Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.

stack of chocolate chip Pumpkin Oatmeal Cookies

Chocolate Chip Pumpkin Oatmeal Cookies

I’ve made Soft and Chewy Pumpkin Chocolate Chip Cookies and they were so good that I remade them but this time I incorporated oats. 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.

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

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, these oatmeal pumpkin chocolate chip cookies are bursting with fall flavors.

What’s in Pumpkin Oatmeal Cookies? 

For these pumpkin oatmeal chocolate chip cookies, you’ll need: 

  • Unsalted butter
  • Pumpkin puree
  • Granulated sugar
  • Light brown sugar
  • Molasses
  • Vanilla extract
  • Old-fashioned oats
  • All-purpose flour
  • Pumpkin pie spice
  • Baking soda
  • Salt
  • Chocolate chips

Pumpkin Oatmeal Cookie on countertop

How to Make Pumpkin Oatmeal Cookies

To make these pumpkin oatmeal chocolate chip cookies, first whisk together the wet ingredients with the two kinds of sugar. Stir in the dry ingredients, then gently fold in the chocolate chips. 

Scoop the cookie dough into balls and place on a tray or plate. Cover the cookie dough with plastic wrap and refrigerate for at least three hours, or up to five days. 

Once the cookie dough has chilled, bake on a parchment paper-lined baking tray for 12 to 14 minutes, or until the edges have set. Let the cookies cool for a few minutes on the baking tray before removing them to cool on a wire rack. 

Can I Add Other Mix-Ins to the Cookie Dough? 

Be my guest! So far, readers have said they’ve made these pumpkin oatmeal cookies with white chocolate chips, raisins, chopped nuts, craisins, and cinnamon chips — all of which sound amazing! Just make sure to add only 1 cup of mix-ins total, otherwise these cookies won’t be the right texture. 

Can I Freeze Cookies? 

Yes, you can freeze both raw cookie dough and baked cookies. To freeze the cookie dough, shape the dough into balls and then seal in a freezer bag. You can bake the dough from frozen (do not thaw), but you’ll likely need to add an extra few minutes to the total bake time. 

To freeze the baked cookies, let them first cool completely before sealing them in a freezer bag. When you’re ready to enjoy them, either reheat them in the oven or microwave, or set them on your counter to thaw. 

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!!

Tips for Making Pumpkin Oatmeal Cookies

Make sure you’re using pure pumpkin puree for these pumpkin oatmeal chocolate chip cookies and not canned pumpkin pie filling. Pumpkin pie filling is sweetened and will throw off the flavor of these cookies. 

Also note that you should use old-fashioned (rolled) oats in these cookies and not instant oats. Instant oats have a different texture and they’d dry out the cookie dough. 

Finally, you’ll want to take these cookies out of the oven while the tops still look a little glossy. The residual heat from the oven will finish cooking the inside without making these cookies dry or cakey. 

Chocolate Chip Pumpkin Oatmeal Cookies

Chocolate Chip Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They're thick, hearty, perfectly chewy, and not at all cakey.

Yield: 13 cookies
Prep Time 10 minutes
Cook Time 14 minutes
Chill Time 3 hours
Total Time 3 hours 24 minutes

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

Instructions

    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.*
    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.
    8. 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.
    9. 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.

Notes

*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.

Recipe adated from my Soft & Chewy Pumpkin Chocolate Chip Cookies.

Nutrition Information:

Yield:

13

Serving Size:

1

Amount Per Serving: Calories: 298 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 19mg Sodium: 94mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 22g Sugar Alcohols: 0g Protein: 2g

More Pumpkin Dessert 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

Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!

Soft Pumpkin Chocolate Chip Bars - Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Buttery Pecan Pumpkin Spice Cookies –  Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!

Buttery Pecan Pumpkin Spice Cookies - Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

Soft and Puffy Pumpkin Spice Honey Cookies – Super soft cookies that just melt in your mouth! You’re going to love these puffy cuties!

Soft and Puffy Pumpkin Spice Honey Cookies - Super soft cookies that just melt in your mouth! You're going to love these puffy cuties!!

Pumpkin Whoopie Pies – Soft, tender cookies with a sweet buttercream filling! Easy and irresistible!

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – One of my favorite cakes of ALL TIME! A must-make!

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and so good!

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

The Best Pumpkin Chocolate Chip Bread — Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the BEST!

The Best Pumpkin Chocolate Chip Bread - Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that's the BEST!!

Easy Pumpkin Spice Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!

Pumpkin Banana Bread — Soft, moist, fluffy and so much better than another loaf of plain banana bread! 

Originally published September 25, 2015. Updated for clarity September 20, 2019.

54 comments on “Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies”

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

  2. 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

    • These turned out great. I made the dough into balls then flattened slightly and made sure they looked nice and round. When I baked them they did not spread very much at all and had a perfect shape. They also freeze excellent as I like to bake about 3 to 6 cookies at a time I just pop these out of the freezer and bake them. Mine took about 12 minutes. If you like a superstrong pumpkin flavor I’d recommend upping the pumpkin pie spice.

  3. 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! 

  4. These cookies truly were the best soft (not cakey) banana oatmeal chocolate chip I’ve ever made. Definitely a keeper. It is great that you can freeze the chilled mounds of dough and bake fresh as needed later. Not too sweet and not much butter is used, a somewhat healthy treat.

    Rating: 5
  5. To make it a little healthier I used 3/4 cup of maple syrup instead of 1 cup of white sugar, coconut sugar instead of brown sugar and coconut oil instead of butter and added walnuts. It came out awesome!! No guilt eating these cookies

    Rating: 5
  6. I make a TON of fall cookies, and this is by far my favorite recipe! I make several batches every year, and they always turn out perfectly. Alll of her cookie recipes have been winners, but this one takes the cake.

    Rating: 5
  7. This is my new favorite cookie! I absolutely love the flavor and texture. They just taste like the holidays! I have made so many of these in the last week! And I have shared this recipe with all of my coworkers! Love them!!!!

    Rating: 5

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