Pumpkin Oatmeal Chocolate Chip Cookies

Name: Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 egg; ½ cup (1 stick) unsalted butter, softened; ½ cup light brown sugar, packed; ¼ cup granulated sugar; ½ cup pumpkin puree (not pumpkin pie filling); 1 tablespoon vanilla extract; 2 cups old-fashioned rolled oats; 1 cup all-purpose flour; 1½ teaspoons pumpkin pie spice; ½ teaspoon baking soda; Pinch of salt; 1 cup semi-sweet chocolate chips; 1 cup mini semi-sweet chocolate chips

Isabella

🌟Life, Love, and Gastronomy 🍷

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Soft and flavorful, these Pumpkin Oatmeal Chocolate Chip Cookies bring together the cozy flavors of pumpkin, warm spices, hearty oats, and sweet chocolate chips. Perfect for fall or any time you crave a comforting, homemade treat.

Why You’ll Love This Recipe

These cookies are wonderfully soft and chewy, thanks to the combination of pumpkin puree and oats.

They’re packed with rich fall flavors from pumpkin pie spice, making them a seasonal favorite.

Perfect for sharing, this recipe yields 36 cookies—enough for a crowd or to stockpile for the week.

The blend of regular and mini chocolate chips adds bursts of sweetness in every bite.

They’re quick and easy to prepare, ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 egg

½ cup (1 stick) unsalted butter, softened

½ cup light brown sugar, packed

¼ cup granulated sugar

½ cup pumpkin puree (not pumpkin pie filling)

1 tablespoon vanilla extract

2 cups old-fashioned rolled oats

1 cup all-purpose flour

1½ teaspoons pumpkin pie spice

½ teaspoon baking soda

Pinch of salt

1 cup semi-sweet chocolate chips

1 cup mini semi-sweet chocolate chips

Directions

Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Mix Wet Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, I beat the softened butter and both sugars until creamy. Then, I added the egg, pumpkin puree, and vanilla extract, mixing on medium speed until well combined.

Combine Dry Ingredients: In a separate bowl, I whisked together the flour, baking soda, salt, and pumpkin pie spice.

Combine Wet and Dry Mixtures: Gradually, I added the dry ingredients to the wet mixture, mixing on low speed until just combined.

Add Oats and Chocolate Chips: I stirred in the rolled oats and both types of chocolate chips until everything was evenly distributed.

Scoop Dough: Using a tablespoon, I dropped portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: I baked the cookies for 10–12 minutes until they were golden brown around the edges.

Cool: I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: 36 cookies

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Variations

Add Nuts: Mix in ½ cup of chopped walnuts or pecans for extra crunch.

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.

White Chocolate Chips: Swap semi-sweet chocolate chips for white chocolate chips for a sweeter variation.

Cranberries: Add ½ cup of dried cranberries to bring a tart balance to the sweetness.

Spice It Up: Increase the pumpkin pie spice for a bolder flavor or add a pinch of ground nutmeg.

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days.

Freezer: Place cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating: Enjoy warm cookies by microwaving them for 10–15 seconds.

Related Recipes:

Pumpkin Baked Oatmeal

FAQs

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

Yes, you can, but the texture will be slightly softer since quick oats absorb more moisture.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 15 minutes before baking.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is plain cooked pumpkin, while pumpkin pie filling contains added spices and sweeteners. Use only pumpkin puree for this recipe.

Can I substitute the butter with coconut oil?

Yes, you can replace butter with coconut oil for a dairy-free option, but it will slightly alter the flavor and texture.

How do I know when the cookies are done baking?

Look for golden edges and a slightly soft center. They’ll firm up as they cool.

Conclusion

Pumpkin Oatmeal Chocolate Chip Cookies are the perfect way to celebrate fall or indulge in a comforting treat any time of year. With their soft texture and rich flavors, these cookies are sure to become a family favorite. Try them today and enjoy the delightful combination of pumpkin, oats, and chocolate.

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