Pumpkin Oatmeal Chocolate Chip Cookies combine the cozy warmth of spiced pumpkin with the hearty chew of oats and the richness of melty chocolate chips. These cookies offer the best of fall flavors in a soft, chewy bite—kind of like if a pumpkin muffin and an oatmeal cookie had a chocolate-studded baby. They’re great for using up leftover pumpkin puree and perfect for anyone who wants a fall treat without going full pumpkin pie.
Why You’ll Love Pumpkin Oatmeal Chocolate Chip Cookies
These cookies are soft, thick, and perfectly spiced, with just the right amount of sweetness. The oats give them a satisfying chew, while the chocolate chips add a melty surprise in every bite. They’re also naturally moist thanks to the pumpkin, making them a forgiving bake that stays fresh for days. Whether you’re a pumpkin lover or just looking to add a twist to classic oatmeal cookies, these are a win.
Expert Tips and Tricks
- Pat the pumpkin puree with paper towels to remove excess moisture for chewier cookies.
- Chill the dough for 30–60 minutes to prevent spreading.
- Use quick oats for a softer texture or old-fashioned oats for more chew.
- Don’t overbake—edges should be just set, and centers slightly underdone.
- Add a pinch of ground cloves or a dash of espresso powder for depth.
Recipe Variations and Possible Substitutions
- Swap chocolate chips for white chocolate, butterscotch, or dark chocolate chunks.
- Add chopped pecans, walnuts, or dried cranberries for texture and flavor.
- Use a 1:1 gluten-free flour blend and certified gluten-free oats for a gluten-free version.
- For dairy-free cookies, sub vegan butter and use dairy-free chocolate chips.
- Add flaxseeds or chia seeds for a wholesome twist, or a splash of maple syrup for extra fall flair.
Serving and Pairing Suggestions
These cookies are fantastic warm with a glass of cold milk or hot coffee. You can also sandwich them with cream cheese frosting or spread nut butter between two for a decadent cookie sandwich. They’re right at home on a holiday cookie platter, tucked into a lunchbox, or served with a cozy mug of chai or hot cocoa.
Storage and Reheating Tips
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate the dough for up to 3 days to bake fresh batches as needed.
- Freeze baked cookies for up to 3 months, separating layers with parchment.
- To reheat, microwave for 8–10 seconds or bake in a toaster oven at 300°F for 3–4 minutes for a fresh-baked texture.
Recipe FAQs
Why are my cookies cakey instead of chewy?
Pumpkin adds moisture, which can make cookies puffier. Blotting the puree and using less baking powder or soda helps.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices—use plain pumpkin puree for best results.
How do I keep them from spreading too much?
Chilling the dough and not overmixing helps keep them thick and chewy.
Can I make the dough ahead of time?
Absolutely! Chill the dough overnight for deeper flavor and bake when ready.
Pumpkin Oatmeal Chocolate Chip Cookies
Soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies are the perfect fall treat—packed with oats, warm spices, and melty chocolate in every bite.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree (blotted with paper towels)
- 1 large egg yolk
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1½ cups old-fashioned oats
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Add dry ingredients to the wet mixture and stir until just combined.
- Fold in oats and chocolate chips until evenly distributed.
- Chill the dough for at least 30 minutes (optional but recommended for chewier texture).
- Scoop dough onto prepared baking sheets (about 1½ tablespoons each, spaced 2 inches apart).
- Bake for 10–12 minutes or until the edges are lightly golden and the centers are just set.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 57mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g
