Pumpkin Oatmeal Chocolate Chip Cookies Recipe
If you’re ready to ring in the cozy, cinnamon-scented magic of fall baking, let me introduce you to Pumpkin Oatmeal Chocolate Chip Cookies. Think: the best parts of soft pumpkin bread, chewy oatmeal cookies, and melty chocolate chips all bundled into one bite. These cookies strike that perfect balance between comforting warmth and irresistible indulgence, with a satisfyingly thick, moist crumb and bursts of spice and chocolate in every mouthful. Whether you’re baking for a crowd or your own afternoon treat, this is one cookie recipe you’ll return to again and again!
Ingredients You’ll Need
Everything you need is likely in your pantry or just a quick market trip away! Each ingredient brings something special, from creating a lush texture to infusing every bite with flavor and just the right chewiness.
- Unsalted Butter (1 cup, softened): This provides rich flavor and that irresistible tenderness in every cookie. Softened butter creams up easily and helps create a delicate crumb.
- Light Brown Sugar (1 cup, packed): Essential for a deep caramel flavor and extra chew. Don’t forget to pack it firmly for accuracy!
- Granulated Sugar (1/2 cup): Balances the brown sugar and adds subtle crispness to the edges.
- Pumpkin Puree (1 cup): This is the star player that infuses cookies with moistness and a beautiful orange hue. Make sure you’re using pure pumpkin, not pie filling.
- Large Egg (1): Binds everything together, ensuring each cookie holds its shape and structure.
- Vanilla Extract (2 teaspoons): Adds fragrant, classic cookie flavor and rounds out the spices.
- All-Purpose Flour (2 cups): Gives the cookies a sturdy base and helps them hold their chunky mix-ins.
- Baking Soda (1 teaspoon): For a gentle lift and a soft, tender texture.
- Baking Powder (1 teaspoon): Works with the baking soda to amplify tenderness and rise.
- Ground Cinnamon (1 1/2 teaspoons): The spice that makes pumpkin treats so nostalgic—don’t skimp!
- Ground Nutmeg (1/2 teaspoon): Lends warm, nutty undertones to the dough.
- Ground Ginger (1/2 teaspoon): Brightens the spice blend with a little zing.
- Ground Cloves (1/4 teaspoon): Adds a bold, autumnal note that pairs beautifully with pumpkin.
- Salt (1/2 teaspoon): Balances the sweetness and enhances flavors across the board.
- Old-Fashioned Oats (2 cups): For that hearty, satisfying chewiness and rustic texture.
- Semisweet Chocolate Chips (2 cups): Chocolate and pumpkin are a match made in heaven—these melty pockets of chocolate make every bite more decadent.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Step 1: Preheat and Prep
Let’s set the stage for cookie greatness! Preheat your oven to 350°F and line a couple of baking sheets with parchment paper. This not only helps prevent sticking but also makes for easy cleanup later. If you’re in an extra-prepared mood, now’s a great time to gather all your ingredients and measure them out.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This aerates the dough, setting the foundation for a tender cookie. Be patient—creaming really does make a difference in texture!
Step 3: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, egg, and vanilla extract. This trio gives the dough its signature color, moisture, and a subtle layer of flavor that keeps every bite interesting. The dough may look a bit loose or creamy at this stage, which is exactly what you want.
Step 4: Whisk and Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisking ensures that all the spices and leaveners are evenly distributed, so you get maximum flavor and even rise with every batch of cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Overmixing can lead to tougher cookies, so stop as soon as no streaks of flour remain. The dough should look thick and spiced, like pumpkin bread before it’s baked.
Step 6: Stir in Oats and Chocolate Chips
Now, fold in the oats and chocolate chips until evenly distributed. This is where Pumpkin Oatmeal Chocolate Chip Cookies really come together—the oats bring chewiness and the chocolate chips deliver luscious pockets of melty chocolate in every bite.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, making sure to leave about 2 inches between each (they do spread a bit). Bake for 12 to 14 minutes, until the edges are golden and the centers look set but still soft. Let them cool on the sheet for 5 minutes before carefully transferring to a wire rack to finish cooling. Trust me, the aroma in your kitchen at this stage is pure heaven!
