Get the Recipe: Pumpkin Oatmeal Chocolate Chip Cookies
These Pumpkin Oatmeal Chocolate Chip Cookies are the ultimate fall treat — soft, chewy, and packed with pumpkin, oats, and gooey chocolate chips. Gluten-free, easy to make, and freezer-friendly. Save this recipe for cozy fall baking!
Ingredients
- 2 sticks unsalted butter
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 1 egg
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- 1 tbsp water
- 2 cups gluten free flour
- 1 ½ cups gluten free rolled oats
- 2 tsp pumpkin pie spice
- ½ tsp sea salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ cups chocolate chips, see note
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
- Then, set the skillet aside and let the butter cool for about 10 minutes.
- Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.
- Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan.
- Bake for 12 to 14 minutes.
- Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.
Notes
- Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture.
- If you are not browning the butter, simply melt the butter and omit the tablespoon of water.
- If you are not gluten free, feel free to use all purpose flour.
- Use pumpkin purée, not pumpkin pie filling.
- For these photos, I used a combination of milk chocolate chips and dark chocolate chips. Feel free to use your favorite.
- The cookie dough will be relatively thick.
- The cookies will be very soft after baking. Do not touch them; allow them to cool for at least 15 minutes on the pan.
- Store any leftovers in an airtight container for up to 4 days.
- Check out all of my kitchen favorites!
Calories: 244kcal, Carbohydrates: 46g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.001g, Cholesterol: 11mg, Sodium: 137mg, Potassium: 67mg, Fiber: 4g, Sugar: 18g, Vitamin A: 1288IU, Vitamin C: 0.4mg, Calcium: 38mg, Iron: 2mg