Oatmeal Pumpkin Chocolate Chip Cookies
Ingredients
The dough
-
½
cup
unsalted butter
-
½
cup
light or dark brown sugar
-
¼
cup
cane sugar
-
1
large
egg
-
⅓
cup
pumpkin puree
-
1
teaspoon
pure vanilla extract
The dry ingredients
-
1 ¼
cups
gluten-free flour blend
-
1
cup
quick-cooking oats
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
pumpkin pie spice
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
fine salt
The mix-ins
-
¾
cup
dark or semi-sweet chocolate chips
Instructions
- Cream together the butter, brown sugar, and cane sugar using a mixer.
- Add the egg, pumpkin puree, and vanilla extract, mixing until combined.
- Stir in the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until combined.
- Fold in the chocolate chips and chill the batter for 20 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop mounds of dough onto the baking sheets and slightly press them down.
- Bake for 8-10 minutes until lightly golden, then rest on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
121
Total fat
5g
Total carbohydrates
17g
Total protein
1g
Sodium
131mg
Cholesterol
16mg
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