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies
Garnishes
Dress up your cookies with a sprinkle of flaky sea salt for an irresistible sweet-salty twist, or dust lightly with powdered sugar for a soft, snow-like finish that looks extra elegant during the holidays. If you want to highlight the pumpkin flavor, try a tiny pinch of cinnamon-sugar mixture dusted over warm cookies.
Side Dishes
For a fall-inspired dessert plate, serve the cookies alongside a scoop of creamy vanilla or cinnamon ice cream. Warm spiced apple cider or a rich pumpkin spice latte pairs perfectly with a freshly baked batch for cozy gatherings. These cookies also make an unexpected companion to a scoop of tangy Greek yogurt for a satisfying breakfast treat!
Creative Ways to Present
Stack a bundle of Pumpkin Oatmeal Chocolate Chip Cookies, tie them with rustic twine, and gift as a heartfelt homemade treat. Layer them in a glass jar for a bakery-style cookie “bouquet” at bake sales. For entertaining, serve them as the base for ice cream sandwiches—just scoop your favorite flavor between two cookies for a drool-worthy dessert everyone will rave about.
Make Ahead and Storage
Storing Leftovers
These cookies are super forgiving! Store leftover Pumpkin Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to five days. They’ll stay soft and moist thanks to the pumpkin, and the flavors meld together even more beautifully after a day or two.
Freezing
If you want to save some for later (or stash a secret supply for yourself), freeze fully baked cookies in a zip-top freezer bag or airtight container for up to two months. For ultimate freshness, place parchment paper between layers to prevent sticking. You can even freeze unbaked dough balls—just bake straight from the freezer, adding a minute or two to the bake time.
Reheating
Want to recreate that just-baked magic? Warm a cookie or two in the microwave for about 10–15 seconds or pop them in a low oven (300°F) for a few minutes. The chocolate chips will get melty and the cookies will taste like they’re fresh from the oven!
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to roast and puree your pumpkin well, then drain off excess moisture. You want a thick, smooth puree—watery pumpkin can change the cookie texture.
Why are my cookies more cakey than chewy?
Pumpkin adds a lot of moisture, which means these cookies are always on the soft side. For chewier results, chill the dough for 30 minutes before baking, and be careful not to overbake—you want those centers to stay slightly soft!
Can I substitute chocolate chips with something else?
Definitely! Try white chocolate chips, dried cranberries, chopped pecans, or a mix of your favorites. These cookies are wonderfully versatile, so feel free to get creative with mix-ins.
Are Pumpkin Oatmeal Chocolate Chip Cookies gluten-free?
As written, the recipe uses all-purpose flour, but you can swap in a cup-for-cup gluten-free flour blend for great results. Make sure your oats are certified gluten-free, too, if you’re baking for gluten-free friends.
How do I prevent the cookies from spreading too much?
If your dough is a little loose or warm, chilling it for about 30 minutes helps the cookies hold their shape and stay thick. Using parchment paper and leaving enough room between dough balls also helps preserve a perfect cookie shape.
Final Thoughts
From cozy autumn afternoons to special gatherings year-round, Pumpkin Oatmeal Chocolate Chip Cookies are a delicious way to bring people together. They’re the sort of treat that disappears quickly and makes your kitchen smell like the very best memories. Give them a try—your friends, family, and future self will thank you!
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 29 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Chocolate Chip Cookies are a delightful fall treat that combines the warmth of pumpkin with the sweetness of chocolate chips. Soft, chewy, and full of cozy spices, these cookies are perfect for any autumn gathering.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 2 cups semisweet chocolate chips
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add oats and chocolate chips: Stir in the oats and chocolate chips until evenly distributed.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 12–14 minutes until golden.
- Cool and enjoy: Let the cookies cool on the baking sheet before transferring to a wire rack.
Notes
- For chewier cookies, refrigerate the dough before baking.
- These cookies stay soft and moist for several days and freeze well.
- Try white chocolate chips or dried cranberries for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
