Description
These perfectly chewy Pumpkin Oatmeal Chocolate Chip Cookies are the ultimate fall treat – soft, spiced, and loaded with chocolate chips!
Ingredients
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)
Instructions
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg