If you are craving a warm, comforting treat that beautifully balances the cozy flavors of autumn with the delightful sweetness of chocolate, you absolutely must try this Pumpkin Oatmeal Chocolate Chip Cookies Recipe. These cookies are irresistibly soft and chewy, with the hearty texture of oats and the rich embrace of pumpkin puree. Chocolate chips scattered throughout add just the right amount of gooey sweetness, making each bite a delicious celebration of fall that’s perfect for sharing with friends or enjoying whenever you need a little homemade happiness.
Ingredients You’ll Need
Gathering these simple yet essential ingredients sets the foundation for cookies that shine in flavor and texture. Each component plays a crucial role, from the pumpkin puree adding moisture and that unmistakable autumnal charm, to the oats providing a delightful chewiness that complements the melty chocolate chips.
- 1 egg: Acts as a binder to hold all those delicious ingredients together.
- ½ cup (1 stick) unsalted butter, softened: Adds richness and ensures the cookies stay tender.
- ½ cup light brown sugar, packed: Brings warmth and a subtle molasses flavor that complements the pumpkin.
- ¼ cup granulated sugar: Helps create the perfect balance of sweetness and texture.
- ½ cup pumpkin puree (not pumpkin pie filling): Provides moisture and that unmistakable pumpkin flavor without any extra sugar or spices.
- 1 tablespoon vanilla extract: Enhances the overall flavor and rounds out the spices.
- 2 cups old-fashioned rolled oats: Gives the cookies their hearty chew and rustic texture.
- 1 cup all-purpose flour: Provides structure while keeping the cookies tender.
- 1½ teaspoons pumpkin pie spice: The signature autumn blend of cinnamon, nutmeg, and cloves that brings seasonal magic to every bite.
- ½ teaspoon baking soda: Helps the cookies rise just enough and keeps them soft.
- Pinch of salt: Balances the sweetness and enhances all the other flavors.
- 1 cup semi-sweet chocolate chips: Classic, melty chocolate that melts into every bite.
- 1 cup mini semi-sweet chocolate chips: Smaller pockets of chocolate for a perfect distribution of sweetness.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mix the Wet Ingredients
Using an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and light. This process creates a tender crumb. Then beat in the egg followed by the pumpkin puree and vanilla extract, which infuse the dough with moisture and warm undertones.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and a pinch of salt. These dry ingredients bring structure, leavening, and that classic holiday aroma. Gradually add this mixture to the wet ingredients on low speed, mixing just until incorporated — overmixing can make cookies tough, and we want these soft and chewy!
Step 4: Add Oats and Chocolate Chips
Gently stir in the old-fashioned oats and both sizes of semi-sweet chocolate chips by hand. The oats add a delightful chew, while the chocolate chips melt throughout, creating little pockets of melty bliss with every bite.
Step 5: Scoop and Bake
Drop the cookie dough by tablespoon-sized portions onto the parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden but the centers still look slightly soft—this ensures a chewy center once cooled.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for about five minutes to set up and finish baking from residual heat. Then transfer them to a wire rack to cool completely, if you can wait that long! These cookies taste incredible warm or at room temperature.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt on top before baking elevates the sweet and spicy notes beautifully. Once plated, a dusting of powdered sugar or a drizzle of melted white chocolate creates an elegant finishing touch perfect for gift-giving or a festive gathering.
Side Dishes
Pair these cookies with a hot cup of chai tea, a steamy latte, or a cold glass of milk to complement their rich texture and warm spices. They also make a fantastic dessert alongside vanilla ice cream or pumpkin mousse for an indulgent fall treat.
Creative Ways to Present
Stack the cookies with layers of cream cheese frosting or brown butter frosting for a decadent twist. You can also sandwich them with pumpkin butter or marshmallow fluff for a fun and festive dessert sandwich that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store your leftover Pumpkin Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. This keeps them soft, moist, and ready whenever a cozy snack craving strikes.
Freezing
To make life easier, freeze the dough balls on a baking sheet until firm, then transfer to a freezer-safe bag and bake fresh whenever the mood hits. Alternatively, fully baked cookies freeze well for up to 3 months — just thaw at room temperature before enjoying.
Reheating
Warm leftover cookies in a microwave for 10 to 15 seconds or in a 300°F (150°C) oven for 5 minutes. This simple step revives their softness and brings out the melty chocolate goodness as if they were just baked.
FAQs
Can I substitute the pumpkin puree with something else?
While pumpkin puree is key to the classic flavor and moisture of this recipe, you can substitute canned sweet potato puree or mashed banana for a slightly different but still delicious twist.
Why use both regular and mini chocolate chips?
The mix offers a marvelous balance of melty pockets and bursts of chocolate in every bite. The minis spread throughout the dough providing more even chocolate distribution.
Can I make these cookies gluten-free?
Yes! Use gluten-free rolled oats and a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different, but they’ll still taste fantastic.
How do I keep my cookies soft?
Don’t overbake and be sure to cool them on the baking sheet first so they set up gently. Storing in an airtight container also helps maintain moisture and softness.
Can I add nuts to the recipe?
Absolutely! Chopped pecans or walnuts pair wonderfully with pumpkin and chocolate, adding crunch and a nutty depth to these cookies.
Final Thoughts
This Pumpkin Oatmeal Chocolate Chip Cookies Recipe is truly one of those comforting, soul-satisfying treats that feels like a warm hug in cookie form. It’s perfect for fall afternoons, holiday parties, or whenever you want to bake up something special and shareable. Trust me, once you try these cookies, they’ll quickly become a beloved staple in your baking repertoire. So grab your mixing bowl and enjoy every joyful moment of making and munching these delicious cookies!
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Oatmeal Chocolate Chip Cookies combine the warm flavors of pumpkin and pumpkin pie spice with hearty oats and rich chocolate chips to create a soft, chewy fall treat that’s perfect for the season or any time you crave a cozy dessert.
Ingredients
Wet 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
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- Pinch of salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly mixed. Gradually add these dry ingredients to the wet mixture on low speed until just combined, taking care not to overmix.
- Add Oats and Chocolate Chips: Stir in the old-fashioned rolled oats along with both the regular and mini semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are golden brown and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Oats add a chewy texture and fiber to the cookies.
- You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips according to your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
