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Desserts » Cookies » Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Created by Amy Engberson 162 Comments

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Pumpkin Oatmeal Cookies are soft, moist, thick, cake-like cookies that are loaded with chocolate chips and cozy pumpkin pie spices!

Plus, if they have oatmeal in them they are a healthy cookie, right!

pumpkin oatmeal cookies with chocolate chips on a black board with a glass of milk

Everyone has a different idea of what the perfect cookie looks like. Thick, thin, crispy, soft, chewy, cake-like, healthy, etc.

My favorite? Yep! Pretty much all of them!

These homemade cookies are thick, moist, and soft! They’re exactly what you’d expect a pumpkin cookie to be like. Plus, they have chocolate chips. You could always add walnuts, white chocolate chips, or cranberries.

a pumpkin cookie with chocolate chips on top and oatmeal scattered around it

Ingredients in Oatmeal Pumpkin Cookies

You’ll need simple ingredients. Most likely you have all of them in your fridge and your pantry.

  • PUMPKIN PUREE – canned pumpkin is the best, NOT canned pumpkin pie filling
  • BROWN SUGAR
  • BUTTER – real butter is best, salted or unsalted
  • EGGS
  • VANILLA
  • OATS – quick oats, steel-cut, old-fashioned. If you’d like you can blend oats into a course flour. Measure oats first, then blend.
  • FLOUR – all-purpose
  • BAKING POWDER
  • BAKING SODA
  • SALT – regular iodized table salt
  • SPICES – cinnamon, nutmeg, cloves
  • CHOCOLATE CHIPS – semi-sweet, milk chocolate, or even white chocolate chips. Butterscotch chips would be fantastic too!

How to make Chocolate Chip Pumpkin Oatmeal Cookies

This is a really easy recipe to make. There are a few things to know about what to expect.

These cookies are really soft and moist. If you want them to be less cake like you can try using one whole egg, and one egg yolk.

As the cookies set they will get moister, similar to banana bread. They’ll be really soft and tender. It’s okay!

Prep

Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside. If desired, add oats to a blender and blend into flour. In a bowl stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda, salt, and oatmeal together. Set aside.

Cream

In large mixer bowl cream butter and sugar together. Add eggs and beat. Add pumpkin and vanilla and mix.

a glass bowl with pumpkin cookie dooug

Mix

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.

a baking sheet lined with parchment paper and topped with baked pumpkin cookies with chocolate chips and oatmeal

Bake

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.

a cooling rack with baked cookies on it

How to store cookies

Room temperature – store in an airtight container for up to three days.

Refrigerator – store in an airtight container for up to 5 days.

Freezer – set on a baking sheet and freeze for a few hours. Remove to a sealable freezer bag.

a black paper topped with a baked pumpkin cookie with chocolate chips

Easy Pumpkin Dessert Recipes

  • Pumpkin Bars with Cream Cheese Frosting – texas sheet cake pan
  • Cheesecake Pumpkin Bars Recipe – a crumb crust
  • Pumpkin No Bake Cookies – 5-minute cookie recipe
  • Caramel Chex Mix – easy snack mix
  • Pumpkin Blondie Pie – like a cookie, blondie, and a pie in one
  • Pumpkin Lasagna – no-bake dessert recipe
  • Magic Bars Recipe – gooey and delicious
Birds eye view of a chocolate chip cookie with pumpkin and oatmeal, plus two pumpkins and a glass of milk

Pumpkin Oatmeal Cookies recipe

This cookie recipe just might become your new favorite fall cookie recipe. They’re much easier than making pie. Grab a glass of milk and you’ll be in heaven!

Pumpkin Oatmeal Chocolate Chip Cookies are super soft cookies made with pumpkin puree, oatmeal, flour, chocolate chips, and all the traditional pumpkin spices! www.littledairyontheprairie.com #cookies #chocolate #pumpkin #oatmealcookies #chocolatechipcookies #dessert #baking #treats #snacks #recipe

Pumpkin Oatmeal Cookies with Chocolate Chips

Pumpkin Oatmeal Chocolate Chip Cookies are top my list of “favorite pumpkin desserts”! They melt in your mouth and are chock full of warm fall spices and chocolate chips. Blending the oatmeal into flour gives them a perfect consistency!
3.56 from 29 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: Oatmeal Pumpkin Cookies, Pumpkin Chocolate Chip Cookies, Pumpkin Oatmeal Cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 36 Cookies
Calories: 130kcal
Author: Amy

Ingredients

  • 1 1/2 cups brown sugar
  • 3/4 cups butter room temperature
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 2 whole eggs
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2 cups quick oats
  • 1 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cup semi sweet chocolate chips

Instructions

  • 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.

Video

Notes

This recipe creates a moister cookie dough than traditional cookies. If you still feel the dough is far too wet there are a few options to ensure perfectly moist and thick cookies.
  1. You may need to add a few minutes to the baking time. Especially if using a bigger cookie scoop.
  2. Use one whole egg, and one egg yolk.
  3. 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.
  4. Pumpkin has high water content. You can squeeze the pumpkin puree to eliminate some moisture.
  5. 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. 
  6. 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.
These cookies can be frozen in an airtight container for up to three months.

