Name: Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 36
Cuisine: American
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

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

Combine the wet ingredients – In a large mixing bowl, combine butter, sugars, and pumpkin pie spice and beat with an electric mixer until creamy. Add the pumpkin and egg yolk and beat until smooth.

Add the dry ingredients – Mix in the flour and baking powder and beat on low speed until combined. Stir in the oats and chocolate chips.

Drop onto cookie sheet – Drop dough by about 2 tablespoons 2 inches apart on an un-greased cookie sheet.

Bake – Bake cookies at 350 degrees 16-20 minutes or until edges are golden brown.

Cool – Cool on cookie sheet 10 minutes; remove to a wire rack to cool completely. Enjoy!

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

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