Description
Soft-centered cookies flecked with oats and pumpkin’s warm spices, each bite releasing ribbons of melted chocolate and a cozy autumn aroma.
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the rolled oats and then fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the centers are just slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, underbake cookies by a minute or two and let carryover heat firm them up.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- You can substitute half the chocolate chips with chopped nuts or dried cranberries for variation.
- Dough can be portioned and frozen; bake directly from frozen, adding 1–2 minutes to the bake time.