There is something utterly magical about a cookie that combines the hearty chew of oats, the warm spice of pumpkin, and the irresistible sweetness of chocolate chips. This Pumpkin Oatmeal Chocolate Chip Cookies Recipe brings all those elements together in a way that feels like autumn wrapped up in a warm hug. Whether you’re baking for a cozy family gathering or just craving a delightful treat with a fall twist, these cookies deliver that perfect balance of soft, chewy, and chocolatey goodness.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t need a pantry full of fancy items here. Each ingredient is simple, yet crucial for building the flavor, texture, and inviting aroma that make these cookies so special. From the creamy pumpkin puree that adds moisture and autumn warmth to the oats providing that satisfying chew, every component plays a key role.
- 1 egg: Acts as the binding agent to hold all the cookie ingredients together perfectly.
- ½ cup (1 stick) unsalted butter, softened: Adds richness and a melt-in-your-mouth texture.
- ½ cup light brown sugar, packed: Gives a deep caramel sweetness that complements the pumpkin.
- ¼ cup granulated sugar: Balances sweetness and helps create a slight crisp edge.
- ½ cup pumpkin puree (not pumpkin pie filling): The star ingredient that imparts moisture, natural sweetness, and that classic fall flavor.
- 1 tablespoon vanilla extract: Enhances the flavors and adds a lovely aromatic touch.
- 2 cups old-fashioned rolled oats: Provide texture and a hearty chew to every bite.
- 1 cup all-purpose flour: The base structure of the cookie dough.
- 1½ teaspoons pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and clove that infuses the cookies with warmth.
- ½ teaspoon baking soda: Helps the cookies rise just enough to stay soft and tender.
- Pinch of salt: Enhances sweetness and balances the flavors.
- 1 cup semi-sweet chocolate chips: Classic chocolate morsels that bring bursts of sweetness.
- 1 cup mini semi-sweet chocolate chips: Smaller chocolate chips for an extra chocolaty experience in every nook and cranny.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). To keep your cookies from sticking and to make cleanup a breeze, line a baking sheet with parchment paper. This small step makes a big difference in the baking experience.
Step 2: Cream Butter and Sugars
In an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy. This step aerates the dough, setting the stage for a tender cookie with just the right bit of chew.
Step 3: Add Wet Ingredients
Beat in the egg first, followed by the pumpkin puree and vanilla extract. The pumpkin puree not only imparts that dreamy fall flavor but also keeps the cookies delectably moist. Mixing these in well ensures every bite is wonderfully flavorful.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This careful mix creates that balanced warmth and structure we love in pumpkin desserts. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough.
Step 5: Stir in Oats and Chocolate Chips
Fold in the old-fashioned rolled oats along with both the regular and mini chocolate chips. The oats provide hearty texture and the two sizes of chocolate chips disperse chocolatey goodness all through each cookie for variety and surprise.
Step 6: Portion and Bake
Drop tablespoon-sized portions of dough onto your lined baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 10 to 12 minutes, or until the edges turn a lovely golden color while the centers stay soft and inviting.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This keeps their edges crisp and interiors soft, creating that perfect texture contrast you crave in a cookie.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies Recipe
Garnishes
To elevate your Pumpkin Oatmeal Chocolate Chip Cookies Recipe, try dusting them lightly with cinnamon sugar right after baking, or add a drizzle of melted white chocolate for a pretty finishing touch. A sprinkle of flaky sea salt on top just before baking can also transform the flavor, creating a wonderful sweet-salty balance.
Side Dishes
These cookies pair beautifully with a chilly glass of milk or a warm spiced latte. For an indulgent twist, serve them alongside vanilla bean ice cream for a dessert that delights every sense. Fresh fruit such as sliced apples or pears can help keep the snack feeling light and seasonal.
Creative Ways to Present
Consider stacking your cookies tied with a rustic ribbon for gift-giving or placing them in cute jars for a festive party favor. You can also sandwich them with cream cheese frosting or marshmallow fluff to turn these treats into delightful cookie sandwiches that impress at any gathering.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Pumpkin Oatmeal Chocolate Chip Cookies Recipe in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days, giving you plenty of time to savor every bite.
Freezing
If you want to enjoy these cookies later, you can freeze the dough balls on a baking sheet first and then transfer them to a freezer bag. They keep wonderfully for up to 3 months. Alternatively, freeze baked cookies in an airtight container to preserve their texture and flavor.
Reheating
When you’re ready to enjoy frozen or stored cookies, warming them in a microwave for about 10–15 seconds or in a 300°F oven for a few minutes refreshes their softness and brings out the smell of those pumpkin spices anew.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling because the latter contains added sugars and spices that can alter the flavor and texture of the cookies.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. However, you can substitute with a gluten-free flour blend to make them suitable for gluten-sensitive diets, keeping in mind the texture might vary slightly.
Can I substitute the butter with oil or a dairy-free alternative?
Yes, you can use coconut oil or a vegan butter substitute, but the flavor and texture might shift a bit. Using solid fats tends to give the best cookie structure, so measure carefully and consider chill times if needed.
Do I need to soak the oats before adding them?
No soaking needed! The oats bake perfectly in the cookie dough, providing that classic chewy texture we all adore without any extra prep.
How do I get soft cookies instead of crunchy?
To ensure soft cookies, avoid overbaking and remove them from the oven as soon as the edges turn golden but centers still look slightly underdone. Cooling them on the baking sheet helps keep the softness intact.
Final Thoughts
If you’re looking to capture the flavors of fall in an utterly delicious treat, this Pumpkin Oatmeal Chocolate Chip Cookies Recipe is your new go-to. With its inviting aroma, the perfect balance of spice and sweetness, and that lovely chewy texture, you’ll find it hard to stop at just one. So roll up your sleeves, grab these simple ingredients, and treat yourself to the warmest cookie hug this season can offer.
Print
Pumpkin Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Oatmeal Chocolate Chip Cookies, a perfect blend of autumn spices, hearty oats, and rich chocolate chips. These cookies combine the warm essence of pumpkin pie spice with the satisfying chewiness of oatmeal, creating a sweet treat that’s ideal for fall gatherings or anytime you crave a seasonal dessert.
Ingredients
Wet Ingredients
- 1 egg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- Pinch of salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream butter and sugars: In an electric mixer, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add wet ingredients: Beat in the egg, pumpkin puree, and vanilla extract until the mixture is smooth and well combined, incorporating moisture and flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to distribute the leavening and spices evenly.
- Mix dry into wet: Gradually add the dry ingredient mixture to the wet mixture at low speed, blending just until combined to avoid overmixing which can toughen the cookies.
- Add oats and chocolate chips: Stir in the rolled oats along with both the regular and mini semi-sweet chocolate chips, folding gently to evenly distribute.
- Portion the dough: Drop rounded tablespoon-sized portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake the cookies: Bake for 10–12 minutes, or until the edges appear golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the right balance of flavor and moisture.
- Spacing cookies 2 inches apart ensures even baking and prevents them from merging together.
- Allow cookies to cool slightly on the baking sheet before transferring to avoid breakage.
- For softer cookies, reduce baking time by 1-2 minutes; for crispier edges, bake the full 12 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
