If you love the cozy flavors of fall baked into a soft, chewy treat, then this Pumpkin Oatmeal Chocolate Chip Cookies Recipe is about to become your new obsession. Combining the moist richness of pumpkin with hearty oats and gooey chocolate chips, these cookies offer a perfect blend of sweetness, spice, and texture that’s utterly irresistible. Whether you’re baking for a crowd or just for yourself, these cookies bring that warm, homemade feeling with every bite.
Ingredients You’ll Need
The magic of this Pumpkin Oatmeal Chocolate Chip Cookies Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role—from the pumpkin puree adding moisture and earthiness, to oats delivering that chewy texture, and the blend of sugars giving just the right touch of sweetness and caramel notes.
- Egg: Helps bind everything together for soft, cakey cookies.
- Unsalted butter (½ cup, softened): Adds richness and tenderness without overpowering the pumpkin flavor.
- Light brown sugar (½ cup, packed): Brings moisture and a subtle molasses depth for a perfectly balanced sweetness.
- Granulated sugar (¼ cup): Contributes to the cookie’s crisp edges and mild sweetness.
- Pumpkin puree (½ cup): The star ingredient that creates moistness and seasonal warmth—make sure to use pure pumpkin, not pie filling.
- Vanilla extract (1 tablespoon): Enhances all the flavors with a lovely aromatic note.
- Old-fashioned rolled oats (2 cups): Adds hearty texture and a bit of chew, making the cookies satisfyingly substantial.
- All-purpose flour (1 cup): Provides structure to hold the cookies together without weighing them down.
- Pumpkin pie spice (1½ teaspoons): The perfect blend of cinnamon, nutmeg, and cloves that brings autumn to life in every bite.
- Baking soda (½ teaspoon): Helps the cookies rise and stay soft.
- Pinch of salt: Balances sweetness and enhances the overall flavor.
- Semi-sweet chocolate chips (1 cup): Melts into pockets of chocolatey goodness throughout the cookies.
- Mini semi-sweet chocolate chips (1 cup): Adds extra chocolate bursts and visual appeal.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This sets the stage for perfectly baked cookies that won’t stick and are easy to remove once done.
Step 2: Mix the Wet Ingredients
In an electric mixer, cream the softened butter with both the light brown and granulated sugars until the mixture is fluffy and pale. This crucial step ensures your cookies have that soft, tender crumb. Next, beat in the egg, pumpkin puree, and vanilla extract until everything is smoothly combined and inviting.
Step 3: Combine the Dry Ingredients
Whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice in a bowl. Gradually add this dry mixture to the wet ingredients on low speed to avoid overmixing. You want just enough mixing so the batter comes together without becoming dense.
Step 4: Incorporate Oats and Chocolate Chips
Stir in the old-fashioned rolled oats along with the regular and mini semi-sweet chocolate chips. The oats will add chewiness and rustic texture, while the two sizes of chocolate chips create melting pockets of chocolate throughout each cookie.
Step 5: Scoop and Bake
Drop tablespoon-sized portions of dough onto your prepared baking sheet, making sure to leave about 2 inches between cookies since they will spread slightly. Bake in your preheated oven for 10 to 12 minutes, or until the edges turn golden brown but the centers still look slightly soft.
Step 6: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up just right while keeping the centers chewy and moist—the hallmark of a great Pumpkin Oatmeal Chocolate Chip Cookies Recipe.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Garnishes
For an extra touch, sprinkle a pinch of cinnamon or drizzle a little melted white chocolate on top of your cookies once cooled. You can also dust them lightly with powdered sugar for a festive fall look that delights both the eyes and the palate.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee, chai tea, or even a glass of cold milk. For a cozy treat, serve alongside a bowl of spiced pumpkin soup or a creamy latte to complement the seasonal spices in the cookie.
Creative Ways to Present
Arrange the cookies on a rustic wooden board surrounded by mini pumpkins and cinnamon sticks for a stunning dessert spread at Thanksgiving or any autumn gathering. You can also sandwich two cookies together with cream cheese frosting or pumpkin butter for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Oatmeal Chocolate Chip Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days—perfect for snacking throughout the week.
Freezing
You can freeze the baked cookies for up to 3 months. Simply place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe bag or container. Thaw at room temperature when you’re ready to enjoy.
Reheating
Warm the cookies for about 10 seconds in the microwave or pop them in a 300°F oven for 5 minutes to revive their fresh-baked softness and melt those chocolate chips again without drying them out.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree since pie filling often contains added sugars and spices that can throw off the balance of flavors in this recipe.
What if I don’t have old-fashioned oats? Can I use quick oats instead?
Quick oats can work in a pinch, but they’ll produce a less chewy texture and a finer cookie crumb. Old-fashioned oats help maintain that hearty, satisfying chew.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free blend that measures cup-for-cup. Just make sure the blend contains xanthan gum for the best texture.
Is it okay to use melted butter instead of softened butter?
Using softened butter is ideal for creaming with sugars to create that light texture. Melted butter can result in denser cookies, so for this Pumpkin Oatmeal Chocolate Chip Cookies Recipe, softened butter is preferred.
How do I prevent the cookies from spreading too much while baking?
Chilling the dough for 15-30 minutes before baking helps control spreading. Also, make sure your butter isn’t overly melted when you start mixing to keep dough consistency firm.
Final Thoughts
Baking this Pumpkin Oatmeal Chocolate Chip Cookies Recipe is a wonderful way to bring the comforting flavors of fall right into your kitchen. These cookies manage to feel both indulgent and wholesome at the same time, making them perfect for sharing or keeping all to yourself. I truly hope you enjoy making and munching on these as much as I do—once you try them, they’ll surely become a season favorite in your own home as well.
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies that blend the warm flavors of pumpkin and pumpkin pie spice with hearty oats and rich semi-sweet chocolate chips. Perfect for a cozy fall treat or anytime you crave a comforting cookie with a seasonal twist.
Ingredients
Wet Ingredients
- 1 egg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- Pinch of salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to ensure the cookies do not stick during baking.
- Mix Wet Ingredients: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the egg, followed by the pumpkin puree and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add these dry ingredients to the wet mixture while mixing on low speed until just combined to avoid overmixing.
- Add Oats and Chocolate Chips: Stir in the old-fashioned rolled oats, semi-sweet chocolate chips, and mini semi-sweet chocolate chips evenly through the dough.
- Scoop Dough: Using a tablespoon, drop portions of the cookie dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges turn golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not use pumpkin pie filling; use pure pumpkin puree for best flavor and texture.
- For softer cookies, remove from oven as soon as the edges are golden and centers appear slightly underbaked.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
