Home > Desserts > Pumpkin Oatmeal Chocolate Chip Cookies Pumpkin Oatmeal Chocolate Chip Cookies September 28, 2022 | 48 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Simple-to-make Pumpkin Oatmeal Chocolate Chip Cookies have crisp edges, a soft, chewy center, and plenty of chocolate! Plus, all the tips and tricks you need are written out to guarantee successful cookies that could rival any bakery! Want pumpkin oatmeal cookies without chocolate chips? Give our glazed Pumpkin Oatmeal Cookies a try! Next, try out some other favorite pumpkin cookie recipes like these Pumpkin Chocolate Chip Cookies or these four-ingredient Pumpkin Cookies with a Cake Mix. NOT-CAKEY Pumpkin Chocolate Chip Oatmeal Cookies! Don’t get me wrong– I love a traditional puffy pumpkin cookie, but (IMHO), those recipes deliver more of a thin, round cake than a crisp, chewy cookie. So the goal for these cookies was to have an actual cookie — crisp bottom and edges with a soft, chewy interior. No cakey consistency here! These cookies are perfection — thin and crispy with the best soft and chewy interior! So, if you too, have been looking for a not-cakey pumpkin cookie — this is your recipe! Let’s Chat Pumpkin Pumpkin is generally what makes pumpkin cookies more cake-like instead of cookie-like. It contains a lot of moisture, and that affects the texture. So you’ll want to be sure to use the exact measurements of pumpkin as written in this recipe. Fill measuring cups and level off the top. Use good, firm pumpkin. If your canned pumpkin is watery, the cookies won’t taste as good and the texture will be off (less crisp). I recommend Libby’s® canned pumpkin (not sponsored). Make sure to use the right type of canned pumpkin! Pumpkin pie mix contains cooked, pureed pumpkin PLUS milk, sweetener, and spices. It’s ready to pour in a pie shell and bake. This is NOT what we want. Look for 100% pure cooked and pureed pumpkin. The ingredient list should show only pumpkin puree. How To Make Pumpkin Oatmeal Chocolate Chip Cookies (Tips) Use room-temperature ingredients. It’s really important that the butter is at room temperature to cream with the sugars properly. It’s also important to have room temperature eggs, which allows them to trap air and disperse more evenly into the batter. Leave cold ingredients out at room temperature for 45 minutes to an hour. Use quick oats. Although it would make sense that any oats would work, they aren’t interchangeable here. Quick oats act more like flour since they are smaller, denser, and more compact. We need these components for this Pumpkin Oatmeal Chocolate Chip Cookie dough! Roll the right cookie size: While you may want smaller cookies, know that the texture is not the same. The “sweet spot” for this recipe is exactly 3 tablespoons (58 grams) of dough. Big, I know, but totally perfect! Chill The Pumpkin Oatmeal Chocolate Chip Cookie Dough Don’t rush the chilling time — the dough needs time for the sugars and oats to absorb the wet ingredients. On the flip side, if the dough is chilled too long, it tends to dry out. The cookies also don’t spread as nicely when baking when the dough is chilled too long. QUICK TIP We recommend chilling the dough twice– once right after the dough is made, and again when the dough balls have been rolled out. Why space the chilling time out? The dough is too soft right after being made to be rolled into balls and after the balls are rolled, the dough gets a bit warm from being rolled and needs to chill through again. Cold dough balls in a hot oven will give us the perfect cookie texture. Make ’em Pretty! A few baking/finishing tips for these cookies: Slightly under-bake the cookies. By keeping these cookies slightly under-baked, they remain soft and chewy with a vibrant pumpkin flavor (cookies lose flavor when over-baked). Visual cues for doneness: cookies should be set at edges and the top will look slightly gooey. Bang the pan. The “secret” to avoiding any cake-like texture in these pumpkin oatmeal chocolate chip cookies? Right out of the oven, hold both sides of the cookie sheet and bang the pan on the counter a few times to flatten. Think of it as popping bubbles in the cookie! Press in the edges of the cookies. Working quickly, right out of the oven, use the back of a large spoon or metal spatula to press the edges of the cookies into the center. (See the picture above for a visual!) This creates great crispy edges and ensures the cookie has a nice chewy center. Work quickly, as the cookies set up quickly and resist being pressed inwards after sitting out for more than a minute or two. “Garnish” the tops! And after that, press a few chocolate chips into the tops of the cookies — this not only ensures chocolate in every bite, it also makes them look pretty! And, who can resist a light sprinkling of Maldon Sea Salt Flakes?! Favorite Cookie Baking Tools Silicone liner. We recommend baking cookies on a silicone tray liner — they bake evenly and the bottoms won’t get too crispy when baking on a mat. Food scale. A food scale ensures even-sized cookie dough balls, which yields evenly baked cookies. If you’re simply eyeballing portions, you may end up with some slightly over-baked cookies while other cookies aren’t fully baked through because of inconsistent sizes. Additionally, measuring flour can vary from person to person and is usually the culprit for cookies not working out. If you have a food scale, use that instead of measuring cups. Hand mixer or a stand mixer. To get the right dough consistency, you’ll need to use a mixer. When creaming together the butter and brown sugar, we’re looking for a thick and creamy mixture similar in consistency to peanut butter. You can’t achieve this consistency with a wooden spoon. STORAGE Pumpkin Oatmeal Chocolate Chip Cookie Storage Allow the cookies to cool completely before digging in. Most cookies are the best right out of the oven, but these ones aren’t. We actually like these cookies best at room temperature — and they’re even better (with a much more pronounced pumpkin flavor) the next day! We don’t cover these cookies — just leave them on a plate at room temperature — this keeps them from becoming too moist and losing texture. After baking the Pumpkin Oatmeal Chocolate Chip Cookies, let them cool completely on a wire rack. (This will keep the bottoms from getting soggy from the steam.) Use leftover pumpkin in one of these recipes: No-Bake Pumpkin Cheesecake with a graham cracker crust Pumpkin Spice Latte Steamer pumpkin spiced hot drink 7-Layer Pumpkin Bars with a yellow cake crust Pumpkin Creme Brûlée spiced creamy custard Pumpkin Cheesecake Bars with a caramel drizzle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Oatmeal Chocolate Chip Cookies 5 from 17 votes - Review this recipe Simple-to-make Pumpkin Oatmeal Chocolate Chip Cookies have crisp edges, a soft, chewy center, and plenty of chocolate! Plus, all the tips and tricks you need are written out to guarantee successful cookies that rival any bakery! SAVE TO RECIPE BOX Print Recipe Pumpkin Oatmeal Chocolate Chip Cookies 5 from 17 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Simple-to-make Pumpkin Oatmeal Chocolate Chip Cookies have crisp edges, a soft, chewy center, and plenty of chocolate! Plus, all the tips and tricks you need are written out to guarantee successful cookies that rival any bakery! Course Dessert, treat Cuisine American, Vegetarian Keyword Pumpkin Oatmeal Chocolate Chip Cookies Prep Time 25 minutes Cook Time 14 minutes Chilling Time 1 hour Total Time 1 hour 39 minutes Servings 18 -20 cookies Calories 273kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 3/4 cup (12 tbsp) unsalted butter, at room temperature (Note 1)▢ 1 cup light brown sugar, lightly packed▢ 1/2 cup white, granulated sugar▢ 1/2 cup + 2 tablespoons canned pumpkin puree (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 (Note 2)▢ 1 teaspoon baking soda▢ 1/2 teaspoon baking powder▢ 1/2 teaspoon salt▢ 1 and 1/2 cups quick oats (Note 3)▢ 1 and 1/2 cups white all-purpose flour▢ 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips▢ 1/2 cup milk or dark chocolate chipsUS - Metric USMetric InstructionsWET INGREDIENTS: In a bowl attached to a stand mixer (fitted with whisk attachment) add room temperature (not softened/melted) butter, brown sugar and white sugar. Beat, scraping edges as needed, until nice and creamy (peanut butter consistency). Add in the pumpkin, egg yolk, and vanilla. Mix to incorporate. DRY INGREDIENTS: Add the cinnamon, pumpkin pie spice, baking soda, baking powder, salt, and quick oats to the mixture. Beat until combined. Add in flour and beat until no streaks of flour remain, scraping sides of the bowl as needed. Add in both chocolate chips and mix through. CHILL DOUGH: Cover and place the bowl of dough in the fridge for 1 hour. (Don't skip this step!) FORM COOKIE DOUGH BALLS: Remove dough from fridge and roll into large balls (3 tablespoons (58 grams) EACH. (See Note 4; batter should make 18-20 cookies.) Dough is a bit sticky and messy! Roll cookie dough balls to be taller instead of wider. Place rolled cookie dough balls on a parchment-paper lined tray or plate and return to the fridge for 15-20 minutes. OVEN PREP: While the dough balls are chilling, preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner.BAKE: Add only 6 cookie dough balls to a sheet pan at a time spacing them out well (they spread a lot). Bake for 12-15 minutes or until very lightly browned at the bottom/sides, but slightly gooey in the center. The key to these cookies is slightly under-baking - that will keep them soft and chewy in the inside. (Right out of the oven, hold both sides of the cookie sheet and bang the pan on the counter a few times to flatten!)OPTIONAL: Working quickly, (right after banging the pan), use the back of a large spoon or metal spatula to press the edges of the cookies into the center. And after that, press a few chocolate chips into the tops of the cookies -- this not only ensures chocolate in every bite, it also makes them look pretty! ENJOY: Allow cookies to stand on sheet pan for 5 minutes before removing them to a wire cooling rack. Repeat this process to bake all of the cookies. These cookies taste best at room temperature and even better the next day -- the pumpkin flavor has intensified by then! Video Recipe NotesNote 1: Room-temperature ingredients: It’s really important that the butter is at room temperature to cream with the sugars properly. Melted/soft butter won't trap air effectively. It's also important to have room-temperature eggs, which allows them to trap air and disperse more evenly into the batter. Leave cold ingredients out at room temperature for 45 minutes to an hour. Note 2: Pumpkin pie spice: This spice blend can be found among other spices in the grocery store, or you can make your own pumpkin pie spice! Note 3: Oats: Although it would make sense that any oats would work, they aren't interchangeable here. Quick oats act more like flour since they are smaller, denser, and more compact. Note 4: Cookie size: Cookies work best at this size. While you may want smaller cookies, know that the texture is not the same. The "sweet spot" for this recipe is exactly 58 grams (3 packed tablespoons) of dough. Big, I know, but totally perfect for ensuring crisp edges and soft, chewy center! Note 5: Storage: Most cookies are the best right out of the oven, but these ones aren’t. We actually like these cookies best at room temperature -- and they're even better (with a much more pronounced pumpkin flavor) the next day! We actually don't cover these cookies -- just leave them on a plate at room temperature -- this keeps them from becoming too moist and losing texture. After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam). Nutrition FactsServing: 1serving | Calories: 273kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1544IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.