Soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies are the perfect cookies for this time of year. One batch is never enough!
These are simply the BEST pumpkin cookies you'll try! Pumpkin Oatmeal Chocolate Chip Cookies have become a yearly tradition at our house for over twenty years now.
You can see by the stained and bent hand written index card how popular they are! That makes me wonder, does anyone write out recipes by hand anymore?
And check out my daughter's pumpkin decor from a few years ago! It's gotten to the point that I need to provide enough in my daughter's lunch box for her to share with friends. These cookies are nut free and therefore are perfect for the kids' lunch boxes.
So what's not to like about these cookies? They are soft and chewy, they have oatmeal in them (so they're healthy, right?), they're chocolaty and no one will ever know that they have pumpkin in them unless you tell them. You really can't taste it so if you have finicky eaters, don't tell them about the pumpkin!
When the kids were younger, instead of stirring the chocolate chips into the batter, I would let them place the chocolate chips on top of the cookie batter in a happy face formation. But we're past that stage and now I just stir them into the batter. But if you have younger kids that you'd like to involve in the baking process, this would be a fun task for them.
Substitutions and modifications:
You' may have noticed that margarine is listed as an ingredient in my original recipe card. I've now replaced the margarine with butter and all agree at my house that the flavor and texture is improved.
The original recipe calls for 1 cup each of granulated and brown sugar. I tend to decrease the amount of sugar in most recipes and therefore I only use ¾ cup of each. Then again, I don't have much of a sweet tooth so I'll leave it up to you to decide whether or not you keep the full amount of sugar or not. Remember, the chocolate chips also add sweetness.
How to make Pumpkin Oatmeal Chocolate Chip Cookies:
Combine dry ingredients (all-purpose flour, rolled oats, baking soda, salt and cinnamon) in a medium sized bowl.
In a separate bowl, use a wooden spoon to cream the butter, brown and white granulated sugars until smooth. You may use a stand mixer if you prefer. 
Add an egg and vanilla and stir.
Alternately add pumpkin purée and dry ingredients to sugar mixture until well combined, beginning and ending with the dry ingredients. In other words add ⅓ flour mixture; ½ of the pumpkin purée; ⅓ flour mixture; remaining half of the pumpkin and the last ⅓ of the flour mixture.
Stir in the chocolate chips. The mixture will be very thick.
Use 2 spoons to drop by heaping tablespoonfuls on a baking sheet covered in parchment paper. Bake for 20-22 minutes at 350F until lightly browned underneath.
Transfer to a wire rack to cool before serving.
Tips and suggestions for perfect Pumpkin Oatmeal Chocolate Chip Cookies:
- Remove the butter from the refrigerator about 2 hours ahead to ensure that it is at room temperature. This will make it easier to cream.
- Be sure to purchase canned pumpkin purée that is not already spiced. Or use your own homemade purée.
- If you prefer a higher chocolate chip to cookie dough ratio, increase the amount of chocolate chips to 1 cup.
- You don't need to flatten the dough once you place it on the baking sheet. The cookies will spread slightly as they bake. Be sure to leave about 2 inches between each cookie.
- They are done when lightly browned underneath.
- Keep in a well sealed container at room temperature for up to 3 days.
- Freeze the cookies in an airtight container for up to 3 months.
Here are more pumpkin recipes for you to enjoy!
- Roasted Pumpkin Risotto with Crispy Sage
- Savory Pumpkin Ricotta Fritters
- Soft Pumpkin Cookies with Almond Flour
This recipe makes about 3 dozen cookies. But, I'm warning you, they will not last long so you may as well double the recipe right away! If you give it a try, let me know how they turn out. You can also tag me on Facebook or Instagram with @mangiabedda or #mangiabedda so I can see your beautiful cookies. Enjoy!
Ingredients
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup butter at room temperature and cubed
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup pumpkin purée
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350F and cover 2 baking sheets with parchment paper.
- Combine dry ingredients (all-purpose flour, rolled oats, baking soda, salt, cinnamon) in a medium sized bowl.
- In a large bowl, use a wooden spoon to cream the butter and both sugars until smooth. You may use a stand mixer if you prefer. Add egg and vanilla and stir.
- Alternately add pumpkin purée and dry ingredients to sugar mixture until well combined, beginning and ending with the dry ingredients.
- Stir in the chocolate chips.
- Drop by heaping tablespoonfuls on a baking sheet covered in parchment paper. Bake for 20-22 minutes until lightly browned underneath.
- Transfer to a wire rack to cool before serving.
Notes
- Remove the butter from the refrigerator about 2 hours ahead to ensure that it is at room temperature.
- Be sure to purchase canned pumpkin purée that is not already spiced. Or use your own homemade purée!
- If you prefer a higher cookie dough to chocolate chip ratio, increase the amount of chocolate chips to 1 cup.
- You don't need to flatten the dough once you place it on the baking sheet. The cookies will spread slightly as they bake. Be sure to leave about 2 inches between each cookie.
- They are done when lightly browned underneath.
- Keep in a well sealed container at room temperature for up to 3 days.
- Freeze the cookies in an airtight container for up to 3 months.
Hazel Miseferi
Husband is a “Cookie Monster” and loves them ❣️. Next time we will add in some nuts!!
Nadia
Hi Hazel, I think these are hands down my children's favorite cookies and I'm glad your husband agrees! Why not add nuts, I'm sure they would be delicious!
Rosa
Thank you Mangia perfect timing
mangiabedda@gmail.com
Any time Rosa. You'll love these cookies!