Pumpkin Oatmeal Chocolate Chip Cookies
Deliciously thick and chewy pumpkin cookies that are perfectly spiced, and loaded with oats and chocolate chips!
Servings: 18 - 20 cookies
Calories: 139kcal
Ingredients
- 1 ½ cups (190g) plain/all-purpose flour
- 1 ½ cups (135g) porridge oats
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- ⅓ cup (75g) canned pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup (130g) chocolate chips plus extra for topping
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Whisk together the flour, oats, baking soda, cornflour, salt, and spices. Set aside.
- Whisk together the butter and sugars until combined. Add the pumpkin and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls. Place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake.
- Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.