Soft and chewy pumpkin oatmeal chocolate chip cookies with a hint of cinnamon
Ready or not, it’s time to start fall baking and cooking. Autumn is one of my favorite seasons and my mind goes to starts to think about foods like pumpkin, cinnamon, apples, cranberries, sage, turkey, and brussels sprouts. Take advantage of this cozy season and make some comfort food.
But first, lets start talking about these Pumpkin Oatmeal Chocolate Chip Cookies. New neighbors moved into our building and they brought cookies – I love them already. They brought over classic chocolate chip and traditional oatmeal raisin cookies and they were delicious. While I love chocolate chip, oatmeal raisin just always disappoints me… I find myself wishing the raisins were chocolate pieces or that I am eating an oatmeal crème pie (don’t tell the neighbors).
On Sunday I wished there was pumpkin and cinnamon in my oatmeal raisin cookies and on Monday I made it happen (minus the raisins). I based this recipe off of an old favorite recipe, Oatmeal Peanut Butter Banana Cookies and made some tweaks. The combination of pumpkin, oats, semi-sweet chocolate chips and cinnamon is unreal. I may or may not have given myself a stomach ache from eating too many while I was taking pictures. I also forgot how much I missed cinnamon… let’s sprinkle it everywhere this fall.
For those of you who hate rolling and cutting out cookies, these are perfect! Simple drop cookies with minimal effort on your part.
- ½ stick unsalted butter, room temperature
- 1 packed cup light or dark brown sugar
- 1 cup fresh or caned pumpkin puree
- 2 medium sized eggs, room temperature
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup all purpose flour
- 2 cups quick oats
- 1 cup semi - sweet chocolate chips
- Pre heat your oven to 350 degrees.
- Cream together butter, sugar, pumpkin and eggs in a large mixing bowl.
- In a separate bowl add salt, baking soda, cinnamon, flour, and oats. Mix the dry ingredients and slowly add them to the large mixing bowl. Stir until the batter absorbs the flour and dry ingredients.
- Fold in chocolate chips.
- Spoon 1 tablespoon drops of cookie dough on non stick pans and bake for 10 -12 minutes.
The edges of your cookies will be a nice golden brown and so will the bottoms when they are done. They don’t exactly stack well or even look that attractive, but I promise they are delicious!!! Try them warm fresh out of the oven with a glass of milk.
Looking for more tasty cookie recipes? Try these: