Pumpkin Chocolate Chip Oatmeal Cookies

Make your annual pumpkin binge more delicious by adding these soft and chewy “Pumpkin Chocolate Chip Oatmeal Cookies” to your must have list. 

pumpkin-cookies

Happy 1st day of Fall……these cookies will be the best treats you bake this fall.  They are packed with all things good about fall—-pumpkin, chocolate chips, oatmeal, cinnamon, nutmeg……..  They literally melt in your mouth – not to mention make the whole house smell soooo…good.  And they are not cakey…..very-very important 🙂

This cookie recipe has just the right amount of pumpkin.  Sometimes I have found that some recipes can be too overbearing in their pumpkin flavor.  Not these….they have just the perfect amount.

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I made a batch of these this past weekend to take with us apple picking.  Is there anything that sounds more like fall than pumpkin cookies and apple picking?

I made a cute little picnic basket for us and I had these as a surprise desert.  They were a hit 🙂

pumpkin-oatmeal-cookies

I made the dough the night before and just popped them in the oven before we left.  I have a thing about my cookies/baked goods being really fresh.  Of course, I had to have a warm one with my tea that morning 🙂  Nothing wrong with eating cookies for breakfast right?  Technically…. I had oatmeal because they do have oatmeal in them 🙂

 

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Get into fall and get baking these cookies – you are in for a real treat.

Pumpkin Chocolate Chip Oatmeal Cookies

Make your annual pumpkin binge more delicious by adding these soft and chewy “Pumpkin Chocolate Chip Oatmeal Cookies” to your must have list. 

Ingredients:

2 sticks (1 cup) unsalted butter
1¼ cup packed dark brown sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
2½ cup all-purpose flour
1¼ teaspoons baking soda
½ teaspoon of salt
¼ cup granulated sugar
1 and ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
⅛ teaspoon ground cloves
4 Tablespoons of pumpkin puree
½ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips
½ cup of chopped pecans
1 1/2 cups old fashioned oats

Directions:

  1. First, combine in a separate bowl the flour, baking soda and set it to the side.
  2. Now it’s time to brown the butter. In a small to medium skillet, melt butter over medium heat – stirring constantly. Once the butter begins to foam and has the aroma of a nutty flavor remove it from the heat. It will be slightly brown at the bottom of the pan. Set it aside and let it cool down. Give it about 10 minutes to cool.
  3. Combine the browned butter, salt and sugars until thoroughly blended.
  4. Add in the egg and egg yolk, pumpkin, spices and vanilla and mix until thoroughly combined.
  5. Turn down your mixer and add the dry ingredients that you had set aside a little at a time.
  6. Add in the chopped pecans (optional) and oatmeal
  7. Once you have it all mixed together, gently fold in the chocolate chips
  8. Chill your dough for 1-2 hours in the refrigerator (or overnight). If you are in a hurry you can speed it up by placing it in the freezer but be careful not to get it frozen.
  9. Preheat the oven to 350 degrees.
  10. Scoop dough onto a cookie sheet lined with parchment paper 2-3 inches apart
  11. Bake the cookies 12-13 minutes or until the edges of the cookies begin to turn golden brown.
  12. They may look a little underdone in the middle, but no worries – they will continue to cook while they cool down.