PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

I hope you’ve been enjoying my Chocolate Chip Pumpkin Cookies, because today I bring you a new and, dare I say, improved pumpkin cookie recipe.

These pumpkin cookies are thick and chewy, loaded with warm, autumn spices, and stuffed full of oats and chocolate chips. The oats in this recipe makes for extra chewy cookies! 

If you only bake one thing this autumn, make it these Pumpkin Oatmeal Chocolate Chip Cookies – you won’t be disappointed. 

INGREDIENTS

• 1 and 1/2 cups plain/all-purpose flour 190g
• 1 and 1/2 cups porridge oats 135g
• 1/2 teaspoon baking soda
• 2 teaspoons cornflour/cornstarch
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter 115g, melted
• 3/4 cup light brown sugar 150g
• 1/4 cup caster/granulated sugar 50g
• 1/3 cup pumpkin puree 75g
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips 130g, plus extra for topping

INSTRUCTIONS

• Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
• Whisk together the flour, oats, baking soda, cornflour, salt, and spices. Set aside.
• Whisk together the butter and sugars until combined. Add the pumpkin and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
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