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 137mg | Fiber: 1g | Sugar: 11g
Tried this recipe?Mention @littledairyontheprairie or tag #littledairyontheprairie!
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about amy

About Amy Engberson

I live on a dairy with my husband and three boys. Although we are in the business of raising cattle, we really are in the business of raising boys. I am passionate about catching up with each other at meal times. My love language is food. And I hope that my men feel the love in every bite. Read more...

Filed Under: Cookies, Desserts Tagged With: chocolate chips, cookies, pumpkin

← Weekly Family Menu – 151 Weekly Family Menu – 152 →

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  1. Elaine Duckett says

    September 29, 2014 at 2:56 pm

    I’m too lazy to wash the blender as well, so I will leave the oatmeal as it comes in the box. I’m going to try using these in the mornings in place of the pumpkin muffins and see how that goes. I think the oatmeal makes it breakfast food don’t you.

    Love the fall leaves in the photo.

    Mom

    Reply
    • Amy Engberson says

      October 1, 2014 at 7:30 am

      Thanks! Oatmeal is one of those things I’m willing to wash the blender for! I love oatmeal flour! I agree, anything with fruit or oatmeal is clearly a breakfast food!

      Reply
  2. Tiffany says

    October 5, 2014 at 12:58 pm

    Just finished baking these. Mine came out really flat? And the texture was less like a cookie and more like bread. I followed the recipe exactly. I used fresh pumpkin.

    Reply
    • Amy Engberson says

      October 6, 2014 at 11:01 pm

      I’m not sure what would cause that to happen, Tiffany. I will check and make sure I typed the recipe correctly. They are very soft and cake like.

      Reply
  3. Elizabeth Knaus says

    September 1, 2016 at 6:35 pm

    My daughter just told me yesterday that she was excited about the season when everything is pumpkin spice. Today I happened to come across this, thanks! It’s now on my Pinterest board: Eat, drink & have fun!

    Reply
    • Amy Engberson says

      September 8, 2016 at 8:33 am

      It’s definitely “everything pumpkin” season! Glad you found this and thanks for sharing to your Pinterest board!

      Reply
  4. Melissa says

    September 9, 2016 at 10:42 am

    When making the cookies my dough was really wet but I went through with baking anyway so I made the cookies and they were still really wet and no matter if they rested for 20 minutes if I pick it up it falls apart. what can I do to prevent this for next time.?

    Reply
    • Amy Engberson says

      September 14, 2016 at 9:04 am

      It’s hard to say why your dough was so wet. I’ve made these cookies lots of times and they always turn out great. So sorry!

      Reply
  5. Dorelle Chase says

    September 16, 2016 at 8:01 am

    Maybe the leavening measurement isn’t listed correctly? I made them and got the dense quality described below. They did not spread out on the cookie sheet, but stayed in the shape they were dropped. I was thinking maybe in addition to 1/2 tsp baking powder, that perhaps baking soda should also have been added?

    Reply
    • Amy Engberson says

      September 19, 2016 at 5:00 pm

      I can’t figure out why they work perfectly for some people and not so much for others. I don’t know if it’s an altitude thing or what. I need to experiment a little bit and see what I find.

      Reply
      • Katie says

        October 6, 2018 at 12:45 pm

        Maybe people are not measuring the same. If you “pack” the flour in the measuring cup you will have more dense batter. Just a thought. Do you have a scale, maybe weigh your dry engredence and have the option of weighing or using measuring cups!

        Reply
        • Amy Engberson says

          October 9, 2018 at 6:22 pm

          It’s so true that when people measure differntly it produces different results. I haven’t ever weighed my flour for this recipe because they always turn out for me. Maybe I should just to be sure everyone has it exactly right. Thanks for the suggestion.

          Reply
  6. Angie says

    September 17, 2016 at 11:05 am

    I made these this morning! Oh they were good! I added a handful of pumpkin seeds and a pinch of all spice and ground ginger for some extra spice. Thank you for this recipe. I will definately make these again.

    Reply
    • Amy Engberson says

      September 19, 2016 at 4:59 pm

      Pumpkin seeds would make such a fun addition! Glad you enjoyed them! Happy Fall!

      Reply
  7. Jennifer says

    September 18, 2016 at 3:39 pm

    I just made these and they turned out great! Followed the recipe as is. Sifted dry ingredients before mixing with other ingredients. Thank you for the recipe. Delish!

    Reply
    • Amy Engberson says

      September 19, 2016 at 4:58 pm

      So glad they turned out for you! They are a fall favorite around here!

      Reply
  8. Christy says

    September 19, 2016 at 6:15 pm

    Just made these as written. Like the others, my dough was far too wet. There is something wrong with the recipe. Please fix this recipe or take it down so many others don’t waste their time and money.

    Reply
    • Amy Engberson says

      September 25, 2016 at 5:30 pm

      I’m not sure why a few people have had trouble with this recipe. I have tweaked it a little so they should be a little more fool proof. Sorry they didn’t work out for you!

      Reply
      • Kristianna says

        October 4, 2016 at 9:20 am

        I made these cookies and they are delicious but super soft, like really moist cake or bread. They still taste incredible so I wouldn’t say it was a waste of time or money. I might tinker with the recipe a little to get a better consistency but overall I’d say this is a great recipe idea for fall. Thank you for sharing.

