Name: Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 1/2 cups old-fashioned rolled oats; 1 1/2 cups all-purpose flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 tsp vanilla extract; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp salt; 1 cup semi-sweet chocolate chips

Why You’ll Love Pumpkin Oatmeal Chocolate Chip Cookies Recipe

These cookies are the perfect marriage of texture and flavor. The oats add chewiness, the pumpkin keeps them moist and tender, and the chocolate chips bring a delicious sweetness that balances the spices. They’re great for fall gatherings, holiday dessert tables, or simply when you want something comforting and satisfying. Plus, they come together quickly and make your kitchen smell amazing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree
Old-fashioned rolled oats
All-purpose flour
Brown sugar
Granulated sugar
Unsalted butter (softened)
Egg
Vanilla extract
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add in the egg, vanilla extract, and pumpkin puree, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats and chocolate chips until evenly distributed.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. Prep time is approximately 15 minutes, and bake time is 12–14 minutes per batch. The total time, including cooling, is around 30–35 minutes.

Variations

Add nuts: Fold in chopped walnuts or pecans for extra crunch.
Use white chocolate chips: Swap semi-sweet chocolate for white chocolate for a sweeter flavor.
Gluten-free option: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Pumpkin spice shortcut: Substitute the cinnamon, nutmeg, and cloves with pumpkin pie spice.
Raisin twist: Add raisins or dried cranberries in place of or alongside chocolate chips for a fruitier bite.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To reheat, microwave for 10–15 seconds or warm in a 300°F oven for a few minutes to refresh the texture.

FAQs

How do I keep these cookies from being too cakey?

To avoid overly cakey cookies, don’t overmix the batter and make sure to use just the right amount of pumpkin puree. Too much moisture can make the texture too soft.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. Rolled oats are recommended for the best consistency.

Is it okay to use pumpkin pie filling?

No, use pure pumpkin puree only. Pumpkin pie filling contains added sugar and spices that will alter the recipe.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. This also helps deepen the flavor.

How do I know when the cookies are done?

The edges should be slightly golden, and the centers should look set but still soft. They will continue to firm up as they cool.

Can I freeze the cookie dough?

Absolutely. Scoop the dough onto a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

What kind of chocolate chips work best?

Semi-sweet chocolate chips are ideal, but you can also use milk, dark, or even chunks for variety.

Why did my cookies spread too much?

Make sure your butter isn’t too warm and that you properly measured your flour. Chilling the dough before baking can also help prevent spreading.

Can I add more pumpkin for flavor?

It’s best to stick to the recipe amount. Too much pumpkin can affect the texture and make the cookies too soft.

Are these cookies good for kids?

Yes, they’re a kid-friendly treat with just the right amount of sweetness and a soft texture that children love.

Conclusion

Pumpkin Oatmeal Chocolate Chip Cookies are a warm, cozy, and satisfying treat that brings together the best flavors of fall in every bite. Whether you’re baking for a gathering, holiday event, or a simple family snack, these cookies are sure to impress. With their perfect balance of texture, spice, and sweetness, they’ll quickly become a seasonal favorite.

Pumpkin Oatmeal Chocolate Chip Cookies