Pumpkin Oatmeal Chocolate Chip Cookies – easy, chewy oatmeal cookies with pumpkin, spices and chocolate chips. No mixer needed!
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.
- 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.
To prevent the cookies from being cakey, I used only an egg yolk instead of the whole egg, used dark brown sugar to deepen the flavor and make the cookies chewier. If you have pumpkin butter on hand, use it in place of pumpkin puree.
- dark brown sugar: it 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.
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 dough with saran wrap and place in the fridge, or scoop and form the cookies, place on a large sheet and chill.
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.
More oatmeal cookies:
- Oatmeal Chocolate Chip M&M Cookies
- Flourless Peanut Butter Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Oatmeal Carrot Cookies
- Apple Oatmeal Cookies
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Easy, chewy oatmeal cookies with pumpkin, spices and chocolate chips. No mixer needed!
- 1.5 cups old-fashioned oats
- 1.25 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk
- 1/3 cup pumpkin puree
- 1.25 cup semi-sweet chocolate chips
- 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 degrees F. Line a baking sheet with parchment paper.
- Scoop dough with 1.5 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.
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.