Saucepan Pumpkin Chocolate Chip Cookies
These pumpkin oatmeal chocolate chip cookies are made with browned butter, spiced pumpkin, oatmeal, and rich semi-sweet chocolate chips. This chocolate chip pumpkin oatmeal cookie is the perfect Fall cookie. How to make the perfect chewy, melt-in-your-mouth saucepan pumpkin chocolate chip cookie.
Servings: 24
Equipment
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- spatula set
- cookie scoop
Ingredients
- 1 cup Butter (melted in saucepan)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 Tablespoon Vanilla
- 1 Egg Yolk
- 2/3 cup 100% Pure Pumpkin Puree (not pie filling)
- 2 cups Flour
- 1 1/2 cups Oats
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 1/2 teaspoon Pumpkin Pie Spice
- 1 3/4 cup Chocolate Chips
Instructions
- In a medium saucepan, melt butter over medium-low heat. Remove from heat and stir in brown sugar and sugar. Stir for 2-3 minutes or until it becomes silky smooth and glossy.
- Let cool for 5-10 minutes.
- Stir in vanilla and egg yolk.
- Stir in pumpkin.
- Add flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice.
- Stir well to incorporate ingredients.
- Let chill for 15 minutes. Preheat oven to 350 degrees.
- Stir in chocolate chips.
- Using a cookie scoop or two spoons, drop cookie dough on baking sheets.
- Bake for 10-13 minutes or until lightly golden brown on edges.
- Let set up for 5-10 minutes before removing from pan.
