These pumpkin oatmeal chocolate chips cookies are thick, hearty and 100% chewy – never cakey! The perfect treat for fall.
A Note from Nora
I never thought I’d share a recipe that has chocolate chips and pumpkin in it – because for the longest time that combination sounded nothing but strange to me. But then I tried a Chocolate Chip Pumpkin Cookie… And a slice of Chocolate Chip Pumpkin Bread… And I was sold! These oatmeal cookies are full of hearty oats, melty chocolate chips and the warmest pumpkin pie spices for the perfect fall treat!
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Read on for the detailed step-by-step ingredients and instructions, or scroll down for tips and the printable recipe card.
Watch the recipe video:
Ingredients for Pumpkin Oatmeal Chocolate Chip Cookies:
- 1 cup flour
- 1 cup oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup melted butter
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla
- ½ cup canned pumpkin, blotted dry with paper towels
- ¾ cup chocolate chips
The Key Steps to the Best Pumpkin Oatmeal Cookies:
1 Don’t forget to preheat the oven and line your pan:
Cookies benefit from direct heat to get crispy on the outside and chewy on the inside, so do not forget to preheat the oven.
2 Blot the pumpkin dry before adding it to the cookie dough:
First, combine all dry ingredients for the cookies in a bowl.
Then add all the wet ingredients and stir well. That’s all there is to this cookie dough!
To keep the cookies from turning out cakey, definitely blot the pumpkin dry before adding it to the cookie dough!
I just place a layer of paper towels on a small plate, scoop the canned pumpkin on top and then blot it with another layer of paper towels. You can see exactly how it works in the recipe video!
3 Easily shape the cookies with a cookie scoop:
A cookie scoop makes it SO easy to portion out and shape the cookies evenly.
Make sure to slightly flatten the cookies (this works best with the back of a slightly dampened spoon) before baking them, as they don’t change shape too much in the oven.
It’s still important to spread the cookies out and bake them im batches, to make sure they turn crispy on the outside – I usually bake these in two batches.
4 Don’t overbake your cookies
Finally, bake the cookies until they’re golden brown.
It’s a little harder to gauge the color with pumpkin cookies, because they’re orange – but be sure to not overbake the cookies or they’ll be tough.
It’s normal for the cookies to still feel very soft and underbaked right as they come out of the oven – just let them cool on the cookie sheet for 5 minutes before removing them to a cooling rack!
Nora’s Tips for Perfect Pumpkin Cookies:
Use a high-quality canned pumpkin to avoid using pumpkin that’s too watery – your bread may not turn out otherwise.
Don’t skip blotting the pumpkin – otherwise your cookies may have too much moisture which makes them cakey.
Allow the butter to cool for 5-10 minutes after melting it, otherwise it could could cook the egg yolk – and then you’d have scrambled egg yolk bits in your cookies. Not a nice taste!
How to store Pumpkin Oatmeal Chocolate Chip Cookies:
On the counter:
Store pumpkin cookies on the counter in an airtight container for up to 5 days.
in the fridge:
These are delicious when chilled, too! Keep them in an airtight container for up to a week in the fridge.
Can you freeze oatmeal cookies?
Yes, you can freeze the raw cookie dough for up to 2 months, and the baked cookies for up to 3 months.
To freeze dough:
Scoop the cookie dough into balls, then freeze in a single layer for an hour. Transfer to a freezer bag and label with the name and use-by date before freezing.
To bake frozen cookie dough:
Remove as many dough balls as you need from the freezer. Either let the cookie balls defrost in the fridge for a couple of hours, then bake as instructed, OR bake straight from frozen – the cookies will be thicker and need a few extra minutes in the oven.
To freeze baked cookies:
Freeze the cooled cookies in a single layer for an hour, then transfer them to a freezer bag and label with the name and use-by date before freezing them.
Defrost the cookies on a rack on the counter for a couple of hours.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies:
Turn these cookies into a special treat with a mug of my EASY homemade hot chocolate! Or serve them with a mug of hot apple cider for a cozy holiday tea time.
Print the recipe here:
Printable recipe
Pumpkin Chocolate Chip Oatmeal Cookies
Recipe details
Equipment
- Cookie Sheet
Ingredients
Dry Ingredients:
- 1 cup flour
- 1 cup oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup melted butter
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla
- ½ cup canned pumpkin blotted dry with paper towels
Chocolate Chips:
- ¾ cup semi-sweet chocolate chips
Instructions
- Step 1 – Prep: Preheat the oven to 350°F and line two cookie sheets with baking parchment or silicone baking mats.
- Step 2 – Make Cookie Dough: Combine dry ingredients in a medium mixing bowl. Add all wet ingredients and stir well to form a cookie dough. Fold in chocolate chips.
- Step 3 – Bake Cookies: Scoop cookie dough into large balls – about 2 tablespoons of dough per cookie, which makes them nice and thick. Place 3-4 inches apart on a lined cookie sheet (bake in 2-3 batches). Flatten slightly with the back of a damp spoon, then bake for 12-15 minutes, or until lightly browned – cookies will still be very soft.
- Step 4 – Cool the Cookies: Let cookies cool on the baking sheet for 5 minutes, then remove to a cooling rack to cool completely.
Nutrition
More recipe information
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