Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies

Recently I made Soft and Chewy Pumpkin Chocolate Chip Cookies.

They were so good that I remade them and incorporated oats.

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies - A thick, hearty oatmeal cookie and a soft, chewy pumpkin cookie all in one!! Lots of chocolate, not at all cakey, easy, and your new favorite pumpkin cookie recipe!!

I love oatmeal cookies so much. Sometimes even more than chocolate chip cookies because I love the chewy texture in oatmeal cookies and just had to have a pumpkin version.

The cookies are soft, thick, hearty, perfectly chewy and not cakey which is a problem that often plagues pumpkin cookies. I love pumpkin cakemuffins, and bread but I don’t like cakey cookies.

MY OTHER RECIPES


Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies - A thick, hearty oatmeal cookie and a soft, chewy pumpkin cookie all in one!! Lots of chocolate, not at all cakey, easy, and your new favorite pumpkin cookie recipe!!

To combat the cakiness there’s no egg in the recipe. Eggs make things fluffier but pumpkin puree does that naturally much like bananas do. I’ve baked plenty of vegan pumpkin cakes and muffins and know from experience that many times when you’re baking with pumpkin you don’t need eggs and these cookies are a prime example.

There’s oodles of chocolate in every bite and the rich pumpkin flavor just shines. Between the molasses and pumpkin pie spice, the cookies are bursting with fall flavors.

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies - A thick, hearty oatmeal cookie and a soft, chewy pumpkin cookie all in one!! Lots of chocolate, not at all cakey, easy, and your new favorite pumpkin cookie recipe!!

Print Recipe

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies

The cookies are soft, thick, hearty, perfectly chewy and not cakey which is a problem that often plagues pumpkin cookies. To combat the cakiness there's no egg in the recipe. There's oodles of chocolate in every bite and the rich pumpkin flavor just shines. Between the molasses and pumpkin pie spice, the cookies are bursting with fall flavors.

Yield: about 13 large cookies

Prep Time: 5 minutes

Cook Time: 3+ hours, for chilling

Total Time: 3+ hours, for chilling

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup pumpkin puree (use the remainder in  these recipes)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
  • 1 1/2 teaspoons vanilla or pumpkin pie spice extract
  • 1 1/2 cups old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don't have pumpkin pie spice)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Directions:

  1. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  2. Add the pumpkin puree, sugars, molasses, vanilla or pumpkin pie spice extract, and whisk to combine until smooth.
  3. Add the oats, flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
  4. Add the chocolate chips and stir to combine.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Soft and Chewy Pumpkin Chocolate Chip Cookies

Only Eats

Related Recipes

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

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45 comments

  1. Now this is the ultimate fall cookie!! I always love oats for texture and these look great.

  2. Oh man! I just want to shove a whole one of these in my mouth……but that wouldn’t be very ladylike so I’ll have to eat them politely (I’ll save face shoving for later!)

  3. Adding oats is brilliant. It’ll make the cookies chewier, which with pumpkin is always a plus. Love it!

  4. Seriously, all the photos of these, and the related recipes, look SO good.  Incredible! 

    I’m a big fan of oatmeal cookies and usually I don’t like chocolate chips in them, but with pumpkin, that seems like a perfect match.  Or cinnamon chips.  Or raisins.  

    basically, I want these in any form, right now.

    • These were so good! Cinnamon chips, oh I love those things! I don’t bake with them much on my blog because people can’t seem to find them but yes they would be perfect in here! (Or raisins, but people hate raisins I’ve determined…lol!)

  5. Love your blog , Averie! I have made too many of your recipes to count. I recently made the eggless pumpkin chocolate chip cookies: Delish! In a side by side taste test, which of these two cookies would you say you prefer? 

    • Thanks for trying so many recipes, including the other pumpkin choc chip cookies! Between these and those, they’re different because this one has oats and is heartier and chewier. I love oatmeal cookies in general, so I loved these. But if you want just a more ‘plain’ chocolate chip cookie, then the other ones would win. It depends what you’re looking for on that day :) If you try these, let me know which ones you like better!

  6. Love how thick and chewy these oat-filled cookies are!! So yummy Averie!

  7. Fantastic as usual! Pumpkin and oatmeal go so well together!

  8. These cookies look amazing! I need to get in the kitchen and start doing some fall baking!
    Paige
    http://thehappyflammily.com

  9. I think I’ll start with these instead of your cookies from a few days ago.  I love oatmeal in baked goods.  Pumpkin and oatmeal make it like a breakfast cookie … well, a girl can dream, can’t she?

    • Totally like a breakfast cookie :) Enjoy!

    • Tried these yesterday and they are a fun fall treat. In answer to someone’s question above about which pumpkin chip cookie to bake, these are full of texture, which I love, but if texture in a cookie isn’t your thing, try the other version first. These would be yummy with craisins.

