This is the ultimate pumpkin spice oatmeal chocolate cookie recipe. These pumpkin spice oatmeal chocolate chip cookies are soft, chewy and utterly scrumptious. The perfect holiday recipe to share with your loved ones.

Ultimate-Pumpkin- Spice-Oatmeal-Chocolate-Chip-Cookies Chocolate-Chip-Cookies

Ingredients

1/2 cup Room Temperature Unsalted Butter If salted butter is used omit adding salt
6 TBSP Light Brown Sugar dark brown sugar is can be used
1/4 cup Granulated Sugar
1 Room Temperature Egg
2 tsp Vanilla Extract
1 ¼ cup All-Purpose Flour
1/4 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 cup Pumpkin Puree
2 tsp Pumpkin Spice
1/2 tsp Cinnamon
1/2 cup Quick Rolled Oats
1/2 cup Semi-Sweet Chocolate Chips
1/2 bar Semi-Sweet Chocolate Bar Any Chocolate Bar can be used

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, sift and mix all-purpose flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt together. Set the dry ingredients aside.
3. Roughly chop 1/2 of the chocolate bar.
4. Mix room temperature butter, brown sugar & granulated sugar for approximately 3 minutes- the goal is to have a creamy consistency – depending on the power of your mixer/beater and the temperature of the butter it can take anywhere between 3-5 minutes.
5. Add room temperature egg and vanilla extract. Mix until all ingredients are well combined. Depending on the type of mixer/beater being used, it'll be approximately 2-3 minutes until all ingredients are well combined.
6. Mix in the pumpkin puree. Mix until well combined. Depending on the type of mixer/beater being used, it'll be approximately 2 minutes until all ingredients are well combined.
7. Slowly mix in the dry ingredients (all-purpose flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt).
8. Hand mix the quick rolled oats, chocolate chips, and chocolate bar.
9. Chill the dough for a minimum of 30 minutes. You can chill it longer if desired. Longer the dough chills = Richer Cookie Flavor
10. Roll the chilled dough into balls- scoop 2 tablespoons of the dough and roll into balls or weigh the cookie dough balls to approximately 50grams by using a food scale.
11. Place the dough balls 2 inches apart on the cookie baking sheet.
12. Bake the cookies for 10-12 minutes or until golden brown edge appears.
Bonus Step: Do a little dance while you enjoy the goodies you made.

Notes

FAQ:

What is ‘room temperature butter?

Room temp butter means the butter is cold but soft enough when you press it leaving a small input of your finger. Too cold or warm butter will change the texture of the cookie dough.

How to get room temp butter?

To get room temp butter- leave the butter out for approximately 10-12 minutes on the counter it all depends on how warm your kitchen is. If the butter is too warm aka too soft- just put it back in the fridge for 5-8 minutes to firm back up.

Why sift the flour and/or dry ingredients?

When you sift the flour and/or dry ingredients you will break up any lumps the dry ingredients may have. This process will allow you to have a more accurate measurement.

I don’t have a flour sifter! What can I do?

Don’t panic! Just add the flour and/or the dry ingredients into a strainer that has small holes and sift the flour and/or dry ingredients into a mixing bowl.

Why make the bowl of dry ingredients first?

When baking the best practice is to have all your ingredients ready to go. There’s nothing worse than having what I call a ‘baking panic episode’ because you noticed in the middle of the recipe you weren’t prepared for the next step. Having the dry ingredients ready to go will allow you to move on to the next step quickly.

Why add the dry ingredients slowly?

First, if you dump the dry ingredients all at once, you will create a big cloud of flour! AKA a big mess and nobody got time to clean. Dumping the flour all at once will take longer to mix, which can cause you to over-mix the batter and it could affect the texture of the cookies. Gradually adding in the dry ingredients allows the flour to incorporate into the batter in a more consistent manner.

My dough is too sticky or soft! What to do?

Don’t panic! Place the dough in the fridge for at least 30 minutes or until it is firm enough to roll into a ball.

If it is still too sticky/soft to work with, try to gradually add a bit of all-purpose flour and mix it in slowly.

My dough is too dry- what do I do?

Don’t panic! Try to think what ingredient might have been added a bit too much or was the dough over-mixed? If too much flour was accidentally added, try to add a bit of butter at a time until the dough is hydrated again. DON’T add a whole stick of butter- but more of a tablespoon or less at a time.

If the dough was over-mixed- try to let the dough rest for at least 30 minutes in the fridge.

If it’s still dry- try to bake it maybe it might not have the ideal texture but there is a possibility that it will still taste delicious.

Can I freeze the dough?

Yes, you can! As long as you place the cookie dough in an air-tight container and/or bag you can freeze up to 1-3 months.

Baked it for 10-12 minutes and the cookies did not come out right- what can I do?

Each oven is different, so it might take a longer time to bake depending on your oven. The cookies will be done once the edges of the cookies are light brown.

To truly know the exact temperature your oven is at, it’s best to get an oven thermometer– these thermometers you place inside the oven will give you an accurate reading of the oven temperature.

Link to Oven Thermometer

Why use a food scale to measure ingredients?

Measuring the ingredients on a food scale will give you the most accurate measurement. A food scale is relatively inexpensive to purchase and it’ll quickly become a staple kitchen tool.

Link to a food scale

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Pumpkin Spice Oatmeal Chocolate Chip Cookies