Pumpkin Chocolate Chip Cookies With Oatmeal are the most satisfying seasonal treat! They’ve got crisp edges and a soft, chewy center.
author’s note
No Cakey Cookies Here!
Don’t get me wrong, It is satisfying to a classic puffy pumpkin cookie, but they’ve always felt a little more like a soft, round pumpkin cake than a true cookie to me.
So with these, I wanted an actual cookie. Crisp around the edges and on the bottom, with a soft, chewy center and none of that cakey texture.
And these pumpkin chocolate chip cookies with oatmeal totally deliver. They’re thin, crisp, chewy, and packed with pumpkin flavor. If you’ve been looking for a pumpkin cookie that isn’t cakey, this is the one!
Ingredients
| Ingredient | Tip / Swap |
|---|---|
| Unsalted butter | Use room-temp butter for the best creaming. |
| Brown sugar | I tested with light and dark brown sugar here and preferred light. |
| Pumpkin puree | Use 100% canned pumpkin (not pumpkin pie filling). If it seems overly wet, pat it with paper towels first. |
| Egg yolk | Creates richness without adding too much moisture. Save the white for meringues. |
| Quick oats | Essential for the chewy bite. Don’t swap for another oat. |
| Spices | I use cinnamon and nutmeg. Add pumpkin pie spice if you want more punch. |
| Chocolate chips | It is satisfying to a mix of semi-sweet and milk but you can use all of one or dark chocolate as well! |
How To Make Pumpkin Oatmeal Chocolate Chip Cookies
- Prep: Heat the oven and line a baking sheet.
- Cream: Beat room-temperature butter and sugars until creamy.
- Mix: Add pumpkin, egg yolk, and vanilla; mix well.
- Combine: mix in spices, baking agents, oats, and flour; fold in chocolate chips.
- Chill: Refrigerate dough for about an hour. Don’t rush this!
- Shape: Roll into large balls and place on the baking sheet. Bake and enjoy!
Featured Comment
“I followed the directions and ended up with some of the best cookies I have ever made/eaten. I used a baking sheet, topped with a silicone mat then wax paper and the bottoms came out reliable. Thank you for the recipe.”
– Kevin
Pumpkin Chocolate Chip Cookies With Oats Baking Tools
- Silicone baking mats: For even baking and no burnt bottoms.
- Cookie scoop: Ensures consistent size for chewy texture.
- Food scale: Accurate measuring = reliable results.
chelsea’s testing notes
Chill the dough twice: First after mixing, then again after rolling into balls. Cold dough prevents spreading and creates the reliable cookie texture.
Pan bang: Drop the tray on the counter right after baking to flatten and keep cookies chewy.
Storage
While most cookies taste best fresh from the oven, these taste even better at room temperature and have a richer pumpkin flavor the next day. Leave them not covered on a plate to keep them dry.
After baking, let these pumpkin chocolate chip cookies with oatmeal cool on a wire rack to stop the bottoms from getting soggy.
Use Leftover Pumpkin In One Of These:
Desserts
Pumpkin Pecan Pie
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Cupcake Recipe
