Serve up these incredible Pumpkin Cookies with oatmeal and chocolate chips! These are a soft and chewy pumpkin cookie that is loaded with oatmeal and sweet chocolate chip morsels in every bite. The perfect cookie recipe for fall. Get more cookie recipes here.
If you are on the hunt for a soft and chewy pumpkin oatmeal chocolate chip cookies recipe, give this a try. I have been making this recipe for quite some time, and I think it is safe to say these are the best pumpkin oatmeal cookies!
Pumpkin Oatmeal Chocolate Chip Cookies
The beauty of this pumpkin oatmeal chocolate chip cookie recipe is it is versatile, and freezer friendly! Make a batch of cookies and keep them handy for those unexpected guests that pop in to say hello.
How to make pumpkin oatmeal chocolate chip cookies
Start by preheating your oven and lining a cookie sheet. Then in a bowl or stand mixer you will begin to mix up your cookie batter. The key is to cream the butter and sugars for 2-3 minutes or until it begins to lighten in color and becomes creamy. This will really elevate your cookies to a whole new level.
Then follow the rest of the directions down below to make your pumpkin oat batter. Then spoon onto a baking sheet and cook. Place on a cooling rack and allow to fully cool.
Can you freeze pumpkin oatmeal chocolate chip cookies?
Yes, these cookies freeze perfectly. Just allow your pumpkin oatmeal chocolate chip cookies to fully cool. Then transfer to an airtight container or sealable freezer bag. If you do a container just place a layer of wax paper in between each layer of cookies to prevent sticking.
Then toss in your freezer for up to three months. Then remove when ready to eat and heat up in the microwave or sit on the counter and allow them to thaw out.
Can you substitute the quick cooking oats for old fashioned oats?
You can substitute quick cooking oats for old fashioned oats. The old fashioned oats will give your cookies more of a chewy texture, to where you can really taste the oats. Quick oats will not be as chewy but you still get that oat flavor in every single bite.
Can you leave the oats out of these pumpkin cookies?
You can leave the oats out of the pumpkin cookies if you choose to not add it in. You will still get an incredible pumpkin chocolate chip cookie recipe. I love the oats for texture and flavor, but it isn’t necessary to add them to your cookie recipe.
Want more cookie recipes to make
- Carrot Cake Cookies | Get the flavors of carrot cake in a cookie form. I absolutely love these cookies, they are so unique in texture and flavor they stand out from other cookie recipes.
- 5 Chocolate Cake Mix Cookies | You can use one batter to make 5 different cookie recipes. This is such an easy and tasty way to make a lot of variety of cookies in a short amount of time.
- Peanut Butter Stuffed Chocolate Chip Cookie | I am a huge fan of stuffed cookies. If you love peanut butter you will do backflips over the flavor pairing in this stuffed recipe.
- Chewy Maple Cinnamon Cookies| These drop cookies are the perfect chewy fall cookie. They’re filled with maple and brown sugar and a dash of ground cinnamon.
Pumpkin Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup quick cooking oats
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips or milk chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, add the butter, granulated sugar, and brown sugar. Beat on medium with a hand mixer until creamed.
- Add the egg and vanilla. Beat until the egg is incorporated.
- Add the pumpkin puree to the mixture and beat until combined.
- In a medium bowl, add the flour, oatmeal, baking soda, cinnamon, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients and beat until the flour is just worked into the dough.
- Stir in the chocolate chips.
- Using a 1 tablespoon cookie scoop, drop the dough onto the prepared cookie sheet.
- Bake for 20-25 minutes. Let cool for 5 minutes before transferring to a wire rack or paper towels to cool completely.
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