These Pumpkin Oatmeal Cookies are the perfect soft and chewy fall cookie. They have a nice chewy texture from the oatmeal, a warm pumpkin flavor, with pumpkin puree and cinnamon, and are loaded with chocolate chips. They’re the perfect autumn cookie to hit your sweet spot!
We’ve got a lot of different pumpkin cookies over here, pumpkin snickerdoodles, chewy pumpkin chocolate chip cookies, and pumpkin cheesecake cookies. Now we’re adding these pumpkin oatmeal chocolate chip cookies to the mix!
These cookies are soft, without being cakey because we use one less egg, and just the right amount of pumpkin. These are the perfect new cookie for anyone who loves pumpkin and chocolate together, like I do.
Why You’ll Love these
- Perfect Fall Cookie: Packed with pumpkin, cinnamon, and pumpkin pie spice!
- Chewy Texture: The oats give these cookies an extra chewy texture. Plus they have extra brown sugar, and less moisture to give them the perfect texture in each bite.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Pumpkin Chocolate Chip Oatmeal Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: This adds the best flavor, and soft texture to the cookies
- Brown Sugar + Granulated Sugar: More brown sugar adds extra chewiness to the cookies.
- Pumpkin Puree: You’re looking for canned pumpkin where the only ingredient is pumpkin (not pumpkin pie filling).
- Egg: Helps bind the cookies together. But we only need 1 egg, because of the added pumpkin moisture.
- Vanilla Extract: Pure vanilla extract adds the best flavor to your baked goods
- All purpose Flour: The base of the cookie dough
- Pumpkin Pie Spice: Boosts that warm spice flavor, usually a blend of cinnamon, ginger, nutmeg, and allspice.
- Ground Cinnamon: Extra cinnamon for the coziest flavor
- Baking Soda: Gives the cookies a little lift, so they’re soft and chewy.
- Salt: Balances the sweetness, you can cut it in half (or skip all together) if using salted butter.
- Old Fashioned Oats: Gives the cookies an extra chewy texture. I like to pulse them a couple times in the blender to make some of the pieces smaller.
- Chocolate Chips: I like semi sweet for these, but I’m sure milk chocolate would work great too.
How to make Pumpkin Oatmeal Chocolate Chip Cookies
Step 1: Mix the Wet Ingredients. First blot the Pumpkin to dry it out. Spread the pumpkin out on a plate and add a couple paper towels on top, press down on the pumpkin, soaking up some of the extra moisture from the pumpkin. Add the butter, brown sugar, and granulated sugar and mix together for a couple minutes until light in color. Add the pumpkin, egg, and vanilla, and stir until smooth.
Step 2: Mix together the Dry Ingredients. Add the flour, cinnamon, pumpkin pie spice, baking soda, and salt to a medium bowl and whisk them together.
Step 4: Make the Cookie Dough. Add the dry ingredients into the wet ingredients and stir until just combined. Add in the oats, and chocolate chips, and fold them until evenly mixed in the dough.
Step 5: Bake the Cookies. Scoop the cookie dough onto lined baking sheets, about 2 TBS per cookie. The dough is wet, so I like to use a cookie scoop. Top each cookie with a couple extra chocolate chips for a nice look. Bake until the edges are set.
Tips and Tricks:
- Extra Chocolate Chips: I always add a couple extra chocolate chips on top of my cookie dough balls before baking to give my cookies an extra nice appearance. I also add a couple more to each as needed right when they come out of the oven. The warmth of the cookie will melt them right into the cookie, so they stick.
- Chill if Needed: I tested the recipe without chilling, and with chilling the dough and both results were great. I didn’t notice too much change, but if you’re cookies are spreading more than you like cover the dough and stick it in the fridge for 1 hour, or overnight.
- Different Mix in: Instead of chocolate chips, try white chocolate chips, butterscotch chips, chopped pecans, or even cranraisins!
Storage Instructions
The cooled cookies can be stored in an airtight container for up to 4 days. The edges will soften a little, but the cookies will stay soft all around during that time.
You can also freeze the baked cookies for up to 3 months. Thaw them at room temperature for a couple hours, then enjoy.
These pumpkin oatmeal chocolate chip cookies are everything you love about fall all packed into a delicious chewy cookie! They are easy to make, and perfect for sharing with friends and family! Once you try them, you’ll want to bake them all pumpkin season long.
More Pumpkin Favorites
If you make these Pumpkin Oatmeal Chocolate Chip Cookies please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 cups old fashioned oats
- 1 3/4 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a couple baking sheets with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a large bowl and mix (the bowl of a stand mixer with a paddle attachment is best). Cream them together at medium speed for a couple of minutes. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add the pumpkin puree to a plate and press it with paper towels to dry out as much of the extra moisture from it as you can. 2/3 cup pumpkin puree
- Add the pumpkin, egg, and vanilla extract to the creamed butter and sugars and mix them together until combined. Scrape down the sides and bottom of the bowl as needed. 1 large egg, 2 tsp vanilla extract
- Add the old fashioned oats to a blender or food processor and pulse 4 to 5 times until you have a variety of texture, with some still holding their shape, and some smaller pieces. 2 cups old fashioned oats
- Add the oats, flour, pumpkin spice, cinnamon, baking soda, and salt to a medium bowl and whisk them together. 1 3/4 cups all purpose flour, 2 tsp pumpkin pie spice , 1 tsp ground cinnamon, 1 tsp baking soda , 1/2 tsp salt
- Add the dry ingredients to the wet ingredients and mix them together until you have a sticky cookie dough.
- Add in the chocolate chips and mix on low speed until combined and the chips are mixed evenly into the dough. 2 cups chocolate chips
- Scoop the dough into 2 TBS sized balls, placing them about 2 to 3 inches apart on a parchment paper lined cookie sheet.
- Bake the cookies in the preheated oven for 11 to 14 minutes, or until the tops are set and the edges are slightly golden.
- Remove from the oven and let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack to cool.
Notes
- Extra Chocolate Chips: I always add a couple extra chocolate chips on top of my cookie dough balls before baking to give my cookies an extra nice appearance. I also add a couple more to each as needed right when they come out of the oven. The warmth of the cookie will melt them right into the cookie, so they stick.
- Chill if Needed: I tested the recipe without chilling, and with chilling the dough and both results were great. I didn’t notice too much change, but if you’re cookies are spreading more than you like cover the dough and stick it in the fridge for 1 hour, or overnight.
- Different Mix in: Instead of chocolate chips, try white chocolate chips, butterscotch chips, chopped pecans, or even cranraisins!
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