These Pumpkin Oatmeal Chocolate Chip Cookies are easy, chewy and filled with pumpkin, spices and chocolate chips. No mixer needed!
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Why You'll Love This Recipe
Raise your hand if you would love a still-warm, freshly baked, chocolate chip loaded, pumpkin pie spiced oatmeal cookie. Glass of milk on the side if desired. If your hand is up, you need to try this recipe. It's easy and makes delicious pumpkin oat cookies with plenty of chocolate. These Pumpkin Oatmeal Chocolate Chip Cookies are a fall version of my favorite Chewy Oatmeal Cookies.
I adapted the base recipe to make soft, chewy, and perfectly spiced cookies to bring you the flavors of fall. You don't need a mixer to whip up the dough, just a couple of mixing bowls and a spatula or wooden spoon.
Ingredients:
- all-purpose flour: for proper measurements, fluff it with a fork in the container you store it in, then scoop it into a measuring cup;
- oats: I used old-fashioned;
- sugars: granulated and brown
- baking powder and baking soda: necessary for proper rising and browning of the cookies;
- salt: balances the flavors;
- pumpkin pie spice: I use my homemade pumpkin pie mix made with 5 spices;
- pumpkin puree: make sure it's 100% pure, not pie filling;
- egg yolk: along with pumpkin puree, it's enough moisture to bind the ingredients and not make the cookies cakey;
- butter: always use unsalted butter to control the salt amount;
- chocolate chips: semi-sweet or milk work great here.
How to make pumpkin oatmeal cookies?
- Start by mixing the dry ingredients in a mixing bowl.
- Next, whisk melted butter and sugars and whisk for 10 to 15 seconds. Add vanilla, egg yolk, and pumpkin puree.
- Add the dry ingredients and chocolate chips and stir until the dough comes together.
- Chill the cookie dough for 30 minutes, then bake in the preheated oven. Add more chocolate chips on top of each cookie, if desired.
Best tips:
- Dark brown sugar adds deeper flavor thanks to molasses it contains. However, light brown sugar will work fine too.
- If you have pumpkin butter on hand, use it in place of pumpkin puree. If you do, cut the pumpkin pie spice mix to 1 teaspoon, since the butter will contain spices already.
- Scoop the dough, roll into balls and gently flatten into disks, then bake. Pumpkin adds moisture to baked goods and tends to make puffy cookies. Flattening the balls of dough will produce pretty cookies. It is not a necessary step and simply scooping the dough straight onto the baking sheet will still produce delicious cookies.
- Add 3 to4 more chocolate chips on top of each baked cookie to make them prettier, and of course more chocolatey.
Extra Tip!
To prevent the cookies from being cakey, I used only an egg yolk instead of the whole egg. Pumpkin puree and egg yolk provide enough moisture to bind all the ingredients. The cookies are chewy and delicious!
Is chilling the dough required?
When you make cookies with melted butter, chilling the dough helps resolidify the butter and will prevent the cookies from spreading flat during baking. You can cover the bowl with the dough with saran wrap and place it in the fridge, or scoop and form the cookies, place them on a large sheet, and chill.
Recipe FAQs:
If you have leftover pumpkin puree, you can also make my Pumpkin Pie Crumb Bars and of course, the Easy Pumpkin Butter.
To jazz up these Pumpkin Oatmeal Cookies, I added semi-sweet chocolate chips. A chopped chocolate bar would be perfect here too. You can also add nuts, like pecans or walnuts if you like. Butterscotch or white chocolate chips will be great in this recipe as well.
To prevent the cookies from drying out, store them in a cookie jar with a seal in the lid or in any container with a lid.
More delicious cookies:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ½ cups old-fashioned oats
- 1 ¼ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg yolk
- ⅓ cup pumpkin puree
- 1 ¼ cup semi-sweet chocolate chips
Instructions
- Place butter in microwave-safe bowl and microwave for 20 seconds. The butter should be partially melted. Stir it a few times and set aside to cool.
- In a large mixing bowl, whisk together oats, flour, baking powder, soda, pumpkin pie spice and salt.
- In another mixing bowl, whisk melted butter with both sugars. Whisk for 15 to 20 seconds. Add vanilla and egg yolk and whisk until the egg is incorporated. Add pumpkin and whisk until incorporated.
- Add dry ingredients to wet ingredients and stir in with a wooden spoon. Stir in chocolate chips.
- Cover the bowl with dough with saran wrap and chill for 30 minutes.
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Scoop dough with 1 ½ tablespoon size cookie scoop and place onto prepared baking sheet.
- Bake cookies for 9 to 11 minutes. Remove from oven and cool on sheet for 5 minutes. Then transfer onto a cooling rack. Place 3 to 4 chocolate chips on top of each cookie to make them pretty, if desired.
Notes
- To jazz up these Pumpkin Oatmeal Cookies, I added semi-sweet chocolate chips. Chopped chocolate bar would be perfect here too. You can also add nuts, like pecans or walnuts if you like. Butterscotch or white chocolate chips will be great in this recipe as well.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Alan D Lucas says
Rainy morning here in North Mississippi, perfect day to make a batch of these wonderful cookies. They are so simple, one bowl for dry ingredients and one for wet. I put the dry in the stand mixer bowl, then after the sugars were incorporated into the wet, poured it into the mixer bowl. Again, sooo simple! My better half didn't think the recipe sounded good at all...(his words), but he loved them! I was going to divide them in zip bag to give to friends, but we ate so many with coffee while sitting on the porch and listening to the rain, there just wasn't enough left. This will be a favorite addition to my "cookie arsenal" come holiday time. Thank you so much for sharing! Alan.
Ang says
These cookies look delish!
Did you use canned pumpkin for the purée?
Anna says
Hi Ang! I used canned 100% pumpkin puree. Hope this helps!
Nicole says
These were so good! I especially loved how soft and cakey they were. I'll definitely be saving this recipe. Thank you!
Anna says
Hi Nicole! Yay! That's fantastic! Thank you so much for trying my recipe! 😀
Jenny says
WOW! This recipe is excellent. Be sure to flatten the cookies before going in the oven, they don’t spread much (I forgot and had to press them down halfway through). I also used mini chocolate chips
. A+ Recipe!
Donna says
Vanilla isn’t listed in recipe ingredients, but says to add vanilla and egg yolk, assuming 1tsp?
Anna@CrunchyCreamySweet says
Hi Donna! It should be 1/2 teaspoon pure vanilla extract. So sorry about that!
Paula says
Pumpkin and Chocolate are so perfect together!
Melanie Bauer says
Looks awesome! Seriously these are mouth watering, can't wait to try this!
Allison says
These looks SO, SO, SO delicious! I'll be making them as a treat for my kiddos.
Jocely says
These cookies are seriously calling my name!
Demeter says
These can count as breakfast, right?!? Please say yes!!