Description
Crisp air, warm oven, melty chocolate—these cookies capture autumn in a bite. Pumpkin keeps them soft, oats make them hearty, and spices wrap it all in cozy flavor. They’re perfect for rainy days, lunchbox surprises, or anytime you crave a little fall comfort.
Ingredients
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1 cup unsalted butter, softened
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1 cup brown sugar + ½ cup granulated sugar
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¾ cup pumpkin purée (not pie filling, blotted dry)
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1 large egg
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2 tsp vanilla extract
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1 ½ cups all-purpose flour (or 1:1 GF blend)
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1 tsp baking soda
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½ tsp salt
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2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves
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3 cups old-fashioned oats
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1 ½ cups semi-sweet chocolate chips
Optional add-ins: ½ cup toasted pecans, 1 tsp espresso powder, or ½ tsp orange zest.
Instructions
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Preheat oven to 350°F (175°C). Line trays with parchment.
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Cream butter + sugars until fluffy (3–4 min).
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Beat in pumpkin, egg, vanilla.
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In another bowl, whisk flour, baking soda, salt, spices. Add to wet, mix just until combined.
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Fold in oats, chocolate, and add-ins. Dough will be sticky.
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Scoop 2 tbsp portions onto trays, 2″ apart.
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Bake 12–14 min until edges are golden but centers soft.
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Cool 5 min on tray, then transfer to wire rack.
Notes
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Blot pumpkin: keeps cookies chewy, not cakey.
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Chill dough 30 min if you want thicker cookies.
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Don’t overbake: they set while cooling!
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Best enjoyed warm with milk, cider, or sandwiched with vanilla ice cream.
- Prep Time: 20 min
- Cook Time: 12–14 min
Nutrition
- Calories: 180 Cal per cookie, ~24 yield
- Sugar: 14g
- Fat: 8g
- Carbohydrates: 25g