Pumpkin Oatmeal Chocolate Chip Cookies Recipe
If you’re on the hunt for the perfect fall treat that brings together cozy pumpkin flavor, chewy oats, and pools of melty chocolate, these Pumpkin Oatmeal Chocolate Chip Cookies are calling your name! With a soft, hearty texture and just the right touch of spice, they shine as the ultimate cookie for chilly afternoons or festive gatherings. They come together in under 30 minutes, filling your kitchen with irresistible autumn aromas. Their crowd-pleasing combination of classic oatmeal cookies, chocolate chips, and pumpkin purée means everyone will go back for seconds (or thirds!).
Ingredients You’ll Need
The magic of Pumpkin Oatmeal Chocolate Chip Cookies comes from a handful of pantry staples, each bringing their own delightful contribution to the finished cookie. Think of each ingredient as a building block—some add moisture, others chewiness, and a few bring that signature warmth you crave in a cozy fall cookie!
- Unsalted Butter (1/2 cup, softened): This gives the cookies richness and their classic tender crumb—make sure it’s softened for easy creaming!
- Brown Sugar (1/2 cup): Adds a deep, caramel-like sweetness and boosts the cookies’ chewy texture.
- Granulated Sugar (1/4 cup): Balances the brown sugar, lending just the right amount of sweetness and helping with crisp edges.
- Pumpkin Purée (1/2 cup): The star of the show—this makes the cookies super moist and brings subtle pumpkin spice vibes.
- Large Egg (1): Binds everything together and adds that touch of richness you want in a perfect cookie.
- Vanilla Extract (1 teaspoon): Elevates the flavors and rounds out the spices with warmth.
- Old-Fashioned Oats (1 1/2 cups): Adds heartiness and chewy bite—the secret to that classic oatmeal cookie texture.
- All-Purpose Flour (1 cup): Provides structure, so your cookies have a soft yet sturdy base.
- Baking Soda (1/2 teaspoon): Ensures the cookies rise just the right amount for a slightly puffy bite.
- Baking Powder (1/2 teaspoon): Teams up with baking soda for lift and fluffy centers.
- Ground Cinnamon (1/2 teaspoon): Brings essential warmth and that undeniable autumn feeling.
- Ground Nutmeg (1/4 teaspoon): Adds a gentle spice that plays so well with pumpkin.
- Salt (1/4 teaspoon): Not just for baking’s sake—it brightens all the sweet and spiced flavors.
- Semisweet Chocolate Chips (3/4 cup): The gooey, puddly chocolate morsels that make these cookies absolutely irresistible.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets and Preheat
Get started by preheating your oven to 350°F (175°C)—it’s the sweet spot for tender, lightly golden cookies! Line two baking sheets with parchment paper so your cookies bake evenly and release easily (plus, cleanup will be a breeze).
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Beat them together until the mixture is light, smooth, and a bit fluffy—this aeration is what creates that classic cookie texture, so don’t skip this step!
Step 3: Add the Pumpkin, Egg, and Vanilla
Mix in the pumpkin purée, egg, and vanilla extract to the creamed butter and sugar. Stir until well blended. The pumpkin adds beautiful color and moisture, while the egg and vanilla pull the flavors together seamlessly.
Step 4: Whisk Dry Ingredients Separately
In another bowl, whisk together the old-fashioned oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures the leaveners and spices are evenly distributed—no surprise clumps of baking soda here!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, stirring just until the mixture comes together. This step is where the cookie dough magic happens—don’t overmix, or you’ll risk tough cookies. The oats and flour will create a thick, hearty dough.
Step 6: Fold in the Chocolate Chips
Gently fold in the semisweet chocolate chips. Each cookie will be dotted with little chocolate treasures that melt into gooey puddles during baking. If you’re feeling adventurous, try swapping in some raisins or chopped nuts for part of the chocolate, just to mix things up!
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for a little spreading. Bake for 12–14 minutes—look for set edges and softly baked centers. Trust your nose; when the kitchen smells like fall, they’re just about ready!
Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes—this helps them hold together as they finish setting up. Then move them to a wire rack so they cool completely and the bottoms don’t get too soft.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies
Garnishes
Want to give your Pumpkin Oatmeal Chocolate Chip Cookies a bakery-worthy flourish? Sprinkle a pinch of flaky sea salt on top right after baking for a sensational sweet-salty contrast, or dust them lightly with powdered sugar for a snowy finish! A few extra chocolate chips pressed into the tops while they’re hot makes them picture-perfect.
Side Dishes
Pair these cookies with a tall glass of cold milk or a steaming mug of chai for the ultimate cozy treat. If you’re serving guests, arrange them on a dessert platter with a bowl of fresh fruit or a scoop of creamy vanilla ice cream on the side—the warm spices in the cookies play beautifully with creamy, fresh flavors.
Creative Ways to Present
Stack your Pumpkin Oatmeal Chocolate Chip Cookies in a rustic basket lined with a tea towel for a country-fair vibe, or package them in clear cellophane bags tied with twine for delightful homemade gifts. For parties, use a tiered dessert stand or arrange on a wooden board with other seasonal nibbles like pumpkin bread and candied nuts.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, stash any leftovers in an airtight container at room temperature. These cookies stay soft and chewy for up to five days—if they last that long! Pop a slice of bread into the container to help maintain their glorious moisture.
Freezing
You can absolutely freeze Pumpkin Oatmeal Chocolate Chip Cookies for future cravings. Either freeze the baked cookies (well-wrapped and in a freezer bag) or freeze balls of unbaked dough to bake fresh on demand. Baked cookies keep for up to 3 months; dough portions work best when baked straight from the freezer—just add a minute or two to the bake time.
Reheating
To revive that just-baked effect, give your cookie a quick zap in the microwave for 10–15 seconds, or warm a batch in a low oven (300°F) for a few minutes. This brings back the gooey chocolate and soft center—just like they were fresh from the oven!
FAQs
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats are best for this recipe because they give the cookies hearty texture, but if you only have quick oats, you can use them in a pinch. The cookies will be a bit softer and less chewy, but still delicious!
Why are my Pumpkin Oatmeal Chocolate Chip Cookies cakey instead of chewy?
Pumpkin adds a lot of moisture, which can make the cookies cakier if the dough is too wet. Chilling the dough for 30 minutes before baking or slightly reducing the pumpkin purée can help if you prefer a chewier bite.
Can I make these cookies dairy-free?
Absolutely! Swap the butter for a dairy-free alternative (like vegan butter or coconut oil) and be sure to use dairy-free chocolate chips. The cookies will still be packed with flavor and irresistible texture.
What other mix-ins work well?
Raisins, dried cranberries, chopped pecans, or walnuts are fantastic alternatives or additions to the chocolate chips. Each add-in brings a new twist and keeps the cookies exciting with every batch.
Are these cookies freezer-friendly?
Definitely! Both the dough and baked Pumpkin Oatmeal Chocolate Chip Cookies freeze beautifully. Store them in freezer bags or airtight containers, and you’ll always have a ready supply of treats when pumpkin cravings strike.
Final Thoughts
There’s nothing quite like the familiar comfort of Pumpkin Oatmeal Chocolate Chip Cookies, especially when you’ve made them from scratch. These cookies have a way of making any day a little cozier and every gathering a little more special. Whip up a batch for your friends, your family, or just yourself—you deserve a cookie break today!
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Pumpkin Oatmeal Chocolate Chip Cookies, a perfect blend of warm pumpkin flavors, hearty oats, and sweet chocolate chips.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together butter and sugars until light and fluffy. Add pumpkin, egg, and vanilla; mix well.
- Combine dry ingredients: In a separate bowl, whisk oats, flour, baking soda, baking powder, spices, and salt.
- Combine wet and dry ingredients: Gradually add dry mixture to wet mixture, stirring until fully combined. Fold in chocolate chips.
- Bake: Drop rounded tablespoons of dough onto baking sheets. Bake for 12–14 minutes until edges set. Cool on sheets before transferring to a rack.
Notes
- For a chewier texture, refrigerate dough for 30 minutes.
- You can use raisins or nuts instead of chocolate chips.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
