These pumpkin oatmeal chocolate chip cookies are soft, chewy, and loaded with pumpkin spice, oats, and chocolate chips. They combine three favorite cookies—pumpkin cookies, oatmeal cookies, and chocolate chip cookies—into one delicious fall treat.
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
If you love soft oatmeal cookies and pumpkin spice, these are a must-make for fall. The pumpkin keeps the cookies soft and chewy, while old-fashioned oats add a delicious texture and chocolate chunks or chocolate chips make every bite extra good.
They're especially good warm from the oven when the chocolate is still gooey, but they stay soft for days, making them a great cookie to make ahead for fall gatherings and Thanksgiving.
Why You'll Love These Pumpkin Oatmeal Cookies
- Soft and chewy. Pumpkin helps keep these cookies soft and tender for days.
- Loaded with chocolate. Use chocolate chunks for big pockets of melted chocolate or chocolate chips for a classic cookie.
- Full of pumpkin spice. Warm spices give these oatmeal cookies plenty of fall flavor.
- Chewy oatmeal texture. Oats add just the right amount of chewiness without making the cookies dry.
- Easy to make. The dough comes together with basic baking ingredients.
- Makes about 3 dozen cookies. There's plenty to share with family and friends.
- Freezer-friendly. You can freeze the baked cookies for another day.
What Makes These Pumpkin Oatmeal Chocolate Chip Cookies So Good?
These cookies started with a simple idea: what if you combined a pumpkin cookie, an oatmeal cookie, and a chocolate chip cookie?
The result is one of my favorite fall cookies.
Pumpkin puree adds moisture and pumpkin flavor, while oats give the cookies their classic chewy oatmeal texture. I like using chopped semi-sweet chocolate because it creates big pockets of gooey chocolate, but chocolate chips work just as well.
The cookies are soft and chewy, and they stay soft for several days after baking.
Jump to:
- Why You'll Love These Pumpkin Oatmeal Cookies
- What Makes These Pumpkin Oatmeal Chocolate Chip Cookies So Good?
- Tips for the Best Pumpkin Oatmeal Chocolate Chip Cookies
- Ingredients
- How To Make Pumpkin Oatmeal Chocolate Chip Cookies
- Why do you tap the baking sheet?
- Pumpkin Oatmeal Cookie FAQs
- More Pumpkin Recipes To Make
- Pumpkin Oatmeal Chocolate Chip Cookies
Tips for the Best Pumpkin Oatmeal Chocolate Chip Cookies
- Use old-fashioned oats. I prefer old-fashioned rolled oats because they give the cookies a heartier, chewier texture. Quick oats will also work if that's what you have.
- Use pumpkin puree, not pumpkin pie filling. Make sure you're using plain 100% canned pumpkin puree. Pumpkin pie filling already contains sugar and spices and will change the recipe.
- Don't overbake the cookies. The cookies should still be soft when they come out of the oven. They'll continue to set as they cool.
- Try chocolate chunks. Chopped semi-sweet chocolate creates larger pockets of melted chocolate throughout the cookies. Chocolate chips are equally delicious and a little easier.
- Tap the baking sheet. Tapping the cookie sheet against the counter after baking helps the cookies flatten slightly and creates a better thickness and texture.
- Let the cookies cool on the baking sheet. Allow them to cool for about 5 minutes before transferring them to a wire rack. This gives them time to finish setting.
- Don't skip the pumpkin spice. Pumpkin itself has a mild flavor, so the warm spices are what really give these cookies their classic fall flavor.
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.
Why do you tap the baking sheet?
Tapping the baking sheet against the counter is optional, but I like doing it because it helps the cookies flatten slightly and gives them a better thickness and texture. If you prefer a thicker cookie, you can skip this step.
Pumpkin Oatmeal Cookie FAQs
Yes! These pumpkin oatmeal chocolate chip cookies are soft and chewy. The pumpkin helps keep them moist, while the oats add a delicious, chewy texture.
Yes. I prefer old-fashioned rolled oats because they provide a chewier texture, but quick oats can be used if that's what you have.
Absolutely. I love using chopped semi-sweet chocolate because it creates large pockets of gooey chocolate, but semi-sweet chocolate chips work just as well.
No. Use 100% canned pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices and will change the flavor and texture of the cookies
One batch makes approximately 36 pumpkin oatmeal chocolate chip cookies when using a 2-Tbsp. cookie scoop.
Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, making them a great make-ahead fall cookie.
Yes! Allow the cookies to cool completely, then place them in a freezer-safe container or freezer bag. Separate layers with parchment paper if needed. Freeze for up to 2 months and thaw at room temperature before serving.
Yes! These cookies are easy to customize. Chopped pecans or walnuts, dried cranberries, raisins, or white chocolate chips would all be delicious.
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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