Soft, chewy, and loaded with warm spices, these Pumpkin Oatmeal Chocolate Chip Cookies bring together the best of fall flavors. With pumpkin puree, oats, and melty chocolate chips, every bite is cozy perfection.
You ever make a recipe and immediately think, “Yep, this one’s a keeper”? That was me with these Pumpkin Oatmeal Chocolate Chip Cookies—though, to be fair, my first attempt wasn’t exactly flawless.
Picture this: It’s a cool fall morning, I’m feeling all inspired, and I grab a can of pumpkin from my ever-growing why did I buy so many? stash. The plan? Cookies. But not just any cookies—something soft, chewy, packed with cozy spices, and obviously loaded with chocolate.
So, I get to work, mixing, measuring, feeling like some kind of fall baking queen. The house starts smelling incredible, like cinnamon, nutmeg, and all the warm things that make you want to curl up in a chunky sweater. I pull them out of the oven, let them cool just enough to not burn my tongue (because patience isn’t my thing), and take a bite.
And… they were good. Like, “grab three more before anyone else gets to them” good. My family barely let them cool before sneaking extras, and I caught my husband eating one at midnight like it was a crime scene. That’s when I knew—this was the cookie for fall.
Why You’ll Love This Pumpkin Oatmeal Chocolate Chip Cookies Recipe?
- Fall in a bite – Think warm cinnamon, nutmeg, and cloves wrapped in soft, chewy pumpkin goodness. Basically, autumn in cookie form.
- Soft, chewy, and chocolatey – The oats add just the right texture, and the melty chocolate chips? Game changer.
- No fancy baking skills required – If you can stir and scoop, you can make these.
- Perfect for sharing (or not) – Bake them for a cozy night in, a fall gathering, or just because. No judgment if you eat most of them yourself.
Ingredient Notes:
Before we dive in, let’s break down the why behind these key ingredients.
The Must-Haves
- Pumpkin Puree – The main character here. It adds moisture, flavor, and a slight richness that makes these cookies irresistibly soft. Just make sure you’re using 100% pure pumpkin, not that sugary pumpkin pie filling!
- Quick Oats – They add a little chew, making these cookies more substantial (and giving you an excuse to eat them for breakfast).
- Butter – Salted butter for a touch of extra flavor. If all you have is unsalted, just add a pinch more salt.
- Brown Sugar – Gives the cookies a deeper, caramel-like sweetness and keeps them soft.
- Warm Spices – Cinnamon, nutmeg, and cloves make these cookies smell and taste like a crisp fall afternoon.
- Chocolate Chips – Because pumpkin and chocolate together? It works. Trust me.
- Baking Powder – Just enough to keep things from getting too dense.
- Eggs & Vanilla – The glue that holds it all together, adding richness and depth.
Pro Tip: Let the dough sit for 10 minutes before baking. It lets the flavors deepen and helps the cookies hold their shape.
How To Make Pumpkin Oatmeal Chocolate Chip Cookies?
This recipe is foolproof (unless you forget them in the oven, which I totally haven’t done before… maybe).
Step 1: Preheat & Prep
Set your oven to 350°F. Line a baking sheet with
Step 2: Cream the Butter & Sugar
In a mixing bowl, beat together softened butter and brown sugar until fluffy. This part matters—if you skip it, you’ll end up with dense, sad cookies.
Step 3: Add the Pumpkin & Friends
Mix in the eggs, one at a time, followed by the pumpkin puree and vanilla extract. It might look a little weird at this stage, but don’t panic—oats will fix everything.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking powder, salt, and spices. Doing this separately ensures an even distribution (because no one wants a random spice bomb in one bite).
Step 5: Bring It All Together
Gradually add the dry mix into the wet mix. Stir gently—overmixing is the enemy of soft cookies.
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Step 6: Stir in the Chocolate Chips
The moment of truth: fold in those chocolate morsels. At this point, the dough will smell like magic.
Step 7: Scoop & Bake
Drop spoonfuls onto your lined baking sheet, leaving space between each. Bake for 12 minutes or until golden brown and slightly firm at the edges.
Step 8: Cool & Enjoy
Let them cool (or don’t) and dig in. Warning: they will disappear fast.
Storage Options:
If you actually have leftovers (teach me your self-control), here’s how to keep them fresh:
- Room Temp: Store in an airtight container for 4 days.
- Fridge: Good for a week, but let them come to room temp before eating.
- Freezer: Freeze for up to 3 months—just thaw when cravings hit.
Variations and Substitutions:
Want to switch things up? Here are a few fun ways:
- Add nuts – Chopped pecans or walnuts? Yes, please.
- Swap the chocolate chips – Try white chocolate or dark chocolate instead.
- Extra spice – A pinch of ginger or allspice can take the flavor up a notch.
- Make them gluten-free – Use oat flour or a 1:1 GF blend.
What to Serve with Pumpkin Oatmeal Chocolate Chip Cookies?
These cookies are next-level with:
- Hot drinks – Pumpkin spice lattes, chai tea, or even just a good cup of coffee.
- Vanilla ice cream – Warm cookie + cold ice cream = best idea ever.
- Milk – Because some things are just classic.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yep, just make sure to drain out excess moisture so your cookies don’t get too soft.
Can I make the dough ahead of time?
Absolutely! Chill it for up to 2 days, then bake whenever the craving hits.
Why are my cookies too cakey?
Pumpkin adds a lot of moisture. If they’re too soft, try baking them a minute longer or adding a little extra flour.
And there you have it—Pumpkin Oatmeal Chocolate Chip Cookies that taste like fall in every bite. Make them for a cozy weekend treat, a bake sale, or just because. No judgment if you eat five in a row.
So, what do you think? Ready to bake up a batch?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 c light brown sugar packed
- 3/4 c or 1 1/2 sticks salted butter, softened
- 1 c canned pumpkin puree
- 1 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 c quick-cooking oats
- 1 c all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 c chocolate morsels
Instructions
- Preheat your oven to 350°F. Line a cookie sheet, using parchment paper.
- Using a mixer combine the butter and brown sugar until creamy.
- Add the eggs one at a time mixing after each addition. Then incorporate the pumpkin puree and vanilla extract.
- In a bowl whisk together cinnamon, cloves, nutmeg, oats, flour, baking powder and salt.
- Gradually add this dry mixture to the wet ingredients while blending until everything is well combined.
- Gently stir in the chocolate morsels.
- Place spoonfuls of dough onto the cookie sheet with space between each one.
- Bake for 12 minutes. Until the cookies turn a lovely golden brown color.
- Allow them to cool on a wire rack before serving.
- Enjoy these treats!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
