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Chocolate Chip Pumpkin Oatmeal Cookies

Warm and chewy cookies that will satisfy everyone at your next get-together

Course Dessert
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 32 cookies

Ingredients

Ingredients

  • 2 cups + 1 tablespoon all purpose flour spoon & leveled
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 + 1/2 cups old fashioned rolled oats
  • 1 cup unsalted butter melted and cooled slightly
  • 3 tablespoons pure maple syrup
  • ¾ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 egg yoke
  • 1 cup pumpkin puree blotted
  • 2 teaspoons pure vanilla extract the good vanilla
  • ½ teaspoon rum extract
  • 1 + 1/2 cups semi-sweet chocolate chips mini or reg

Instructions

Directions

  1. Preheat oven to 350°F, line baking sheets with parchment paper or silicone baking sheets

  2. Whisk flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl, set aside.
  3. Combine melted butter, maple syrup, dark brown sugar, granulated sugar, egg yolk, blotted pumpkin puree, vanilla, and rum extracts together in a separate bowl. Stir until incorporated.
  4. Pour wet ingredients into dry ingredients and mix to combine. Fold in the chocolate chips.
  5. Scoop cookie dough onto baking sheets using a 1-2 tablespoon cookie scoop or spoon spacing cookies apart by 3 inches. Flatten each dollop slightly to allow for even spreading. Bake for 12-14 minutes or until lightly browned on the edges, the centers will still appear very soft.
  6. Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a cooling rack. Enjoy!