There is something utterly magical about cozying up with a batch of warm, soft cookies that capture the spirit of fall, and this Pumpkin Oatmeal Chocolate Chip Cookies Recipe does just that with every single bite. These cookies bring together the wholesome chew of oats, the rich sweetness of chocolate chips, and the comforting warmth of pumpkin and pumpkin pie spice, creating a treat that feels like a big, festive hug. Whether you’re baking for a crowd or just craving a special snack, this recipe combines familiar flavors in a way that’s easy and incredibly satisfying, making it an instant favorite you’ll want to make over and over again.
Ingredients You’ll Need
Simple ingredients often make the best-tasting cookies, and for this Pumpkin Oatmeal Chocolate Chip Cookies Recipe, each component plays an essential role. From the moist pumpkin puree to the sweet brown sugar and hearty oats, every item contributes to the perfect balance of texture, color, and flavor.
- 1 egg: Helps bind everything together and adds richness.
- ½ cup (1 stick) unsalted butter, softened: Provides a creamy base and adds tender texture.
- ½ cup light brown sugar, packed: Adds warmth and moisture with its molasses content.
- ¼ cup granulated sugar: Balances sweetness and helps cookies to crisp slightly on the edges.
- ½ cup pumpkin puree (not pumpkin pie filling): Brings moistness, natural sweetness, and that signature pumpkin flavor.
- 1 tablespoon vanilla extract: Enhances all the other flavors for a harmonious taste.
- 2 cups old-fashioned rolled oats: Adds a chewy texture and wholesome heartiness to the cookies.
- 1 cup all-purpose flour: The foundation that provides structure.
- 1½ teaspoons pumpkin pie spice: A perfect mix of cinnamon, nutmeg, and cloves to amp up that autumnal vibe.
- ½ teaspoon baking soda: Helps the cookies rise and creates a tender crumb.
- Pinch of salt: Balances sweetness and enhances all the flavors.
- 1 cup semi-sweet chocolate chips: Melt-in-your-mouth pockets of chocolate goodness.
- 1 cup mini semi-sweet chocolate chips: Adds extra bursts of chocolate throughout the cookie for variety in every bite.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat Oven
Begin by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies won’t stick and will bake evenly, creating that perfect golden edge we all love.
Step 2: Mix Wet Ingredients
Using an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and light. This is the moment when air gets incorporated, leading to soft, tender cookies. Next, beat in the egg, pumpkin puree, and vanilla extract until everything is smoothly combined—your cookie batter is starting to come alive!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This blend is what spices up your cookies with warmth and helps them hold their shape while baking. Gradually add the dry mixture to the wet ingredients on a low mixer speed, being careful not to overmix. Overmixing can toughen cookies, so just mix until everything is combined.
Step 4: Add Oats and Chocolate Chips
Fold in the hearty rolled oats along with both the regular and mini semi-sweet chocolate chips. The oats contribute a satisfying chew, while the combo of chocolate chips ensures pockets of rich sweetness in every bite.
Step 5: Scoop Dough
Drop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Using a cookie scoop or spoon helps create evenly sized cookies that bake uniformly.
Step 6: Bake and Cool
Bake the cookies for 10 to 12 minutes or until the edges turn a lovely golden brown color. Once removed from the oven, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period lets the cookies firm up while staying soft and chewy inside.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Garnishes
To add an extra touch of whimsy and flavor, try sprinkling a pinch of cinnamon sugar on top of your cookies before baking or drizzle melted white chocolate over them once cooled. A slight dusting of powdered sugar can also create a delicate, festive look that’s perfect for sharing.
Side Dishes
These cookies pair perfectly with a hot cup of chai tea, fresh coffee, or even a glass of cold milk. For a delightful treat, serve alongside a scoop of vanilla ice cream or a bowl of warm spiced apple cider to fully embrace the fall flavors.
Creative Ways to Present
Pack these cookies in a decorative tin or wrap in parchment with twine for a charming homemade gift. For parties, arrange them on a rustic wooden board with seasonal décor like mini pumpkins or autumn leaves for an inviting presentation that will have your guests reaching for seconds.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Pumpkin Oatmeal Chocolate Chip Cookies Recipe in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, making it easy to enjoy your cookies throughout the week or share with friends and family.
Freezing
If you want to keep these cookies fresh for longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months and thawed at room temperature when you’re ready for a tasty snack.
Reheating
To revive that just-baked warmth, pop the cookies in a preheated oven at 300°F (150°C) for about 5 minutes or microwave for 10-15 seconds. This quick reheat brings back their soft, chewy perfection—almost like fresh from the oven!
FAQs
Can I substitute the pumpkin puree with something else?
While pumpkin puree gives these cookies their signature flavor and moisture, you can try using sweet potato puree or applesauce in a pinch. Just keep in mind that the taste and texture will be slightly different.
What’s the best way to measure flour for this recipe?
For the best results, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents packing too much flour, which can make cookies dry.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned rolled oats provide the ideal texture for these cookies, giving them their chewy bite. Quick oats can be used but will result in a softer, less chewy cookie.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened, not melted, and chill the dough briefly before baking if your kitchen is warm. Also, spacing the cookies properly allows them to bake without merging into one large cookie.
Are these cookies suitable for freezing before baking?
Absolutely! Scoop the dough onto a baking sheet lined with parchment paper, freeze until firm, then transfer to a bag or container. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Final Thoughts
Nothing beats the joy of sinking your teeth into a soft, flavorful cookie that feels like home, and this Pumpkin Oatmeal Chocolate Chip Cookies Recipe truly delivers on that promise. Whether for a cozy fall afternoon or a festive gathering, these cookies bring warmth and sweetness that simply can’t be beaten. I can’t wait for you to try them and make this seasonal favorite your own go-to treat!
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies, bursting with warm pumpkin spice and loaded with rich semi-sweet chocolate chips. Perfect for autumn snacking, these cookies combine wholesome oats and pumpkin puree for a moist texture, balanced by the sweetness of brown and granulated sugars.
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and smooth. Then, beat in the egg, pumpkin puree, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add this dry mixture to the wet ingredients using low speed, mixing just until combined to avoid overworking the dough.
- Add Oats and Chocolate Chips: Stir in the 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 the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn golden brown, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and maintain their chewy texture.
Notes
- For best results, use fresh pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Ensure butter is softened but not melted to achieve the right cookie texture.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For additional texture, add chopped nuts like pecans or walnuts if desired.
