Pumpkin Oatmeal Chocolate Chip Cookies have a little of everything you want in a cookie. A little oatmeal, a little chocolate, some spices and of course, pumpkin! These Fall inspired cookies are thick and chewy – you’re going to love them!
This cookie was calling my name and I just had to figure out how to make it. I wanted this cookie to really feel and taste like a traditional chewy oatmeal chocolate chip cookie, but with the added flavor of pumpkin.
There are tons of pumpkin cookie recipes out there. I specifically love my soft pumpkin cookies with maple glaze. They truly are a Fall treat. I love to make these for a party or for Thanksgiving, but they aren’t an “everyday” cookie that I would whip up for fun.
With that said, these Pumpkin Oatmeal Chocolate Chip Cookies are an everyday cookie! I actually enjoyed these most in the morning as a breakfast treat. These would be great to bring to work or have around the house when company is over.
Like most cookies, you can freeze these and save them for later. You can also freeze the cookie dough into balls and bake at a later date.
The pumpkin puree helps give these cookies that pumpkin color and the spices help kick up the flavor of the pumpkin.
I really love the chocolate chips in this cookie – they sit so nicely in the puffy chewy cookie and are a wonderful added texture and flavor component to this recipe.
I could eat this cookie dough batter by the spoonfuls. It’s so good! Similar to chocolate chip cookies, it’s thick and chewy and is incredibly satisfying.
Happy baking, friends!
To pin this recipe, click the image below!
- 1 cup (2 sticks) butter, cold and cut into cubes
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup pure pumpkin puree
- 2 cup all purpose flour
- 2 cups quick oatmeal
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 2 cups semi-sweet chocolate chips
- Preheat oven to 410 degrees (yes, really 410 degrees!) and line a baking sheet with parchment paper.
- Place a paper towel in a small bowl and add the pumpkin puree. Let sit for 10 minutes to soak up liquid from the puree. Before adding to the mixer, blot the pumpkin puree with a paper towel until dry.
- Add cold butter, brown sugar and granulated sugar to a mixer and mix on medium speed until creamy.
- Next, add egg and vanilla and mix until creamy, scraping down sides of bowl.
- Next, add pumpkin puree and mix until incorporated, scraping down sides of bowl as necessary. Dough may look lumpy.
- In a seperate bowl, mix together the dry ingredients - flour, oats, cornstarch baking soda, salt, cinnamon and pumpkin pie spice.
- With mixer on low-speed, gradually add dry ingredients and mix just until combined. Lastly, mix in chocolate chips by hand.
- Scoop 2 tablespoons of dough and place on baking sheet.
- Bake for 9-10 minutes. Remove and let cool.
Cookies can be frozen up to 3 months. Cookie dough can also be frozen up to 3 months - simply measure out the dough, freeze on a pan then place frozen cookie dough balls in a freezer bag.