Pumpkin-Oatmeal Chocolate Chunk Cookies Recipe

Name: Pumpkin-Oatmeal Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1-1/3 cup Rolled Oats; 1-1/4 teaspoon Baking Powder; 1-1/2 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 1 teaspoon Kosher Salt; 1/2 teaspoons Ground Nutmeg; 1 cup Butter, Softened; 1 cup Light Brown Sugar; 1 cup Granulated Sugar; 1 Large Egg, At Room Temperature; 1 teaspoon Vanilla Extract; 15 ounces, weight Canned Pumpkin Puree; 2 cups Chocolate Chunks (or Chips)

Servings: persons

2 cups All-purpose Flour
1-1/3 cup Rolled Oats
1-1/4 teaspoon Baking Powder
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Kosher Salt
1/2 teaspoons Ground Nutmeg
1 cup Butter, Softened
1 cup Light Brown Sugar
1 cup Granulated Sugar
1 Large Egg, At Room Temperature
1 teaspoon Vanilla Extract
15 ounces, weight Canned Pumpkin Puree
2 cups Chocolate Chunks (or Chips)

1
In a medium-sized mixing bowl, whisk flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg. Set aside.
2
Cream together butter and sugars in a stand mixer fitted with a paddle attachment on medium speed. Stop the mixer and scrape down the sides when necessary and mix until fluffy.
3
Add egg and vanilla. Continue to mix in the mixer at medium speed, until it is incorporated.
4
Add half of the dry oat/flour mixture and mix until just incorporated, on low speed. Add half of the pumpkin and mix until just incorporated. Repeat with remaining flour mixture and pumpkin.
5
Refrigerate for 1 hour in a tightly sealed container.
6
Preheat oven to 350u00b0F. Drop dough onto a nonstick cookie sheet about 1 tablespoon at a time, leaving them at least 1 1/2 inches apart. (It helps to have multiple cookie sheets for this recipe.)
7
Bake for 12 minutes. Rotate pans and bake for an additional 12 minutes. Let cookies cool completely before removing from the pan.

1906

kcal

Calories

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1-1/3 cup Rolled Oats, 1-1/4 teaspoon Baking Powder, 1-1/2 teaspoon Ground Cinnamon, and more.

Yes, Pumpkin-Oatmeal Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Oatmeal Chocolate Chunk Cookies

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