October screams pumpkin. I stumbled across this cookie recipe last year and they were a huge hit when I made them for Thanksgiving. I picked up some pumpkin while at the grocery store last Sunday and have been waiting all week to find some time to make these. This morning when I woke up I decided to take a trip to Sur La Table and treat myself to a new baking sheet and cooling rack. After some trial and error with my oven (ugghh!) I perfected the last two batches. Trust me, these cookies are worth the effort. Make them for your next fall party or just for yourself!
Pumpkin Oatmeal Chip Cookies
Makes 4 dozen cookies; Prep Time 20 min; Bake Time 10 min
Adapted from Family Fresh Meals
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 2 cups of rolled oats
- 1/2 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 1 egg
Preheat your oven to 350 degrees. In a large bowl, whisk together dry ingredients: flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. With an electric mixer beat butter and sugars until creamed together. Add in pumpkin, egg and vanilla. Beat until combined. Slowly add dry ingredients to mixture until well mixed. Fold in oats. Fold in all three chips.
Drop dough on a nonstick cookie sheet by the rounded tablespoon.
Bake cookies for 10-14 minutes depending on your oven. Cook until lightly browned. Cookies will be soft, but they will firm as they cool. Let cool for a few minutes on the pan before transferring to a cooling rack.
Once cooled store in an airtight container. Enjoy!