These cookies are a delightful twist on the classic pumpkin cookie, featuring a perfect balance of spices and chocolate chips.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, oats, baking soda, cinnamon, and salt.
Whisking the dry ingredients ensures even distribution of the leavening agents and spices.
In another bowl, cream the butter with the brown sugar and granulated sugar until light and fluffy.
Room-temperature butter creams more easily, creating a smoother mixture.
Add the egg, vanilla extract, and pumpkin puree to the creamed mixture and mix well.
Ensure the pumpkin puree is well-drained to avoid excess moisture in the dough.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips gently.
Use a spatula to fold in the chips evenly without overworking the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform-sized cookies that bake evenly.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly browned.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set before transferring.
Serve the cookies plain or with a dollop of whipped cream for an extra treat.
Pair with a warm beverage for a cozy experience.
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