Pumpkin Oatmeal Chocolate Chip Cookies
Let me tell you, these cookies are like a cozy sweater in dessert form—soft, slightly chewy, and packed with those warm fall flavors you crave. Imagine the sweet scent of pumpkin mingling with toasted oats and melty chocolate chips filling your kitchen. Honestly, once I baked these, I couldn’t stop sneaking bites (don’t worry, I didn’t eat them all). The pumpkin keeps them super moist, while the oats add just the right bit of chew. And those chocolate chips? Little pockets of gooey happiness in every bite. Whether you’re baking for a crowd or a quiet night in, these cookies are the perfect hug in cookie shape.
Quick Facts
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Ingredients
For the Main Dish:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
How I Make It
Step 1:
First up, grab a large bowl and beat together the softened butter, brown sugar, and granulated sugar until creamy and light—this usually takes 2–3 minutes with a hand mixer. Then, mix in the egg, vanilla extract, and that velvety pumpkin puree until everything is smooth and well combined.
Step 2:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add this to the wet ingredients, mixing just until combined—don’t over-mix or the cookies might get tough.
Step 3:
Now fold in the rolled oats and chocolate chips. The batter will be thick but soft and a little sticky—that’s exactly how you want it!
Step 4:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Use a cookie scoop or spoon to drop rounded tablespoons of dough about 2 inches apart on the sheet.
Step 5:
Bake for 10–12 minutes. You’ll know they’re done when the edges are set and just starting to turn golden, but the center still looks soft. Don’t worry—they firm up as they cool!
Step 6:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Try not to eat them all warm — though honestly, that melted chocolate chip temptation is hard to resist!
Variations & Tips
- Swap semisweet chips for white chocolate or butterscotch for a different sweetness.
- Add 1/2 cup chopped pecans or walnuts for extra crunch and flavor.
- If the dough feels too wet, chill it for 30 minutes to make it easier to scoop.
- Use quick oats if that’s what you have, but the texture will be a bit softer.
- For a hint of spice, add a pinch of ground ginger or cloves.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
How I Like to Serve It
These cookies are a perfect afternoon pick-me-up with a steaming mug of chai or coffee. They also make a great treat at fall potlucks or Thanksgiving gatherings. And if you’re feeling extra indulgent, warm one up and serve it alongside a scoop of vanilla ice cream for a quick pumpkin dessert fix.
Notes
- To reheat, pop a cookie in the microwave for 10–15 seconds to refresh that gooey chocolate chip goodness.
- If you don’t have canned pumpkin, homemade pumpkin puree works great—just make sure it’s thick and not watery.
Closing: These pumpkin oatmeal chocolate chip cookies hit the sweet spot between chewy and soft, making them an easy, fail-proof recipe you’ll want to bake again and again.
