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Pumpkin Chocolate Chip Oatmeal Cookies
As a mom who’s always on the lookout for the perfect dessert to bring to our Thanksgiving gatherings and Halloween parties, I’ve found a recipe that combines the best of fall flavors with the sweet indulgence of chocolate chips.
Let me introduce you to Pumpkin Chocolate Chip Oatmeal Cookies—a delightful treat that’s sure to make your festive celebrations even more special.
These cookies are the perfect blend of soft and chewy with just the right amount of chocolatey goodness.
They boast the rich, warm spices of pumpkin pie spice and cinnamon, complemented by the wholesome texture of oats and the comforting flavor of pumpkin.
They’re not just tasty; they’re easy to bake and the perfect treat for cool fall evenings.
Table of Contents
Equipment You’ll Need
To make these Pumpkin Chocolate Chip Oatmeal Cookies, you’ll need the following kitchen tools:
Ingredients
- 1 cup butter, softened – Creamy and softened butter for a rich texture and flavor.
- 3/4 cup brown sugar – Adds a warm, caramel-like sweetness to the cookies.
- 3/4 cup white sugar – Provides sweetness and helps to create a soft, chewy texture.
- 2 eggs – Bind the ingredients together and add structure to the cookies.
- 2 1/2 cups all-purpose flour – Gives structure and volume to the cookie dough.
- 1 tsp baking soda – Acts as a leavening agent to help the cookies rise.
- 1 tsp salt – Enhances the flavors and balances the sweetness.
- 2 cups quick oats – Adds a hearty texture and oat flavor to the cookies.
- 2 tsp pumpkin pie spice – Infuses warm, autumnal flavors of cinnamon, nutmeg, and cloves.
- 1 tsp cinnamon – Adds a distinct warm and spicy flavor.
- 3/4 cup pumpkin puree – Provides moisture and a hint of pumpkin flavor.
- 1 cup chocolate chips – Adds bursts of chocolatey goodness throughout the cookies.
Instructions
Step 1: Prepare Your Ingredients
First, make sure your butter is softened.
This is crucial for achieving the perfect texture in your cookies. Softened butter mixes more evenly with the sugars, creating a smooth, creamy base for your dough.
To soften butter, simply leave it out at room temperature for about 30 minutes before you start baking.
If you’re in a hurry, you can cut the butter into small pieces and microwave it at 10-second intervals until it’s just soft.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until light and fluffy.
This process should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
Next, mix in the pumpkin puree until the mixture is well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
This helps to evenly distribute the baking soda and spices throughout the flour, ensuring a consistent flavor and texture in your cookies.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, mixing on low speed to prevent flour from flying everywhere.
Once combined, stir in the quick oats and chocolate chips until evenly distributed.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown. The centers might look slightly undercooked, but they will firm up as they cool.
Step 6: Cool and Store
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How Do I Store my Pumpkin Chocolate Chip Oatmeal Cookies?
- On the Counter: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week.
- In the Refrigerator: If you want to keep them even longer, you can refrigerate them. Just place the cookies in an airtight container or a resealable plastic bag and they’ll stay good for up to 2 weeks. Make sure to let them come to room temperature before serving to enjoy their full flavor.
- In the Freezer: For longer storage, freeze your cookies. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll be good in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the oven for a few minutes.
FAQ: What do I do if my Pumpkin Chocolate Chip Oatmeal Cookies are…
Too thin or they spread while baking: If your cookies are spreading too much, your butter may have been too soft or even melted. Try chilling the dough for 30–60 minutes before baking, and make sure you’re measuring your flour correctly—too little flour can cause excessive spreading.
Too crispy: Cookies that turn out too crispy were likely baked too long or at too high a temperature. Check your oven temperature with an oven thermometer, and take the cookies out when the edges are set but the centers still look slightly soft—they’ll continue to bake on the cookie sheet after coming out of the oven.
Not soft enough: If your cookies are lacking that soft, tender bite, try reducing the bake time slightly and storing them in an airtight container with a slice of bread to help retain moisture.
Not chewy enough: For chewier cookies, use more brown sugar than white sugar, as brown sugar adds moisture and chewiness. You can also try adding an extra egg yolk for a richer, chewier texture.
Too cakey: Cakey cookies usually result from too much flour, leavening (like baking soda or baking powder), or eggs. Use a kitchen scale for precise measurements, and don’t overbeat the eggs or wet ingredients, which can add too much air and puffiness.
Too dry: Dry cookies can come from overbaking or using too much flour. Make sure to spoon and level your flour instead of packing it into the cup, and pull the cookies out of the oven when they’re just set.
Not enough oats: If your cookies don’t have that hearty oat texture you’re looking for, feel free to increase the oats by 1/4 to 1/2 cup, but reduce the flour slightly to keep the dough balanced. Use quick oats for a softer texture or old-fashioned rolled oats for a chewier bite.
Tips for Baking Pumpkin Chocolate Chip Oatmeal Cookies
- Softened Butter: Ensure that your butter is properly softened, not melted. Overly melted butter can lead to greasy cookies and affect the texture. If you’ve accidentally melted your butter, you can chill it in the fridge until it firms up slightly.
- Measuring Flour: Accurate flour measurement is essential for the right cookie texture. Use the spoon-and-level method: spoon the flour into your measuring cup and level it off with a knife. Avoid packing the flour into the cup, as this can lead to too much flour and dense cookies.
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Can I make these Pumpkin Chocolate Chip Oatmeal Cookies Gluten-Free?
Yes, you can absolutely make these pumpkin chocolate chip oatmeal cookies gluten free with a few simple swaps.
Substitute the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum for structure—these blends are widely available and designed to mimic traditional flour in baking.
Be sure to also use certified gluten-free oats, as regular oats are often processed in facilities that handle wheat, which can lead to cross-contamination.
The rest of the ingredients, including pumpkin puree, chocolate chips, and spices, are typically gluten free, but it’s always a good idea to double-check labels.
With these adjustments, you’ll still get soft, chewy, flavorful cookies that everyone can enjoy—gluten free or not!
Pumpkin Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups quick oats
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 cup pumpkin puree
- 1 cups chocolate chips
Instructions
Prepare Your Ingredients
- First, make sure your butter is softened. This is crucial for achieving the perfect texture in your cookies. Softened butter mixes more evenly with the sugars, creating a smooth, creamy base for your dough. To soften butter, simply leave it out at room temperature for about 30 minutes before you start baking. If you’re in a hurry, you can cut the butter into small pieces and microwave it at 10-second intervals until it’s just soft.
Mix the Wet Ingredients
- In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Next, mix in the pumpkin puree until the mixture is well combined.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed to prevent flour from flying everywhere.
- Once combined, stir in the quick oats and chocolate chips until evenly distributed.
Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 minutes, or until the edges are golden brown. The centers might look slightly undercooked, but they will firm up as they cool.
Cool and Store
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
