If you adore the cozy flavors of fall and crave a cookie that brings together wholesome oats, rich chocolate, and comforting pumpkin, you are in for a treat with this Pumpkin Oatmeal Chocolate Chip Cookies Recipe. These cookies strike the perfect balance between chewy and soft, with just the right hint of spice to warm your soul. Whether baking for a holiday gathering or a simple weekend indulgence, this recipe promises that beloved blend of textures and flavors that will become a fast favorite in your kitchen.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward baking your dream batch of Pumpkin Oatmeal Chocolate Chip Cookies Recipe. Each component plays a crucial role, from the creamy butter that ensures a tender crumb to the pumpkin puree that adds moisture and that irresistible autumnal flavor.
- 1 egg: Binds ingredients together while adding richness.
- ½ cup (1 stick) unsalted butter, softened: Provides moisture and a soft, melt-in-your-mouth texture.
- ½ cup light brown sugar, packed: Adds sweetness with a subtle molasses flavor.
- ¼ cup granulated sugar: Balances sweetness and contributes to a slight crisp on the edges.
- ½ cup pumpkin puree (not pumpkin pie filling): Gives that signature pumpkin flavor and moistness without extra sweetness.
- 1 tablespoon vanilla extract: Enhances all the flavors with a warm, aromatic note.
- 2 cups old-fashioned rolled oats: Adds hearty chewiness and wholesome texture.
- 1 cup all-purpose flour: Builds structure for the cookies.
- 1½ teaspoons pumpkin pie spice: Infuses the cookies with cinnamon, nutmeg, and all the warm spices.
- ½ teaspoon baking soda: Helps the cookies rise and become light.
- Pinch of salt: Balances sweetness and enhances overall flavor.
- 1 cup semi-sweet chocolate chips: Classic chocolate chunks for melty pockets of indulgence.
- 1 cup mini semi-sweet chocolate chips: Little bursts of chocolate for extra richness in every bite.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). Prepare a baking sheet lined with parchment paper to ensure your cookies bake evenly and don’t stick. This simple prep sets the stage for perfect baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar with an electric mixer until the mixture looks fluffy and creamy. This step is key to achieving tender cookies with a nice lift. Next, beat in the egg, pumpkin puree, and vanilla extract, making sure everything is well combined and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add this dry mixture to your wet ingredients on low speed. Be careful not to overmix here—you want just enough blending for structure without sacrificing cookie tenderness.
Step 4: Add Oats and Chocolate Chips
Now it’s time to stir in the rolled oats along with both the regular and mini semi-sweet chocolate chips. These add a perfect chew and those irresistible chocolate bursts that make these cookies truly unforgettable.
Step 5: Scoop the Dough
Use a tablespoon to scoop the dough onto the prepared baking sheet, spacing each portion about 2 inches apart. This gives the cookies room to spread perfectly without merging together.
Step 6: Bake to Perfection
Bake your Pumpkin Oatmeal Chocolate Chip Cookies Recipe for 10 to 12 minutes, or until the edges turn that gorgeous golden shade. Once baked, let them cool on the baking sheet for about 5 minutes before moving them to a wire rack. This resting time allows the cookies to set up just right.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Garnishes
While these cookies are delicious on their own, adding a light dusting of powdered sugar or a drizzle of melted white chocolate can take presentation to the next level. A sprinkle of chopped toasted pecans or a pinch of sea salt on top fresh out of the oven also adds a delightful twist.
Side Dishes
Pair your Pumpkin Oatmeal Chocolate Chip Cookies Recipe with a warm mug of spiced chai, a creamy latte, or even a cold glass of milk. These accompaniments enhance the cookie’s spice and chocolate notes, making every bite feel like a special moment.
Creative Ways to Present
For a festive touch, arrange the cookies on a rustic wooden board alongside small bowls of cinnamon sticks, mini pumpkins, and cinnamon-spiced nuts. You can also serve these cookies stacked with scoops of vanilla ice cream in between for an indulgent autumn-inspired cookie sandwich.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Oatmeal Chocolate Chip Cookies Recipe fresh and chewy, store them in an airtight container at room temperature for up to 5 days. Adding a slice of bread inside the container helps maintain moisture and softness.
Freezing
If you want to enjoy these cookies a bit later, place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a resealable freezer bag. They keep well for up to 3 months and thaw beautifully without losing their texture.
Reheating
For that freshly-baked feel, rewarm cookies in a microwave for about 10 to 15 seconds or pop them in a preheated oven at 300°F (150°C) for 5 minutes. This helps soften the chocolate chips and revives the cozy pumpkin aroma.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree rather than pie filling since the latter contains added sugars and spices that can alter the cookie’s flavor and texture.
Are these cookies gluten-free?
This recipe calls for all-purpose flour and oats, which are not gluten-free unless you specifically use certified gluten-free oats and flour. Otherwise, try swapping with gluten-free alternatives if needed.
Can I substitute chocolate chips with another ingredient?
Absolutely! Chopped nuts like walnuts or pecans, dried cranberries, or even butterscotch chips make wonderful alternatives or additions to put your own spin on the recipe.
What makes these cookies chewy?
The combination of pumpkin puree and rolled oats ensures these cookies have a tender, chewy bite rather than a crispy, dry texture, perfect for cozy fall snacking.
How can I make the cookies more festive for a party?
Add colorful sprinkles, dip half the cookie in melted white chocolate, or sandwich them with cream cheese frosting for an extra special treat.
Final Thoughts
I truly hope you give this Pumpkin Oatmeal Chocolate Chip Cookies Recipe a whirl because it’s one of those recipes that brings joy with every bite. It’s perfect for cozy afternoons, sharing with loved ones, or simply satisfying that sweet tooth with all the warm flavors of fall rolled into one delicious cookie. Once you try them, these cookies are sure to become a cherished staple in your baking rotation!
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies, blending the warm spices of pumpkin pie spice with hearty rolled oats and sweet chocolate chips. Perfectly spiced and irresistibly moist, these cookies offer a comforting fall treat that’s easy to bake and share.
Ingredients
Wet Ingredients
- 1 egg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- Pinch of salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract until fully combined, incorporating moisture and flavor into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening agent and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients in the mixer on low speed, mixing just until combined to avoid overmixing and tough cookies.
- Stir in Oats and Chocolate Chips: Fold in the rolled oats, semi-sweet chocolate chips, and mini semi-sweet chocolate chips by hand to evenly distribute throughout the dough.
- Scoop Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges turn a golden brown, indicating they’re perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely, preserving their chewy texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Ensure the butter is softened but not melted for proper creaming.
- Spacing cookies 2 inches apart prevents them from merging during baking.
- For softer cookies, slightly underbake and cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
