Imagine all your favorite fall flavors transformed into a soft, chewy cookie brimming with cozy spices and melty chocolate—yes, you’re thinking of Pumpkin Oatmeal Chocolate Chip Cookies! These heartwarming treats are the best kind of autumn indulgence: the pumpkin purée makes them irresistibly tender, oats add a rustic chew, and each bite promises rich cinnamon and nutmeg with pools of chocolate. Whether you’re baking for a crowd, a family snack, or just a personal, well-deserved moment of bliss, this recipe delivers that “fresh-from-the-oven” magic every single time.
Ingredients You’ll Need
It’s amazing how a handful of pantry staples and a can of pumpkin come together to create something so special. Each ingredient here plays a vital role in the taste, texture, or color of your Pumpkin Oatmeal Chocolate Chip Cookies, so let’s look at what makes them shine.
- Canned pumpkin purée: The star of the show, adding moistness and a subtle, earthy flavor—make sure it’s pure pumpkin, not pumpkin pie filling!
- Unsalted butter (softened): Gives the cookies a rich, creamy base and ensures that perfect soft crumb.
- Brown sugar (packed): Brings a deep, caramel-like sweetness and helps with that desirable chewiness.
- Granulated sugar: Adds sweet crispness, balancing the brown sugar’s depth.
- Large egg: Binds everything together and offers structure for thick, satisfying cookies.
- Vanilla extract: Enhances both the pumpkin and chocolate flavors for a warm, aromatic finish.
- All-purpose flour: The backbone of the dough, providing structure and tenderness.
- Old-fashioned oats: For that hearty, chewy bite—quick oats won’t give the same rustic texture!
- Baking soda: Ensures a gentle lift, helping the cookies stay fluffy in the center.
- Salt: Just a pinch makes all the other flavors pop—it’s essential!
- Ground cinnamon: Brings warmth and spice, highlighting the pumpkin’s earthy notes.
- Ground nutmeg: Adds a delicate, fragrant lift that instantly says “fall.”
- Ground ginger: Lends a gentle, aromatic zing that rounds out the spice profile.
- Semi-sweet chocolate chips: The perfect finishing touch; melts into gooey pools with just the right sweetness.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets and Preheat the Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a couple of baking sheets with parchment paper—this not only keeps the cookies from sticking but also makes cleanup a total breeze. Proper prep is key for even baking and picture-perfect cookies every time!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine your softened butter with both brown sugar and granulated sugar. Beat them together until the mixture looks light and fluffy—this helps with the cookies’ soft, melt-in-your-mouth texture. Taking your time here makes a big difference!
Step 3: Mix in the Wet Ingredients
Now, add the canned pumpkin purée, the egg, and the vanilla extract to your creamed butter mixture. Stir until everything’s well incorporated; this is the moment when it starts to smell incredible. The pumpkin brings a beautiful orange hue and moisture that really sets these cookies apart.
Step 4: Combine Dry Ingredients Separately
In a second bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger. Mixing these dry ingredients beforehand ensures all those wonderful spices are distributed evenly in every single bite.
Step 5: Bring the Dough Together
Gradually add the dry mix into your wet bowl, stirring just until everything is fully incorporated. Avoid over-mixing so your Pumpkin Oatmeal Chocolate Chip Cookies stay soft and tender. The dough should feel thick but scoopable, with flecks of oats and spices visible throughout.
Step 6: Add the Chocolate Chips
Fold in your semi-sweet chocolate chips until they’re evenly dispersed. This is where anticipation builds—the sight of those chocolate chips peeking through the dough is a promise of irresistible gooeyness ahead!
Step 7: Scoop Onto Baking Sheets
Use a spoon or a cookie scoop to drop heaping tablespoons of dough onto your prepared baking sheets. Space them about 2 inches apart; these cookies keep their shape nicely but will spread just a bit. For extra rustic charm, you can mound them slightly.
