Pumpkin Chocolate Chip Cookies With Oatmeal are the most delicious seasonal treat! They’ve got crisp edges and a soft, chewy center.
author’s note
No Cakey Cookies Here!
Don’t get me wrong, I love a classic puffy pumpkin cookie, but they’ve always felt a little more like a soft, round pumpkin cake than a true cookie to me.
So with these, I wanted an actual cookie. Crisp around the edges and on the bottom, with a soft, chewy center and none of that cakey texture.
And these pumpkin chocolate chip cookies with oatmeal totally deliver. They’re thin, crisp, chewy, and packed with pumpkin flavor. If you’ve been looking for a pumpkin cookie that isn’t cakey, this is the one!
Ingredients
| Ingredient | Tip / Swap |
|---|---|
| Unsalted butter | Use room-temp butter for the best creaming. |
| Brown sugar | I tested with light and dark brown sugar here and preferred light. |
| Pumpkin puree | Use 100% canned pumpkin (not pumpkin pie filling). If it seems overly wet, pat it with paper towels first. |
| Egg yolk | Creates richness without adding too much moisture. Save the white for meringues. |
| Quick oats | Essential for the chewy bite. Don’t swap for another oat. |
| Spices | I use cinnamon and nutmeg. Add pumpkin pie spice if you want more punch. |
| Chocolate chips | I love a mix of semi-sweet and milk but you can use all of one or dark chocolate as well! |
How To Make Pumpkin Oatmeal Chocolate Chip Cookies
- Prep: Preheat the oven and line a baking sheet.
- Cream: Beat room-temperature butter and sugars until creamy.
- Mix: Add pumpkin, egg yolk, and vanilla; mix well.
- Combine: Stir in spices, baking agents, oats, and flour; fold in chocolate chips.
- Chill: Refrigerate dough for about an hour. Don’t rush this!
- Shape: Roll into large balls and place on the baking sheet. Bake and enjoy!
Featured Comment
“I followed the directions and ended up with some of the best cookies I have ever made/eaten. I used a baking sheet, topped with a silicone mat then wax paper and the bottoms came out perfect. Thank you for the recipe.”
– Kevin
Pumpkin Chocolate Chip Cookies With Oats Baking Tools
- Silicone baking mats: For even baking and no burnt bottoms.
- Cookie scoop: Ensures consistent size for chewy texture.
- Food scale: Accurate measuring = perfect results.
chelsea’s testing notes
Chill the dough twice: First after mixing, then again after rolling into balls. Cold dough prevents spreading and creates the perfect cookie texture.
Pan bang: Drop the tray on the counter right after baking to flatten and keep cookies chewy.
Storage
While most cookies taste best fresh from the oven, these taste even better at room temperature and have a richer pumpkin flavor the next day. Leave them not covered on a plate to keep them dry.
After baking, let these pumpkin chocolate chip cookies with oatmeal cool on a wire rack to stop the bottoms from getting soggy.
Use Leftover Pumpkin In One Of These:
Pumpkin Oatmeal Chocolate Chip Cookies
Video
Equipment
- Large sheet pan (15" x 21")
- Parchment paper or a silicon baking mat
Ingredients
- 12 tablespoons unsalted butter at room temperature, see note 1
- 1 cup light brown sugar lightly packed
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons canned pumpkin not pumpkin pie filling
- 1 large egg yolk discard or save the whites for another recipe
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice see note 2
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups quick oats see note 3
- 1-1/2 cups flour
- 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
- 1/2 cup milk chocolate chips or dark chocolate chips
Instructions
- Add room-temperature butter, brown sugar, and granulated sugar to a stand mixer with a whisk attachment. Beat until creamy, scraping the sides as needed. Add pumpkin, egg yolk, and vanilla, and mix to incorporate.
- Add cinnamon, pumpkin pie spice, baking soda, baking powder, salt, and quick oats to the mixture. Beat until combined. Add flour and mix until no streaks remain, then fold in both chocolate chips and mix.
- Cover and place the bowl of dough in the fridge for 1 hour.
- Roll chilled dough into large, 3-tablespoon balls or 58 grams (see note 4). Roll to be taller instead of wider and place on a parchment-lined tray. Batter should make 18–20 cookies. Chill dough balls in the fridge for 15–20 minutes. While dough balls are chilling, preheat oven to 350℉. Line a large sheet pan with parchment paper or a silicon baking mat.
- Add only 6 dough balls to a sheet pan at a time, spacing them out well. Bake 12–15 minutes or until lightly browned at the edges and slightly gooey in the center. These cookies are best slightly underbaked! Right out of the oven, bang the sheet pan on the counter a few times to flatten the cookies slightly.
- Optionally, right after banging the pan, quickly press cookie edges inward with the back of a spoon, then press a few extra chocolate chips on top.
- Let cookies rest on the pan for 5 minutes before transferring to a cooling rack. Repeat this process to bake all cookies. These cookies taste best at room temperature and even better the next day—the pumpkin flavor has intensified by then!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just wanted to leave some praise. I make this recipe several times a year. They are my favorite cookies. Right now they’re getting me into the October spirit. Thanks for introducing us 😉
Oh I’m so thrilled to hear this! Thanks for taking the time to write this review!
Made these last week and I’m about to make them again!
Back-to-back batches! I love hearing that! Thanks so much for making them!
I need to make the dough a day ahead, can I chill it over night after it’s all mixed?
Yes, absolutely! I’d chill the dough for a little bit, roll them out, then chill again. That way the dough isn’t too hard to roll the next day, and you can just plop them on a tray and bake!
I made these today and they were so so good!!! I cut the brown sugar in half, so one cup for both sugars total. And I used vegan butter, but everything else was the same. They didn’t spread as much as I thought they would, but I’m sure that’s due to the lower sugar content. Still had a great texture and taste, these are a new staple for us!
Delish! I am so happy you were able to make these work with your preferences! Thanks so much for your comment Sarah! 🙂