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!
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.
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
- 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!
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.
In large mixer bowl cream butter and sugar together. Add eggs and beat. Add pumpkin and vanilla and 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.
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.
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.
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
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 Cookies with Chocolate Chips
- 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
- 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.
- Use one whole egg, and one egg yolk.
- 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. You can squeeze the pumpkin puree to eliminate some moisture.
- 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.