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Pumpkin Oatmeal Chocolate Chip Cookies are not just a seasonal treat. These tasty morsels are perfect for enjoying all year long!
Pumpkin Oatmeal Chocolate Chip Cookies are a delicious twist on oatmeal cookies. If you need more pumpkin, be sure to try Pumpkin Cobbler, and our famous Pumpkin Lasagna.
Quick + Simple
We have tons of go-to cookie recipes!
These Pumpkin Oatmeal Chocolate Chip are one of those go-to’s especially around fall and the holidays.
If you are anything like me, you can’t get enough of that pumpkin flavor. Save cans of pumpkin so I can enjoy it all year long, not just at Thanksgiving!!
If you love Pumpkin Chocolate Chip Cookies and Oatmeal cookies, then you’ll definitely love this version which marries the two together!
How to make pumpkin oatmeal Cookies
PREP. Preheat oven to 375 degrees F.
WET INGREDIENTS. In a medium bowl, beat together butter and sugars until creamy. Add pumpkin, egg and vanilla and beat until smooth.
DRY INGREDIENTS. In another bowl, mix together the dry ingredients flour, oats, cinnamon, baking soda, baking powder and salt.
COMBINE. Add dry ingredients to the wet ingredients and stir until combined. Fold in chocolate chips.
SCOOP + BAKE. Use a cookie scoop to scoop onto a lightly greased cookie sheet. Bake for 11-15 minutes.
Cookie tips
Make sure you use pumpkin puree, not pumpkin pie filling. You can also blot the pumpkin puree with a paper towel to absorb some of the liquid before using it in the recipe.
Oats: Quick oats are simply old fashioned oats (rolled oats) cut into smaller pieces. They can be used interchangeably in the recipe; they each yield a slightly different texture.
If you have rolled oats in your pantry you can use a food processor to chop them up into smaller flakes more similar to quick oats. Just be sure you don’t over process and make oat flour.
Don’t over mix: One of the reasons that you mix the wet and dry ingredients separately is to ensure everything is incorporated as much as possible before activating the flour gluten with the wet ingredients. Mixing too much can cause the gluten to over activate and yield a tougher denser cookie.
Butter. Be sure to use Softened Butter as melted butter can cause the cookies to spread and become more flat and crisp.
Don’t over cook. Keep in mind that the center of the cookies will finish cooking while they cool on the cookie sheet so pull those babies out of the oven as soon as the edges start to crisp. After a few minutes of cooling on the pan, transfer them to a wire rack to cool completely.
Cookie scoop. This dough is pretty sticky and so I suggest using a cookie scoop, but you can still drop the dough in spoonfuls if you don’t have one.
Variations
These cookies are loaded with delicious flavor and texture, but of course it’s always fun to experiment here and there. Some easy additions include:
- White chocolate chips, butterscotch chips, dark chocolate chips or cinnamon chips
- Use 1 tablespoon of Pumpkin Pie Spice in place of the cinnamon
- Add chopped nuts- walnuts, pecans macadamia, almonds
- Use dried cranberries or raisins
storing info
Want to store these cookies baked or unbaked? On the counter or in the fridge or freezer? This recipe can be stored in all those ways.
STORE cookie dough.
Refrigerator. Cover and store the dough in the fridge for up to 4 days. Let it come to room temperature before scooping and baking.
Freezer. Line cookie dough balls on a sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer safe container. They freeze well for up to 3 months. There’s no need to thaw them before baking. Place the frozen cookie dough balls on a baking sheet. Bake for an extra 1-2 minutes.
STORE baked cookies.
- Counter. Store baked cookies on the counter , in an airtight container, for 5-7 days.
- Freezer. Freeze baked cookies in a freezer safe container for up to 3 months. I like to place 1-2 cookies in a fold top sandwich bag, then put them together in a container. It helps keep them from sticking to each other and it makes it super easy to grab a couple of bags for lunch boxes or to toss in my purse.
for More Cookies, try:
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Ingredients
- 1 1/2 cups butter softened
- 2 cups brown sugar packed
- 1 cup sugar
- 1 (15 ounce) can pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 cups quick cooking oats
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips half semi-sweet/half milk chocolate
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, beat together butter and sugars until creamy. Add pumpkin, egg and vanilla and beat until smooth.
- In another bowl, mix together the dry ingredients flour, oats, cinnamon, baking soda, baking powder and salt.
- Add dry ingredients to the wet ingredients and stir until combined. Fold in chocolate chips.
- Use a cookie scoop to scoop onto a lightly greased cookie sheet.
- Bake for 11-15 minutes.
NOTE:
- Once out of the oven, round out cookies with back end of spatula and add a few extra chips on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would rolled oats work in this recipe rather than instant?
I like the addition of the oats. I also like how well the cookies freeze. Thanks for an other great recipe.