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Description
Soft and caky pumpkin chocolate chip oatmeal cookies with walnuts. These seasonal fan favorites are sweetened with molasses and spiced with cinnamon and nutmeg.
Overview
Looking for the best spiced pumpkin chocolate chip cookies? Look no further than these delicious beauties. Moist and cake-like cookies with chewy oats and walnuts.
Compact and portable, they are perfect for on the go. They also stow nicely in a lunch box or bag. Ideal for potlucks, family gatherings, or a quiet evening at home. Equally lovely as a breakfast item with a cup of coffee or as a dessert.
The recipe itself is very simple and straightforward. It features ingredients that should be readily available at your local grocery store. We will walk through the baking process next.
Baking Notes
Add the dry ingredients to a medium mixing bowl. In a separate large mixing bowl add the pumpkin purée and the remaining wet ingredients. Stir the wet ingredients until all the ingredients are mixed together.
Combine the ingredients by adding the dry ingredients to the wet. Use a silicone spatula to mix the cookie dough until it is mostly smooth. A few lumps are okay and to be expected.
Once the cookie dough is mixed together add the quick cook oats, walnuts, and chocolate chips. Use a silicone spatula to fold and mix the ingredients into the cookie dough.
Preheat the oven to 350ºF and line a baking sheet with parchment paper. Use a spoon, or two inch ice cream scoop, to evenly distribute the cookie dough on the baking sheet.
Bake the cookies on the center rack for 20 – 25 minutes. The cookies are done when they are just starting to brown. Allow to cool on wire rack before moving them to a storage container.
Storage
Use wax paper to line your storage container of choice. I like to use the Pyrex containers. Place wax paper between each layer of cookies to alleviate them from sticking to each other.
If you liked this recipe be sure to check out our other recipes below:
- Pumpkin Chocolate Chip Muffins with Walnuts
- Pumpkin Pie
- Pumpkin Bread with Chocolate Chips and Walnuts
- Blueberry Muffins
- Lemon Coffee Cake
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
1 1/2 cups ( 1 – 15 oz. can ) pumpkin puree
2/3 cup canola oil
1/2 cup oat milk
2 tablespoons molasses
1 teaspoon vanilla extract
1 1/3 cup quick cook oats
1/2 cup walnuts, chopped
1 cup chocolate chips
Directions
- Mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar in a medium bowl.
- In a large bowl add the pumpkin puree, canola oil, oat milk, molasses, vanilla extract and mix until combined.
- Add the dry ingredients to the wet and use a silicone spatula to stir everything together.
- Add the oats, walnuts, and chocolate chips and fold into the cookie dough.
- Preheat the oven to 350ºF.
- Line a baking sheet with parchment paper. Use a large spoon or 2 inch ice cream scoop and evenly add the cookie dough to the baking sheet.
- Bake for 20 – 25 minutes or until the cookies just start to brown. Remove from the oven and cool on a wire rack. Allow to cool completely before transferring to a storage container.