Pumpkin Oatmeal Chocolate Chip Cookies

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Quick Summary

Pumpkin Oatmeal Chocolate Chip Cookies- soft and chewy oatmeal cookies with lots of pumpkin flavor, spices, and chocolate chips! The perfect fall cookie!

pumpkin oatmeal chocolate chip cookies on baking sheet with chocolate chips and little bowl of sea salt.

I love a good oatmeal cookie. Classic oatmeal cookies, oatmeal chocolate chip cookies, peanut butter oatmeal cookies, oatmeal raisin cookies, just to name a few.

During the fall months, I love making Pumpkin Oatmeal Chocolate Chip Cookies. There is nothing better than baking on a chilly fall day.

I love these cookies because they are soft, chewy, and full of pumpkin flavor. The cookies are perfectly spiced with cinnamon, ginger, nutmeg, and cloves. Stir in hearty oats, sweet chocolate chips and bake until the cookies are golden around the edges but still soft in the centers.

Sprinkle the cookies with a little flaky sea salt and enjoy with a glass of cold milk. Cookie perfection! I guarantee these pumpkin oatmeal chocolate chip cookies will instantly become a fall favorite!

pumpkin oatmeal chocolate chip cookie dough in mixing bowl with wooden spoon.
  • Flour– fluff, spoon, and level flour when measuring. Don’t pack the flour in the measuring cup or your cookies will be dry and puffy.
  • Baking Soda– make sure the baking soda is fresh.
  • Salt– to enhance all of the flavors.
  • Spices– cinnamon, ginger, nutmeg, and cloves.
  • Butter– use unsalted butter that is at cool, room temperature.
  • Sugars– granulated sugar and brown sugar.
  • Pumpkin– use canned pumpkin puree, not pumpkin pie filling. Pro tip, blot the pumpkin in paper towels to remove some of the liquid. This will give you a soft and chewy cookie instead of a cakey cookie. Don’t skip this step!
  • Egg yolk– discard the egg white and use one large egg yolk. The yolk will create a chewy cookie.
  • Vanilla extract– always use pure vanilla extract in baking, not imitation vanilla.
  • Oats– use old fashioned oats.
  • Chocolate Chips– I like to use semi-sweet chocolate chips, but you can use dark chocolate or milk chocolate chips.
  • Flaky Sea Salt– I like to sprinkle a little flaky sea salt on top of the cookies.
ingredients to make pumpkin oatmeal chocolate chip cookies.

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
creaming butter, sugars, eggs, and pumpkin in mixing bowl to make pumpkin oatmeal chocolate chip cookies.
  • In the bowl of a stand mixer or with a hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula as necessary.
pumpkin puree being blotted in paper towels to make pumpkin oatmeal chocolate chip cookies.
  • Place a couple of paper towels on a plate or in a bowl. Place the pumpkin puree in the center of the paper towels. Use another paper towel to blot the pumpkin, 5 or 6 times to soak up some of the moisture.
dry ingredients being added to pumpkin cookie dough in mixing bowl.
  • Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Beat until well combined.
stirring in chocolate chips and oats to pumpkin cookie dough in mixing bowl with spatula.
  • With the mixer on low, beat in the dry ingredients until just combined. Don’t over mix. Stir in the oats and chocolate chips.
pumpkin oatmeal chocolate chip cookie dough on baking sheet with parchment paper.
  • Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
pumpkin oatmeal chocolate chip cookies on baking sheet.
  • Bake for 12 to 14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt, if desire. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
pumpkin oatmeal chocolate chip cookie stacked in pan with parchment paper.

Variations

  • Instead of chocolate chips you can use butterscotch chips, white chocolate chips, or caramel chips.
  • Stir in a handful of dried cranberries or raisins.
  • Add chopped walnuts or pecans.
  • Leave out the chocolate chips for a plain pumpkin oatmeal cookie.
  • Drizzle the cookies with a cream cheese or vanilla glaze.

How to Store & Freeze

To store on the counter: Store the cookies in an airtight container on the counter for up to three days.

To freeze cookies: Let the cookies cool completely. Place in a freezer bag or freezer container and freeze for up to 3 months. If you are stacking the cookies, place a piece of parchment paper or wax paper in between the cookies so they don’t stick together.

To freeze cookie dough balls: Form the cookie dough into balls and place on a baking sheet or tray. Place in the freeze for 30 minutes or until the balls are solid. Transfer the cookie dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, pull the dough balls out of the freezer and add a few extra minutes to the baking time. You don’t have to defrost the cookie dough before baking.

bite out of pumpkin oatmeal chocolate chip cookies.

**See all of my Cookie Recipes HERE and order my Let’s Eat Cookies, my cookie cookbook, HERE!**

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Pumpkin Oatmeal Chocolate Chip Cookies

Soft and chewy oatmeal cookies with lots of pumpkin flavor and chocolate chips! The perfect fall cookie!
4.48 from 61 votes

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
  • In the bowl of a stand mixer or with a hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula as necessary.
  • Place a couple of paper towels on a plate or in a bowl. Place the pumpkin puree in the center of the paper towels. Use another paper towel to blot the pumpkin, 5 or 6 times to soak up some of the moisture.
  • Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Beat until well combined.
  • With the mixer on low, beat in the dry ingredients until just combined. Don’t over mix. Stir in the oats and chocolate chips.
  • Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
  • Bake for 12 to 14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt, if desire. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.

Nutrition

Calories: 170kcal, Carbohydrates: 25g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 71mg, Potassium: 48mg, Fiber: 1g, Sugar: 15g, Vitamin A: 1241IU, Vitamin C: 0.3mg, Calcium: 22mg, Iron: 1mg
Keywords pumpkin

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Flavor is amazing, but one correction, they do not spread out. Used a medium cookie scoop for the first tray, and got cookie balls. Used the 2 tablespoon scoop for the second tray, still no spread. Flatten them with the back of a spoon to get cookie shape.

    1. I love reading comments from bakers who tried the recipe!! Thanks for the heads up but one question!
      Did you blot the pumpkin as instructed?

    2. Mine spread without flattening with a spoon. Make sure you don’t pack your flour when measuring. I fluff, spoon, and level. It could also be a difference in your oven or elevation. Thank you for letting me know.

  2. I’m so glad I found this recipe I’m always looking for new pumpkin recipes thank you for sharing it.

  3. I use your recipes weekly, but I must say this is hands down my FAVORITE cookie recipe I’ve made!! This is going to be on my fall menu forever!

  4. 5 stars
    I made the cookies exactly as the recipe is written. They are so good! Mine did not flatten and they did not spread, but pressing them down with the back of a spoon worked great. I did measure my flour correctly. The cookies are part of a care package for our grandkids. They will love them! Thanks for another good recipe.

  5. 5 stars
    Just made these and they are delicious. Lots of pumpkin flavor and warm spices. The only thing that would make this recipe better would be if it were in weights instead of cups. But I recommend you all try these – they are good.

  6. 5 stars
    Thank you for this recipe. My family loves pumpkin cookies and especially with the addition of chocolate chips, which seem to elevate the flavor so that eating “just one” is impossible. I really like your addition of oatmeal which gives the cookie a nice chew, and makes these cookies a bit more “hardy” and they continue to be irresistible!!!