Pumpkin Oatmeal Chocolate Chip Cookies are at the top my list of “favorite pumpkin desserts”! They melt in your mouth and are chock full of chocolate chips and warm spices! Blending the oatmeal into flour gives them a perfect consistency!
It’s all I can do to walk past the pumpkin chocolate chip cookies in the grocery store this time of the year. There is just something about how pumpkin makes cookies incredibly moist and oh so soft. Yum! I decided to make my own version of those dang things that I can’t seem to walk past. I have to satisfy my own cravings since I live 60 miles from the nearest grocery store that has a bakery, or more than 6 isles for that matter.
In fact, they were so yummy that I made them again about a week later. You know I can’t leave well enough alone so I switched them up a little the next time I made them. The second time I blended the oatmeal in my VitaMix before adding it to the cookie dough. I have unfavorable childhood memories of oatmeal. That’s why I always disguise the super food before adding it to recipes. Obviously, if you aren’t scared of oatmeal, you can make them which ever way you prefer. I wish I liked it whole because then I wouldn’t have to wash my blender! (Which is actually very easy to do with my VitaMix)
When the fall nights get cool and crisp, pumpkin starts showing up in most of my baking. It’s magical! It makes all my baked goods so soft and moist! It’s that time of the year. So grab you blender, blend some oatmeal and make some Pumpkin Oatmeal Chocolate Chip Cookies! I can already smell them wafting through the air!
Update on September 19, 2016: Since posting this recipe several years ago several people have made them, some successfully and some not so much. I make these cookies every fall and they always turn out great. In an attempt to get more consistent results for others I have edited the recipe to include 1/2 tsp. baking soda. It also includes an option to add flour one Tablespoon at a time until the consistency is just right. The dough is a pretty soft dough. Hopefully this helps!
- 1½ c. brown sugar
- ¾ c. butter, softened
- 1 c. pumpkin puree
- 1 tsp. vanilla
- 2 eggs
- 1½ tsp. cinnamon
- ½ tsp. ground cloves
- ¼ tsp. nutmeg
- 2 c. quick oats
- 1 c. flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp salt
- 1½ c. semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In large mixer bowl cream butter and sugar together. Add eggs and beat. Add pumpkin and vanilla and mix.
- If desired, add oats to blender and blend into a flour.
- In a separate bowl stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda, salt and oatmeal together.
- Add dry ingredients to wet ingredients. Mix together only until combined. If needed add a more flour one Tablespoon at a time until the you have a soft dough. Be careful not to over mix.
- Add chocolate chips and mix to incorporate.
- Line baking sheet with parchment paper. Drop cookies a little larger than 1 inch sizes. Bake for 10-12 minutes. Don't over bake the centers will be soft and will set as they cool.
- Remove immediately from baking sheet and cool on a wire rack.