        Reply
        • Kristianna says

          October 4, 2016 at 11:37 am

          One can of pumpkin was three batches of cookies. My second and third batches of cookies came out perfectly. As one person had suggested, I added 1/2 tsp of baking powder, (for a total of 1 tsp of baking powder), and slightly more oats and flour. I didn’t grind the oats, as I hadn’t read that correctly on my first attempt. I didn’t grind the oats on second or third batches either though. It wasn’t until reading the comments and re-reading the recipe that I saw that part of the recipe. In any case, if your cookies come out slightly moist, you could try those slight changes. Amy, thank you so much for sharing this fabulous recipe for delicious cookies.

          Reply
          • Amy Engberson says

            October 10, 2016 at 9:33 am

            Thanks for the great suggestions for those readers who seem to be having trouble with this recipe! You are a trooper to make three batches of cookies! I bet you had a happy family and friends! Happy Fall!

        • Amy Engberson says

          October 10, 2016 at 9:34 am

          They are supposed to be a super soft cake like cookie! Glad you enjoyed them!

          Reply
  9. Kelly says

    September 24, 2016 at 6:58 pm

    Thank you for sharing this recipe! My husband and I both agree that these our now our all time favorite cookies. Yum. Yum. I didn’t make any changes to the recipe, they just turned out perfect.

    Reply
    • Amy Engberson says

      September 25, 2016 at 5:13 pm

      So happy they turned out for you! Fall food is the best!

      Reply
  10. Kristian says

    September 26, 2016 at 2:14 pm

    I just made these, because it finally feels like fall. I followed your recipe exactly and they turned out beautifully. The only thing I did differently was bake them for 15 minutes vs 12-13 minutes. Reason: I have a combined regular and convect oven. I always bake on convect and takes a couple to few minutes longer.

    I can hardly wait to try these out! Thank you for sharing!

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:32 am

      I’m so glad you loved them! Fall is all about pumpkin and these are the perfect way to enjoy it! Happy Fall!

      Reply
    • Carol says

      October 28, 2016 at 1:55 pm

      I’m making these right now and they are not spreading. Added baking powder and baking soda as directed. WWat do you think might be wrong?

      Reply
      • Amy Engberson says

        October 31, 2016 at 1:38 pm

        Without seeing the whole process it’s hard to say. They are a cake like cookie and a little puffy even after baked.

        Reply
  11. Lisa says

    September 26, 2016 at 6:57 pm

    This is my favorite time of year when all of the pumpkin recipes are pouring out everywhere and I can’t wait to make a batch of your pumpkin cookies…
    Question for you: could you use butterscotch chips in place of the chocolate hips? Has anyone tried that?
    I look forward to your recipes…
    Happy cooking!

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:35 am

      Lisa, I’m all about substituting and I think adding butterscotch chips is a fantastic idea! I bet it will be delicious! Let me know if you try it and how it turns out!

      Reply
  12. Jessica H says

    September 30, 2016 at 2:19 pm

    I just made these cookies on a very dreary afternoon…the smell alone could make any day feel brighter, not to mention the wonderful cake texture. I had to make a couple tweaks, as I have a gluten allergy and my son has a dairy allergy…that the doctor is convinced he will grow out of by the time he is two. *fingers crossed!* I followed your recipe but replaced the butter with dairy free butter and the flour with 1 1/4 cup gluten free Bisquick. When I went to throw in the dairy free chocolate chips, I was out of them. *Sad faces* I am not always one for prepping ingredients ahead of time. Instead I threw in some dried cranberries. Mmmmmmm, they turned out wonderful and I am sure my son will be delighted to try one when he wakes from his nap…if my neighbors don’t smell their way over and get them first. Thank you for sharing this lovely recipe, I will certainly be checking out more of them. Many blessings to you and your family.

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:30 am

      I love that you were able to substitute and make this recipe work for your family! Hopefully your son grows out of his dairy allergy (cheese and milk are the best)! Happy Fall!

      Reply
  13. Mindy says

    October 2, 2016 at 8:45 am

    I had the same problem with my firstborn batch being WAY too wet. Is the recipe supposed to call for both baking soda & powder? I baked the second batch a few extra
    minutes and that helped some but still aren’t what I was expecting.

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:37 am

      I’m not sure what the problem is. Some people seem to have perfect luck while others struggle with this recipe. These cookies are a cake like cookie which means the dough will be wetter than traditional dough. They should still turn out good!

      Reply
      • Linda says

        October 16, 2016 at 1:14 pm

        I was from a high altitude state and found that adding 1/4 cup extra flour did the trick for flat cookies. I haven’t tried these but plan on it very soon. Fall is awesome!

        Reply
        • Amy Engberson says

          October 26, 2016 at 11:07 pm

          That is a good tip to know. Thanks for sharing. I hope you’ve had a chance to make these cookies!

          Reply
          • Joel Padilla says

            November 12, 2017 at 7:56 pm

            Thanks Amy I love baking and these turned out amazingly good I used dark chocolate chip and just added about a half cup more of flour cause it was I little runny with the two eggs and purée

          • Amy Engberson says

            November 21, 2017 at 11:17 am

            Yay! Glad they turned out for you! Happy fall!

  14. Becki says

    October 2, 2016 at 11:24 am

    Just finishing up baking my last pan! They turned out amazing! Everything I was craving 🙂 I had to melt my butter so, before baking I refrigerated the batter for about 15 minutes. Thanks for a great recipe! Happy Fall!!!

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:23 am

      There is nothing like the smell of pumpkin cookies wafting through the house! Happy Fall!

