There’s something magical about the smell of pumpkin oatmeal chocolate chip cookies baking in my tiny apartment kitchen every fall. It takes me right back to childhood weekends at my aunt’s house, where she’d always have a fresh batch cooling on the counter – still warm enough that the chocolate chips melted just slightly when you bit into them. Now I make these cookies whenever I need a cozy pick-me-up or want to share a taste of autumn with friends. They’ve got that perfect balance of chewy oats, warm pumpkin spice, and melty chocolate that makes everyone ask for the recipe after just one bite.
Why You'll Love These Pumpkin Oatmeal Chocolate Chip Cookies
Let me tell you why these pumpkin oatmeal chocolate chip cookies have become my go-to treat year after year:
- That dreamy texture – soft and chewy with just the right amount of bite from the oats (no cakey cookies allowed in my kitchen!)
- The spice balance is absolute perfection – enough pumpkin warmth to feel cozy but not so much it overpowers the chocolate
- One bowl magic – I'm all about minimal cleanup, and this recipe delivers maximum flavor with minimum fuss
- Crowd-pleaser status – these disappear faster than any other cookie I bake (seriously, hide a few for yourself!)
The combination of pumpkin, oats, and melty chocolate chips creates something truly special – the kind of cookie that makes people hover near the cooling rack, “just checking” if they're ready yet.
Ingredients for Pumpkin Oatmeal Chocolate Chip Cookies
Here’s everything you’ll need to make my favorite fall cookies – precise measurements matter here, so grab your measuring cups!
- 1 cup all-purpose flour (spooned & leveled)
- 1 1/2 cups old-fashioned rolled oats (not instant!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon pumpkin pie spice (or make your own blend)
- 1/2 cup unsalted butter, softened (that means cool but leaves an indent when pressed)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pure pumpkin puree (not pie filling – see note below!)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (or chunks if you’re feeling fancy)
Ingredient Notes & Substitutions
Pumpkin puree vs pie filling: This trips people up! You want plain pumpkin puree (just pumpkin) – the pie filling has added sugar and spices. I’ve tested with Libby’s and store brands – both work great.
Oats matter: Old-fashioned rolled oats give the perfect texture. Quick oats will make them too dense. And steel-cut? Don’t even try it – trust me, I learned the hard way!
Chocolate options: Semi-sweet is my go-to, but dark chocolate or even white chocolate chips work beautifully. For holidays, I sometimes use cinnamon chips for extra coziness.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Okay, let’s get baking! These pumpkin oatmeal chocolate chip cookies come together in just a few simple steps – I promise it’s easier than you think. The key is not rushing the process and paying attention to those little details that make all the difference.
Step 1: Prep Dry Ingredients
First things first – whisk together your flour, oats, baking soda, salt, and pumpkin pie spice like you mean it! This isn’t just about mixing – you’re making sure every speck of flour gets kissed with those warm spices. While you’re at it, preheat that oven to 350°F (175°C). Trust me, you’ll thank me later when your first batch goes in perfectly.
Step 2: Cream Wet Ingredients
Now for the fun part – grab your softened butter and sugars. Beat them until they’re light and fluffy, about 2-3 minutes. This creates tiny air pockets that’ll give your cookies that perfect texture. Then add the pumpkin, egg, and vanilla. Mix just until combined – overbeating here leads to tough cookies, and nobody wants that!
Step 3: Combine & Bake
Time to bring it all together! Gradually add your dry ingredients to the wet, mixing until no flour streaks remain. Fold in those chocolate chips – I always sneak a few extra, shh! Use a tablespoon cookie scoop (or two spoons) to portion the dough onto lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges turn golden but the centers still look slightly underdone – they’ll firm up as they cool. That’s the secret to that irresistible chew!
Pro Tips for Perfect Pumpkin Oatmeal Chocolate Chip Cookies
After years of making these pumpkin oatmeal chocolate chip cookies (and plenty of “experiments” that didn’t quite work out), I’ve learned a few tricks that guarantee bakery-worthy results every time:
- Chill the dough for 30 minutes if you can wait – it prevents spreading and makes the cookies extra thick and chewy (I know it’s hard to resist diving right in!)
- Parchment paper is your friend – no more sticking disasters, and cleanup is a breeze (just roll it up and toss it)
- Let them rest on the baking sheet for 5 minutes after pulling them out – they’ll firm up perfectly without becoming dry or crumbly
Follow these simple steps, and your pumpkin oatmeal chocolate chip cookies will turn out just like Grandma’s – if Grandma was obsessed with perfect cookie texture like I am!
Storage & Freezing Instructions
These pumpkin oatmeal chocolate chip cookies stay delicious for days if you store them right! At room temperature, keep them in an airtight container with a slice of bread (sounds weird, but it keeps them soft!) for up to 5 days. For longer storage, freeze the cooled cookies in a single layer before transferring to a freezer bag – they’ll keep for 2 months. When that cookie craving hits, just pop one in the microwave for 10-15 seconds to bring back that fresh-from-the-oven warmth.
Pumpkin Oatmeal Chocolate Chip Cookies Nutritional Info
Just so you know, these numbers are estimates based on standard ingredients – your batch might vary slightly depending on exact measurements and brands used. Each delicious pumpkin oatmeal chocolate chip cookie comes in at about 120 calories, with 8g sugar and 1g fiber. Not bad for a treat that tastes this indulgent!
Frequently Asked Questions
Let me answer the questions I get asked most about these pumpkin oatmeal chocolate chip cookies – because I’ve tried every variation imaginable!
Absolutely! Scoop the dough into balls first, then freeze on a tray before transferring to a bag. Bake straight from frozen, adding 1-2 extra minutes. Perfect for impromptu cookie emergencies!
What if I don’t have pumpkin pie spice?
No worries! Mix 1/2 tsp cinnamon + 1/4 tsp each nutmeg and ginger. Or get creative – cardamom adds lovely warmth too.
Egg-free option?
Replace the egg with 1/4 cup extra pumpkin puree. The texture changes slightly (more cakey), but still delicious!
Can I double this recipe?
Please do! It doubles beautifully – just mix in two batches if your bowl gets too full. More cookies = happier people.
Can I Use Quick Oats Instead of Rolled Oats?
Yes, but reduce to 1 1/4 cups since quick oats absorb more liquid. Texture will be denser but still tasty!
How Do I Keep My Cookies Soft?
Toss a slice of bread in the cookie jar! The cookies absorb moisture from it. Also, store in airtight containers – no dry cookies here!
Print35 Irresistible Pumpkin Oatmeal Chocolate Chip Cookies You Need Now
Soft and chewy pumpkin oatmeal cookies packed with chocolate chips. Perfect for fall or anytime you crave a cozy treat.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk flour, oats, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add pumpkin puree, egg, and vanilla extract to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture. Stir until combined.
- Fold in chocolate chips.
- Drop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For extra chewiness, chill the dough for 30 minutes before baking.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
