Oatmeal Pumpkin Cookies

5 from 1 vote

These soft and chewy oatmeal pumpkin chocolate chip cookies are full of fall flavor and easy to make—no mixer needed!

Prep Time10

Cook Time12

Total Time27

Course: Dessert, Holiday

Cuisine: American

Keyword: chocolate chip cookies, fall desserts, pumpkin desserts, pumpkin oatmeal chocolate chip cookies, chocolate chip pumpkin cookies recipe

Servings: cookies

Calories: 141kcal

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)

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.

Chewy or Crispy? Using all quick cooking oats will give you crispier pumpkin chocolate chip cookies. For a chewier cookie, I like using all rolled oats or a 50-50 mix of quick cook and rolled oats (also called old fashioned oats).
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.

Ingredient Notes:

Pumpkin Pie Spice: Use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice.
Brown sugar
Egg: our best eggless chocolate chip cookies article has egg substitutions.

Recipe Variations:

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.

Storing Instructions: