Pumpkin Chocolate Chip Oatmeal Cookies

So, here is the deal. Apart from the stores and online social media saying otherwise, it is still very much Fall. At the beginning of August people are pinning and talking about all things Fall when it's still Summer time, then by Thanksgiving people are over all things Autumn and are already onto Winter and Christmas time. Since I am trying to enjoy our current season and I am not letting go of pumpkin quite yet, here is my tribute to this wonderful Fall season.

Back on August 1st, when everyone was going pin-crazy for pumpkin I stumbled across a recipe for Pumpkin Chocolate Chip Oatmeal cookies (I couldn't remember what blog it came from) and was completely intrigued. I took one look at the recipe, saw the ingredient list and haven't looked back (2 1/2 cups of butter and over 2 cups of sugar? I'll pass on that one). No cookie needs that much fat and sugar to taste good, and I have tons of cookie recipes that I love and not one of them calls for that much butter. I created this fall cookie loosely based on a pumpkin chocolate chip cookie recipe that I have on hand, and one of Robert's oatmeal cookie recipes from his family.




1. Before you start with the normal cookie business (mixing dry ingredients) you need to take a 1/2 cup of the oats and blend them in a blender. You aren't going for a flour here, just a nice course meal like below. This adds a nice, fun texture to the cookies.

2. This recipe doesn't really call for anything fancy or obscure in terms of cookie ingredients. You start with the basics. First,  mix the dry ingredients. In a medium sized bowl whisk 1 1/2 cups oats (1 cup rolled oats, 1/2 cup blended rolled oats), 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 2 teaspoons cinnamon  and a 1/2 teaspoon salt. 

3. In your stand mixer, or in a separate bowl with a an electric mixer, beat 3/4 cup of butter, 1 cup  brown sugar (light or dark) and 1/2 cup granulated sugar until it's nice and fluffy, about 3-4 minutes. 

4. Once fluffy, add in 1 1/3 cup pumpkin (I know, it's not a whole 15 ounce can so you are stuck with leftovers. It's okay to be mad at me but use the rest in this amazing soup), 1 egg and 2 teaspoons vanilla. Mix until well blended (1-2 minutes). 

5. While mixer is running at a low speed, slowly add in the dry ingredients into the pumpkin mixture (the wet ingredients). 

6. Once mixed, stir in the chocolate chips. This recipe calls for 1 cup of chocolate chips, but it's really up to your discretion. I don't love a lot of chocolate chips in my cookies, but some do. Feel free to add more if you are a chip person!

7. Preheat the oven to 350. Let this mixture sit for about 10-15 minutes so the oats can soak up more of the moisture. The dough will be easier to handle and not quite as sticky after resting, so waiting to preheat the oven till now is a great way to make you wait the full time. It's also a great time to do all those dishes that are piling up in the sink right about now. 

8. Line a cookie sheet with parchment or a Silpat baking mat. I use a big spoon to scoop out the dough, and place 12 cookies per sheet. Cook for 13 minutes. Pull out of the oven and let sit for another 2-3 and then transfer to cooling rack. 

If you're like my husband, this is how you probably feel about waiting for the cookies to finish up. Actually, I was in the kitchen for close to an hour baking and prepping this post and I don't even think he noticed I was in there making cookies (and he is obsessed with these cookies). Every time I looked at him this was his exact same face, not changing once. (He's a medical student). 

Makes 3 dozen cookies. 


Pumpkin Oatmeal Chocolate Chip Cookies

3/4 cups (1 1/2 sticks) unsalted butter,  softened

1 cup brown sugar

1/2 cup granulated sugar

1 1/3 cup pumpkin puree (not pumpkin pie filling) 

1 egg

2 teaspoons vanilla

1 1/2 cups rolled oats, divided

2 cups all-purpose flour 

1 teaspoon baking soda

*1/2 teaspoon nutmeg

*1/4 teaspoon ginger

*2 teaspoons cinnamon 

1/2 teaspoons salt

1 cup chocolate chips (or however many tickles your fancy)

* If you don't have one of these spices on hand, an easy swap would be 2 1/2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg and ginger. 

1. Before you start with the normal cookie business (mixing dry ingredients) you need to take a 1/2 cup of the oats and blend them in a blender. You aren't going for a flour here, just a nice course meal. This adds a nice, fun texture to the cookies.
2. In a medium sized bowl whisk 1 1/2 cups oats (1 cup of rolled oats, 1/2 cup blended oats), 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 2 teaspoons cinnamon (or 2 1/2 teaspoons pumpkin pie spice) and a 1/2 teaspoon salt. 
3. In a stand mixer or in a separate bowl with a an electric mixer, beat butter, brown sugar (light or dark) and granulated sugar until it's nice and fluffy, about 3-4 minutes. 
4. Once fluffy, add in pumpkin, egg and vanilla. Mix until well blended (1-2 minutes). 
5. While mixer is running at a low speed, slowly add in the dry ingredients into the pumpkin mixture (the wet ingredients). 
6. Once mixed, stir in the chocolate chips. If you like lots of chocolate chips, feel free to add more!
7. Preheat the oven to 350 while you rest the dough. The dough needs to sit for 10-15 minutes (this lets the oats can soak up some of the moisture so it will be easier to handle and not quite as sticky). 
8. Line a cookie sheet with parchment or a  Silpat baking mat and scoop out the dough. You should get 12 cookies per sheet. Cook for 13 minutes. Pull out of the oven and let sit on pan for another 2-3 and then transfer to cooling rack.