The ULTIMATE pumpkin cookies! These cookies are packed to the brim with the magical combination of oatmeal, pumpkin, AND chocolate chips. They’re perfectly chewy and deliciously flavorful and couldn’t be more perfect for fall!
When it comes to cookies, you just can’t beat chocolate chip. They’re chewy, gooey, and SO delicious… and as much as I love the classic recipe, there are so many ways to jazz them up!
Take, for example, these Pumpkin Oatmeal Chocolate Chip Cookies. Because everyone loves pumpkin (especially in fall) and oatmeal cookies never go out of style. So… why not combine the three into an absolutely EPIC cookie!?
These cookies are packed with flavor and have the most delicious texture. They’re dense and chewy, which I love in a cookie, and the pumpkin flavor combined with the chocolate chips is seriously the BEST.
Best of all, they’re incredibly easy to make. Just 10 ingredients is all you need… and these delicious little bites are ready in under 30 minutes from start to finish! Happy fall, y’all. Enjoy!
Ingredients
Butter – This recipe calls for 1 cup (2 sticks) of butter. I used salted butter for extra flavor, but you can feel free to use unsalted and add 1/4 – 1/2 teaspoon of salt to the recipe.
Sugar – Like most cookie recipes, this recipe uses equal amounts of both granulated and brown sugar for the best flavor.
Pumpkin pie spice – Pumpkin pie spice helps bring out the pumpkin flavor and gives these cookies a delicious fall spice flavor. Pumpkin pie spice can be found in the baking aisle at your local grocery store.
Pumpkin puree – These cookies have 1 full cup of canned pumpkin puree, giving them that delicious pumpkin flavor you’re looking for in a pumpkin cookie.
Egg yolk – Using 1 egg yolk adds an extra layer of richness, both in flavor and texture.
Flour & baking powder – For the flour, I used all purpose. You can feel free to use another type, but be sure to follow substitution guidelines for whichever type you choose.
Quick oats – I used quick oats in this recipe. You can also substitute old fashioned oats if you prefer.
Chocolate chips – Finally… chocolate chips! I added 1 1/2 cups of semi-sweet chocolate chips to these cookies. You could also use milk or dark chocolate if you prefer.
How to make Pumpkin Oatmeal Chocolate Chip Cookies
Recipe variations
- Substitute white chocolate chips, butterscotch chips, or peanut butter chips for the semisweet chocolate chips
- Add chopped nuts
- Add dried cranberries
- Add pepitas
- Substitute cinnamon for pumpkin pie spice
- Add additional pumpkin pie spice for extra flavor
More pumpkin recipes you’ll love
- Pumpkin Cheesecake Dip
- Soft Pumpkin Cookies
- Pumpkin Cake
- Mini Pumpkin Cheesecakes
- Pumpkin Chocolate Chip Bread
- Pumpkin Pecan Pie Bars
- Pumpkin Pie Martini
- Pumpkin Butter
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1 egg yolk
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 2 1/2 cups quick oats
- 1 1/2 cups semisweet chocolate chips
Instructions
- Combine butter, sugars, and pumpkin pie spice in a medium mixing bowl and beat with an electric mixer until creamy.
- Add pumpkin and egg yolk and beat until smooth.
- Mix in flour and baking powder and beat on low speed until combined; stir in oats and chocolate chips.
- Drop dough 2 inches apart on ungreased cookie sheet (*cookies are easiest to remove if sheets are lined with parchment paper.)
- Bake at 350° F 16-20 minutes or until edges are golden brown.
- Cool on cookie sheet 10 minutes; remove to a wire rack to cool completely.
Notes
Recipe variations
- Substitute white chocolate chips, butterscotch chips, or peanut butter chips for the semisweet chocolate chips
- Add chopped nuts
- Add dried cranberries
- Add pepitas
- Substitute cinnamon for pumpkin pie spice
- Add additional pumpkin pie spice for extra flavor
There are no amounts in the ingredients except for the butter and pumpkin
All of the amounts are listed on the recipe card.
I wonder how these would be with a package of vanilla pudding or pumpkin pudding…
I plan to make pumpkin pudding cookies soon, but I’m not sure about adding a package to this recipe specifically.
Can we use steel oats instead of quick oats? If so, what else should be adjusted in the recipe?
I wouldn’t recommend substituting steel oats in this recipe, since they require a longer cooking time. IF you decide to, I would increase the amount of pumpkin puree by at least 1/2 cup for added moisture.
Awesome flavour!!! Didnt spread at all, stayed nice and round. Added chopped walnuts and pepitas. Sweet, soft and yummy.
Made these tonight…had some white choc chips so I added them in. These are delicious! Crispy edges and gooey inside is where it’s at!
I’m planning to make these this afternoon. They look delicious! I’m not going to use your print page because I don’t want to waste all of that blue ink for the header.
Favorite cookie recipe by far! My family asks for it often and I have to double the recipe every time I make it. A perfect blend of oats, pumpkin, and chocolate. I’m not a real fan of baking but I’ll make these as often as the family requests them!
Yay I love hearing this! I made them countless times this fall… everyone does seem to love them!
I want to make these in advance for family. Are there rules for this recipe for freezing the cookies? Is it possible?
These cookies freeze well! You can transfer the baked, fully cooled cookies to a freezer safe container or large freezer bag. I would also suggest separating layers with parchment paper to keep the cookies from sticking to one another. Then simply thaw at room temperature.
I did not have pumpkin purée but there were was a banana laying around that needed using up. I swapped it and made half the cookies. It was a success! Yummy cookies evolved