Pumpkin Oatmeal Chocolate Chip Cookies

As the days get cooler and pumpkin season kicks into full swing, there’s no better way to embrace the flavors of fall than with these Pumpkin Oatmeal Chocolate Chip Cookies. They’re soft, chewy, and loaded with warm spices, hearty oats, and melty chocolate chips. After a few failed attempts at traditional pumpkin cookies, this recipe was inspired by my mom’s classic oatmeal cookies—with just the right touch of pumpkin magic. Whether you’re baking for a fall gathering or just need a cozy treat with your coffee, these cookies are sure to hit the spot.

Two hours later, my kitchen counter was covered in cookie dough, chocolate chips were scattered everywhere, and I had the most incredible cookies cooling on my rack. My husband walked in, grabbed one, and said “These taste like fall should taste.” That’s when I knew I had something special.

❤️ Why You’ll Love This Recipe

I’ve baked my fair share of pumpkin cookies over the years, and honestly, most of them just end up tasting like spiced cardboard. But these? These are the real deal—thick, chewy, and full of real pumpkin flavor without being too sweet. The oats add this cozy, hearty texture that makes them feel like an actual treat, not one of those flimsy, overly soft store-bought cookies.

I brought these to my daughter’s school bake sale last month, and three different moms asked for the recipe. One dad even asked if I’d make them for his office party. That’s when you know you’ve got a winner on your hands!

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📝 Ingredient List

Cookie Base:

• 1½ cups old-fashioned rolled oats
• 2 cups + 1 tablespoon all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt

Wet Stuff:

• 1 cup unsalted butter, melted and cooled
• 3 tablespoons pure maple syrup
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg yolk
• ¾ cup pumpkin purée, blotted dry
• 2 teaspoons vanilla extract

Mix-ins:

• 1½ cups semi-sweet chocolate chips (plus extra for tops)

If you don’t have pumpkin pie spice: Mix ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ¾ teaspoon more cinnamon. I keep a jar of this mix in my pantry year-round now.

🔍 Why These Ingredients Work

Okay, let me break down why I use exactly these ingredients because I’ve tested this recipe more times than I care to admit. The old-fashioned oats are crucial – I tried quick oats once and they turned into mush. The melted butter trick? I learned that from my neighbor who used to own a bakery. It makes the cookies tender but not greasy.

The maple syrup isn’t just for show – it adds this subtle caramel flavor that makes people go “what’s that amazing taste?” And that blotted pumpkin? Total game-changer. I used to wonder why my pumpkin cookies always turned out soggy until I figured this out. Now I blot everything with pumpkin in it.

Essential Tools and Equipment

• Large mixing bowls (2)
• Whisk
• Paper towels or clean kitchen towel
• Cookie scoop or tablespoon
• Parchment paper
• Baking sheets
• Wire cooling rack

👩🍳How To Make Pumpkin Oatmeal Chocolate Chip Cookies

1. Get Everything Ready Heat your oven to 350°F and line two baking sheets with parchment paper. I learned the hard way that cookies stick to unlined pans, so don’t skip this step.

2. Blot That Pumpkin This is where the magic happens! Spread your pumpkin on paper towels and press more paper towels on top. I usually do this first thing so it has time to drain while I get everything else ready. You’ll be shocked at how much water comes out.

3. Mix the Dry Stuff Whisk together the oats, flour, baking soda, cinnamon, pumpkin pie spice, and salt in a big bowl. I like to use a really large bowl because the next step gets messy.

4. Combine the Wet Ingredients In another bowl, whisk the melted butter with both sugars until it’s smooth. Then add the egg yolk, your blotted pumpkin, maple syrup, and vanilla. Mix until it looks creamy.

5. Bring It Together Dump the wet ingredients into the dry bowl and fold everything together gently. Don’t overmix – just until you can’t see dry flour anymore. Then fold in the chocolate chips.

6. Scoop and Bake I use a cookie scoop to make them all the same size, about 1½ tablespoons each. Flatten them slightly with your fingers – they won’t spread much on their own.

7. Bake Until Perfect Bake for 13-14 minutes. They’ll look slightly underdone but trust me, they’ll finish cooking on the hot pan. I always press extra chocolate chips on top while they’re still warm for that bakery look.

Tips from Well-Known Chefs

Ina Garten always says: “Good vanilla makes all the difference.” Use pure vanilla extract, not imitation – your cookies will thank you!

Sally from Sally’s Baking Addiction recommends: “Slightly underbake your cookies for the perfect chewy texture. They’ll look a little underdone, but they’ll be perfect once cooled.”

❗ You Must Know

The pumpkin blotting thing isn’t optional – I’m serious about this! The first time I made these, I skipped it because I was in a hurry. The cookies came out all flat and weird. Now I always blot my pumpkin, even if it means waiting an extra few minutes.

