Experience the coziness of autumn in every bite with these soft and chewy pumpkin oatmeal chocolate chip cookies. Infused with pumpkin spice and enriched with the nutty flavor of dairy-free brown butter, these cookies are not only delightfully tasty but also simple to whip up.
Ingredients:
- 1 1/2 cups (220 g) all-purpose flour (see notes for gluten-free option)
- 1 1/2 cups (150 g) rolled oats (gluten-free if needed)
- 1 1/2 tsp pumpkin spice blend
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (220 g) vegan butter, melted (see notes for browned butter option)
- 3/4 cup (150 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) pumpkin puree
- 3 tbsp dairy-free yogurt
- 1 tsp vanilla extract
- 1 cup (220 g) mini vegan chocolate chips
- 1 bar vegan chocolate, chopped
Instructions:
- Preparation:
- Review all the instructions and have all ingredients measured and ready.
- Combine Wet Ingredients:
- In a large bowl, whisk together the melted vegan butter, brown sugar, granulated sugar, pumpkin puree, dairy-free yogurt, and vanilla extract.
- Add in salt, pumpkin spice, baking soda, and baking powder, whisking until well combined.
- Make the Cookie Dough:
- Fold in the flour and rolled oats with a silicone spatula just until nearly no dry patches remain.
- Mix in the vegan chocolate chips and chopped vegan chocolate until evenly incorporated into the dough.
- Chill the Dough:
- Cover and refrigerate the dough for at least 30 minutes, or overnight for best results.
- Preheat Oven:
- When ready to bake, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Scoop and Shape Cookies:
- Use a cookie scoop to form the dough balls, rolling them slightly in your hands. Place them on the baking sheet spaced about 2 inches apart.
- Press additional chocolate chips on top of each dough ball if desired.
- Bake:
- Bake for 12-15 minutes, or until the cookie edges are a light golden brown but the centers remain soft.
- Let the cookies cool on the pan for 10-15 minutes before transferring them to a wire rack.
- Serve and Store:
- Enjoy the cookies warm from the oven!
- Store any leftover cookies in an airtight container in the fridge for up to 5 days.
Notes:
- For a gluten-free option, ensure your flour blend and oats are certified gluten-free.
- To brown the vegan butter, cook it over medium heat until it turns a nutty golden brown before cooling and using in the recipe.
These pumpkin oatmeal chocolate chip cookies offer a perfect blend of spices, pumpkin flavor, and chocolate in a delightful oatmeal texture, making them a great treat for the fall season or any cozy occasion.
