Pumpkin Oatmeal Chocolate Chip cookies are a seasonal twist on my family’s favorite chocolate chip cookies. Semi sweet or dark chocolate chips combine with pumpkin and oatmeal. These cookies are soft and rich for a delicious fall treat, perfect for Thanksgiving or Christmas!
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It seems like pumpkin is being added to all kinds of food, so why not chocolate chip cookies? In this easy recipe chewy oats combine with melty chocolate chips for a soft and moist pumpkin oatmeal chocolate chip cookie.
Why You Will Love Pumpkin Oatmeal Chocolate Chip Cookies
- They combine pumpkin and chocolate, which is always a winning combination.
- The fall flavors of pumpkin spice will make your house smell amazing as they bake.
- The are soft and chewy, not crumbly.
- The recipe makes about 30 cookies – enough for a family to enjoy but not so many that you over indulge.
- Pumpkin – Make sure you get pumpkin puree for this recipe, not pumpkin pie filling. This recipe uses about 1/2 a can of pumpkin, so save the other half and make pumpkin cheesecake trifle or pumpkin date cookies!
- Sugar – The recipe uses both white and brown sugar to add sweetness.
- Flour – White all purpose flour is what I use.
- Oatmeal – Use whole rolled oats, not quick oats! The oatmeal helps make the cookies chewy.
- Chocolate chips – I have made this recipe with both semi sweet chocolate chips and dark chocolate chips. Both are good but I think dark chocolate chips are the tastiest, if you have them!
- Pumpkin spice – If you don’t have pumpkin spice substitute a mixture of cinnamon and nutmeg.
- Vanilla, salt, baking soda
The pumpkin makes the dough very wet, so there are no eggs in the recipe. Adding eggs would make the cookies more cake like and less cookie like.
Step by Step Instructions
1. Cream the Butter and Sugar
Start by putting the butter in a mixer and creaming it until it is light and fluffy. Then add the white and brown sugar and continue to mix it until everything is mixed together.
2. Add the Pumpkin
Add the pumpkin and vanilla to the mixer bowl. Turn the mixer on and let it mix for about 2 minutes. You should end up with a very wet orange batter.
3. Add the Dry Ingredients
In a separate bowl combine the flour, oats, pumpkin spice, salt and baking soda together. Stir to mix all the dry ingredients together.
Then add the flour mixture to the mixer and mix until just combined. Once all the flour is mixed in add the chocolate chips and stir gently.
4. Bake the Cookies
The batter will be wetter than a standard chocolate chip batter recipe. Drop the batter by rounded spoonfuls onto an ungreased cookie sheet or a cookie sheet with a non-stick baking mat.
I like to push a few chocolate chips on top of each of the cookies after they are on the cookie sheet but before baking. This makes them look better and after all more chocolate chips are always better!
Bake these cookies for 10-12 minutes until the bottoms are light brown and the edges are just starting to get brown. This will result in a nice, soft cookie.
Let the cookies cool on the cookie sheet for about 2 minutes before removing to a wire rack. If you prefer crispier cookies you can bake them for about 12-15 minutes.
How to Serve
Like most chocolate chips cookies these cookies are delicious right out of the oven, when the chips are still gooey and melt on your fingers. Serve them with milk for a delicious fall snack!
How to Store
Because these cookies are so moist they should not be stored in an airtight container. They will become excessively soft and mushy if you do that – as I discovered the first time I made them!
Once they are cooled I store them on a plate on the counter, which I cover with a clean dishtowel. This keeps them protected but doesn’t affect their texture. They will keep well for about 4 days this way.
Can I Make These Ahead?
These cookies keep well for a few days, so you can certainly make them a few days before you plan to serve them. You can also make the cookie dough ahead of time and refrigerate it until ready to bake.
Once the cookies are baked and cooled you can freeze them in freezer bags. Take them out of the bag and place them on racks at room temperature to thaw so they won’t absorb too much moisture and get mushy.
Variations and Tips
The easiest thing to vary in this pumpkin oatmeal chocolate chip cookies recipe is the type of chocolate chips. I like dark chocolate or semi sweet, but you could try almost any kind of chips.
White chocolate chips, cinnamon chips or butterscotch would be delicious. You could also replace the chocolate chips with dried cranberries or blueberries for different kind of treat.
Find More Recipes Combining Pumpkin and Chocolate
- 1 stick butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 cup pumpkin puree, about 1/2 a 15 oz can
- 1 teaspoon vanilla
- 1 cup flour
- 1 cup oatmeal
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin spice *see notes for substitution
- 1/2 teaspoon salt
- 3/4 cup chocolate chips, semi sweet or dark chocolate
- Preheat the oven to 350.
- Beat the butter in a mixing bowl until light and fluffly.
- Add the white and brown sugar and continue to mix until well combined.
- Mix the pumpkin puree and vanilla into the bowl and beat for 2 minutes.
- Mix the flour, oats, cinnamon, allspice, nutmeg, ginger, salt, baking soda together in a small bowl.
- Add the flour mixture and mix until just combined. The batter will be wetter than standard chocolate chip cookie batter.
- Stir in the chocolate chips.
- Drop by rounded spoonfuls onto ungreased cookie sheet, and bake for 10-12 minutes. Bake longer for a crispier cookie.
If you don't have pumpkin spice substitute 1 1/2 teaspoons of cinnamon and 1/2 teaspoon of nutmeg.
Don't store these cookies tightly covered, they will get mushy.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 83mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 1g
Nutrition facts are estimates.