If you’re on the hunt for a treat that perfectly captures the cozy flavors of fall, look no further than these Pumpkin Oatmeal Chocolate Chip Cookies. They’re everything you want in a cookie: soft, chewy, spiced just right, and studded with melty chocolate chips. Every bite is a warm embrace of pumpkin, oats, and cinnamon, making these cookies a go-to for chilly afternoons, holiday gatherings, or anytime you need a little autumn comfort.
Ingredients You’ll Need
Let’s talk about the simple, honest ingredients that make Pumpkin Oatmeal Chocolate Chip Cookies truly shine. Each one plays a special role—bringing sweetness, texture, warmth, or that irresistible gooeyness that keeps you coming back for more.
- Pumpkin Puree: Provides moisture and that classic pumpkin flavor—use canned for convenience, but homemade works too!
- Unsalted Butter: Softened butter makes these cookies rich and tender, and lets you control the saltiness.
- Brown Sugar: Brings deep, caramel notes and helps keep the cookies chewy and soft.
- Large Egg: Binds everything together for the perfect cookie structure.
- Vanilla Extract: Adds a touch of warmth and rounds out the spices beautifully.
- All-Purpose Flour: The essential base, giving your cookies just the right amount of lift.
- Old-Fashioned Oats: Adds hearty texture and that classic oatmeal cookie chewiness.
- Baking Soda & Baking Powder: A combo that ensures your cookies rise just enough and stay soft.
- Cinnamon & Nutmeg: These warm spices are the secret to that unmistakable fall flavor.
- Salt: A pinch enhances all the other flavors and balances the sweetness.
- Semisweet Chocolate Chips: The melty, chocolatey pockets that make every bite a little celebration.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C), the sweet spot for baking these cookies to golden perfection. Line a couple of baking sheets with parchment paper—this not only prevents sticking but also makes cleanup a breeze. A little prep now means you’ll be diving into warm cookies even faster.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer or sturdy whisk to cream together the softened butter and packed brown sugar. Mix until the combination is light and fluffy, usually about 2 to 3 minutes. This step is key to a cookie that’s tender and slightly crisp around the edges.
Step 3: Add Pumpkin, Egg, and Vanilla
Beat in the pumpkin puree, egg, and vanilla extract until everything is smooth and well-blended. The pumpkin brings a gorgeous color and moisture, while the egg and vanilla pull everything together into a dreamy, spiced batter.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. This step ensures your leaveners and spices are evenly distributed, so every bite of your Pumpkin Oatmeal Chocolate Chip Cookies is just right.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture into the wet, mixing gently until just combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see streaks of flour. The dough will be thick and a little sticky—exactly what you want.
Step 6: Fold in the Chocolate Chips
Gently fold in the semisweet chocolate chips, making sure they’re evenly dispersed throughout the dough. If you love extra texture, this is the moment to add a handful of chopped pecans or walnuts, too.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 12 to 14 minutes, until the edges are set and the tops look just slightly firm. Resist the urge to overbake—they’ll continue to set as they cool!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This little pause helps them firm up and develop that perfect chewy texture that makes Pumpkin Oatmeal Chocolate Chip Cookies so addictive.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies
Garnishes
For a special touch, sprinkle a few extra chocolate chips or a dusting of cinnamon sugar on top of each cookie as soon as they come out of the oven. If you’re feeling fancy, a light drizzle of melted white chocolate or a pinch of flaky sea salt takes these cookies to a whole new level of delicious.
Side Dishes
These cookies are lovely on their own, but pairing them with a steaming mug of chai, spiced cider, or a cold glass of milk brings out all their comforting flavors. For a festive dessert spread, serve them alongside fresh apple slices or a bowl of vanilla ice cream.
Creative Ways to Present
Stack a few Pumpkin Oatmeal Chocolate Chip Cookies in a clear cellophane bag tied with a rustic ribbon for the perfect edible gift. Or, create a cozy cookie platter with a mix of your favorite fall treats—think snickerdoodles, gingersnaps, and these pumpkin gems front and center.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Pumpkin Oatmeal Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and chewy for several days, making them perfect for lunchboxes, afternoon snacks, or midnight cravings.
Freezing
These cookies freeze beautifully! Just place them in a single layer on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container. They’ll keep their flavor and texture for up to three months—just thaw at room temperature when ready to enjoy.
Reheating
If you love a warm, gooey cookie, pop one or two in the microwave for about 10 seconds. They’ll taste freshly baked, with melty chocolate chips and that signature chewy bite that makes Pumpkin Oatmeal Chocolate Chip Cookies irresistible.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just be sure to use well-drained, pureed pumpkin. Fresh pumpkin can be a bit more watery, so blot it with paper towels to get the texture right.
Are quick oats okay instead of old-fashioned oats?
Quick oats will work in a pinch, but old-fashioned oats give the cookies their signature chewy texture. If you use quick oats, the cookies may be a little softer and less hearty.
Can I make these Pumpkin Oatmeal Chocolate Chip Cookies gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend, and be sure your oats are certified gluten-free. The cookies will still be deliciously soft and full of fall flavor.
Can I add nuts or dried fruit?
Definitely! Chopped pecans, walnuts, or even dried cranberries add wonderful texture and flavor. Just fold in up to 1/2 cup along with the chocolate chips.
How do I keep the cookies from turning cakey?
Make sure to measure your flour and pumpkin puree carefully, and don’t overmix the dough. Following the recipe as written will give you perfectly chewy Pumpkin Oatmeal Chocolate Chip Cookies every time.
Final Thoughts
There’s just something magical about baking a batch of Pumpkin Oatmeal Chocolate Chip Cookies—the sweet aroma, the warm spices, and the joy of sharing them with friends and family. Give this recipe a try, and let yourself savor every cozy, chocolatey bite!
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 29 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies combine the warm flavors of fall spices with hearty oats and sweet chocolate chips. These cookies make a perfect treat for pumpkin lovers looking for a comforting, flavorful dessert that’s easy to bake and perfect for sharing.
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which creates a good base for your cookie dough.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined, giving the dough moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Chocolate Chips: Gently fold 1 1/2 cups of semisweet chocolate chips into the dough to evenly spread the chocolate throughout every cookie.
- Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are set and the tops look slightly firm, ensuring the cookies are perfectly baked with a soft center.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without losing softness.
Notes
- For extra texture and nuttiness, add 1/2 cup chopped pecans or walnuts to the dough.
- These cookies stay soft and chewy for several days when stored in an airtight container.
- They freeze well for longer storage; simply thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
