Pumpkin Oatmeal Chocolate Chip Cookies with Pistachios
These Pumpkin Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with cozy fall flavor. Made with pumpkin, oats, and chocolate chips, these easy cookies are perfect for fall baking, snacking, or dessert.
Servings: 24
Calories: 134kcal
Ingredients
- 1 stick butter, softened
- ¾ cup canned pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups thick cut rolled oats
- ¼ tso pumpkin spice seasoning
- ½ cup light brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 3.4 oz box instant vanilla pudding
- ½ cup shelled salted pistachios
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 400 degrees.
- Cream butter and brown sugar and vanilla until smooth. You can do this by hand, or with a mixer.
- Stir in the pumpkin puree, vanilla and egg until well combined.
- In a separate bowl, whisk together dry ingredients.
- Fold dry ingredients into wet mixture until well combined.
- Fold in pistachios and chocolate chips.
- Bake on parchment lined cookie sheets for 13-15 minutes, until lightly browned.
- Cool and serve.
- Store leftover cookies in a metal tin for best texture.
- ***Makes about 40 cookies
- Dough can be made up to 2 days in advance and store in an airtight container in the refrigerator.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 56mg | Potassium: 100mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1342IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1mg