These pumpkin oatmeal chocolate chip cookies have the perfect amount of pumpkin spice to them along with sweetness from the chocolate. They are slightly crispy and not cakey and absolutely delicious!
My daughter and I absolutely love pumpkin flavored foods and drinks, like these pumpkin chocolate chip muffins, our famous soup and pumpkin protein smoothie. One weekend we were enjoying a day at home and she came to me saying she wanted to make pumpkin cookies with oatmeal and chocolate chips. I of course agreed! I mean the idea was genius and how could I tell my girlie who loves to bake and has a sweet tooth like me, no? All baked good recipes get baked at my house ~ and you all know we love chocolate chip cookies!
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We followed the recipe from Chelsea’s Messy Apron and I have to say, they were so good that I’ve made them multiple times now! I’ve even played around with the recipe a bit adding in some additional pumpkin spice and cinnamon and I think we have a winner! These pumpkin oatmeal chocolate chip cookies are seriously delicious!
I love these moments with my girlie and I hope that she looks back on the memories we make in the kitchen and recreates them with her kids and grandkids!
Tips for The Best Cookies
- Use quality ingredients. When it comes to the canned pumpkin, it is best to use the 100% pumpkin – not pumpkin pie filling or any other varieties.
- Use a handheld mixer. This allows you to get a more even blend and ensures you don’t over mix your batter.
- Use parchment paper. Not all baking sheets are created equal, therefore, the way they distribute heat will directly affect your cookies. Parchment paper helps regulate the temperature by creating thin airy layer between the pan and parchment paper.
The original recipe calls for double stacking your cookies. The reason being that the bottom cookie will cook first creating a crisp exterior while the top cookie settles in to the bottom cookie creating a chewy interior. From what I have found this is not entirely necessary to do, as I made a couple of batches making larger cookies (the equivalent to two of these smaller balls rolled into one cookie) and they seemed to bake similar as when they were smaller and double stacked.
Pumpkin Oatmeal Chocolate Chip Cookie Recipe
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar lightly packed
- 1/2 cup white sugar
- 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not the entire can)
- 1 large egg yolk discard or save the whites for another recipe
- 1 teaspoon vanilla extract
- 1 and 1/2 cups white all-purpose flour
- 1 and 1/2 cups quick oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
- 1/2 cup regular milk or dark chocolate chips
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together the butter (softened and not melted) with the brown sugar and white sugar.
- Beat in the pumpkin, egg yolk, and vanilla
- In another bowl stir together the flour, quick oats, cinnamon, baking soda, baking powder, pumpkin pie spice and salt
- Add the dry to the wet and mix until just combined.
- Cover and place in the fridge for at least 30 minutes and preferably 1 hour. This is a crucial step and if skipped your cookies will likely spread like a pancake
- Once the dough has been chilled, line a baking mat with a nonstick liner (or parchment paper)
- Once you’ve rolled about 6-8 balls of dough, chill on the cookie sheet in the fridge for another 10-15 minutes
- Bake for 12-14 minutes or until very lightly browned at the bottom/sides. The key to these cookies is slightly under-baking – that will keep them soft and chewy in the inside.
I hope you enjoy these cookies!! I would love to hear what you think of them! PIN and leave a comment!
If you’re like me and love fall inspired recipes, then you’ll love these 11 Delicious Treats for Fall recipes!