Our pumpkin oatmeal chocolate chip cookies are chewy, soft, and loaded with chocolate chunks and pumpkin spice flavors. You'll love the combination of 3 classic cookies to create this yummy dessert cookie.
You might also like our 3-ingredient pumpkin cookies, our QUICK pumpkin cinnamon rolls, or our old-fashioned iced oatmeal cookies.
Watch our step by step video!
If you've ever thought to yourself, "I wish I could eat a pumpkin cookie, an oatmeal cookie, and a chocolate cookie all at once", I bring you one of the best fall cookies around! These are so delicious. I made mine with a chopped-up semi-sweet chocolate bar. I love the larger areas of gooey chocolate fresh from the oven, but I've made these with chocolate chips and they are equally delicious. Set out a platter of these while Thanksgiving dinner is being prepared---they'll go fast!
Pumpkin Oatmeal Chocolate Chip Cookies
I love these cookies because they are soft and chewy, and they stay soft for days. There are chunks of chocolate, the delicious texture of oats, and hints of pumpkin spice. One recipe makes 3 dozen cookies loaded with pumpkin flavor and chocolate chunks.
You can customize them to your liking, too! Here are some yummy add-in ideas:
- White chocolate chips instead of semi-sweet chocolate
- Nuts (pecans or walnuts would be delicious)
- Dried cranberries or raisins
Pumpkin Oatmeal Cookies Ingredients
- 1 cup butter, softened
- 1 ¼ cups brown sugar
- ½ cup white sugar
- 1 large egg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 Tbsp. vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or your favorite combination of cinnamon, nutmeg, allspice, cloves, and ginger)
- ½ teaspoon kosher salt
- 2 cups oats
- 1 ½ cups semi-sweet chocolate chunks or chocolate chips (I chopped up a semi-sweet chocolate baking bar) Dark chocolate chips would be delicious too.
How to make Pumpkin Oatmeal Chocolate Chip Cookies
In a large mixing bowl cream butter and sugars together until blended and fluffy.
Add egg, vanilla, and pumpkin puree. Mix.
In a separate bowl combine dry ingredients.
Add dry ingredients (flour mixture) to wet ingredients and mix until combined.
Stir in chocolate chunks.
Preheat oven to 350 degrees.
Using a medium cookie scoop (2 Tbsp.) scoop the cookie dough balls and place them on parchment paper lined (or silicone-lined) baking sheets.
Bake cookies for 8 minutes. Remove cookies from the oven and tap the cookie sheet against the counter a few times (this will help the cookies flatten slightly). Place cookies BACK INTO THE OVEN and bake an additional 4 minutes. Tap the cookie sheet against the counter a couple more times.
Cookies will bake for a total of 12 minutes.
Note: tapping the cookie sheet against the counter is optional, but helps create a more desirable cookie thickness and texture.
Allow cookies to cool on the pan for 5 minutes then transfer to a wire rack.
Oatmeal Pumpkin Chocolate Chip Cookies
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 ¼ cups brown sugar
- ½ cup white sugar
- 1 large egg
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 Tbsp. vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 cups oats
- 1 ½ cups semi-sweet chocolate chunks or chocolate chips I chopped up a semi-sweet chocolate baking bar
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl cream butter and sugars together until blended and fluffy.
- Add egg, vanilla, and pumpkin puree. Mix.
- In a separate bowl combine dry ingredients.
- Add dry ingredients to wet ingredients and mix until combined.
- Stir in chocolate chunks.
- Using a medium cookie scoop (2 Tbsp.), scoop cookies and place them on parchment-lined (or silicone-lined) baking sheets.
- Bake cookies for 8 minutes. Remove cookies from the oven and tap the cookie sheet against the counter a few times (this will help the cookies flatten slightly). Place cookies BACK INTO THE OVEN and bake an additional 4 minutes. Tap the cookie sheet against the counter a couple more times.
- Cookies will bake for a total of 12 minutes.
- Allow cookies to cool on the pan for 5 minutes then transfer to a wire rack.
Notes
Nutrition
Note: I have not tried making these gluten or dairy free. I don't generally substitute coconut sugar or other alternatives for sugar, but I'm sure that you could.
No pumpkin pie spice on hand? No worries! You can make your own using these spices.
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