These pumpkin oatmeal chocolate chip cookies are wonderfully soft and thick with the ideal chewy texture. Every bite is packed with hearty oats, rich pumpkin spice flavor, and melty chocolate chips. They’re an ideal treat for Halloween and Thanksgiving festivities. Best or all – these oatmeal cookies with pumpkin have a quick prep and you can make this cookie recipe without a hand or stand mixer!
I love baking with my grandkids, they like adding the ingredients to the mixer and scooping out the cookie dough onto the baking sheets. With this oatmeal pumpkin cookie recipe, they can help with every step of the prep because you don’t need a mixer. And of course they’ll enjoy eating what they’ve made!
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Why We Love This Pumpkin Chocolate Chip Cookie Recipe
- These pumpkin oatmeal cookies are perfect for fall.with pumpkin flavor and melty chocolate! While the kids are enjoying these tasty treat, you can feel good knowing that there’s whole grains from the wholesome oats in them.
- Make healthy cookies by easily replacing the chocolate with dried cranberries or raisins, chopped pecans, almonds, or walnuts. You’ll love how adaptable and versatile this recipe is.
- They’re simple to make (no electric mixer needed!) and a great way to get the kids involved in the baking fun!
Ingredients and Substitutions
- quick cooking oats or rolled oats – using all quick cooking oats will make crispy pumpkin chocolate chip cookies, or I like using all rolled oats or a 50-50 mix of quick cook and rolled oats (also called old fashioned oats) for chewier oatmeal pumpkin chocolate chip cookies.
- all-purpose flour – you can substitute gluten-free flour (one on one replacements) here!
- baking soda – essential for rising the cookies.
- pumpkin pie spice – see recipe notes at bottom of the post to make homemade pumpkin pie spice.
- Kosher salt – for sea salt or table salt, decrease the amount by 25%
- unsalted butter – using salted butter is fine, but omit the salt, or use vegan butter.
- brown sugar – see our cookies without brown sugar recipe for how to make these with no brown sugar.
- granulated sugar – you can substitute fine coconut sugar or Splenda Baking (a blend of 1/2 Splenda and 1/2 sugar) for the granulated sugar.
- pumpkin puree – use pure pumpkin, not canned pumpkin pie.
- egg – for how to make these without eggs, we have a substitution in our best eggless chocolate chip cookies article.
- vanilla extract – substitute with maple extract or a rich fall flavor!
- chocolate chips – we use a mix of milk chocolate chips and semi-sweet chocolate chips, but you can use all of either or even dark chocolate chips.
🎯 TFN Pro Tip
Use room-temperature butter and eggs for the best oatmeal pumpkin chocolate chip cookies! I remove the butter from the fridge about an hour before making cookies. To bring an egg to room temperature quickly, place it in a glass of warm water for 5 minutes.
Customize Your Oatmeal Cookie Recipe
- Pumpkin white chocolate cookies – use white chocolate chips in place of semi-sweet or milk chocolate chips.
- Pumpkin pecan oatmeal cookies – replace the chocolate with chopped pecans or walnuts for a healthier option.
- Pumpkin cranberry cookies – add dried cranberries or raisins instead of the chocolate for another healthier option.
Looking for a cookie recipe with white choco chips? You’ll love our white chocolate chip raspberry cookie recipe!
Equipment Used in This Recipe
- 2 mixing bowls
- Dough whisk or large mixing spoon
- Medium-sized cookie scoop for perfectly shaped and uniform sized cookies.
- Large baking sheet lined with parchment paper or a silicone baking mat for baking
- Wire rack for cooling
How to Make Pumpkin Oatmeal Cookies
Step by Step Instructions
- Preheat oven to 350ºF and prepare your baking sheets by lining them with parchment paper or a silicone baking mat. Set them aside until later.
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- Add the dry ingredients to a large mixing bowl and stir with a dough whisk or large spoon until mixed.
- In a medium mixing bowl, add the sugar, softened butter, pumpkin puree, egg, and vanilla extract. Stir until well combined.
- Make a well in the center of the dry ingredients bowl and add the wet, stirring until they are just combined.
- Stir in the chocolate chips. Mix until the chocolate chips are well distributed through the cookie dough.
- Use a medium cookie scoop or large tablespoon to scoop the cookie dough (about 2 rounded tablespoons) into the prepared baking sheets leaving at least 1″ of space.
- Bake for 10-12 minutes or until the edges are golden brown.
Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
Recipe FAQs
Yes! Once baked and cooled, place cookies in a freezer-safe, airtight container and freeze for up to 3 months.
Store baked and cooled cookies in an airtight container for up to 4 days.
You can use Splenda Baking (a blend of 1/2 Splenda and 1/2 sugar) for the granulated sugar. Don’t use regular Splenda as your cookies will be dry and dense.
Use vegan butter instead of dairy butter.
Yes, see how in our best eggless chocolate chip cookies article. They will taste exactly as if you made them with eggs!
Other Fall Recipes to Consider…
- Honey Mustard Chicken in Slow Cooker
- Blueberry Cobbler Bisquick Easy
- Pumpkin Pie Custard Recipe
- Swiss Steak in Crock Pot
If you tried this pumpkin cookie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Oatmeal Chocolate Chip Cookies
Equipment
- large mixing bowl
- medium mixing bowl
- dough whisk or large mixing spoon
- Baking Sheet - (1-2)
- parchment paper or silicone baking mat
- medium cookie scoop
- wire cooling rack
Ingredients
- 1 ¼ cups quick-cook oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (see notes for how to make your own pumpkin pie spice)
- ¼ teaspoon coarse kosher salt
- ¾ cup brown sugar
- ½ cup unsalted butter softened, room temperature
- ½ cup pumpkin puree (pure pumpkin puree, not canned pumpkin pie mix)
- ¼ cup granulated sugar or coconut sugar
- 1 large egg room temperature (see notes for substitutions)
- 1 teaspoon vanilla extract or maple extract
- ½ cup milk chocolate chips (see notes for substitutions)
- ½ cup semi-sweet chocolate chips (see notes for substitutions)
Instructions
- Preheat the oven to 350° F.
- Line 2 large baking sheets with parchment paper. Set aside.
- In a large mixing bowl add the oats, flour, baking soda, pumpkin spice, and salt. Mix with a spoon until combined. Set aside.
- In a medium mixing bowl add the sugars, butter, pumpkin puree, egg, and vanilla extract. Mix until combined.
- Make a well in the center of the dry ingredients and add the wet ingredients. Mix until just combined.
- Stir in the chocolate chips. Mix until the chocolate chips are well distributed through the cookie dough.
- Use a medium cookie scoop or large tablespoon to scoop the cookie dough (about 2 rounded tablespoons per cookie) into the prepared baking sheets leaving at least 1" of space.
- Bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
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