Pumpkin Oatmeal Chocolate Chip Cookies
Published on September 27, 2023
Quick Summary
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Pin ItI love a good oatmeal cookie. Classic oatmeal cookies, oatmeal chocolate chip cookies, peanut butter oatmeal cookies, oatmeal raisin cookies, just to name a few.
During the fall months, I love making Pumpkin Oatmeal Chocolate Chip Cookies. There is nothing better than baking on a chilly fall day.
I love these cookies because they are soft, chewy, and full of pumpkin flavor. The cookies are perfectly spiced with cinnamon, ginger, nutmeg, and cloves. Stir in hearty oats, sweet chocolate chips and bake until the cookies are golden around the edges but still soft in the centers.
Sprinkle the cookies with a little flaky sea salt and enjoy with a glass of cold milk. Cookie perfection! I guarantee these pumpkin oatmeal chocolate chip cookies will instantly become a fall favorite!
Table of Contents
Cookie Ingredients
- Flour– fluff, spoon, and level flour when measuring. Don’t pack the flour in the measuring cup or your cookies will be dry and puffy.
- Baking Soda– make sure the baking soda is fresh.
- Salt– to enhance all of the flavors.
- Spices– cinnamon, ginger, nutmeg, and cloves.
- Butter– use unsalted butter that is at cool, room temperature.
- Sugars– granulated sugar and brown sugar.
- Pumpkin– use canned pumpkin puree, not pumpkin pie filling. Pro tip, blot the pumpkin in paper towels to remove some of the liquid. This will give you a soft and chewy cookie instead of a cakey cookie. Don’t skip this step!
- Egg yolk– discard the egg white and use one large egg yolk. The yolk will create a chewy cookie.
- Vanilla extract– always use pure vanilla extract in baking, not imitation vanilla.
- Oats– use old fashioned oats.
- Chocolate Chips– I like to use semi-sweet chocolate chips, but you can use dark chocolate or milk chocolate chips.
- Flaky Sea Salt– I like to sprinkle a little flaky sea salt on top of the cookies.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula as necessary.
- Place a couple of paper towels on a plate or in a bowl. Place the pumpkin puree in the center of the paper towels. Use another paper towel to blot the pumpkin, 5 or 6 times to soak up some of the moisture.
- Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Beat until well combined.
- With the mixer on low, beat in the dry ingredients until just combined. Don’t over mix. Stir in the oats and chocolate chips.
- Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
- Bake for 12 to 14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt, if desire. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
Variations
- Instead of chocolate chips you can use butterscotch chips, white chocolate chips, or caramel chips.
- Stir in a handful of dried cranberries or raisins.
- Add chopped walnuts or pecans.
- Leave out the chocolate chips for a plain pumpkin oatmeal cookie.
- Drizzle the cookies with a cream cheese or vanilla glaze.
How to Store & Freeze
To store on the counter: Store the cookies in an airtight container on the counter for up to three days.
To freeze cookies: Let the cookies cool completely. Place in a freezer bag or freezer container and freeze for up to 3 months. If you are stacking the cookies, place a piece of parchment paper or wax paper in between the cookies so they don’t stick together.
To freeze cookie dough balls: Form the cookie dough into balls and place on a baking sheet or tray. Place in the freeze for 30 minutes or until the balls are solid. Transfer the cookie dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, pull the dough balls out of the freezer and add a few extra minutes to the baking time. You don’t have to defrost the cookie dough before baking.
More Pumpkin Cookie Recipes
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies
- Pumpkin Gingersnap Cookies
- Pumpkin Breakfast Cookies
- Pumpkin Cinnamon Cookies
- Pumpkin Snickerdoodles
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Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 3/4 cups old-fashioned oats
- 1 1/2 cups chocolate chips
- Flaky sea salt, for sprinkling, optional
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the butter and sugars together until creamy and smooth, scraping down the sides of the bowl with a spatula as necessary.
- Place a couple of paper towels on a plate or in a bowl. Place the pumpkin puree in the center of the paper towels. Use another paper towel to blot the pumpkin, 5 or 6 times to soak up some of the moisture.
- Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Beat until well combined.
- With the mixer on low, beat in the dry ingredients until just combined. Don’t over mix. Stir in the oats and chocolate chips.
- Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
- Bake for 12 to 14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt, if desire. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.