Pumpkin Oatmeal Cookies with Dark Chocolate and Sea Salt are the best way to celebrate the fall baking season. Enjoy with a nice cup of coffee and a comfy blanket.
Are you ready for fall yet? Maybe, maybe not. I personally enjoy pumpkin anytime of year, but there’s something about cool weather and pumpkin that just makes my heart sing.
So today’s recipe is as obvious as it sounds. They’re pumpkin cookies with dark chocolate and sea salt. Dark chocolate and pumpkin are as natural a pairing as dark chocolate and sea salt. They round each other out so well, it’s a sin we don’t have thing things more often.
Or, if my waistline has anything to say about it, maybe it’s a good thing treats like these are rare.
This batter makes huge, soft cookies that are perfect to share. Or not share. I don’t blame you.
So when you make these cookies, even though it sounds weird, definitely add a sprinkling of sea salt to the top. It really adds another layer of deliciousness to these things. (And by the way, these use pumpkin puree. Did you know you can make your own? It’s easier than you think!)
Either way, making a batch of these cookies and curling up with a good book, your favorite TV show or just a big cup of coffee is the perfect way to spend a day. Treat yourself – you deserve it!
Until next time. X
- 2 cups All Purpose flour
- 1 1/3 cups traditional or steel cut oats
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1 1/2 Tbsp pumpkin spice
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup lightly packed dark brown sugar
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 cup (or a 15 oz can) pumpkin puree
- 2 cups dark chocolate chips
- coarse sea salt
- Preheat the oven to 350°F
- Line 2 rimmed baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, combine the flour, oats, baking powder, salt and pumpkin spice.
- Mix well to aerate and break up any clumps of oats.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium until light and fluffy, about 5 minutes. Periodically scrape down the sides of the bowl.
- Add the egg and vanilla and continue beating on medium speed until fully mixed, 30 seconds – 1 minute.
- Turn down to low and slowly add the flour mixture a spoonful at a time, until half is gone.
- Add about half of the pumpkin puree, then continue adding the rest of the flour mixture.
- Once fully incorporated, add the rest of the pumpkin puree.
- Be sure to scrape down the sides before mixing for an additional 30 seconds, or until it is well combined.
- Stir in the chocolate chips.
- Drop about 1/4 cup of the dough onto the baking sheets at least 2 inches apart (Use an ice cream scoop for uniformity)
- Place the rest of the dough in the fridge.
- Bake both sheets of cookies for 12-15 minutes, or until golden brown and cooked through.
- While the cookies are still warm and fresh out of the oven, sprinkle a generous pinch of sea salt over each cookie.
- Let cool for at least 5 minutes and repeat with the remaining dough.
- 2 rimmed baking sheets
- parchment paper or silicone baking mat
- large mixing bowl
- stand mixer fitted with paddle attachment
- ice cream or cookie scoop (optional)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Keywords: pumpkin oatmeal cookies, pumpkin cookies with chocolate, chocolate chip pumpkin cookies
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