Skip the bakery and bake your own Pumpkin Oatmeal Chocolate Chip Cookies at home! They’re melt in your mouth soft, extra moist, and have cozy fall flavors! You’re going to love the texture the oatmeal gives these cookies!
It’s all I can do to walk past the pumpkin chocolate chip cookies in the grocery store this time of the year. They’re so soft, moist, and just seem to scream fall!
Bakery cookies vs. homemade cookies!
Here’s the problem…I live an hour from the nearest grocery store! And since I started using the awesome grocery pickup service, which makes grocery shopping possible on some days, I don’t ever walk past the bakery aisle anymore. The nice lady brings to groceries right to my trunk and just like that I’m out of there and headed back to pick my kiddo up from piano lessons!
For some reason I don’t impulse add pumpkin cookies to my online grocery cart like I would if I was walking past. Obviously I still need my cookie fix so I figured out how to make them at home! You guys! Pumpkin Oatmeal Chocolate Chip Cookies are the BEST cookies! They are a must make. Heck, I’d make them any time of the year, but after pumpkin season hits they have to happen!
Tips for making Pumpkin Oatmeal Chocolate Chip Cookies
These cookies really are simple to make! However, if you read through the comments you’ll notice there are several people who’ve had trouble getting the cookies to bake in the 10-12 minutes listed on the recipe. This recipe works perfectly for me every time and I’ve tested it hundreds of times. Here’s what you need to know!
I’m sure super high altitudes play a role in baking cookies. I bake these cookies at 350 degrees for 10-12 minutes and it works great. You might need to adjust if you are at one of those crazy altitudes.
This cookie dough should be “wetter” in consistency than traditional cookie dough. It’s not going to cleanly peel off the sides of the mixing bowl If the cookie dough still seems too wet and you’re nervous about it you can add up to 1/4 a cup of flour.
I added 1/4 a cup of extra flour to the last batch of cookies I made and they were thicker and had more rounded tops than when I leave it out.
How to make oat flour from oatmeal?
For this recipe you may either use oats or oat flour. The photographed cookies on this post are made using quick oats. I rarely buy steel-cut oats, and haven’t ever used them for this recipe so I can’t say the cookies turn out using them.
Sometimes I use half steel-cut oats, and half oat flour.
To make oat flour at home measure desired amount of oats. Add oats to a blender and blend until they turn into a flour.
Check the recipe to see if you should measure oats before they are ground into flour, or after. Since oat flour is more dense than quick oats the dry measurement will be different between the two. For this recipe, measure oats before grinding into flour.
Should I use a dark baking sheet or a light baking sheet when baking cookies?
First of all let me tell you what my go to is for baking cookies. Almost always, I use a light baking sheet with a piece of parchment paper. I like the way cookies bake on parchment paper, and even more than that, I LOVE the cleanup! This might be gross to some of you clean freaks, but here’s my secret anyway! I use the same sheet of parchment paper over and over again! Just be sure to use the same side up every time or oil from the previous batch of cookies will get all over your clean cookie sheet! So, that’s the lazy girl, or efficient girl, tip of the day!
Okay, last time I made these cookies I experimented and made one cookie sheet of cookies on a dark cookies sheet. Those cookies baked much quicker and were more brown on the bottom than the cookies baked on parchment paper.
There is a place in the world for all types of cookie sheets but I’m sticking with my parchment paper, unless the recipe specifically states you shouldn’t!
Grab my Pumpkin Oatmeal Chocolate Chip Cookie Recipe!
So here’s a little story to go along with my cookie recipe, and by the way you can pin it for later so you don’t lose track of this awesome recipe!
Justin and I are doing a “no added sugar” challenge this week. Yep! No sugar, no honey, no maple syrup. We’re pretty much getting our sugar fix from prunes and natural peanut butter spread on apples! I do love all of those foods, but you guys…Pumpkin Oatmeal Chocolate Chip Cookies!
Branson came home from school yesterday and asked me if I could make cookies for his Algebra Class on Friday. What options does a mom that lives 60 miles from the grocery store have? Obviously I love baking, and I love sharing the goodies I whip up. So of course I told him I’d make some cookies!
Well, a warm, melty chocolate chip happened to roll off of one of these cookies and I picked it up, gently set it back on the cookie, and licked my finger! That’s the extent my chocolate eating today! Heck its the extent of my sugar eating this whole week and it’s already Thursday! I’m going to pat myself on the back and be proud of my willpower! And come Monday, I’m making another batch of these cookies! And I’m probably not sharing with 4th hour Algebra Class!
A little note about my cookies!
Update on September 2016: Since posting this recipe several years ago several people have made them, some successfully and some not so much. I make these cookies every fall and they always turn out great. In an attempt to get more consistent results for others I have edited the recipe to include 1/2 tsp. baking soda. It also includes an option to add flour one Tablespoon at a time until the consistency is just right. The dough is a pretty soft dough. Hopefully this helps!
Update September 2018: While I was making cookies for Branson’s class I took photos to update this post! What else is a girl who can’t eat the cookie dough supposed to do while making cookies? Enjoy!
Here’s the printable recipe!
- 1½ c. brown sugar
- ¾ c. butter, softened
- 1 c. pumpkin puree
- 1 tsp. vanilla
- 2 eggs
- 1½ tsp. cinnamon
- ½ tsp. ground cloves
- ¼ tsp. nutmeg
- 2 c. quick oats
- 1 c. flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp salt
- 1½ c. semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In large mixer bowl cream butter and sugar together. Add eggs and beat. Add pumpkin and vanilla and mix.
- If desired, add oats to blender and blend into a flour.
- In a separate bowl stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda, salt and oatmeal together.
- Add dry ingredients to wet ingredients. Mix together only until combined. If needed add a more flour one Tablespoon at a time until the you have a soft dough. Be careful not to over mix.
- Add chocolate chips and mix to incorporate.
- Line baking sheet with parchment paper. Drop cookies a little larger than 1 inch sizes. Bake for 10-12 minutes. Don't over bake the centers will be soft and will set as they cool.
- Remove immediately from baking sheet and cool on a wire rack.