Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. * Percent Daily Values are based on a 2000 calorie diet. (The dough might be a bit crumbly, but when pressed it should stick together fine.). These cookies are seriously calling my name! You don’t need a mixer to whip up the dough, just a couple of mixing bowls and a spatula or wooden spoon. Chill the cookie dough for 30 minutes, then bake in the preheated oven. If you like this recipe and make it, snap a photo and share it on, so I can check it out and leave a comment! Accessiblity Statement. Excerpts and links may be used, provided that full and clear credit is given to Jenn Sebestyen and Veggie Inspired with appropriate and specific direction to the original content. Add vanilla, egg yolk, and pumpkin puree. To jazz up these Pumpkin Oatmeal Cookies, I added semi-sweet chocolate chips. Line a baking sheet with parchment paper and set aside. No mixer needed! I also used mini chocolate chips . It’s easy and makes delicious pumpkin oat cookies with plenty of chocolate. Add the dry ingredients and chocolate chips and stir until the dough comes together. Let cool for a few minutes on a wire rack before digging in! BBQ Jackfruit Sandwiches and Cook the Pantry Cookbook Review ». Looks awesome! Bake for 20-25 minutes until lightly browned and crispy on the edges. brown sugar, vanilla, instant butterscotch pudding mix, flour and 10 more. The butter should be partially melted. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Hi Ang! Add vanilla, egg yolk, and … Thank you! Cool 2 minutes on baking sheets; remove to wire racks. Remove from oven and cool on sheet for 5 minutes. Vegan Thanksgiving Ideas to Wow Your Guests, Oven Roasted Rainbow Carrots with Orange and Thyme, Black Bean Quinoa Chili (Gluten Free, Vegan), Coconut Curry Soup w/ Sweet Potato Noodles, Strawberry Beet Smoothie (Dairy Free, Nut Free), Sweet Potato Cauliflower Vegan Soup (Gluten Free). WOW! Hi, I'm Anna! Pour the wet ingredients into the dry and stir until evenly combined. It should be 1/2 teaspoon pure vanilla extract. Pumpkin Oatmeal Chocolate Chip Cookies – easy, chewy oatmeal cookies with pumpkin, spices and chocolate chips. In a large bowl whisk together … Add vanilla and egg yolk and whisk until the egg is incorporated. Pumpkin oatmeal cookies are chewy and a little bit crispy, with the perfect amount of pumpkin spice flavor. Be sure to flatten the cookies before going in the oven, they don’t spread much (I forgot and had to press them down halfway through). In a small mixing bowl, whisk the pumpkin puree, maple syrup, and vanilla until combined. I have been absolutely itching to share a pumpkin recipe on my blog, but I had to convince myself to wait. Whisk for 15 to 20 seconds. egg, parsley, oatmeal, onion, peeled tomatoes, ground chicken and 3 more. Hi Nicole! Stir it a few times and set aside to cool. Your email address will not be published. This is my blog where I share delicious plant based recipes for the whole family. Oatmeal cookies get a fall makeover! How to Make the Best Pumpkin Oatmeal Cookies. Crunchy Pumpkin Oatmeal Chocolate Chip Cookies. They bake up soft with crispy edges and are topped with a touch of sweet glaze. 1. Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Repeat with remaining dough. Happy first day of fall, my friends! The cookies will not spread or flatten on their own so make them the shape you want them now. Filed Under: Cookies, Dessert Tagged With: chocolate chip, oatmeal, pumpkin. Your email address will not be published. Next, whisk melted butter and sugars and whisk for 10 to 15 seconds. Here you will find easy and delicious recipes for busy people. These cookies look delish! Seriously these are mouth watering, can’t wait to try this! When you make cookies with melted butter, chilling the dough helps resolidify the butter and will prevent the cookies from spreading flat during baking. Please say yes!! Bake cookies for 9 to 11 minutes. See our affiliate policy here. A chopped chocolate bar would be perfect here too. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Still, I also like to add in a few less indulgent recipes into the mix, and these Pumpkin Oatmeal Cookies certainly hit the spot! Pumpkin and Chocolate are so perfect together! No mixer needed! Hi Donna! These can count as breakfast, right?!? Bake 14 to 16 minutes or until cookies are firm and lightly browned. © Copyright 2020 - Crunchy Creamy Sweet - Privacy Policy. Required fields are marked *. Stir in chocolate chips. Did you use canned pumpkin for the purée? . My name is Jenn. The other day, Giada was on TV making pumpkin oatmeal cookies,but her neckline is so low cut, she is embarrassing to watch, so I turned her off. These pumpkin oatmeal cookies are full of pumpkin flavor and hearty oats. I’ll definitely be saving this recipe. Stir in nuts and raisins. Press down on the tops of the cookie balls to flatten them. My recipes are made with everyday ingredients and all of them are family approved! . . scoop the dough, roll into balls and gently. Yay! In a medium mixing bowl place all the dry ingredients and whisk them together until well mixed. Save my name, email, and website in this browser for the next time I comment. Vanilla isn’t listed in recipe ingredients, but says to add vanilla and egg yolk, assuming 1tsp? I especially loved how soft and cakey they were. Why this recipe is so great: Easy to make – There is no fancy equipment or special ingredients needed to make these cookies… Cover the bowl with dough with saran wrap and chill for 30 minutes. Make this delicious and cozy fall cookie anytime you’re craving pumpkin!. I used canned 100% pumpkin puree. Add more chocolate chips on top of each cookie, if desired. Crunchy & healthy gluten free cookies perfect for a fall treat. Place butter in microwave-safe bowl and microwave for 20 seconds. So sorry about that! The cookies will continue to crisp up as they cool. These were so good! In another mixing bowl, whisk melted butter with both sugars. As with most cookie recipes- 350F. Directions: Heat oven to 350° F. Line two cookie sheets with parchment paper. A+ Recipe! Thank you so much for trying my recipe! I adapted the base recipe to make soft, chewy and perfectly spiced cookies to bring you the flavors of fall. To prevent the cookies from being cakey, I used only an egg yolk instead of the whole egg, used dark brown sugar to deepen the flavor and make the cookies chewier. I’ll be making them as a treat for my kiddos.