Winter is sneaking up on us, but here in Seattle it still feels like fall. There are leaves everywhere and rain, rain, RAIN. And aren’t rainy days perfect for baking? Maybe something with pumpkin and chocolate, because apparently that’s my major weakness this time of year. I always have a few cans of pumpkin on hand, for when my sweet tooth kicks into full swing. And unless you are an extremely disciplined snacker and don’t carry a stash of chocolate chips, all the rest of the ingredients are pantry staples. I’ve somehow convinced myself that adding oats into these cookies makes them somewhat healthy, which in turn, made them disappear even faster. These are super simple to make (assuming you take the time to let the dough chill in the fridge for a bit), and have very quickly become my new favorite pumpkin cookie.
In a medium sized mixing bowl, whisk together the flour, oats, salt, baking soda, ginger, nutmeg, and cinnamon until evenly combined. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar, granulated sugar, and softened butter until smooth. Scrape down the sides of the bowl.
Add in the vanilla and egg and mix in until well combined. Beat in the pumpkin puree. Scrape down the sides of the bowl as needed.
Turn the mixer down to low speed, and gradually add in the dry ingredients. Mix until just combined.
Set aside about 1/4 cup worth of chocolate chips, and gently fold in the rest using a sturdy spoon or spatula.
Cover the batter with plastic wrap and refrigerate for at least 2 hours. I chilled my dough overnight. It really helps with strengthening the flavors and holding the cookies shape.
Once the batter is nice and chilled, preheat your oven to 350 and line 2 baking sheets with parchment paper or non stick cooking spray. Let the batter rest at room temperature for about 5 minutes before scooping. Scoop out 2 tablespoons at a time, lightly roll between your palms, and place 2 inches apart on prepared baking sheets. Lightly press remaining chocolate chips onto the tops of each cookie.
Bake in preheated oven for 14-16 minutes. Let cookies cool on baking sheets for 5 minutes before transferring to a wire wrack to cool completely.
Store the pumpkin oatmeal cookies in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months. Recipe adapted from Cooking Classy.