Step 8: Bake, Cool, and Enjoy
Bake for 12–14 minutes, or until the edges are set but the centers are still a little soft—they’ll continue to firm up as they cool. Let your cookies rest on the pan for 5 minutes, then transfer them to a wire rack. This cooling time sets the shape, so you get those perfect Pumpkin Oatmeal Chocolate Chip Cookies every time!
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies
Garnishes
For an extra-special touch, sprinkle your cookies with a tiny pinch of flaky sea salt while they’re still warm—this really brings out the chocolatey goodness! A light dusting of ground cinnamon on top also adds a lovely aromatic pop that makes each bite feel even more inviting.
Side Dishes
There’s nothing quite like enjoying these cookies with a cold glass of milk or a mug of hot apple cider. If you’re serving them at a gathering, they pair beautifully with spiced tea, pumpkin lattes, or even a scoop of vanilla bean ice cream for a truly decadent fall dessert plate.
Creative Ways to Present
Dress up your Pumpkin Oatmeal Chocolate Chip Cookies by arranging them on a rustic wooden board with little jars of spiced whipped cream or caramel sauce for dipping. For festive flair, stack them in cellophane bags tied with ribbon for charming edible gifts—or sandwich a scoop of ice cream between two cookies for a playful, irresistible treat!
Make Ahead and Storage
Storing Leftovers
To keep your cookies soft and fresh, store them in an airtight container at room temperature for up to four days. Placing a slice of bread in the container can help maintain their chewiness by balancing moisture levels. These make for the best quick snacks or lunch box surprises all week long!
Freezing
Both baked cookies and unbaked dough freeze beautifully. For cookies, let them cool completely, then store in a freezer-safe bag for up to two months. For dough, scoop onto a baking sheet, freeze until firm, and transfer to a zip-top bag—bake them straight from the freezer with just a minute or two added to the baking time!
Reheating
If you love your Pumpkin Oatmeal Chocolate Chip Cookies warm and melty, pop them in a 300°F oven for 2–3 minutes or a quick 10–15 seconds in the microwave. This revives that fresh-baked aroma and soft, gooey chocolate chips, making yesterday’s cookies just as wonderful as day one.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, roast and purée it until smooth. Just make sure to drain any excess moisture, as homemade purée can be more watery than canned; this helps keep your cookies from getting too cakey.
What type Dessert
Old-fashioned oats are best for this recipe, as they give that perfect chewy texture. Quick oats can be used in a pinch, but the cookies will be a little softer and less hearty.
Can I make these cookies gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend and use certified gluten-free oats. The cookies will still turn out soft, chewy, and packed with flavor!
How do I make my cookies chewier?
For an extra chewy bite, cover and chill the cookie dough for 30 minutes before baking. This helps the oats absorb more moisture and keeps the cookies thick and delicious.
Can I add nuts or dried fruit?
Definitely! Feel free to fold in up to ½ cup of toasted pecans, walnuts, or dried cranberries along with the chocolate chips. It adds even more texture and fall flavor to your Pumpkin Oatmeal Chocolate Chip Cookies.
Final Thoughts
If you’re craving a cookie that captures the very essence of autumn, look no further than Pumpkin Oatmeal Chocolate Chip Cookies. Baking these fills your kitchen with warmth and spice, and every batch is a new opportunity to share comfort and joy. I hope you fall in love with each gooey, spiced bite—don’t wait for a special occasion, treat yourself today!
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Chocolate Chip Cookies are the perfect fall treat, combining the flavors of pumpkin, oats, and chocolate in a deliciously soft and chewy cookie.
Ingredients
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated 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 salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream wet ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the pumpkin, egg, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually stir the dry ingredients into the wet mixture until fully incorporated.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Drop heaping tablespoons of dough onto the prepared baking sheets. Bake for 12–14 minutes, or until the edges are set and the centers are slightly soft.
- Cool: Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, chill the dough for 30 minutes before baking.
- These cookies freeze well and make a great fall treat with a glass of milk.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
