These Pumpkin Cookies With Oatmeal & Chocolate Chips Are a Must-try!

Sugar, spice, and everything nice sum up this recipe. These pumpkin oatmeal chocolate chip cookies are loaded with flavor and perfectly textured, thanks to the addition of oats. Remember the chocolate chips, which balance out the spice and complement the pumpkin flavor. Ready in just under an hour? Sign me up.

Why choose Pumpkin Oatmeal Chocolate Chip Cookies?

Pumpkin oatmeal chocolate chip cookies have a unique and delicious flavor that is both comforting and satisfying. The subtle earthiness of pumpkin, the hearty texture of oats, and the street cred of enjoying pumpkin during the best time of year make this a dynamite option for a Fall snack or dessert. Some of the ingredients also offer some health benefits:

1. 1. Pumpkin is low in calories and a good source of vitamins and minerals. Notably, it is high in vitamin A and contains a healthy amount of fiber. 
   2. Oats are high in protein and fiber and are nutrient-dense, offering a heavy dose of vitamins and minerals. 

Ingredient Notes

• • Canned Pumpkin Puree: This recipe calls for 100% pure pumpkin. Do not use pumpkin pie filling, which contains added sugars and spices. These are built into the recipe already. Check out this link from Southern Living to learn more about the difference between pumpkin pie filling and canned pumpkin puree.
  • Quick-Cooking Oats (Instant Oats): These cookies are soft and tender thanks to the addition of quick-cooking oats. They are smaller and thinner than old-fashioned oats, so they cook faster and soften as the cookies bake. 
  • Light Brown Sugar: This adds richness to the cookie than just adding granulated sugar alone. Dark brown sugar has a heavier molasses flavor and will make the cookies darker, but it will work in a pinch. 
  • Spices: I use a combination of cinnamon, allspice, and nutmeg. It is warm, inviting, and straightforward in the best possible way. Some recipes call for pumpkin pie spice or a manual combination of cinnamon, allspice, nutmeg, ginger, and clove. Feel free to play with this to your taste preferences like I have with mine. 

Recipe Notes

Here are a few tips for making pumpkin oatmeal chocolate chip cookies:

• • Use canned pumpkin puree: The texture and flavor of pure pumpkin cannot be guaranteed, so I recommend using canned pumpkin puree for its consistency and convenience. 
  • Don’t fully melt the butter. Only melt the butter until small chunks remain. Then, remove the butter from the heat or microwave, and whisk until fully melted. The remaining pieces will help to cool the melted butter down in the process. This will prevent the sugar from dissolving too much, which would lead to the cookies spreading more during baking. 
  • Only have old-fashioned oats on hand? No problem! Replace quick-cooking oats 1 to 1 with old-fashioned oats pulsed a few times in a blender or food processor until broken up. 
  • Be sure to dissolve the baking soda in milk. This will kick start the rising process before the cookies hit the oven since carbon dioxide bubbles will start forming when combined. This results in a soft cookie of pillowy perfection. Baking powder is included in this recipe too, which will help the cookies continue to rise when baked. 
  • Don’t overmix the dough. When flour and moisture combine, gluten starts to form. Mixing the dough excessively creates more gluten, resulting in a tough and chewy cookie. We’re looking for soft and tender cookies, so be gentle and delicate with your dough. Once the flour is added, mix until just combined and a few streaks of flour remain. Add in the chocolate chips, and mix until just combined again. When scooping out your dough, you can overcompensate for any bare spots of dough by pressing in additional chips.
  • Allow the dough adequate chill time: This will allow the flavors to meld together and prevent the cookies from spreading too much in the oven. The dough should still be easy to scoop, but it shouldn’t overly stick to your scooping device. Refrigerating for 30 minutes to 1 hour is recommended. 

For additional tips and troubleshooting, check out my FAQ page.

Storage

Store pumpkin oatmeal chocolate chip cookies in an air-tight container or sealable plastic bag. They will keep at room temperature for up to 3 days. Alternatively, refrigerate the pumpkin cookies for up to 1 week or freeze them for up to 3 months.

The Softest Pumpkin Oat Chocolate Chip Cookies

David

Sugar, spice, and everything nice sum up this recipe. These pumpkin cookies are loaded with flavor and perfectly textured, thanks to the addition of oatmeal. Ready in just under an hour? Sign me up.

5

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Refrigeration Time 30 minutes mins

Total Time 57 minutes mins

Course Dessert, Snack

Cuisine American

Servings 18 Cookies

Calories 229 kcal

Equipment

• Mixing Bowls
• Measuring Cups/Spoons
• Whisk
• Rubber Spatula
• Cookie Scoop optional
• Baking Sheet
• Wire Rack optional, but recommended

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 Tbsp Unsalted Butter melted – 113g
• 1 Cup Canned Pumpkin Puree 244g
• ½ Cup Light Brown Sugar 110g
• ½ Cup Granulated Sugar 100g
• 1 Large Egg lightly beaten
• 1 Tsp Pure Vanilla Extract 4g
• 2 Cups All-Purpose Flour 240g
• 1 ¼ Cups Quick Cooking Oats or Rolled Oats, pulsed in a blender – 100g
• ½ Tbsp Ground Cinnamon 4g
• ¼ Tsp Ground Nutmeg 0.5g
• ¼ Tsp Allspice 0.5g
• 1 ½ Tsp Baking Powder 6g
• ½ Tsp Table Salt 3g
• ½ Tsp Baking Soda 2g
• 1 Tsp Milk 5g
• 1 Cup Chocolate Chips 180g

Instructions

 

• Whisk together the melted butter and pumpkin puree in a large bowl until blended. Add brown sugar and granulated sugar to the pumpkin mixture and whisk well to incorporate. Add the egg to the mixture and whisk well until combined. Pour in the vanilla extract and whisk until incorporated.
• In a medium bowl, add the flour, quick oats, cinnamon, nutmeg, allspice, baking powder, and table salt. Whisk together to combine.
• Stir baking soda and milk together in a small cup.
• Pour the dry ingredients into the pumpkin mixture. Pour the baking soda mixture on top of the dry ingredients. Stir with a rubber spatula or wooden spoon until mostly combined and small streaks of flour are still visible.
• Add the chocolate chips, and stir in until just combined. Do not overmix the dough at this stage.

  Cover and refrigerate for 30 minutes.

• Preheat your oven to 375°F / 190°C and wait 10 minutes to ensure it is thoroughly heated before baking the cookies. Line a baking sheet with parchment paper. Scoop 2 Tbsp of dough per cookie and arrange on a baking sheet, leaving 2" of space between each.
• Bake until the cookies are golden brown around the edges, about 10-12 minutes. Quickly tap the baking sheet against a solid surface to help settle the cookies, if desired.
• Place the baking sheet on a wire rack, and allow the cookies to cool. After 10 minutes, place the cookies directly on the wire rack to continue cooling.

Video

Notes

Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size. 

Nutrition

Serving: 1CookieCalories: 229kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 139mgPotassium: 135mgFiber: 2gSugar: 16gVitamin A: 2295IUVitamin C: 1mgCalcium: 45mgIron: 2mg

Keyword Chocolate Chip, Cookie, Oats, Pumpkin, Quick

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