Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
The idea behind these bad boys was to merge my super secret, super soft oatmeal chocolate chip cookies recipe, with a sweet taste of Fall.All I have to say, is this was a VERY good idea 🙂 The pumpkin makes these cookies ultra soft, while only leaving a hint of it’s flavor. Darryl and the girls proclaimed these THE BEST chocolate chip cookies he has ever had.
Needless to say, the whole batch was gone in two days, and Darryl was asking if I could make another batch.Yes.. they are THAT good!
How to Make Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Next beat butter, sugar and brown sugar until well creamed together.
- Now add in pumpkin, egg and vanilla. Beat until combine well.
- Gradually add the dry ingredients to wet ingredients and mix until incorporated.
- Next, stir in your oats. Mix well.
- Stir in both the white and dark chocolate chips.
- Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
- Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture! Hope you enjoy these most delicious Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies!
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TOOLS USED FOR THIS PUMPKIN OATMEAL DOUBLE CHOCOLATE CHIP COOKIES RECIPE:
- Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Mixing Bowls: Glass is pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe.
Cookie Scoop: This gadget makes it easy to make equal sized balls for this recipe. - Hand Mixer: Mix ingredients for a variety of recipes from slowly stirring in chunky ingredients, like nuts or chocolate chips, at speed one to whipping egg whites or heavy cream at speed five.
Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
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Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 2 cups all purpose flour
- 1 cup chocolate chips
- 1/2 cup white chocolate chip
- 2 cups rolled oats oatmeal
- 1/2 tsp of ground cinnamon
- 2 tsp of pumpkin pie spice
- 1 TB vanilla extract
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 tsp baking soda
- 1 cup pumpkin puree
- 1 egg
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Next beat butter, sugar and brown sugar until well creamed together.
- Now add in pumpkin, egg and vanilla. Beat until combine well.
- Gradually add the dry ingredients to wet ingredients and mix until incorporated.
- Next, stir in your oats. Mix well.
- Stir in both the white and dark chocolate chips.
- Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
- Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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I made a gluten free/dairy free version of this cookie tonight with my 3 kids, and they are being GOBBLED up. I sub’d 1 cup Bobs Red Mill GF Pancake Mix, and 1 cup Brown Rice Flour for the 2 cups of regular flour. Bobs Red Mill GF oats for the regular rolled oats. In place of butter I used soy free Earth Balance. For chocolate chips I used Enjoy Life chips. I did need to cook them a little bit longer, and the cookies did not spread, so I’d recommend flattening them after scooping them onto the cookie sheet. The kids love them 🙂
i plan to make them tonight, but was hoping they still turn out as i am vegan. good to know EB works in lieu of butter. as for the egg, did you just use egg replacer?
Thank you for sharing all of these gluten free/dairy free tips!
These cookie have just fulfilled all of my fall baking fantasies! Thank you so much for sharing!
Hahaha 🙂 Thank you so for stopping by Family Fresh Meals
We have both a vegan and a gluen free family member so am going to try to substitue the flour, egg and go to dark chocolate.
Will let you know how they turn out.
I can’t wait to hear how they turn out!
I tried these today and they taste delicious! However, mine did not come out as thin/flat as yours look like in the picture. Mine came out a bit more thick and smaller in width – do you have any idea what could have caused this?
Hi! I wrote this post above about the thickness. I am about to bake these again, and I was wondering if you now have any advice to give on this? Thanks!
Holy Mother of God… I just made these cookies and they are incredible. Thank you magic Internet stranger.
Bahaha! Sarah… you win the award for best comment ever! hahaha. I am so glad you loved the cookies. They are one of our favorites too 🙂 XO