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 pumpkin chocolate chip muffins, or our old-fashioned iced oatmeal cookies.
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!
Why I Like This Recipe
- Cookies stay soft. I love these cookies because they are soft and chewy, and they stay soft for days.
- Loaded with chocolate. There are chunks of chocolate (but chocolate chips work wonderfully as well), the delicious texture of oats, and hints of pumpkin spice.
- Easy to customize. Change up the add-ins to your liking! Dried cranberries or raisins, white chocolate chips instead of semi-sweet chocolate, or nuts (pecans or walnuts) would be delicious.
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Tips and Tricks
- Tap the cookie sheet against the counter. Tapping the cookie sheet against the counter is optional, but it helps create a more desirable cookie thickness and texture.
- How to store pumpkin oatmeal cookies. One recipe makes 3 dozen cookies loaded with pumpkin flavor and chocolate chunks. Store these cookies in an airtight container for up to 5 days. These cookies also freeze well for up to 2 months.
- Homemade pumpkin spice mix. No pumpkin spice mix on hand? No problem! Make your own using the following measurements. Mix everything together and store in an airtight container for all of your fall baking needs!
- 1 ½ teaspoons allspice
- 3 tablespoons ground cinnamon
- 2 teaspoons teaspoons ginger
- 2 teaspoons. nutmeg
- 1 ½ teaspoons cloves
Ingredients
- Butter
- Brown sugar and white sugar
- Egg
- Canned pumpkin puree: Not pumpkin pie filling.
- Vanilla extract
- All-purpose flour
- Baking soda and salt
- Pumpkin pie spice: Or your favorite combination of cinnamon, nutmeg, allspice, cloves, and ginger.
- Oats: I prefer baking with old-fashioned rolled oats vs. quick oats, but you can use either.
- Semi-sweet chocolate chunks or chocolate chips: I chopped up a semi-sweet chocolate baking bar. Dark chocolate chips would be delicious, too.
See the recipe card for full information on ingredients and quantities.
How To Make Pumpkin Oatmeal Chocolate Chip Cookies
Step 1: In a large mixing bowl cream butter and sugars together until blended and fluffy. Add egg, vanilla, and pumpkin puree. Mix.
Step 2: In a separate bowl combine dry ingredients.
Step 3: Add dry ingredients (flour mixture) to wet ingredients and mix until combined. Stir in chocolate chunks.
Step 4: Using a medium cookie scoop (2 Tbsp.) scoop the cookie dough balls and place them on parchment paper-lined (or silicone-lined) baking sheets.
Step 5: 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.
Top Tip
Tapping the cookie sheet against the counter is optional, but helps create a more desirable cookie thickness and texture.
More Pumpkin Recipes To Make
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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.
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