Name: Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 cups (319g) all-purpose flour; 1 1/2 cups (140g) quick oats; 1 tsp baking soda; 3/4 tsp salt; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves (optional); 1 cup (226g) unsalted butter, softened; 1 1/3 cups (266g) packed light-brown sugar; 2/3 cup (133g) granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 1/4 cups (290g) canned pumpkin puree; 1 3/4 cup (290g) semi-sweet chocolate chips; 1 cup (130g) chopped pecans or walnuts (optional)

Jump to Recipe

There’s just something about the cozy smell of fall spices drifting from the oven that feels like home, and these Pumpkin Oatmeal Chocolate Chip Cookies deliver that magic in every single bite. Imagine the perfect trio: hearty oats, pure pumpkin, and pockets of melty chocolate coming together for a treat that’s soft, chewy, and irresistibly flavorful. Whether you’re baking for a crowd or sneaking a late-night snack, this recipe is pure comfort – and destined to become one of your favorite cookies to whip up all season long.

Pumpkin Oatmeal Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list might look familiar, but each item has its own special role, ensuring these Pumpkin Oatmeal Chocolate Chip Cookies are as tender, aromatic, and chocolatey as can be. Fresh spices, creamy pumpkin, and a handful of pantry staples come together for a cookie that tastes as good as it smells.

All-purpose flour: Gives the cookies structure and makes sure they hold together perfectly.
Quick oats: Provide texture and that chewy, homey feel in every bite.
Baking soda: Helps the cookies rise just enough for a soft, pillowy texture.
Salt: Enhances all the other flavors and balances the sweetness beautifully.
Ground cinnamon: Adds unmistakable warmth and depth that makes each bite feel festive.
Ground nutmeg: Brings a subtle, aromatic spice that’s classic in pumpkin desserts.
Ground ginger: Offers a gentle zingy kick – freshens up every cookie.
Ground cloves (optional): A little goes a long way, adding a bold spicy note if you like it extra cozy.
Unsalted butter: Keeps the cookies rich and tender; make sure it’s softened for easy creaming.
Packed light-brown sugar: Adds moisture and a caramel-like depth of flavor to the cookies.
Granulated sugar: Gives the cookies their classic sweetness and some crisp edges.
Large egg: Binds everything together and keeps the cookies from crumbling.
Vanilla extract: A splash adds beautiful aroma and balances the pumpkin flavor.
Canned pumpkin puree: The star of the show – brings all the seasonal goodness and keeps cookies moist.
Semi-sweet chocolate chips: Flecks of chocolate that melt, pool, and add a divine richness.
Chopped pecans or walnuts (optional): If you’re a nut fan, toss these in for some crunch and earthy flavor.

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

Step 1: Whisk Dry Ingredients

Begin by preheating your oven to 350°F, so it’s ready to go. In a large mixing bowl, combine the flour, quick oats, baking soda, salt, cinnamon, nutmeg, ginger, and a hint of cloves if you love a spiced cookie. Give this mixture a thorough whisk – this helps evenly distribute the spices and rising agents, so your cookies bake up perfectly in every batch.

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, add your softened butter, packed light-brown sugar, and granulated sugar. Cream these together until the mixture is light and fluffy. Don’t rush this step – a well-creamed base gives your Pumpkin Oatmeal Chocolate Chip Cookies their signature soft, tender crumb. Remember to stop and scrape down the bowl as needed.

Step 3: Add Wet Ingredients

Crack in your egg, blending until smooth. Then, add vanilla extract followed by the pumpkin puree, mixing well until everything’s fully incorporated. The pumpkin not only gives these cookies their gorgeous orange hue but also adds moisture, so the finished treat stays melt-in-your-mouth soft.

Step 4: Combine and Fold in Goodies

With your mixer on low, slowly add the dry ingredients to the wet, letting everything mix until just combined – no overmixing here! Next, toss in those glorious semi-sweet chocolate chips and, if you love an extra crunch, stir in some chopped pecans or walnuts. For a finishing touch, you can set aside a handful of chocolate chips to press onto the tops before baking for that picture-perfect cookie look.

Step 5: Rest the Dough

Once mixed, let your cookie batter rest for 10 minutes. This little pause is the secret that lets the oats soak up moisture from the pumpkin, keeping the dough from being too sticky and helping the cookies hold their shape.

Step 6: Portion and Bake

Scoop out your dough 2 tablespoons at a time (a 1 1/2-inch cookie scoop is perfect for evenly sized cookies) onto parchment or a Silpat-lined baking sheet, spacing them about 2 inches apart. Bake for 13–15 minutes, until the edges are set and the tops look just firm. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This patience pays off with cookies that keep their soft and chewy middle.

