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- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 2 teaspoons pumpkin pie spice - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/4 cup granulated sugar - 1 large egg - 1/2 cup pure pumpkin puree - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) These ingredients make the best pumpkin spice oatmeal chocolate chip cookies. Each one plays a big part in the flavor and texture. The rolled oats give a hearty bite. The all-purpose flour brings lightness to the cookie. Baking soda and baking powder help them rise. Pumpkin pie spice adds that warm, cozy taste. Salt balances the sweetness of the sugars. The unsalted butter keeps the dough moist. Brown sugar makes the cookies chewy, while granulated sugar adds a slight crunch. The egg binds everything together. Pumpkin puree gives the cookies their special flavor and keeps them soft. Finally, chocolate chips bring sweetness and richness, while nuts add a nice crunch if you like them. These ingredients work together to create a lovely mix of flavors. You will enjoy each bite of these cookies! First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This step keeps the cookies from sticking. In a medium bowl, add the following dry ingredients: - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 2 teaspoons pumpkin pie spice - 1/4 teaspoon salt Whisk these together until well mixed. This ensures the flavors blend nicely. In a large bowl, cream together: - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1/4 cup granulated sugar Use an electric mixer or whisk. Mix until it looks light and fluffy. This takes about 2-3 minutes. Next, add: - 1 large egg - 1/2 cup pure pumpkin puree - 1 teaspoon pure vanilla extract Mix until everything is smooth and combined. Now, slowly add the dry ingredients to the wet mix. Stir gently until just combined. Do not overmix. This can make your cookies tough. Fold in: - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) Make sure they are evenly spread in the dough. This adds great flavor and texture. Using a tablespoon, scoop out portions of dough. Place them on the baking sheet, leaving about 2 inches between each scoop. This gives them room to spread. Bake in the oven for 10-12 minutes. The edges should be golden, and the centers should look set. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your delicious cookies! To bake your cookies evenly, make sure to scoop the dough the same size. Use a tablespoon for each scoop. This helps them all bake at the same time. Also, remember to rotate your baking sheet halfway through baking. This helps with even baking. Do not overmix the dough when you combine wet and dry ingredients. Mix just until you see no more flour. Overmixing can make your cookies tough. We want chewy and soft cookies. You can add more spices for a flavor boost. Try a pinch of nutmeg or cinnamon for warmth. You can also add a splash of almond or maple extract for uniqueness. If you want chewier cookies, add an extra egg yolk. For crispier cookies, bake them a minute longer. Keep an eye on them, as every oven varies. For a great presentation, stack your cookies on a nice plate. Dust a little pumpkin pie spice on top for flair. Serve them warm for the best taste. Pair your cookies with milk or hot cocoa. A warm drink makes the cookies even more cozy and enjoyable. Enjoy your homemade treat with friends or family! {{image_4}} You can easily switch up the ingredients for different diets. For gluten-free cookies, use gluten-free all-purpose flour. This keeps the texture and taste close to the original. Just make sure your oats are certified gluten-free. For dairy-free options, replace the butter with coconut oil or a dairy-free butter. Both work well and add a nice flavor. You can also use almond milk or oat milk in place of any dairy. Want to add a twist? Try mixing in dried fruits like cranberries or raisins. They add a chewy sweetness that pairs well with the spices. You can also use different nuts, such as almonds or pecans. Another fun idea is to switch out the chocolate. Dark chocolate or white chocolate chips can change the taste. You can even mix them for a fun blend of flavors. As fall rolls in, think about adding other fun flavors. Apples and cinnamon can make a great mix. Just chop the apples finely and fold them into the dough. For a holiday theme, you can add peppermint extract or even some eggnog flavoring. These little changes can make your cookies feel special for any occasion. To keep your cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of bread in the container to maintain moisture. If you prefer soft cookies, this trick works wonders! Always store them at room temperature. If your kitchen is warm, consider placing them in the fridge. You can freeze cookie dough for later use. Scoop dough balls onto a baking sheet. Freeze them for about two hours until firm. Once frozen, transfer them to a zip-top bag. Label the bag with the date and type of cookie. For baked cookies, let them cool completely. Then, place them in a freezer-safe container. Baked cookies can stay fresh in the freezer for up to three months. Pumpkin spice oatmeal chocolate chip cookies last about one week at room temperature. If you keep them in the fridge, they can last up to two weeks. For frozen cookies, enjoy them within three months for the best taste. Always check for any signs of spoilage before eating, even if they are stored properly. To make cookies softer, add more pumpkin puree. This keeps the cookies moist. You can also reduce the baking time by a minute or two. Let them cool on the baking sheet for a bit. This helps them stay soft and chewy. Yes, you can use quick oats. They will change the texture a bit. Cookies will be softer and less chewy. Rolled oats add a nice texture and bite, so keep that in mind. The best way to measure flour is to scoop it lightly. Use a spoon to fill the measuring cup. Then level it off with a knife. Avoid packing the flour down as this adds too much. No, pumpkin puree and pumpkin pie filling are different. Pumpkin puree is pure pumpkin with no added sugar or spices. Pumpkin pie filling contains sugar and spices for flavor. Use puree for your cookies to control the taste. Yes, you can replace brown sugar with white sugar. The cookies will be less chewy and a bit less moist. Brown sugar adds richness and a hint of caramel flavor. If you have it, use brown sugar for the best taste. These cookies blend tasty ingredients with simple steps. We covered everything from mixing to baking. You learned tips for the best flavors and variations for different diets. Whether you want them soft or crunchy, I'll help you achieve that. Enjoy these delightful treats any time of year. Keep experimenting and sharing your own twists. Baking is fun, and these cookies will never disappoint.

Pumpkin Spice Oatmeal Chocolate Chip Cookies

Indulge in the ultimate fall treat with these Pumpkin Spice Oatmeal Chocolate Chip Cookies! Combining hearty oats with rich chocolate and warm pumpkin spices, these cookies are perfect for cozy gatherings or a sweet afternoon snack. Prepare them in just 25 minutes and enjoy their delightful aroma and flavor. Click through to discover this easy recipe and bring a touch of autumn to your kitchen today!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/4 cup granulated sugar

1 large egg

1/2 cup pure pumpkin puree

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a medium-sized bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. This will ensure the dry ingredients are well combined. Set this mixture aside.

      In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using an electric mixer or a whisk. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.

        Next, beat in the egg, followed by the pumpkin puree and vanilla extract. Continue mixing until all the wet ingredients are thoroughly combined and smooth.

          Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cookies.

            Fold in the chocolate chips and the chopped nuts (if using) with a spatula or spoon, ensuring they are evenly distributed throughout the dough.

              Using a tablespoon, scoop out portions of the cookie dough and drop them onto the prepared baking sheet, leaving about 2 inches of space between each mound to allow for spreading.

                Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set.

                  Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies

                      - Präsentationstipps: Arrange the cookies in a decorative stack on a charming plate, and consider dusting a light sprinkle of pumpkin pie spice on top for an elegant finish. For an extra cozy experience, serve while warm, alongside a glass of milk or a warm beverage!