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Moist Pumpkin Oatmeal Cookies with Chocolate Chips

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
72 servings
Dessert
Moist Pumpkin Oatmeal Cookies with Chocolate Chips
Ingredients
  • 2 cups packed brown sugar
  • 1 1/2 cups butter, softened
  • 1 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups miniature chocolate chips
Instructions
1
Preheat your oven to a medium-high temperature, which is equivalent to 375 degrees Fahrenheit or 190 degrees Celsius.
2
In a large mixing bowl, combine the brown sugar, butter, and white sugar. Use an electric mixer to blend these ingredients until they form a smooth and creamy consistency.
3
Next, add the pumpkin puree, egg, and vanilla extract to the bowl. Continue mixing until all the ingredients are fully incorporated and the mixture is smooth.
4
In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt. This will help to distribute these dry ingredients evenly throughout the dough.
5
Gradually add the dry ingredients to the butter mixture, stirring until they are fully combined. Fold in the chocolate chips at this stage.
6
Drop small balls of dough onto baking sheets, spacing them about 2 inches apart. This will allow for even cooking and prevent the cookies from spreading too much.
7
Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly browned. Remove from the oven and let cool.