Ok, all you PSL lovers out there… you know who you are! If you are someone who waits for this time of year, these pumpkin spice oatmeal chocolate chip cookies are for you. Believe it or not I am actually not a PSL lover, but I have discovered a love for pumpkin spice in baked goods. I especially love the pumpkin spice with the brown sugar and oats in this recipe. Not to mention the dark chocolate.
Did you know that dark chocolate pairs well with pumpkin and pumpkin spice?
I actually did not know this until about 11 years ago I started making a chocolate pumpkin pie at Thanksgiving. Here is the recipe for that, it is a must make at Thanksgiving.
It all started when I was dating my now husband and it was our first Thanksgiving together. Long before the pumpkin spice oatmeal chocolate chip cookies, was the chocolate pumpkin pie.
We had been together for almost a year at this point because we had begun dating just after Thanksgiving the previous year. I was going to be going to aunt’s house and as you know, you never go anywhere new empty handed. This was even more pressure as they had all known me for a bit by now and all knew I was a chef. With the Italian meals I know they always served; I figured dessert was best for me to bring. I could have made a regular pumpkin pie and called it a day, but that was kind of boring. Plus, I never really loved pumpkin pie. I always loved French Silk pie.
I knew my husband, (BF at the time), liked both. So, I decided to try my hand at a mash up. Needless to say it was incredibly good and I have been making it every year for Thanksgiving ever since. Now, it is not Thanksgiving without my chocolate pumpkin pie! That is when and how I discovered that dark chocolate and pumpkin and pumpkin pie spices go very well together.
Why two types of chocolate in this recipe?
I really love the contrasting flavors of the semi-sweet and the dark chocolate in these pumpkin spice oatmeal chocolate chip cookies. The semi-sweet chocolate chunks add a great chocolate chip cookie flavor into these cookies. Where the dark chocolate chips at that depth of flavor that goes so well with the pumpkin spice. I prefer chocolate chips in my oatmeal cookies over raisins. Yet, that is really not saying too much, because I prefer chocolate in desserts over pretty much anything else.
What do I need to make these pumpkin spice oatmeal chocolate chip cookies?
These are a pantry cookie, meaning you probably already have everything you need in the pantry to make these. You may only need one or two things.
AP flour– No need for anything fancy here
Baking Soda-Â Classic cookie ingredient
Kosher salt-Â IYKYK
Unsalted Butter-Â You want to be able to control the salt, so always unsalted butter. Especially when baking.
Light Brown Sugar-Â This goes so well with the oats and the spices in this cookie
Granulated Sugar-Â It contrasts the rich brown sugar so well
Eggs- Use large eggs when baking. Without weighing them, they will be the most similar in size to what is being called for in a recipe
Vanilla Extract-Â Love vanilla in most of my cookie recipes
Quaker Oats-Â No affiliation here, they are just my classic favorite
Semi-sweet Chocolate Chunks-Â I like the bigger chunks for this, but you can use chips or cut your own
Dark Chocolate Chips-Â The contrast in flavors and sizes is really great. Yet, again, use what you like or what you have on hand
What equipment will I need to make these delicious cookies?
I love cookie recipes that are dump and go to the oven. These cookies are exactly that with the fact that you use melted butter. So, really you don’t need much. Just some really good mixing bowls, cookie sheets, a cooling rack and a good whisk and rubber spatula. I have listed my favorites below.
The cookie scoop I use for all my cookies
Chef’s Tips
This is pretty standard with any cookie recipes, but the biggest thing to remember is that you do not want to over mix your dough. These cookies do not get beaten as the butter is melted, but you can still over mix them. That will lead to a tough cookie versus a soft and chewy one.
Also, I like to add the chocolate into the flour mixture. That will help more evenly distribute the chocolate throughout the cookies and not end up with one loaded with chocolate and another with nothing. The flour coats the chocolate and helps it adhere to the rest of the mixture. Otherwise, this is a pretty straightforward recipe. Even a good one for the kiddos to help with. ENJOY!
Other recipes you may love if you love these pumpkin spice oatmeal chocolate chip cookies
White Chocolate Pumpkin Snickerdoodle Blondies
Pumpkin Spice Oatmeal Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour spoon leveled
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 tsp pumpkin spice
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 1 1/2 tsp vanilla extract
- 2 cups old fashioned oats
- 1/2 cup semi-sweet chocolate chunks
- 1/2 cup dark chocolate chopped or chips
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, combine all of the dry ingredients and whisk together. Set aside.
- In another medium bowl, melt the butter. Add in the two sugars and whisk until smooth. Add in the eggs and whisk that until it is smooth. Add in the vanilla and whisk that into the mix.
- Add the chocolate into the flour mixture and gently toss it all together. Then add the oats into the wet mixture and mix until combined.
- Now, be careful not to over mix from this point on. You will pour the wet ingredients into the dry ingredients and fold together until just combined. You do not need to refrigerate this dough ahead of time, but you can if you are making them ahead. You can bake them now or refrigerate them for up to 72 hours. You can also scoop and then freeze them to bake off as singles or at a later date.
- Prepare your baking sheet with parchment paper. Scoop the cookies with a cookie scoop and gently flatten them slightly with your hand. Make sure to space them out as they will spread slightly in the oven. For regular sized cookies, bake them for 10-12 minutes. For larger sized cookies, bake them for 15-17 minutes. Cookies should be golden and crispy on the edges and have a slightly softer middle.
- Remove from the oven and cool them for about 5 minutes on the sheet pans. Then transfer them to the cooling rack and allow them to cool completely. You can store them in an airtight container on the counter for about 4-5 days. ENJOY!
