Pumpkin Spice Oatmeal Chocolate Chip Cookies

Pumpkin spice latte season is officially here, and what better way to celebrate than to infuse those autumnal flavors into my favorite cookie. Say hello to my Pumpkin Spice Oatmeal Chocolate Chip Cookies! These bad boys are chewy and gooey on the inside but have a nice crispy exterior — creating the ideal cookie experience. I start by browning the butter to create a subtle nutty flavor that highlights the warming spices in the dough. Whenever I make cookies, I prefer using chopped chocolate 70% dark chocolate which runs through the nooks and crannies of these cookies. The oatmeal provides a great texture and chew and the flaky salt topping awakens all the flavors going on in this magical dessert.

Pumpkin Spice Oatmeal Chocolate Chip Cookies

Makes: 16 cookies

Active Time: 20 minutes

Total Time: 45 minutes

Level of Difficulty: Easy

Ingredients:

• 2/3 cup pumpkin puree

• 1 cup (2 sticks) Countryside Creamery Pure Irish butter, at se Flour room temperature

• 1 1/2 cups all-purpose flour, such as Baker’s Corner All Purpose Flour 

• 2 teaspoons pumpkin pie spice

• ½ teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 cup packed brown sugar

• 1/2 cup granulated sugar, such as Baker’s Corner Granulated Sugar

• 1 large egg yolk, at room temperature, such as Simply Nature Grade A Organic Cage Free Brown Eggs

• 1 tablespoon vanilla extract

• 2 cups old-fashioned rolled oats

• 1 ½ cups chopped dark chocolate, such as 70% Moser Roth

• Flaky salt, for garnish 

Steps:

Spread the pumpkin puree onto a paper-towel-lined plate into a ½ inch thick layer. Top with an additional paper towel and press down slightly. Set aside to drain for 10 minutes. 

Melt the butter in a medium saucepan over medium heat, stirring constantly, until the butter is melted and starts to bubble and foam. Continue to cook until the butter starts to turn a light brown and release a nutty aroma, about 5-7 minutes. Remove from heat and set aside to cool. Keep in mind the butter will continue to brown from the residual heat in the pan. 

Preheat the oven to 325 degrees F.

In a medium bowl, mix together the flour, pumpkin pie spice, cinnamon, baking soda and kosher salt.

In a separate large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until combined and resembling the consistency of nut butter. Whisk in egg yolk, pumpkin puree, and vanilla extract until combined. Finally, add in half the dry ingredients and mix until just combined. Add the rolled oats, and chopped chocolate to the remaining dry ingredients and toss to combine. Finally, add the mixture to the dough and mix until just combined. 

Roll the cookies out into 2-ounce balls and place on a parchment lined baking sheet 2-inches apart. Lightly flatten with your hand, sprinkle with flaky salt, and bake for 12-14 minutes, rotating halfway through, until the edges are set and the cookies are golden. Remove from the oven and cool on the baking sheet for 10 minutes before serving. See Cook’s Note*

Cook’s Note: to form the cookies into perfect circles, place a round cookie cutter or bowl over each cookie. delicately create a circle motion to reshape the cookies.