Welcome fall with these rich and delicious Pumpkin Oatmeal Chocolate Chip Cookies! Loaded with pumpkin spice flavor and chocolate chips, they’re sure to hit the spot!
It’s still pretty warm outside, but there are hints that fall is going to show its face soon. The leaves in the tip tops of the trees are just starting to change from green to beautiful golden hues. My family is talking about all things pumpkin patch, corn maze, haunted house and trick-or-treating.
We’re planning out our Halloween costumes and dreaming up fun ideas for a spooky family party. It’s such a fun time of year! We already decorated the house with ghosts, pumpkins, bats and spiders. Along with all of the fall festivities comes lots of baking!
I crave all the pumpkin desserts when September hits. I know it may be premature, but I don’t think there are enough months when it’s socially acceptable to use pumpkin as an ingredient. So I take full advantage of it when those months are in swing.
If you love pumpkin treats, you are going to grin from ear-to-ear when you try these Pumpkin Oatmeal Chocolate Chip Cookies! I’m adding them to my arsenal of favorite fall desserts, along with these Pumpkin Magic Bars, these Pumpkin Swig Copycat Cookies, this Pumpkin Pie Crunch Cake, this Pumpkin Chocolate Chip Skillet Cookie and these Phenomenal Pumpkin Chocolate Chip Bars. You simply can’t go wrong with any of these!
There’s something about when the weather turns cooler outside, that makes me want to live in the kitchen, baking up all sorts of sweet treats! I love when my home is filled with the cozy, warm smells of pumpkin spice and cookies that are fresh out of the oven. Today’s cookies belong in the fall dessert favorites line-up. They are like your favorite oatmeal chocolate chip cookie, but even better, because they have pumpkin and pecans in them too! The pecans are optional, of course, but I love the texture and interest that they lend to every bite.
I mean, just look at that delightful sight! Every Halloween and fall party needs these cookies! Your friends and family will thank you and beg you to make them again and again! I love how pumpkin cookies just seem to taste better and better as they sit in a container. The incredible flavors really meld and the texture becomes moist. These really are the perfect way to welcome in the autumn months!
You’re welcome to use whatever chocolate chips are your favorite (dark, milk, or semi-sweet), but I think semi-sweet are the right answer when pumpkin is involved. If you ask me, there’s no dessert more perfect than a cookie. It’s so easy and quick to make when that sweet tooth craving hits. Plus, there’s always lots to share around!
I can’t wait for you to sink your teeth into these! Stock up on canned pumpkin and let the fall baking begin! I think I’m going to put together a plate of these and take to my new neighbors so I can introduce myself. Who wouldn’t want to be welcomed to the neighborhood with a plateful of scrumptious Pumpkin Oatmeal Chocolate Chip Cookies?!
Christine of I Dig Pinterest
Yields Makes approximately two dozen cookies
Save RecipeIngredients
- 1 c. canned pumpkin (not pumpkin pie filling)
- 3/4 c. light brown sugar, packed
- 1/4 c. granulated sugar
- 1/2 c. vegetable or canola oil
- 1 large egg
- 2 tsp. vanilla extract
- 1 tsp. milk
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 3/4 tsp. salt
- 1 c. old-fashioned oats
- 1/2 c. chopped pecans (optional)
- 2 c. semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line cookie sheets with non-stick baking mats or lightly spray them with non-stick baking spray.
- In the bowl of an electric mixer, mix together canned pumpkin, brown sugar, granulated sugar, oil, egg, vanilla and milk.
- In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, salt and oats.
- Pour flour mixture into the wet mixture and mix just until combined, scraping down the sides in between.
- Add chopped pecans and chocolate chips and mix just until incorporated.
- Drop dough onto prepared sheets in scoops that are two Tablespoon in size, at least 2" apart. Flatten the dough slightly so the cookies won't be tall mounds and the centers will bake through evenly with the rest.
- Bake for approximately 10-12 minutes, or just until the centers are set and not gooey. Be careful to not over-bake.
- Allow the cookies to cool for a few minutes on the pans before carefully removing them to a cooling rack to cool completely. Store in an air-tight container.
Enjoy! For all other pumpkin dessert recipes, go HERE.
