Chewy Pumpkin Oatmeal Chocolate Chip Cookies
Updated: Nov 8
OMG these cookies are insane good!! Perfectly chewy and full of flavor!!! Yummy!
These cookies will be your new FAVORITE Fall dessert!!
Full recipe in video below
2 cups + 1 Tablespoon all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
1/2 cup light butter, melted
1/4 cup sugar free maple syrup
3/4 cup Lakanto golden (to order:https://bit.ly/3cRLTbg
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1/2 cup Lakanto granulated
1 egg yolk
3/4 cup pumpkin puree
1 teaspoon pure vanilla extract
300 Lily's chocolate chips
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
Melt the butter in the microwave in a medium size bowl. Whisk in the syrup, brown sugar, and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
Scoop cookie dough onto prepared baking sheets. About 2 or 3 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven. Do not flatten completely. See my photo above for a visual. If desired, press a few of your add-ins onto the top of the cookie dough balls for looks.
Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. My cookies took 14 minutes. Allow the cookies to cool completely on the baking sheets. The cookies’ flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days.
Recipe inspiration from sallysbakingaddiction.com