    • Thanks for trying these so soon after I posted them, Kris! I agree about the texture and that I love it too but if you want more ‘smooth’ then go with the others. And yes to these being great with craisins!

  10. Holy PUMPKIN!!! These cookies hooked me once I saw “not cakey”! And then I got sucked into your amazing pumpkin recipe heaven. Seriously I’m going to go pumpkin baking crazy just from your blog this weekend!

  11. love that you added oatmeal to these! the related recipes all look amazing! I made your oatmeal butterscotch cookies tonight and they were a huge hit!

  12. I love pumpkin and oatmeal together in cookies! Love the tip about leaving egg out completely and will definitely try it :-)

  13. Pumpkin and chocolate are such a great flavor combination, and I love the addition of oats! Great cookie!

  14. You are seriously the pumpkin QUEEN Averie! These cookies are total perfection! Aaaand I want one of all of your pumpkin recipes – STAT. Thankyouverymuch!

  15. Wow! Just seeing the pic gave me huge cravings.

    http://runwayp.com

  16. @Averie Sunshine 

    I cherish pumpkin and oats together in treats! Love the tip about forgetting egg totally and will doubtlessly attempt it..

    regards
    rakhi

  17. It’s 90 degress in SoCal but it is fall and I was craving fall flavors…my kids, my neighbors and I all loved these cookies. Just the right amount of chewiness and crisp edges. Thanks for another great recipe!

    • Thanks for trying the recipe and I’m glad it came out great for you! I live in San Diego and yes, it’s been crazy hot here and all of these ‘fall’ recipes, I baked in a 90F kitchen, no a/c. But it’s worth it for pumpkin recipes, right! :)

  18. These look great. If I wanted to make them into bars instead would you suggest adding an egg or leaving them just as they are?

    • I haven’t tried as bars so can’t say for sure, but I’d leave the egg out because if you add one, then you’ll probably need more flour, less leavener…but I haven’t tried personally so just guessing.

  19. I don’t like pumpkin but this recipe is awesome and

    rich flavor of chocolate and oats.Sounds Interesting. I would love to try this.

  20. I made a double batch of these cookies added cranraisins and white chocolate chips brought them to a work bake sale 
    They were gone in minutes.  Rave reviews all around. Thanks for an excellent pumkin cookie recipe.

    • Thanks for trying the recipe and I’m glad it came out great for you! The craisins and white chocolate chips sound heavenly in them! Glad that a double batch disappeared in minutes!

  21. i made these tonight and they came out awful. I’m not sure what went wrong, but when they came out of the oven, they just had no depth of flavor to them. I added all the right amounts of ingredients and even a little extra spice and just was not pleased with the outcome. After the first batch went in the oven, i threw the rest of the dough away. 

  22. Since I am of the belief that pumpkin does NOT end with Halloween….. I searched recipes last weekend as we wanted to give our Thanksgiving guests goody bags filled with water (it was a long flight for them), Satsuma’s and a little treat…..enter the soft and chewy pumpkin oatmeal chocolate chip cookies : )

    After I dropped them at their hotel I was flooded with texts telling me how outrageously wonderful they were!!!! Thank you so much for helping to make our Thanksgiving just a bit sweeter.

    • Thanks for trying the recipe and I’m glad it came out great for you! That’s wonderful that you both baked for your guests and that you were flooded with great texts! And I’m with you about pumpkin not ending at Halloween!

  23. I only have quick oats.  Would it work if I ground them up into oat flour?  I’m really excited to try these because I love pumpkin and oats! 

    • For this recipe, you want to make it as written with the whole-rolled oats. Quick oats, or oats ground into oat flour, will make the dough base overly dry unless you do some tweaking to that amount, or to the wet ingredients, but I haven’t tested those options and can only speak to the way it’s written with whole-rolled oats.

  24. @Averie Sunshine 

    Looks yummy! I love oatmeal and pumpkin together in cookies! Love to  try all. Can’t wait  Thanks for sharing. 

    regards
    Tina

  25. Wow.. Looks so cracky & Crispy… Love to make this for my kids they will definitely love this mouth watering snack..!!

  26. Thanks for sharing such a nice recipe, gonna try it soon like your way.

  27. I made a twofold group of these treats included cranraisins and white chocolate chips conveyed them to a work prepare deal 

    They were gone in minutes. Rave surveys all around. A debt of gratitude is in order for an astounding pumkin treat formula.

    Regards
    Marie Pierce

  28. Hello!
     I found your recipe on Pinterest and it looks delicious! I have all the ingredients on hand except the molasses. Would pure 100% maple syrup work as a replacement? Or would it mess with the consistency of the cookie? 
    Thanks for your help! 

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