Name: Home Kitchen Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Yield: 36 cookies
Cuisine: American
Ingredients: 2 cups unbleached all-purpose flour; 1/2 cup golden flax seed meal; 1 cup old fashioned oatmeal; 1/2 cup short oats; 1 teaspoon cinnamon; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup unsalted butter (softened at room temperature); 1 cup sugar; 1 cup dark brown sugar; 1 cup pumpkin puree; 1 large egg; 3/4 teaspoon real vanilla extract; 11 ounces milk chocolate (or semi-sweet chocolate chips (like Ghirardelli))

It’s official. I’ve got the fall baking bug.

It’s all I can do, think about, dream about, eat about… you know, completely normal. Puh-lease tell me I’m not alone in this?!

Every year around this time I get truly excited for fall. There’s something about that smell in the air, the leaves starting to change colors, my birthday. 🙂 I don’t know it simply gets me in the mood to die my hair darker, buy mums, bake until my eyeballs fall out. It’s pretty safe to say it’s my go-to season. Can you tell?

This weekend my hubs and I are heading up north with our great friends {Mike and Heidi} to the Charlevoix area for a little getaway. If the weather holds out we’ll be doing something crazy like a 3 hour hike and zip-lining excursion.

So thinking about the semi-long road trip ahead, made me think about cookies… doesn’t everyone? I was in the mood for something fall-y so I baked up some pumpkin oatmeal chocolate chip cookies!

To Make These pumpkin oatmeal chocolate chip cookies Set out:

unbleached all-purpose flour
(ground) golden flax seed meal
old fashioned oatmeal
short oats
cinnamon
baking soda
kosher salt
unsalted butter, softened at room temperature
granulated sugar
dark brown sugar
egg
pumpkin puree
real vanilla extract
milk chocolate or semi-sweet chocolate chips (like Ghirardelli)

First, measure and add 2 cups all-purpose flour, 1/2 cup golden flax seed meal, 1 cup old fashioned oatmeal, 1/2 cup speedy oats, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon kosher salt in a bowl.

Next, give it a stir and scoot off to the side.

Next, in a larger mixing bowl; add 2 sticks of butter, 1 cup of granulated sugar and 1 cup of dark brown sugar.

Then blend until light and fluffy.

Next add in 1 large egg.

And then blend until simply incorporated.

Next add 1 cup of pumpkin puree.

And then 3/4 teaspoon of pure vanilla extract.

Next, scrape the bowl down, making sure you get it all in there…

And then mix on low.

Next, add in half of the dry ingredients, mix and repeat with the rest.

This batter is MEMORABLE… completely beater licking GOOD!

Then throw in an entire 11 ounce bag of milk chocolate chips…

And then stir by hand.

Next using two spoons, or if you have those nifty ice cream scoops, only form 12 rounded balls of dough and space them out onto a lined sheet pan. Bake at 350° for 10-12 minutes, rotating the pan halfway, until the edges are golden.

Let them cool on the pan before carefully transferring them to a rack to cool. These cookies are crazy soft and chewy, so be careful when transferring them!

If pumpkin and oatmeal chocolate chip cookies had a baby… these would be the result.

Truly soft, chewy and LOADED with chocolate chips… these pumpkin oatmeal chocolate chip cookies are falls “it” cookie. Everyone’s eating one… or seven.

Pumpkin = vegetable

Golden Flax Meal = fiber, omegas… YUM!

Oatmeal = more fiber! You can now consider these cookies as a breakfast item.

Milk Chocolate Chips = dairy {? 🤪}