When it comes to making chocolate chip cookies your next favorite fall dessert, Sally McKenney at Sally’s Baking Addiction is a pro. Sally’s pumpkin oatmeal chocolate chip cookies are everything you love about chocolate chip cookies with the added autumnal bonus of oats, pumpkin, pumpkin pie spice, cinnamon, and maple syrup.
Let’s talk pumpkin puree, first
Pumpkin puree may be an unconventional cookie ingredient, but it is one of Sally’s secrets that gives these autumn-kissed cookies their signature chew. She even uses the pumpkin as an egg replacement — just make sure you blot the pumpkin before adding it to the mix! Using melted butter instead of softened butter is another secret baking tip. Sally claims that for chewy cookies, melted butter wins. We’re not going to argue!
Nothing says comfort food like oats — and Sally packs her pumpkin chocolate chip cookies with old-fashioned rolled oats. They lend a lovely texture and give this gimme-some-more cookie a nutritional boost.
Spice it up
A lavish amount of pumpkin pie spice and ground cinnamon make these cookies so irresistibly “pumpkin spicy” and fragrant, you may find yourself swooning as they bake and then gobbling cookie after cookie as you pull them out of the oven.
There is no shortage of chocolate chips in this cookie dough. The original recipe calls for semi-sweet chocolate chips, but Sally suggests swapping in white chocolate chips or cinnamon chips for a tasty change. You could also add walnuts, pecans, or dried cranberries to the mix, but you won’t be disappointed if you don’t. These warm, wonderful cookies are great just the way they are.
Sally recommends using a cookie scoop to measure out the cookie dough before dropping it on the baking sheets. For best results, flatten the scoops slightly before baking since these cookies won’t spread much in the oven. Sally’s pumpkin chocolate chip cookies will stay fresh, covered, for up to a week (though we don’t expect them to last that long!). They can also be baked, cooled completely, and kept in the freezer for up to three months. However, we suggest baking a big batch and eating them all right away!