These perfect-for-fall triple chip pumpkin oatsies are cakey and delicious and full of not one, but three different kinds of chips!
Despite the fact that “oatsies” is not a real, live word and that you are possibly thinking, upon seeing another pumpkin cookie recipe this time of year, that you want to punch someone in the face, I totally think you should make these cookies.
No, really, you should!
I wouldn’t be posting them if they were like the other bajillion pumpkin cookies staring you in the face right now.
True, the recipe calls for pumpkin, I’ll give you that.
But the addition of wholesome, hearty oats and three different kinds of chips (we’ve got butterscotch, white and semisweet going on here) put these cookies in a league of their own.
My Aunt Marilyn spent an entire weekend perfecting this recipe, for goodness’ sake, so you know they have to be good.
Soft and fluffy (the cookies, not my Aunt Marilyn), these perfect-for-fall-even-though-its-pretty-much-winter cookies are irresistible.
Personally, I was won over by the triple chip factor. You so totally can’t go wrong there.
Look at that light and cakey interior! It’s calling to you. Or maybe to me. Either way, it’s calling.
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 egg
- 1 cup (2 sticks) butter, softened to room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups quick rolled oats
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chunks or chips
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the sugars, eggs, butter and vanilla. Mix until light and fluffy.
- Stir in the pumpkin and mix well.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, salt and baking soda.
- Add the dry ingredients plus the oats to the wet ingredients. Mix until just combined. Stir in the chip until the dough is well-combined.
- Spoon out mounds of dough onto lined or greased baking sheets. The dough will be sticky; using two spoons to scoop onto the baking sheets will help.
- Bake for 13-15 minutes until small holes begin to form in the tops of the cookies. Don't overbake (incidentally, my Aunt Marilyn only had to bake these cookies 10-11 minutes but my oven needed more around he 15 minute mark so watch carefully or they will be dry if overbaked).
Chips: you can really use any 1 1/2 cups chips you prefer (all chocolate, 3/4 cup butterscotch and 3/4 cup white, etc.).
Spices: also, if you don't have the myriad of spices called for, you can sub 2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon for the total of all the cinnamon, nutmeg, allspice and cloves called for in the recipe.
Recipe Source: adapted slightly from my Aunt Marilyn (cut recipe in half, used various spices instead of pumpkin pie spice mixture)