Jump to Recipe
I’m not going to do that, but let’s dive into these cookies just like I did this whole food blog business… Unprepared and always learning. The first thing you must learn is that moisture content is key to the type of cookie you are shooting for. Want a more cakey cookie that doesn’t resemble a fudgy mess? More moisture! In this case we are definitely looking for the fudgy consistency to keep these suckers moist and chewy. One way to reduce moisture in the dough is by blotting the pumpkin puree. When I first made these cookies (years ago) I didn’t really understand that step, much less follow it. The end result was good but was far more fluffy and didn’t really satisfy my love for a soft, chewy cookie. By placing the pumpkin puree in a bowl covered with paper towels, you can easily remove the extra moisture locked in the pumpkin. Doing so will guarantee a successful venture into cookie stardom.
The next thing to learn is what source of fat to use when making cookies. My mom always had margarine in the house growing up, but that isn’t the type we will be using for this recipe. Melted butter is king when it comes to soft, chewy cookies. Alternatively, you could use shortening mixed with butter for a 1:1 ratio, but for simplicity sake, we will be solely using the melted cow-juice variety.
Now when I say these cookies are good, I feel I need to qualify that statement with a little example of their perceived quality when given to unsuspecting coworkers… I have one such coworker who almost never curses… like EVER… Upon trying these cookies, she messaged me saying “HOLY SHIT these cookies are amazing!” Not only that, but the entirety of my cookie stash had vanished by lunchtime, and when I brought my second version the same week, they almost didn’t make it past the front door! Okay, that might be an exaggeration, but HOLY SHIT are these cookies good!
You might be asking; what was the second version? Well, that would be the new and improved version I am sharing here, with just a bit more pumpkin and the addition of rum extract for a truly warm and cozy addition to your fall get-together. Unfortunately for this post, I only have pictures of the first version which were a bit smaller and used mini chocolate chips, but I assure you, these will be a hit for whoever gives them a try! I’m also going to include an image from the first time I made them back in 2017, with my old Nikon and VERY LITTLE photoshop experience. Please don’t judge me too much…
If you’ve stuck around this long, please know these cookies have been a labor of love and I hope you share them with everyone in your life that could use an autumn-time hug.
Chocolate Chip Pumpkin Oatmeal Cookies
Warm and chewy cookies that will satisfy everyone at your next get-together
Ingredients
Ingredients
- 2 cups + 1 tablespoon all purpose flour spoon & leveled
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 + 1/2 cups old fashioned rolled oats
- 1 cup unsalted butter melted and cooled slightly
- 3 tablespoons pure maple syrup
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 egg yoke
- 1 cup pumpkin puree blotted
- 2 teaspoons pure vanilla extract the good vanilla
- ½ teaspoon rum extract
- 1 + 1/2 cups semi-sweet chocolate chips mini or reg
Instructions
Directions
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Preheat oven to 350°F, line baking sheets with parchment paper or silicone baking sheets
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Whisk flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl, set aside.
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Combine melted butter, maple syrup, dark brown sugar, granulated sugar, egg yolk, blotted pumpkin puree, vanilla, and rum extracts together in a separate bowl. Stir until incorporated.
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Pour wet ingredients into dry ingredients and mix to combine. Fold in the chocolate chips.
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Scoop cookie dough onto baking sheets using a 1-2 tablespoon cookie scoop or spoon spacing cookies apart by 3 inches. Flatten each dollop slightly to allow for even spreading. Bake for 12-14 minutes or until lightly browned on the edges, the centers will still appear very soft.
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Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a cooling rack. Enjoy!