Pumpkin chocolate chip oatmeal cookies are everything you love about fall baking. They’re soft, chewy, warmly spiced, and loaded with melty chocolate chips. Thanks to the oats and pumpkin purée, these cookies stay incredibly moist without feeling heavy, making them a favorite for cozy mornings, midday treats, and seasonal gatherings.
What makes these cookies special is the combination of hearty oats, real pumpkin, cinnamon, and sweet chocolate. Together, they create a texture that’s comforting yet satisfying—slightly cakey, a bit chewy, and full of warm flavor in every bite. If you enjoy pumpkin desserts but want something easy, quick, and freezer-friendly, this recipe is a must-try.
Why You’ll Love These Pumpkin Chocolate Chip Oatmeal Cookies
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Soft, chewy texture with hearty oats
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Warm fall flavor from pumpkin and spices
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No chill time required—cookies bake immediately
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Kid-friendly and adult-approved
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Great for holidays, snacks, or gifting
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Stay soft for days thanks to pumpkin moisture
These cookies bring comfort, nostalgia, and seasonal warmth together in a single bite.
Equipment
You will need:
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Mixing bowls
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Whisk
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Rubber spatula
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Hand mixer or stand mixer
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Measuring cups and spoons
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Baking sheets
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Parchment paper
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Cookie scoop
Ingredients for Pumpkin Chocolate Chip Oatmeal Cookies
Dry Ingredients
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1 ½ cups old-fashioned rolled oats
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1 ¼ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cinnamon
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½ teaspoon pumpkin pie spice
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½ teaspoon salt
Wet Ingredients
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½ cup unsalted butter, softened
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¾ cup brown sugar
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¼ cup granulated sugar
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1 large egg
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⅔ cup pumpkin purée
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2 teaspoons vanilla extract
Mix-ins
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1 to 1 ¼ cups chocolate chips (semi-sweet or dark)
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Optional: ½ cup chopped pecans or walnuts
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 10–12 minutes
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Total Time: 25 minutes
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Servings: 18–22 cookies
How to Make Pumpkin Chocolate Chip Oatmeal Cookies
Step 1. Combine Dry Ingredients
In a medium bowl, whisk together oats, flour, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
Step 2. Cream Butter and Sugars
In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy and pale. This step helps the cookies stay soft and tender.
Step 3. Add Pumpkin and Vanilla
Mix in the egg, pumpkin purée, and vanilla extract. The mixture may look slightly curdled, which is normal.
Step 4. Fold in Dry Ingredients
Add the dry mixture to the wet ingredients. Use a spatula to gently fold until just combined—avoid overmixing.
Step 5. Add Chocolate Chips
Fold in chocolate chips (and nuts, if using). The dough will be soft and slightly sticky due to the pumpkin.
Step 6. Scoop and Bake
Line a baking sheet with parchment paper. Scoop cookie dough into 1.5-tablespoon portions.
Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers look soft.
Step 7. Cool and Serve
Let cookies cool on the tray for 5 minutes before transferring to a rack. They firm up as they cool while staying deliciously soft and chewy.
Tips for the Best Pumpkin Oatmeal Cookies
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Use rolled oats, not instant oats—they give the best texture.
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Blot pumpkin purée with a paper towel if you want thicker cookies.
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Don’t overbake—the cookies should look slightly underdone when removed.
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Add extra chocolate chips on top for a bakery-style look.
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Swap chocolate for white chocolate or cinnamon chips for fun variations.
Flavor Variations
White Chocolate Pumpkin Oatmeal Cookies
Use white chocolate chips for a sweeter twist.
Pumpkin Oatmeal Raisin Cookies
Swap chocolate chips for raisins and add a pinch more cinnamon.
Maple Pumpkin Cookies
Replace some sugar with maple syrup for deeper fall flavor.
Nutty Pumpkin Cookies
Add chopped pecans or hazelnuts for crunch.
How to Store & Freeze
To Store
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Keep in an airtight container for 5–6 days
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Stays soft due to pumpkin moisture
To Freeze
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Freeze baked cookies for up to 3 months
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Freeze dough balls and bake directly from frozen (add 1–2 minutes bake time)
Nutritional Facts (Per Cookie, Approx.)
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Calories: 140–165
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Protein: 2–3 g
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Carbohydrates: 20–23 g
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Total Fat: 6–8 g
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Fiber: 1–2 g
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Sugars: 11–14 g
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Sodium: 90–120 mg
If you love baking simple desserts at home, you may also enjoy Pumpkin Cheesecake Cookies, Peach Cobbler with Canned Peaches, or Homemade Strawberry Ice Cream.
Pumpkin Chocolate Chip Oatmeal Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy and pale. This step helps the cookies stay soft and tender.
- Mix in the egg, pumpkin purée, and vanilla extract. The mixture may look slightly curdled, which is normal.
- Add the dry mixture to the wet ingredients. Use a spatula to gently fold until just combined—avoid overmixing.
- Fold in chocolate chips (and nuts, if using). The dough will be soft and slightly sticky due to the pumpkin.
- Line a baking sheet with parchment paper. Scoop cookie dough into 1.5-tablespoon portions.
- Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers look soft.
- Let cookies cool on the tray for 5 minutes before transferring to a rack. They firm up as they cool while staying deliciously soft and chewy.
Conclusion
Pumpkin chocolate chip oatmeal cookies offer everything wonderful about fall baking in one simple recipe—warm spices, cozy pumpkin flavor, hearty oats, and rich chocolate. They’re quick enough for everyday baking but special enough for gatherings, cookie boxes, and holiday treats. Whether you enjoy them warm with a cup of coffee or pack them for a snack, these cookies bring comfort and sweetness to any moment.
Recipe FAQs
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.
2. Why are my cookies spreading too much?
Excess moisture from pumpkin can cause spreading—blot the pumpkin before mixing.
3. Can I substitute whole wheat flour?
You can replace up to 50% of the all-purpose flour without making cookies too dense.
4. Can I make these dairy-free?
Use plant-based butter and dairy-free chocolate chips.
5. Can I reduce the sugar?
Yes—reduce by 2–3 tablespoons without major texture changes.
6. Can I add nuts or seeds?
Absolutely—pecans, walnuts, or pumpkin seeds work beautifully.