If you’re looking for a cookie that feels like fall in every bite, this Pumpkin Chocolate Chip Oatmeal Cookies recipe is exactly what you need. Soft, chewy, and lightly spiced, these cookies bring together the warmth of pumpkin, the cozy texture of oats, and the sweetness of chocolate chips. They’re perfect for afternoon tea, holiday gatherings, or just because you deserve a treat.
Pumpkin Chocolate Chip Oatmeal Cookies Recipe
Why You’ll Love These Cookies
- Perfect texture Soft and chewy from the oats, with melty chocolate in every bite.
- Full of fall flavor Pumpkin puree and warm spices make these a seasonal favorite.
- Easy to make Simple ingredients and minimal prep time.
Ingredients You’ll Need
Dry Ingredients
- 1 ½ cups rolled oats
- 1 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Mix ins
- 1 cup semisweet chocolate chips
Step by Step Instructions for Perfect Pumpkin Chocolate Chip Oatmeal Cookies
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt.
3. Cream Butter and Sugar
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, pumpkin puree, and vanilla. Beat until smooth.
4. Combine and Fold
- Slowly add the dry mixture to the wet mixture, stirring until just combined.
- Fold in chocolate chips.
5. Shape and Bake
- Scoop tablespoon-sized portions of dough onto the prepared sheets.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Tips for Perfect Pumpkin Oatmeal Cookies
- Don’t overmix Keeps cookies soft and tender.
- Use old-fashioned oats They give a better chewy texture than quick oats.
- Chill the dough Optional, but helps control spreading.
Tips for Storing and Freezing Pumpkin Oatmeal Cookies
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Serving Ideas and Variations
- Pair with a hot cup of chai or coffee for a cozy snack.
- Serve warm with a drizzle of caramel sauce for dessert.
- Wrap a few in parchment and ribbon for edible holiday gifts.
Conclusion
These Pumpkin Chocolate Chip Oatmeal Cookies are the perfect way to celebrate fall flavors without a complicated recipe. Whether you make them for a holiday platter or just to brighten a weekday, they’re sure to be a hit. Give them a try, and you might find they become your new seasonal tradition.
| Calories | 140 kcal |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugars | 12 g |
| Protein | 2 g |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 80 mg |
| Potassium | 90 mg |
| Calcium | 15 mg |
| Iron | 0.8 mg |
Recipe FAQ,s
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Roast or steam the pumpkin, then mash or blend it until smooth. Make sure to drain excess liquid so your cookies don’t turn out too soft.
2. How do I make these cookies chewy instead of cakey?
Use slightly less flour and chill the dough for at least 30 minutes before baking. Also, avoid overmixing once you add the dry ingredients.
3. Can I freeze pumpkin oatmeal cookie dough?
Absolutely. Scoop the dough into balls, freeze on a baking sheet until solid, then store in an airtight container for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the bake time.
4. What’s the best type of oats to use?
Old-fashioned rolled oats give the cookies a chewy texture. Quick oats will work in a pinch but will make the cookies softer and less hearty.
5. Can I make these cookies gluten-free?
Yes. Use certified gluten-free oats and substitute the all-purpose flour with a gluten-free baking blend for similar results.
Pumpkin Chocolate Chip Oatmeal Cookies Recipe
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats
- 1 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- ½ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
Mix ins
- 1 cup semisweet chocolate chips
Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt.
3. Cream Butter and Sugar
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, pumpkin puree, and vanilla. Beat until smooth.
4. Combine and Fold
- Slowly add the dry mixture to the wet mixture, stirring until just combined.
- Fold in chocolate chips.
5. Shape and Bake
- Scoop tablespoon-sized portions of dough onto the prepared sheets.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Don’t overmix Keeps cookies soft and tender.
- Use old-fashioned oats They give a better chewy texture than quick oats.
- Chill the dough Optional, but helps control spreading.
