Pumpkin Spice Cookies with chocolate chips will give you those soft, moist cookies that are exactly what you are looking for on chilly fall days! Plus, this recipe is made with oatmeal which automatically makes me feel like it’s a healthy pumpkin cookie recipe!
Homemade Pumpkin Oatmeal Cookies
It’s all I can do to walk past the chocolate chip pumpkin cookies in the grocery store this time of the year. They’re so soft, moist, and just seem to scream fall!
Here’s the problem…I live an hour from the nearest grocery store! And since I started using an awesome grocery pickup service, I don’t ever walk past the bakery aisle anymore.
For some reason, I don’t impulse add pumpkin cookies to my online grocery cart like I would if I was walking past them in the bakery. 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 as soon as pumpkin season hits they MUST happen!
How to Make Pumpkin Cookies
- Cream butter and sugar together.
- Add eggs, pumpkin, and vanilla. Cream.
- Add oats, oat flour, spices, baking powder, baking soda, and salt.
- Stir being careful to not overmix.
- Add chocolate chips. Stir.
- Cool on a cooling rack.
FAQ’s : How to make Homemade Pumpkin Cookies
How to make oat flour
Add oats to a blender and blend on high speed until it the consistency of course flour.
What 's the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree doesn't have any other ingredients added to it except pureed pumpkin. Pumpkin pie filling includes spices.
Can pumpkin cookies be frozen?
Yes! They freeze really well for up to three months.
Should I use salted or unsalted butter in cookie recipes?
You can use either one. Using salted butter will result in a slightly saltier cookie.
Tips for making Chocolate Chip Pumpkin 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.
Pumpkin cookie dough is typically wetter than traditional cookie dough. However, if you think your cookie dough is too wet, consider these options.
- 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 add a few minutes to the baking time if you are at one of those crazy high altitudes.
- You can add up to 1/4 a cup of flour. Add flour a Tablespoon at a time. The more flour you add the thicker the dough will be, resulting in thicker cookies.
- Chilled cookie dough doesn’t spread out as much as room temperature cookie dough. This dough can be chilled to minimalize spreading.
- As the cookie dough sits the oats and out flour will absorb some of the moisture in the dough. You may allow the dough to rest for about 20 minutes.
Other Easy Pumpkin Dessert Recipes
- Pumpkin Bars with Cream Cheese Frosting
- Cheesecake Pumpkin Bars Recipe
- Pumpkin No Bake Cookies
- Caramel Chex Mix
- Pumpkin Dessert with Pudding
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Blondie (in a pie)
- No Bake Pumpkin Desserts
- Pumpkin Lasagna
- Magic Bars Recipe
Grab my Pumpkin Oatmeal Chocolate Chip Cookie 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!
Pumpkin Spice Cookies Recipe
Pumpkin Chocolate Chip Cookies with Oatmeal
- 1 1/2 c. brown sugar
- 3/4 c. butter room temperature
- 1 c. pumpkin puree
- 1 tsp. vanilla
- 2 eggs
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. nutmeg
- 2 c. quick oats
- 1 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp salt
- 1 1/2 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.
- You may need to add a few minutes to the baking time. Especially if using a bigger cookie scoop.
- Oat and oat flour will absorb some moisture as the dough sits. Allowing the dough to rest for 20 minutes before baking will prevent the spreading of the cookies.
- Pumpkin has high water content. Although I've never added additional flour to these cookies, you may add up to 1/4 a cup more flour than listed on the recipe. Add flour one tablespoon at a time.
- Chilling cookie dough before baking will prevent cookies from spreading too much. I don't do this, but it can be done to help create a thicker cookie.
Recipe linked at South Your Mouth Link Party