How to Serve Pumpkin Oatmeal Chocolate Chip Cookies

Garnishes

Don’t underestimate the power of a little finishing touch! You can sprinkle the warm cookies with a pinch of flaky sea salt to make the chocolate stand out beautifully. Or, if you want to lean fully into autumn, dust with a bit of cinnamon sugar while still warm for a sparkly, spiced finish.

Side Dishes

A cold glass of milk is classic, but these cookies also love to be paired with a mug of spiced chai, strong coffee, or even warm apple cider. For a truly indulgent dessert plate, serve the cookies alongside a scoop of vanilla or cinnamon ice cream for a fall treat that’ll wow the crowd.

Creative Ways to Present

Stack the Pumpkin Oatmeal Chocolate Chip Cookies in glass jars tied with a ribbon for gift-giving, or arrange them on a wooden board alongside fresh apple slices and sharp cheddar for a sweet-savory snack board. If you’re feeling whimsical, sandwich a marshmallow between two cookies and give it a quick broil for the ultimate s’mores-inspired bite.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Pumpkin Oatmeal Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay perfectly soft and delightful for up to 5 days. Pop a piece of bread in the container if you want to keep them ultra chewy, as it helps maintain moisture.

Freezing

These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to freezer-safe bags or containers. You can also freeze unbaked cookie dough balls, ready to bake whenever a craving strikes. Either way, they keep well for up to 3 months.

Reheating

To enjoy that fresh-from-the-oven experience, warm your Pumpkin Oatmeal Chocolate Chip Cookies in a 300°F oven for 4–5 minutes or pop one in the microwave for about 20 seconds. They’ll be ooey-gooey and delicious once again.

FAQs

Can I use old-fashioned oats instead of quick oats?

You can swap in old-fashioned oats, but quick oats give these cookies a softer, more cohesive texture. Old-fashioned oats will yield a bit more chew and a rustic look, which is delicious, just slightly different!

Is fresh pumpkin puree okay to use instead of canned?

Yes! Just make sure your fresh pumpkin puree has the same consistency as canned and is not too watery. If it’s thin, strain it first or cook it down a bit to avoid ending up with overly soft cookies.

Can I make Pumpkin Oatmeal Chocolate Chip Cookies gluten-free?

Absolutely – simply use a 1-to-1 gluten-free baking flour and be sure to use gluten-free oats. The cookies will still be just as flavorful and tender.

What’s the best way to scoop the cookie dough?

A heaping 1 1/2-inch cookie scoop (about 2 tablespoons) ensures your cookies bake evenly. You can also use two spoons, but a cookie scoop makes the job neater and gives those classic, bakery-shaped rounds.

Why do I need to let the dough rest before baking?

Letting the dough rest gives the oats time to soak up moisture from the pumpkin and eggs. This means your Pumpkin Oatmeal Chocolate Chip Cookies won’t spread too much in the oven, and the final texture will be tender and chewy.

Final Thoughts

There’s no better way to bring a little autumnal joy to your kitchen than with a batch of Pumpkin Oatmeal Chocolate Chip Cookies. Whether you share them or keep a stash just for yourself, I promise these cookies will capture hearts and taste buds alike. Happy baking!

Pumpkin Oatmeal Chocolate Chip Cookies Recipe

★★★★★

5.2 from 15 reviews

Author: Ethan
Total Time: 35 minutes
Yield: Makes about 36 cookies 1x
Diet: Vegetarian

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Description

These Pumpkin Oatmeal Chocolate Chip Cookies are the perfect blend of warm fall flavors and sweet indulgence. Loaded with oats, pumpkin puree, and a generous amount of chocolate chips, these cookies are soft, chewy, and utterly delicious.

Instructions

Preheat oven and prepare dry ingredients: Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Cream butter and sugars: In the bowl of an electric stand mixer, cream together butter, brown sugar, and granulated sugar until creamy.
Add wet ingredients: Blend in egg, vanilla extract, and pumpkin puree. Slowly add in dry ingredients and mix until combined.
Incorporate mix-ins: Mix in chocolate chips and pecans. Let batter rest for 10 minutes.
Bake: Scoop dough onto baking sheets and bake for 13-15 minutes.
Cool and store: Allow cookies to cool on the baking sheet before transferring to a wire rack. Store in an airtight container.

Notes

For a festive touch, press some chocolate chips on top of each cookie before baking.
These cookies freeze well, so you can make a batch ahead of time and store them for later.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American