      Reply
  15. Amy says

    October 3, 2016 at 5:12 pm

    I just made these and they are delicious! I didn’t have quite enough oats, so I just cut the amount of pumpkin a little and added some extra flour and they came out perfect! I think next time I might try raisins in them too. 🙂

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:22 am

      Raisins would be a delicious add-in! I say the more add-ins the better! Happy Fall!

      Reply
  16. KendLl says

    October 7, 2016 at 6:18 pm

    My cookie dough was soooo wet!!! Followed the recipe exactly until I had to add about an extra 3/4 cups of flour and a cup of oats. Added additional spices to make up for it. Just doing some test cookies now and crossing my fingers.

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:20 am

      Hopefully they turned out in the end. This cookie is a cake like cookie so the dough will be slightly wetter than traditional cookie dough. Happy Fall!

      Reply
  17. Suzy says

    October 8, 2016 at 1:52 pm

    I think I know what the issue might be with some of these comments…You list baking soda in the ingredients but not the recipe. I’m assuming you just forgot to add it to the list of dry ingredients in the recipe! For this reason, I added it, and my cookies came out absolutely delicious. Anyway, hope that might help some people. Thanks!!

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:19 am

      Thanks for the heads up. I will go back and correct the instructions so they include baking soda. I have such good luck with these cookies, and it seems like lots of other people do to. Unfortunately there are a few people who can’t seem to make them work. Hopefully changing the wording in the instructions will help! Happy Fall!

      Reply
      • Charlene says

        November 1, 2016 at 8:41 am

        I think the omission of the baking soda in the instructions was EXACTLY the problem. I noticed that when I made these wonderful cookies and put in the baking soda along with the other dry ingredients. When baking I return all ingredients to the pantry after I’ve included them as per the recipe instructions. When I saw the baking soda still sitting there I realized that something was wrong. The mix is a bit wet but as per your instructions I added additional flour 1/2 TBS at a time and a bit more oatmeal. My suggestion: get rid of step # 3 where you instruct bakers to “If desired, add oats to blender and blend into a flour.” It only confuses things. You should also increase the amounts of four and oatmeal. After these few little tweaks the resulting cookie was spectacular. I see you have now added the baking soda in your instructions. Nice work. Thank you for paying attention to the comments.

        Reply
        • Amy Engberson says

          March 10, 2017 at 9:26 am

          I think you are right. Thanks for catching that!

          Reply
  18. Judy says

    October 9, 2016 at 7:27 pm

    I love this recipe I didn’t have ground cloves so Used apple all spice and I used rasins instead of chocolate chips and is was awesome. This was a keeper my family loves this recipe. Thank you.

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:15 am

      I’m constantly substituting for ingredients for what I have available! Glad you these worked out for you! Happy fall!

      Reply
      • Samantha says

        October 2, 2018 at 9:32 am

        Have you tried without brown sugar?

        Reply
        • Amy Engberson says

          October 5, 2018 at 8:16 am

          I haven’t tried making them without brown sugar. Let me know if you try it!

          Reply
  19. Dolores says

    October 16, 2016 at 4:23 pm

    I just made these and instead of chocolate chips I used walnuts. Very yummy!!

    Reply
    • Amy Engberson says

      October 26, 2016 at 11:06 pm

      Walnuts would add such a nice crunchy texture! I bet it was so tasty! Happy Fall!

      Reply
  20. Rachel says

    October 19, 2016 at 7:08 pm

    Have you ever froze the dough for future use?

    Reply
    • Amy Engberson says

      October 26, 2016 at 11:04 pm

      I actually haven’t ever tried freezing the dough. I bet the cookies would freeze really well though, and it’s never a bad thing to have a batch of cookies sitting in the freezer for when you can’t live without one!

      Reply
  21. Alisha Rau says

    October 20, 2016 at 4:25 pm

    I made these tonight the batter turned out great. The only thing I had a problem with i had to cook for about 17 minutes.

    Reply
    • Amy Engberson says

      October 25, 2016 at 10:19 am

      Pumpkin cookies always hit the spot! Glad you liked them!Happy fall!

      Reply
  22. Marcie says

    October 28, 2016 at 11:25 am

    Wonderful recipe!! Thank you! They are delicios and turned out perfectly

    Reply
    • Amy Engberson says

      October 28, 2016 at 11:55 am

      I’m glad you loved them Marcie! Pumpkin cookies are always a good thing in the fall!

      Reply
  23. Nancy says

    October 28, 2016 at 8:41 pm

    Made these with butternut squash. and they were delicious.. The spices were perfect in this recipe, but I did add walnuts and raisins and next time I will omit the chocolate chips and add more walnuts.

    Reply
    • Amy Engberson says

      October 31, 2016 at 1:30 pm

      What a fun idea! I grow butternut squash in my garden every year. I will have to try it next year before I eat them all!

      Reply
  24. Cindy K says

    October 29, 2016 at 8:38 am

    The cookies are fantastic! Here are my modifications to make them both gluten free and dairy free: gluten free oats, ground to flour consistency, Bob’s Red Mill gluten free 1:1 flour, ghee instead of butter and Enjoy Life gluten, dairy and soy free chocolate chips. I used a cookie scoop and baked for 12 minutes. Yum!

    Reply
    • Amy Engberson says

      October 31, 2016 at 1:29 pm

      This is good to know for my readers who are looking for a gluten free alternative! Thanks for sharing!

      Reply
  25. None says

    October 29, 2016 at 2:39 pm

    I’m sorry but, I’ve been baking my whole life and this recipe is probably one of the worst cookie recipes I’ve ever tried. These really aren’t cookies, let’s be honest. They are too moist and fall apart. If making flour out of oats makes the difference in this recipe, then you should state that it is definitely needed to break down the oats. Obviously, the dry to wet ingredients ratio needs to be tweaked. I really dislike trying recipes from great looking blogs with beautiful pictures only to be disappointed because I wasted my time, but also ingredients. Just goes to show that anyone can take pretty pictures of their food and post it online but, that doesn’t mean it tastes good.

    Reply
    • Amy Engberson says

      October 31, 2016 at 1:29 pm

      This recipe has turned out perfectly for so many people, and has actually become one of their fall favorites. It was brought to my attention that the instructions didn’t list the addition of baking soda, however they were listed in the ingredient list. I just edited and updated that. Maybe that was the problem.

      Reply
  26. Pam says

    October 30, 2016 at 11:13 am

    You mention ½ tsp. baking soda in the ingredients list but don’t dhow it added into the dry ingredients in the instructions. Which is the error?

    Reply
    • Amy Engberson says

      October 31, 2016 at 1:25 pm

      The instructions are missing the addition of baking soda. I’m wondering if that is why some people are struggling with this recipe. It has been updated so there shouldn’t be anymore errors. Thanks for noticing!

      Reply
  27. Angela Conley says

    November 13, 2016 at 7:36 am

    Can you use old fashion oats instead of quick oats?

    Reply
    • Amy Engberson says

      November 18, 2016 at 5:34 pm

      I haven’t ever tried with old fashioned oats but I imagine it would work fine. It might change the texture a little though.

      Reply
  28. Vladimar says

    November 26, 2016 at 4:37 am

    Hi! The butter is salted or unsalted? Thanks!

    Reply
    • Amy Engberson says

      November 26, 2016 at 7:42 pm

      I almost always use salted butter because I’m a salt addict and figure it won’t hurt anything to add it in! I think you can use either without drastically different results! Enjoy!

      Reply
  29. Luciana says

    November 30, 2016 at 3:37 am

    I am willing to try this recipe and was wondering if I could replace the flour (which I think it is all purpose) for almond or coconut flour maybe.
    Thanks!

    Reply
    • Amy Engberson says

      December 5, 2016 at 4:25 pm

      I’m not sure how it would work to replace the flour with almond or coconut flour because I haven’t ever cooked with it before. Let me know if you try it!

      Reply
  30. Kelsey says

    December 11, 2016 at 8:45 pm

    Hi Amy,

    The recipe turned out great! I added 1/4 C extra flour and a little extra pumpkin due to high elevation and the dough was pretty wet. I found in the second batch that the dough had warmed up some which caused the cookies to flatten a little which was easily solved by keeping it in the fridge between batches. I have also noticed in the past that oatmeal cookies will flatten if you place dough on a hot pan. Just a thought for the folks that had troubles. Thanks so much!

    Reply
    • Amy Engberson says

      December 13, 2016 at 8:56 pm

      I’m not very experienced with changing recipes to accomadate for changes in elevation. Thanks for sharing your tips! Glad they turned out so good for you!

      Reply
  31. Fran says

    December 14, 2016 at 10:19 am

    Smelled great cooking but these cookies fall apart. Spread out too much and crumble when you take them off cookie sheet. Sorry to have to say this but don’t think I’ll make them again. Maybe I’m doing something wrong. Did follow the recipe but substituted cranberries for chocolate chips. Maybe that’s it.

    Reply
    • Amy Engberson says

      December 23, 2016 at 8:24 pm

      I don’t think substiting cranberryes should have changed the recipe. I’m not sure why people have trouble with this one. They always turn out for me!

      Reply
  32. Toni says

    January 25, 2017 at 5:27 pm

    I made these and the batter was a bit wet so I added 1 more cup of oats and a bit of extra flour and the cookies came out perfect.

    Reply
    • Amy Engberson says

      January 28, 2017 at 12:18 am

      Glad they turned out for you!

      Reply
  33. Trisha says

    August 7, 2017 at 2:26 pm

    I’m wondering what would be a good gluten free substitute for the flour before I try to start experimenting. I don’t want to waste ingredients..
    Thank Yooou 🙂

    Reply
    • Amy Engberson says

      August 9, 2017 at 5:31 pm

      Hi Trish! I’ve never experimented with gluten free flour so I really don’t have any advice. I’ve heard friends talk about purchasing gluten free flour blends. Maybe you could try one of those options.

      Reply
  34. Sierra says

    August 29, 2017 at 3:05 pm

    Hi, just had to tell you I tried these pumpkin cookies today and are they ever good!!! Thanks for an awesome recipe! Definitely will make again. ~Sierra

    Reply
    • Amy Engberson says

      August 29, 2017 at 3:23 pm

      Yay! It’s getting chillier at night and that means it’s about time for all things pumpkin! Glad you loved them!

      Reply
  35. Vanessa L says

    September 18, 2017 at 9:42 pm

    I just made these are they were delicious. I used homemade pumpkin purée that had been frozen. After defrosting the pumpkin I knew there would be additional moisture. I added 1 extra cup of flour. Other than that I followed the recipe pretty much to the T (minus the vanilla because I was out) I also used regular oats not quick cooking ones, and did not blend them. Mine cooked for about 14-15 minutes until the bottoms turned golden. I think the key is removing them immediately from the cookie sheet like stated in the directions. I’m glad I didn’t read the comments before hand as I probably wouldn’t have made them, but I would have missed out

    Reply
    • Amy Engberson says

      September 21, 2017 at 4:53 pm

      Yay! So happy they turned out for you Vanessa! I just made them the other day and they were as yummy as I remembered! They are so soft and moist!

      Reply
  36. Cindy says

    October 7, 2017 at 1:36 pm

    Hi Amy, I followed your recipie exactly and they turned out amazing. Can’t wait for my guys to get home. No doubt I will be making more tomorrow.
    Happy thanksgiving. Here in Canada anyways.

    Reply
    • Amy Engberson says

      October 9, 2017 at 9:29 am

      Yay! So glad you loved them and I bet your guys will be thrilled to come home to cookies! Happy Thanksgiving to you!

      Reply
  37. Arleen says

    October 9, 2017 at 1:36 pm

    I made these to take to a pre-class reunion nite—–they were a hit!!
    They are in m;y “excellent” collection of recipes! Thank you for this wonderful,
    moist, tasty cookie!!

    Reply
    • Amy Engberson says

      October 17, 2017 at 10:26 pm

      I love that you added this recipe to your collection! They are a fall staple around here!

      Reply
  38. Joanne says

    October 11, 2017 at 8:08 am

    I substituted oat flour for wheat, cut the butter to 1/2 cup, substituted 1/2 cup brown sugar and 1 cup stevia in order to make this recipe work better for my diet. They are delicious! I love the spices. Thanks for posting your great recipe.

    Reply
    • Amy Engberson says

      October 17, 2017 at 10:22 pm

      Yay! I’m glad you were able to substitute to make this work for your needs! It’s the perfect time of the year for all things pumpkin spices!

      Reply
  39. Kristen says

    October 20, 2017 at 9:37 am

    I have learned that if you let your cookie dough chill in fridge for at least an hour they don’t spread when baking. I like to dimly bake about a dozen at a time. The dough can stay in fridge up to 3 days. This way you can have fresh cookies every time.

    Reply
    • Amy Engberson says

      October 31, 2017 at 6:09 pm

      Great tips! And who could ever say no to fresh cookies every day!

      Reply
  40. Shellie Cummings says

    October 26, 2017 at 6:09 am

    Hi, can I make this with gluten free flour instead of regular flour?
    TIA

    Reply
    • Amy Engberson says

      October 31, 2017 at 5:56 pm

      I’ve never tried making them with gluten free flour but I’m guessing you could. Some of my gluten free friends just use that 1 to 1 flour. Hopefully that helps!

      Reply
  41. Missy Yanchuck says

    October 30, 2017 at 4:30 pm

    3 sticks of butter seems like alot??? May be why dough is too wet for people???

    Reply
    • Amy Engberson says

      October 31, 2017 at 5:41 pm

      It’s actually 3/4 cup of butter which is only 1 1/2 sticks. I’ll add a little note to the recipe just incase people are reading that incorrectly. Thanks for stopping by!

      Reply
    • Patricia Richardson says

      August 25, 2019 at 9:18 pm

      3/4 cup of butter is 1 1/2 stick of butter

      Reply
      • Amy Engberson says

        September 7, 2019 at 5:08 pm

        Yes! That is correct!

        Reply
  42. Mary says

    October 31, 2017 at 8:44 am

    Hi Amy, thank you for posting this recipe! I was looking for something fun but yet healthy as the grandkids are coming over this evening with their costumes on. I noticed that I had to keep them in my oven longer than 10 to 12 minutes, as they were quite Soft. I’m not sure if it’s my oven or not, but they just didn’t seem done. I used an ice cream scoop So that may have been the reason they were not cooking at the amount of time given. All in all, they taste very good! Thank you! Happy Halloween!

    Reply
    • Amy Engberson says

      October 31, 2017 at 5:39 pm

      Hi Mary! Every oven is a touch different aren’t they. And yes, the size of scoop you use makes a huge difference in the amount of time it takes to bake cookies. Glad you are enjoying them! Have fun with your grandkids tonight! Happy Halloween!

      Reply
  43. Ashley says

    November 12, 2017 at 3:46 pm

    I just baked the first tray, and the cookies turned out flat and never “set”. Definitely not fluffy or cake-like as they are in your pictures. I don’t have a blender, so I used the oats whole. Has anyone had luck doing it this way? I added more flour and baking soda to finish the dough. We’ll see how they turn out

    Reply
    • Amy Engberson says

      November 21, 2017 at 11:19 am

      I make them without blending the flour quite often and it still turns out for me! I’m not sure why they are so flat because mine are always cake like and puffy!

      Reply
  44. Becca says

    November 15, 2017 at 2:55 pm

    I decided to experiment with pumpkin for the first time. I roasted and pureed a sugar pumpkin for this recipe (and still have way more pumpkin puree left). These cookies did not disappoint! I love this fun twist on an oatmeal cookie. They are incredibly moist and I would have to describe them as slightly cakey? I used whole oats because I, quite frankly, didn’t feel like flouring them haha.

    For anyone who would be curious, I omitted the cloves simply because I’m not a huge fan of the spice. The flavor was still great. I’m curious what would happen with the flavor if I added more pumpkin. It would probably add too much moisture. Worth more experimentation on my part in the future 🙂

    Reply
    • Amy Engberson says

      November 21, 2017 at 11:17 am

      How fun! I love your experiment with pumpkin! I’m guessing if you add more pumpkin it will make the cookies extra moist and might be too gooey. These cookies are one of my favorites!

      Reply
  45. Inge says

    November 18, 2017 at 9:31 pm

    I just made these and have to say they turned out really well even with the changes I made because of ingredients I had on hand. I used organic coconut oil (which was solid), some pumpkin that I had left over from another recipe (probably not even a cup) and craisins instead of chocolate chips. I must admit I “kind” of measured the flour and oatmeal but they still turned out. I will make these again!

    Reply
    • Amy Engberson says

      November 20, 2017 at 12:38 pm

      I love that you changed this up to use what you already had on hand! Glad it worked for you!

      Reply
  46. catherine says

    November 20, 2017 at 3:55 pm

    hi,
    I’m making them now but did my own spin. 2 cups sugar on a double recipe because i don’t care for sweet too much, then for healthy options i added roasted salted sunflower seeds in place of salt, then added organic coconut flakes, only a few chocolate chips about 1/4 cup again for a double recipe, walnuts, raisens and a little extra cinnamon but left out the cloves. i added 3 large eggs instead of 4 and the batter still seemed wet so added another 1/4 cup of oatmeal. added almond flour about 3/4 cup and basic white flour for the remainder. they needed 10 in in my over and are delicious except next time i will leave out all the chocolate chips

    Reply
    • Amy Engberson says

      November 21, 2017 at 11:07 am

      Love this healthier option! Sounds yummy!

      Reply
  47. Gloria Mortier says

    January 16, 2018 at 1:23 pm

    Found this recipe while looking for something else. After reading several of the comments today I decided to thy these. I followed the directions and at the end I felt the dough was a little wet so I added 3T of flour one at a time and mixed it in. These turned out wonderful. We are new to the gluten free stuff and I was a little worried as other cookies have been very dry with the gluten free flour. I must confess these are going to be a staple in our house and not just in the fall. Thanks for all the tips. One question. How long in the cupboard and would these freeze well?

    Reply
  48. Dolores Moses says

    March 13, 2018 at 11:12 am

    I made these and like most others too wet. I added an extra cup of flour, so 2cups of flour instead of one. They turned out great.

    Reply
  49. Alina says

    March 27, 2018 at 1:38 pm

    Thank you! I just made these yummy cookies last night. I doubled the recipe and added a little more flour and oats than recipe called for as per other comments. I also like to grind my own wheat flour so I used that instead of white flour and used less sugar. SUPER DELICIOUS and definitely better for you than store bought.
    Thank you for sharing!

    Reply
    • Amy Engberson says

      March 27, 2018 at 9:03 pm

      Yay! Glad you loved them! I love knowing exactly what is in my cookies too!

      Reply
  50. Melanie says

    April 12, 2018 at 12:31 pm

    Let your dough rest for about 10 mins if it’s too wet. The oats will absorb moisture and stiffen the dough.
    My cookes turned out yummylishious!!!!
    Can’t wait to make them again!

    Reply
    • Amy Engberson says

      April 14, 2018 at 12:10 pm

      That’s a great tip! Thanks Melanie!

      Reply
  51. Penny says

    September 8, 2018 at 8:16 am

    Where I live it’s still way to hot to do much baking so once I cools off I will definitely be making these. Instead of chocolate chips I’m going to use raisins. Not a fan of pumpkin and chocolate together. Can’t wait. I love to bake.

    Reply
    • Amy Engberson says

      September 8, 2018 at 10:11 pm

      Raisins are a great idea! In fact I think if I used raisins I’d eat them for breakfast!

      Reply
  52. Kathleen says

    September 9, 2018 at 1:38 pm

    I absolutely love these cookies! I read most of the reviews before I made them today and how the batter was too wet. So I followed your tip to add additional flour but I also added additional oats until I liked the consistency of the batter. I also pressed them down a bit after using the scoop for sizing. I baked them for 20 minutes or just until I saw a brown edge. The house smelled wonderful with all the spices! Next time I think I might do half the amount of chocolate chips and then add walnuts!!! Best part was my husband loves them!

    Reply
  53. Jill says

    October 2, 2018 at 8:23 pm

    Do the cookies need to be stored in the refrigerator?

    Reply
    • Amy Engberson says

      October 5, 2018 at 8:14 am

      I don’t store these cookies in the refrigerator. They don’t keep as long as other cookies, probably about two to three days. One of my readers suggested putting them in the freezer. Enjoy!

      Reply
  54. Samantha says

    October 3, 2018 at 12:46 pm

    Hi!
    What type of flour do you use. There are so many and it just says flour. Maybe that’s why so many people are having issues with the cookies. Wet and flat…

    Also have you played around with different flours and substitutes for sugar.

    Reply
    • Amy Engberson says

      October 5, 2018 at 8:12 am

      I use all purpose flour for these cookies. I haven’t ever experiemented with different kinds of sugar.

