Small Batch Pumpkin Oatmeal Chocolate Chip Cookies
These small batch pumpkin oatmeal cookies are thick, soft, and studded with chocolate chips (plus a few tart cranberries for balance). A simple fall cookie with oats, pumpkin, and warm spice. Easily double the recipe to share!
Servings: 9 Cookies
Calories: 203kcal
Ingredients
- ½ cup, plus 1 tablespoon all purpose flour
- 5 tablespoons rolled oats
- ⅛ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- ¼ cup organic cane sugar or granulated sugar
- 2 tablespoons light brown sugar
- ¼ cup pure canned pumpkin
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled slightly
- ⅓ cup chocolate chips
- 3 to 4 tablespoons dried cranberries
Instructions
- In a small mixing bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, and salt.1/2 cup, plus 1 tablespoon all purpose flour, 5 tablespoons rolled oats, 1/8 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/8 teaspoon salt
- In a medium mixing bowl, add both the sugars, pumpkin, egg yolk, and vanilla extract. Stir with to combine, t hen stir in the melted butter.1/4 cup organic cane sugar, 2 tablespoons light brown sugar, 1/4 cup pure canned pumpkin, 1 large egg yolk, 1 teaspoon vanilla extract, 4 tablespoons unsalted butter, melted and cooled slightly
- Sprinkle the dry ingredients over the wet and use a spatula to fold the batter until no dry streaks remain. Fold in the chocolate chips and dried cranberries until just combined.1/3 cup chocolate chips, 3 to 4 tablespoons dried cranberries
- Cover and refrigerate the cookie dough for 20 to 30 minutes.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Scoop equal portions of the batter, and place the cookie balls on the baking sheet at least 2 inches apart. Note - The number of cookies will depend on the size of cookie scoop you use.
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Cool the cookies on the baking sheet set on a wire rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Notes
- Serving Size - This is a small batch recipe that can be doubled. I recommend 2 egg yolks for a double batch to keep the cookies soft.
- Larger Cookies - If you choose to make larger cookies, you will need two lined baking sheets. I recommend baking one sheet at a time. Keep the cookie dough refrigerated until ready to bake the second batch.
- Pumpkin – Use canned pumpkin puree and not pumpkin pie filling. I prefer Libby's because it tends to have less water.
- Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
- Storing Cookies - The cookies can be stored covered at room temperature for 3 to 5 days. Beyond that, they may start to dry out.
- Freezing Cookies - You can freeze baked cookies for up to 3 months. Place in a tightly sealed Ziploc bag. Thaw at room temperature.
Nutrition
Calories: 203kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 51mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1242IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg