Pumpkin Oatmeal Chocolate Chip Cookies are the best fall cookie recipe! This chewy and cakey cookie recipe is easy to make and sure to be your favorite pumpkin treat!
One bite of these delicious oatmeal pumpkin chocolate chip cookies and you’ll fall in love with them. Full of pumpkin flavor and hearty oats, they are the perfect cookies for the season.
If you love all things pumpkin, don’t miss my Mini Pumpkin Muffins, Pumpkin Biscotti, or these Pumpkin Snickerdoodle Cookies!
The Best Pumpkin Oatmeal Chocolate Chip Cookies!
These Pumpkin Oatmeal Chocolate Chip Cookies are one of my favorite pumpkin cookies ever and I know you are going to love them too! This chewy cookie is so easy to make and full of pumpkin flavor.
I love including rolled oats in this cookie because it adds a chewy texture and works so great with the pumpkin spice. The chocolate chips make them extra special too.
This is a great recipe for using up leftover pumpkin puree too. The recipe calls for half a cup, but save the rest and use it to make these Pumpkin Applesauce Muffins.
This recipe is similar to my Pumpkin Cookies with Rolled Oats but add delicious chocolate chips to the mix as well. The combination of flavor and texture makes them perfect pumpkin season!
Give these chewy Pumpkin Oatmeal Chocolate Chip Cookies a try. You’re going to love them!
Ingredients and Substitutions
- Pumpkin Puree: Use canned pumpkin puree, but make sure you’re not using pumpkin pie filling.
- Oats: Basic old-fashioned oats or quick oats work.
- Pumpkin Spice: You can find Pumpkin Pie Spice in the grocery store, or make your own with a combination of cinnamon, nutmeg, and ground cloves.
- Chocolate Chips: Semi-sweet chocolate chips are what I use but you could substitute dark chocolate chips or white chocolate chips instead.
- Butter: Use unsalted butter that is at room temperature.
- Sugar: I like the combination of both white sugar and brown sugar in this recipe.
- Flour: All purpose flour is all you need. Change up the flavor with whole wheat flour if you’d like.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
This chewy and delicious pumpkin oatmeal chocolate chip cookie recipe comes together fast and stays soft and fresh for days. Start by preheating your oven and line a baking sheet with parchment paper; set aside.
Step 1: Mix dry ingredients
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In a medium bowl, whisk together the flour, oats, pumpkin pie spice, baking soda, and salt.
Step 2: Mix wet ingredients
In a large bowl, use a hand mixer to cream together the butter and sugars until light and fluffy. Add in the pumpkin puree, egg, and vanilla, and mix until well combined.
Add in the dry ingredients and mix the cookie batter until everything is just combined. Pour in the chocolate chips and use a rubber spatula to combine the ingredients.
Step 3: Bake
When ready to bake, use a cookie scoop to measure out the cookie dough balls and place on prepared cookie sheet leaving about an inch and a half between each cookie.
Bake for about 12 minutes or until the cookies are set and a light golden brown. Remove from oven and cool on a wire rack completely before enjoying!
Recipe Tips
- When deciding what oats to use in this recipe, if you like a smaller oat, use quick cooking oats. Otherwise, you can just use regular rolled oats.
- Be careful that you are using 100% pumpkin puree rather than pumpkin pie filling.
- No pumpkin spice? Make your own with one teaspoon cinnamon, and half a teaspoon each of ground nutmeg, ginger, and cloves.
- Change up the flavors and use dark chocolate chunks or white chocolate chips instead.
- Let the cookies cool on the baking sheet for five minutes before moving to a wire rack to cool completely.
- Store cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
More Cookie Recipes!
Pumpkin Oatmeal Chocolate Chip Cookies
Equipment
- baking sheet
Ingredients
- 1 ½ cups all purpose flour
- 1 cup rolled oats
- 2 ½ teaspoons pumpkin spice
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, oats, pumpkin spice, baking soda, and salt; set aside.
- In a large bowl, use an electric mixer on medium speed to mix together the softened butter and sugars until light and fluffy; about 1-2 minutes. Then, mix in the pumpkin puree, egg, and vanilla. Add in the dry ingredients and mix just until the batter is combined.
- Use a rubber spatula to fold in the chocolate chips, scraping down the sides of the bowl to ensure all of the ingredients are well combined.
- With a cookie scoop, measure out heaping tablespoons of the dough on the prepared cookie sheets, leaving about 2 inches between each cookie. (You should be able to fit 12 cookies on a standard-sized baking sheet). Bake in preheated oven on center rack for 13-15 minutes or until cookie is golden in color and just set. Cool on wire rack.
Notes
- Oats: when deciding what oats to use, if you like a smaller oat, use quick cooking oats. Otherwise, regular rolled oats work great.
- Make sure you are using 100% pumpkin puree and not pumpkin pie filling.
- Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- Store the cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
