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Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin chocolate chip oatmeal cookies with a chewy oat texture and warm pumpkin spice flavor. The dough is mixed for soft, golden edges and packed with semi-sweet chocolate chips.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 1 tsp vanilla
Add-ins
  • 2.5 cup old-fashioned rolled oats
  • 1.5 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat oven to 375F and line baking sheets with parchment or silicone mats so the cookies bake evenly with no sticking.
  2. Blot the pumpkin puree dry, then whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and speckled.
Mix dough
  1. Beat softened unsalted butter with both brown sugar and granulated sugar until smooth and lighter in color, with no visible sugar clumps.
  2. Add blotted pumpkin puree, then beat in eggs and vanilla until the mixture looks cohesive and glossy.
  3. Fold in the flour mixture just until no dry streaks remain, keeping the batter thick to support chewy cookies.
  4. Fold in old-fashioned rolled oats and semi-sweet chocolate chips so the dough is studded with oats and chips throughout.
Scoop and bake
  1. Scoop 2-tablespoon rounds onto the lined baking sheets, spacing them apart so they spread into uniform circles.
  2. Bake at 375F for 10-12 minutes, until the cookies are golden at the edges and set in the center.
  3. Cool on the pan for 5 minutes to let the cookies finish setting before transferring, so they don’t break apart.

Notes

Pro tip: blottng the pumpkin puree dry helps prevent cakey cookies and keeps the centers chewy. Store cookies airtight at room temperature for up to 4 days; refrigerate up to 7 days. Freeze baked cookies in a sealed container for up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter stick (softened) in place of the unsalted butter to keep the same cookie texture.