      Reply
  55. Nikki says

    October 4, 2018 at 4:15 pm

    I’ve made these cookies a few times and they always turn out pretty flat when following the recipe but I’ve tried a lot of pumpkin recipes and I really like the flavour of this one and the oat texture (I don’t blend them). I recently read through the reviews again and someone suggested to make them as muffins instead and bake 25 mins. THEY ARE PERFECT!!!!!! I think this is how I’ll do them from now on! I would say that anyone feeling like the dough is too wet for cookies, try one of the trays as muffins and see how you like it.

    For previous flat cookie batches, I stored them in the freezer and taken them out as needed. They’re really good even right out of the freezer (the chocolate chips are crunchy then)

    Reply
    • Amy Engberson says

      October 5, 2018 at 8:10 am

      Hi Nikki! Thanks for sharing your tips! I still haven’t ever had my cookies turn out flat. They would make fantastic pumpkin muffins too! I’m afraid if I stuck them in the freezer I’d have to hide them or my boys would eat them all!

      Reply
  56. Pamela Tay says

    October 16, 2018 at 9:19 am

    I have been in the pumpkin mood and made these last night. Huge hit. They were delicious and the adding of the chocolate chips I feel really make this recipe yummy. Brought them to work also and everyone liked them. Made it exactly as your recipe read and they were perfect!! Thank you for a great recipe.

    Reply
    • Amy Engberson says

      October 22, 2018 at 10:56 pm

      Yay! Adding chocolate chips is always a good idea isn’t it! I’m so happy you enjoyed them! Lucky coworkers!

      Reply
  57. tjswan says

    October 19, 2018 at 11:38 am

    cookie baking tip- be sure to use real butter or stick margarine containing 100 calories per tablespoon. So many of the “butter” or margarine products have a lot of water and air whipped in which will negatively effect your baked goods.

    Reply
    • Amy Engberson says

      October 22, 2018 at 10:45 pm

      Such a good point! I always use 100% real, unwhipped, butter. Hopefully that helps people to get the perfect consistency!

      Reply
  58. Nancy says

    October 31, 2018 at 8:31 pm

    Followed this recipe as printed. Elevation 700 feet. Worst cookies I’ve ever made. Threw them out.

    Reply
    • Amy Engberson says

      November 5, 2018 at 9:54 am

      Sorry to hear that. I’ve never baked at an elevation lower than about 4,500 feet. I’m not exactly sure what you would need to change at that elevation. They always turn out perfectly soft for me!

      Reply
  59. Laura says

    August 24, 2019 at 2:02 pm

    This recipe sounds so delicious! I can’t wait to bake them!

    Reply
    • Amy Engberson says

      September 7, 2019 at 5:10 pm

      Thanks! These cookies are the perfect way to welcome fall! I hope you enjoy them as much as we do!

      Reply
  60. Patricia Richardson says

    August 25, 2019 at 9:05 pm

    Just made these, oh so yummy with a cold glass of milk. I made them gluten free by using rice flour instead of regular flour, no problem. I think perhaps the people having difficulties with the recipe may be using the whole can of pumpkin instead of 1 cup of pumpkin puree. Just a thought.

    Reply
    • Amy Engberson says

      September 7, 2019 at 5:09 pm

      Yay! I’m glad you successfully made them gluten free! I’ll double check the recipe to make sure it clearly explains how much pumpkin puree to use. Thanks for the suggestion!

      Reply
  61. Lavonne says

    September 12, 2019 at 4:06 pm

    We love your cookies Yummyummy

    Reply
    • Amy Engberson says

      September 13, 2019 at 11:22 pm

      Yay! It’s finally time for all things pumpkin! Way to start the fall season out in a scrumptious way!

      Reply
  62. Becky says

    September 28, 2019 at 11:26 am

    Love these! Used mini chips and ghee (in place of butter). Will be making these again. Thanks for sharing✌

    Reply
    • Amy Engberson says

      October 1, 2019 at 7:20 pm

      Great idea! Mini chips are so fun because you’re pretty much guaranteed to get chocolate in every single bite!

      Reply
  63. Dev says

    October 15, 2019 at 2:19 pm

    I’m going to make these tomorrow for a luncheon. The comments aren’t going to deter me but just wondering if maybe some are mistaking putting the whole can of pumpkin purée in instead of 1 cup as recipe reads.

    Reply
    • Amy Engberson says

      October 16, 2019 at 8:54 pm

      I’m so happy you are going to make these cookies! They are so delicious and always turn out fantastic for me! When people struggle with recipes I always wonder if there is a miscommunication somewhere. Maybe they are adding too much pumpkin puree. Or maybe they just don’t realize these cookies are cakelike and the dough will be much “wetter” than traditional cookies. It makes me sad when it doesn’t work for them because they turn out perfect for me. Let me know what you think!

      Reply
      • Kaitlyn says

        December 2, 2019 at 12:06 pm

        Didn’t read all the comments, but did you mean 3/4 stick of butter?? 3/4cup is a lot?!

        Reply
        • Amy Engberson says

          December 3, 2019 at 9:29 pm

          Yes! It is 3/4 of a cup of butter. This recipe always turns out for me. If you feel like the cookie dough is going to be too thin you can always add a few Tablespoons of flour to make it thicker!

          Reply

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Hi I’m Amy! Welcome to my stinky farm life where my days are filled with chasing kids and cows! It’s all about simply delicious food around here! If you leave my house hungry…it’s your own fault! Read More..

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