Gooey Pumpkin Chocolate Chip Cookies with a delightfully chewy texture from the oats and melty chocolate chunks garnished with sea salt.
Ya’ll these Pumpkin Oatmeal chocolate chip cookies are an absolute must for the fall. The pumpkin and almond butter give it a gloriously gooey texture, the oats make it delightfully chewy, and the melty chocolate chunks and flakey sea salt finish the experience perfectly. Say no more.
A few tips before you get started:
First, use cold butter. This is a must for this recipe as the cookie dough will be too melty if you’re butter is too soft. Cut it up into chunks before adding it into the bowl.
Second, cream the butter, almond-butter, and coconut sugar first. Beat them on high speed for about five to seven minutes, (longer than you think!) Creaming the ingredients is so important as it adds air pockets in the mixture and gives them the ideal texture.
Ingredients
Method
- Preheat to 350°F
- In a large bowl, cream the cold butter, almond-butter, and coconut sugar: Beat on high for about five to seven minutes, scraping down the sides with a spatula half-way through.
- Add the egg, pumpkin, and vanilla and stir.
- Next, add the salt, baking soda, baking powder, and all of the spices and stir.
- Add the oats and the chocolate chips and chunks.
- Optional: refrigerate your dough for 30 mins – 1 hour in the fridge. You can skip this step if needed, it just helps to harden the butter and improve the shape and texture of the cookies.
- Scoop the dough into balls onto a baking sheet and bake for 9-12 minutes.
- Once removed from the oven, top with flakey sea salt if desired.
- Let the cookies set on the pan for a few minutes before serving. Enjoy!
These are absolutely amazing!!
Yay!! I’m so glad you love them!!
Very veryyyyy good but fall apart and are kinda just a crumble of yummynes. Straight gassss flavor and vibes tho.
Thanks for the feedback! Did you chill the dough for about an hour before baking? This helps the cookies to hold together more!