Looking for a cookie that’s a sure hit? Look no further than these Pumpkin Oatmeal Chocolate Chip Cookies! These soft-baked beauties burst with pumpkin, fall spices, old fashioned oats, and semi-sweet chocolate chips! Admit it, this cookie rocks!
I legit ran out of butter the other day. When I say run out, I mean I had one stick of butter left in the fridge. One lonely very battered stick of butter.
My fridge is, um… It’s a hot mess right now.
And the need to bake cookies was strong.
I was eyeing Cooking Classy’s Pumpkin Oat Chocolate Chip Cookies with lust.
So much lust.
But I had this one stick of butter. And the recipe calls for two.
And I love me some butter in my cookies.
I credit butter for my hippo hips.
But that one stick of butter, tho. It won’t cut it; changes the structure of the cookie.
What to do…
What to do…
Could I… Could I just replace that second stick of butter with coconut oil?
It turns out you can.
Instead of two sticks of butter, I went with one stick and half a cup of coconut oil.
Spice. More spice. It’s fall. Warm spices are a given.
Pumpkin. So much pumpkin. It’s like crack, you know.
Oats. Fall means hearty cookies are a thing.
More vanilla extract. More is more is more – And that is OK.
More chocolate chips. Who doesn’t enjoy chips in every bite?
Chill for a bit to prevent massive cookie spread.
Drop spoonfuls of cookie dough on prepared cookie sheets.
Sniff. So much sniff. So, so fragrant.
Eat this soft as hell cookie.
A hearty, heavily spiced cookie mixed with one stick of butter and half a cup of coconut oil.
This cookie flavored with pumpkin and a chip in every single bite.
Pumpkin Oatmeal Chocolate Chip Cookies
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 3/4 teaspoon Salt
- 2 1/4 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Freshly grated nutmeg
- 1/2 cup 1 stick Unsalted butter, room temperature
- 1/2 cup Coconut oil solid
- 1 1/3 cups Dark brown sugar tightly packed
- 2/3 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 1/4 cup Canned pumpkin puree
- 1 1/2 cup Old fashioned oats
- 2 cups Semi-sweet chocolate chips
- Preheat oven to 350° Fahrenheit and line two cookie sheets with parchment paper. Set aside.
- Add flour, baking soda, salt, ground cinnamon, ground cloves, ground ginger and nutmeg to a large bowl. Whisk until combined and set aside.
- In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream the butter, sugar, and coconut oil until light, about 2-3 minutes. Stop and scrape the mixer to incorporate ingredients.
- Add the egg and beat until combined. Add the pumpkin puree and vanilla extract and mix until blended. Stop and scrape the mixer to incorporate ingredients. Add the flour all at once and turn the mixer speed to low. Mix until flour is just moistened, a few seconds. Add in the oats and mix until just blended.
- Remove bowl from mixer and fold a couple of times to incorporate ingredients. Fold in the chocolate chips.
- Wrap the bowl with plastic wrap and place the bowl in the freezer for about 30 minutes to chill.
- Once chilled, using a 1 ½ inch cookie scoop, scoop spoonfuls of cookie dough onto parchment lined cookie sheets, spacing the cookies about 2 inches apart.
- Place cookie sheets in the oven and bake for 12-14 minutes.
- Remove cookie sheets from oven and allow the cookies to cool on the baking sheet for about 5 minutes, then transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight sealed container separated by squares of parchment cut to fit the cookies.
- Makes 48 cookies
- Adapted From: Cooking Classy