Get ready to bake a batch of irresistible cookies!

These Pumpkin Oatmeal Chocolate Chip Cookies are packed with flavors and spices, making them the perfect cozy indulgence.

Ingredients

2 sticks butter
1 cup flour
1 cup brown sugar
1/2 cup pumpkin puree
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon powder
1/2 tsp ginger powder
Freshly grated nutmeg
1 cup cooking oats
1/2 cup caramel sea salt chocolate chips
1/2 cup 60% cacao bittersweet chocolate chips
Sea salt flakes for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Melt butter in a pan over medium heat until you see brown specks, then pour into a bowl. Add flour, brown sugar, and pumpkin
puree, and mix until combined.

Step 3: Mix in the eggs and vanilla extract.

Step 4: In another bowl, whisk together flour, salt, baking soda, cinnamon, ginger, and freshly grated nutmeg.

Step 5: Combine the dry ingredients with the butter mixture, then mix in oats and both types of chocolate chips.

Step 6: Wrap the dough in plastic wrap and let it rest.
Shape into bite-sized rounds, place on a parchment-lined baking tray, and bake until golden.
Sprinkle sea salt flakes on top while warm, then enjoy!

Frequently Asked Questions (FAQs)

1. Can I use different types of chocolate chips?

Yes, feel free to substitute with your favorite chocolate chips or add nuts for extra crunch.

2. How long should I let the dough rest?

Letting the dough rest for at least 30 minutes will help enhance the flavor and texture of the cookies.

3. Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before baking.

4. How do I know when the cookies are done?

The cookies are done when they are golden brown around the edges but still slightly soft in the center.

5. What can I substitute for pumpkin puree?

If you don’t have pumpkin puree, you can use mashed sweet potato or butternut squash for a similar flavor.