Pumpkin Oatmeal Chocolate Chip Cookies
Indulge in naturally eggless Pumpkin Oatmeal Chocolate Chip Cookies! These soft and chewy oatmeal cookies are soft, pillowy, with a hint of cinnamon and mini chocolate chips in every bite.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams pumpkin puree
- 170 grams all purpose flour
- 113 grams rolled oats
- 57 grams unsweetened fine shredded coconut
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams mini dark chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the pumpkin, flour, oats, coconut, cinnamon, baking soda, and sea salt in that order and mix together. Add the chocolate chips and mix again to combine into a smooth dough.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2 ½-inches in diameter.
- Bake for 15 to 17 minutes or until the bottoms are golden brown. Sprinkle with flaky sea salt immediately after coming out of the oven (optional). Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- I always use salted butter, but if you want to use unsalted butter you can, just add 1/4 teaspoon of salt.
- Make sure your butter is soft, it's best to let it soften at room temperature naturally. If you need to microwave, only do 10 second intervals so you don't end up with melted butter.
- You don't need to blot or drain pumpkin in this recipe, just use it straight from the can, making it super easy.
- You can use a cookie scoop if you prefer, just be sure to flatten the cookies slightly if you are doing this.
- The best thing about eggless cookies is you can underbake them if you like really soft and gooey cookies, so feel free to go a minute or two less if you prefer.
- Store in an airtight container so they stay soft and chewy.
- These cookies freeze very well, freeze in a tupperware or zip bag for up to 3 months.
- Gluten Free — Replace the all purpose flour with 184 grams (scant 1 ¼ cups) gluten free flour blend. And be sure to use gluten free oats.
- Vegan — Replace the butter with your favorite vegan butter, I recommend Miyoko's.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
Nutrition
Calories: 328kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 221mgPotassium: 117mgFiber: 3gSugar: 25gVitamin A: 1739IUVitamin C: 1mgCalcium: 46mgIron: 2mg
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