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    You are here: Crunchy Creamy Sweet / Dessert / Pumpkin Oatmeal Chocolate Chip Cookies

    Pumpkin Oatmeal Chocolate Chip Cookies

    Published: Sep 29, 2018 · Modified: Oct 5, 2022 by Anna 13 Comments · This post may contain affiliate links.

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    These Pumpkin Oatmeal Chocolate Chip Cookies are easy, chewy and filled with pumpkin, spices and chocolate chips. No mixer needed!

    Five pumpkin oatmeal cookies stacked up on each other on a white plate.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients:
    • How to make pumpkin oatmeal cookies?
    • Best tips:
    • Extra Tip!
    • Is chilling the dough required?
    • Recipe FAQs:
    • More delicious cookies:
    • Pumpkin Oatmeal Chocolate Chip Cookies

    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 ingredients for pumpkin oatmeal cookies on a white board.
    • 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.
    Overhead shot of glass bowl with pumpkin mixture for pumpkin oatmeal cookies.

    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.

    Close up shot of pumpkin oatmeal cookie dough in glass bowl, with chocolate chips and wooden spoon on dough.

    Recipe FAQs:

    What can I do with leftover pumpkin puree?

    If you have leftover pumpkin puree, you can also make my Pumpkin Pie Crumb Bars and of course, the Easy Pumpkin Butter.

    What can I add to these cookies?

    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.

    How to store them?

    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.

    Overhead shot of pumpkin oatmeal chocolate chip cookies on white serving plate.

    More delicious cookies:

    • Cream Cheese Cookies
    • Coconut Cookies
    • Molasses Cookies
    • The Best Chewy Snickerdoodles Recipe

    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 Cookies stacked up on each other.

    Pumpkin Oatmeal Chocolate Chip Cookies

    Author: Anna
    These Pumpkin Oatmeal Chocolate Chip Cookies are easy, chewy and filled with pumpkin, spices and chocolate chips. No mixer needed! 
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    chilling time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 160 kcal

    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.

    Nutrition

    Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 104mg | Fiber: 1g | Sugar: 10g | Vitamin A: 665IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1.3mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Alan D Lucas says

      October 03, 2021 at 11:12 am

      5 stars
      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.

      Reply
    2. Ang says

      September 16, 2019 at 9:22 pm

      These cookies look delish!
      Did you use canned pumpkin for the purée?

      Reply
      • Anna says

        September 16, 2019 at 10:06 pm

        Hi Ang! I used canned 100% pumpkin puree. Hope this helps!

        Reply
    3. Nicole says

      September 15, 2019 at 4:58 pm

      5 stars
      These were so good! I especially loved how soft and cakey they were. I'll definitely be saving this recipe. Thank you!

      Reply
      • Anna says

        September 15, 2019 at 5:06 pm

        Hi Nicole! Yay! That's fantastic! Thank you so much for trying my recipe! 😀

        Reply
    4. Jenny says

      November 11, 2018 at 9:10 pm

      5 stars
      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!

      Reply
    5. Donna says

      October 04, 2018 at 4:03 pm

      Vanilla isn’t listed in recipe ingredients, but says to add vanilla and egg yolk, assuming 1tsp?

      Reply
      • Anna@CrunchyCreamySweet says

        October 04, 2018 at 5:04 pm

        Hi Donna! It should be 1/2 teaspoon pure vanilla extract. So sorry about that!

        Reply
    6. Paula says

      October 02, 2018 at 6:50 pm

      Pumpkin and Chocolate are so perfect together!

      Reply
    7. Melanie Bauer says

      October 02, 2018 at 1:36 am

      5 stars
      Looks awesome! Seriously these are mouth watering, can't wait to try this!

      Reply
    8. Allison says

      October 01, 2018 at 1:28 pm

      5 stars
      These looks SO, SO, SO delicious! I'll be making them as a treat for my kiddos.

      Reply
    9. Jocely says

      October 01, 2018 at 11:36 am

      5 stars
      These cookies are seriously calling my name!

      Reply
    10. Demeter says

      October 01, 2018 at 11:28 am

      These can count as breakfast, right?!? Please say yes!!

      Reply

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