Pumpkin Oatmeal Chocolate Chip Cookies! They are soft, moist, and chewy. The rec…

Pumpkin Oatmeal Chocolate Chip Cookies!🎃🍪 They are soft, moist, and chewy. The recipe uses pumpkin puree and pumpkin spice for a gorgeous fall-flavoured cookie. I recommend to have these scrumptious cookies with tea or coffee. It totally hits the sweet spot.

And, I’m entering in these pumpkin cookies for the #bestofveganfall contest @bestofvegan!🧡🙌 I couldn’t agree more that Fall is my favourite food season because the recipes are so cozy and flavourful, and this one totally follows suit.

I actually brought these cookies to our Canadian Thanksgiving last weekend and they made for perfect take-home treats. (There is always so much food, and the fam is exhausted from cooking, so these take-home cookies were very well received).

Get the recipe below👇, save it for later,👆 and find it on the blog (with step-by-step photos). Link in profile. Hope you’re having a lovely week! xx #twospoons

Wet Ingredients
1 cup vegan butter melted
3/4 cup pumpkin puree canned
3/4 cup brown sugar
1/4 cup cane sugar
1/4 cup maple syrup
1 tsp vanilla extract

Dry Ingredients
2 cups all-purpose flour
1 1/3 cup rolled oats
1 tbsp flaxseed meal or chia meal
1 tbsp pumpkin spice
1 tsp cinnamon
1 tsp baking soda
1/4 tsp sea salt
3/4 cup semi-sweet chocolate chips

1. In a large mixing bowl add the wet ingredients; melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, vanilla extract. Mix well to combine.
2. In a separate smaller bowl combine the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Mix together.
3. Add the dry ingredients to the wet in batches, folding into the cookie dough batter until just combined. Then fold in the chocolate chips. 4. Cover with a tea towel and refrigerate for 20 to 30 minutes, or until the dough has chilled and thickened into scoopable cookie dough.
5. Preheat the oven to 350F/180C and line three baking trays with parchment paper. Scoop 2 tablespoons of cookie dough batter onto the tray to form a cookie shape, until you’ve used all the dough (about 6 large cookies per tray). Bake for 15 minutes, let cool for 5 minutes, then transfer to a cooling rack to cool completely.

24 thoughts on “Pumpkin Oatmeal Chocolate Chip Cookies! They are soft, moist, and chewy. The rec…”

  1. Wow these hit a little different I can tell and I don’t know if I should make these because I know for a fact they won’t last long 😜

Leave a Comment