Pumpkin Oatmeal Chocolate Chip Cookies

By Katecooks

Ingredients

• 2 cups + 1 Tablespoon (258g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice1
• 1/2 teaspoon salt
• 1 and 1/2 cups (120g) old-fashioned rolled oats
• 1 cup (2 sticks; 230g) unsalted butter, melted and slightly cooled
• 3 Tablespoons (45ml) pure maple syrup
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 egg yolk
• 3/4 cup (170g) pumpkin puree (see note)
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (270g) semi-sweet chocolate chips

Details

Servings 30
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. Whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl. Set aside.

3. Whisk the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, blotted pumpkin, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.

4. Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Flatten slightly. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.

5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops-- this is only for looks!