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!
(As an Amazon Associate I earn from qualifying purchases.)
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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
Email this recipe!
Get this recipe emailed straight to your inbox!
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?
Make sure to share it with me below!
Hi! Is it possible to substitute the pumpkin puree for real pureed pumpkin? Thanks!
I just made these vegan using earth balance instead of butter, 2 tbs ground flax mixed with 3 tbs water for egg, and dairy free chocolate chips (no white chocolate chips). They turned out great!
THank you so much for the vegan adaptation. I was trying to figure out what would be best for an egg replacer in these cookies.
Great to know that flax eggs work well.
I plan to try these this weekend !
These cookies were AMAZING! I brought them to work, and they were gone within an hour. Kids and adults alike (I work at a school) loved them. Many of the adults who rarely go for the sweets when back for thirds and fourths! Mine were also thick/fluffy, but I like them that way. I have had multiple requests to make them again. 🙂
Awesome Amy! They are one of our favorites too. I make them all year round now 🙂 haha
Made these a couple weeks ago to feel a little more cozy during a snowstorm. I cant imagine making regular choc. chip cookies anymore, they’re that good! Making another batch as I type because they satisfy my sweet tooth perfectly! 😀 I love the mix of both white and reg chocolate by the way, I also love that I happened to have both on hand! Also, the pumpkin really makes these cookies stay soft, and with the oats the cookies have such a great texture overall! Thanks for such a great recipe, will continue to make and share with friends.
I am so happy to hear how much you love these cookies Kim! Regular chocolate chips cookies just don’t taste the same after having these! Thanks for taking the time to stop by and share 🙂 XO
Just made these tonight. Between myself, my 2 year old and my husband, I hope these cookies last at least 48 hours..I think I will have to hide some. They are amazing! I love oatmeal chocolate chip cookies, but am craving pumpkin with it being fall. Thank you, thank you! This recipe will be a keeper!
Thank you Alaina! I TOTALLY hide some when I make these or they are gone in a day!