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.
- 2 c. AP flour
- 1 1/3 c. traditional or steel cut oats
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1 1/2 TB pumpkin spice
- 1 c. (2 sticks) unsalted butter, room temperature
- 1 c. lightly packed dark brown sugar
- 1 c. granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 c. (or a 15 oz can) pumpkin puree
- 2 c. dark chocolate chips
- coarse sea salt
- Preheat the oven to 350°F and line 2 rimmed baking sheets with parchment paper or silpat.
- 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 speed 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 c. of the dough onto the baking sheets at least 2 inches apart (I like to use an ice cream scoop for this). 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.