Personal Secret: I melt my butter in the microwave and then let it sit on the counter for about 10 minutes. You want it melted but not hot, or it’ll cook the egg yolk when you mix everything together.

💡 Pro Tips & Cooking Hacks

Here’s what I’ve learned from making these cookies about a hundred times. First, use a cookie scoop if you have one – it makes them all the same size so they bake evenly. Second, don’t overbake them! They should look slightly underdone when you take them out.

If your dough feels too soft (this happens sometimes when it’s really warm in my kitchen), just stick it in the fridge for 20 minutes. And here’s a trick I learned from my sister – if you want them to look extra fancy, press a few more chocolate chips on top right when they come out of the oven.

What not to do:

• Don’t use quick oats – they get mushy
• Don’t forget to blot the pumpkin (I know, I keep saying this, but it’s important!)
• Don’t mix the dough too much or you’ll get tough cookies

🎨 Flavor Variations / Suggestions

I’ve experimented with these cookies more than I probably should have. My favorite variation is adding chopped pecans – about half a cup works perfectly. My kids love it when I throw in some mini marshmallows, though fair warning, they get a little messy.

For the holidays, I sometimes swap out half the chocolate chips for white chocolate chips and add a pinch of ground ginger. And if you’re feeling adventurous, try adding a handful of dried cranberries. Just reduce the chocolate chips by the same amount so you don’t overload the dough.

⏲️ Make-Ahead Options

This is where these cookies really shine – you can make them ahead in so many ways! I often make a double batch on Sunday and freeze half the dough balls. When I want fresh cookies during the week, I just pull out however many I need and bake them straight from frozen. Just add an extra minute or two to the baking time.

You can also make the dough and keep it in the fridge for up to two days. Just let it come to room temperature for about 15 minutes before scooping. The cookies themselves freeze beautifully too – I pack them in freezer bags and they stay good for months.

Recipe Notes & Baker’s Tips

The thing about these cookies is that they’re all about balance. Too much pumpkin and they get soggy, too little and you can’t taste it. I’ve found this ratio works perfectly. The maple syrup isn’t just for sweetness – it adds this subtle caramel flavor that makes people wonder what they’re tasting.

Watch your oven closely the first time you make these. Every oven is different, and mine runs a little hot, so I sometimes need to take them out at 12 minutes. The edges should be set but the centers should still look soft. They’ll finish cooking on the hot pan.

🍽️ Serving Suggestions

I love these cookies warm with a big glass of cold milk, but they’re also amazing with coffee in the morning (don’t judge me). My kids like to crumble them over vanilla ice cream, and honestly, that’s not a bad idea.

For parties, I arrange them on a platter with some apple slices and caramel dip. They also make great lunch box treats – they stay soft for days and don’t crumble all over everything like some cookies do.

🧊 How to Store Your Pumpkin Oatmeal Chocolate Chip Cookies

Room Temperature: Store in an airtight container at room temperature for up to 1 week. They’ll stay soft and chewy!

Refrigerator: Not recommended unless you live in a very humid climate – they can become too firm.

Freezer: Freeze baked cookies in airtight containers for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Reheating: Warm in a 300°F oven for 2-3 minutes to restore that fresh-from-the-oven taste!

⚠️ Allergy Information

Contains: Gluten (flour), dairy (butter), eggs Common Allergens: Tree nuts (if you add nuts), soy (some chocolate chips)

Substitutions for Allergies:

• Gluten-free: Use a 1:1 gluten-free flour blend
• Dairy-free: Substitute with vegan butter (room temperature)
• Egg-free: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes)

❓ Questions I Get Asked A Lot

Why do I need to blot the pumpkin purée?

Pumpkin purée contains excess moisture that can make cookies cakey instead of chewy. Blotting removes this moisture for the perfect texture.

Can I use quick oats instead of old-fashioned?

I don’t recommend it – quick oats break down too much during baking and won’t give you that perfect chewy texture.

How do I know when they’re done baking?

The edges should be set and lightly golden, but the centers should still look slightly soft. They’ll continue cooking on the hot pan.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 2 days ahead and store it in the refrigerator, or freeze scooped dough balls for up to 3 months.

What’s the difference between these and regular pumpkin cookies?

The oats give these cookies a heartier, chewier texture, while regular pumpkin cookies tend to be more cake-like.

Do they stay soft after freezing?

Yes! They thaw beautifully and maintain their soft, chewy texture.

I hope these become your new fall favorite – they’ve definitely earned a permanent spot in my recipe box! There’s something about the combination of pumpkin, oats, and chocolate that just works. Plus, they make the whole house smell incredible while they’re baking.

Happy baking, and don’t forget to blot that pumpkin! 🎃

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your baking adventures and any creative variations you tried. Did you add nuts? Try different chocolate chips? Share your photos too – seeing your beautiful cookies always makes my day!