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Pumpkin Oatmeal Chocolate Chip Cookies recipe | Gathered In The Kitchen

Pumpkin Oatmeal Chocolate Chip Cookies – Non Cakey

Stephanie | Gathered In The Kitchen
These pumpkin oatmeal chocolate chip cookies have the perfect amount of pumpkin spice to them along with sweetness from the chocolate. They are slightly crispy and not cakey and absolutely delicious!
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Prep Time 1 hour 10 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 12
Calories 415 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees F
  • In a large bowl, beat together the butter (softened and not melted) with the brown sugar and white sugar
  • Beat in the pumpkin, egg yolk, and vanilla
  • In another bowl stir together the flour, quick oats, cinnamon, baking soda, baking powder, pumpkin pie spice and salt
  • Add the dry to the wet and mix until just combined
  • Cover and place in the fridge for at least 30 minutes and preferably 1 hour. This is a crucial step and if skipped your cookies will likely spread like a pancake
  • Once the dough has been chilled, line a baking mat with a nonstick liner (or parchment paper)
  • Once you’ve rolled about 6-8 balls of dough, chill on the cookie sheet in the fridge for another 10-15 minutes
  • Bake for 12-14 minutes or until very lightly browned at the bottom/sides. The key to these cookies is slightly under-baking – that will keep them soft and chewy in the inside

Nutrition

Calories: 415kcalCarbohydrates: 58gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 47mgSodium: 216mgPotassium: 195mgFiber: 3gSugar: 36gVitamin A: 2360IUVitamin C: 1mgCalcium: 57mgIron: 2mg
Keyword canned pumpkin, cookie
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