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Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies

Averie Sunshine

4.33 from 93 votes

Updated: Oct 23, 2025

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🎃🍪🧡 Pumpkin Oatmeal Chocolate Chip Cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.

Chocolate Chip Pumpkin Oatmeal Cookies

• Similar to my one-bowl, one-mixer, no-chill oatmeal cookies and chocolate chip banana oatmeal cookies, these pumpkin oatmeal chocolate chip 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. A whole egg will make things fluffier, but pumpkin puree does that naturally, much like bananas do.
• 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.

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!!!!

Katelyn

Ingredients and Notes

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

• Unsalted butter
• Pumpkin puree – 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. I use canned pumpkin. However, homemade pumpkin puree usually contains more moisture than canned. To fix this, thoroughly blot the pumpkin puree with paper towels before adding to the recipe
• Sweetener – Granulated sugar (white sugar) and light brown sugar sweeten the cookies, providing structure while keeping them soft and enhancing the molasses flavor
• Molasses – Do NOT use blackstrap molasses as it’s far too strong in flavor. You want to use a mild to medium flavored molasses to make this recipe. Grandma’s brand or something similar is ideal
• Vanilla extract
• Old-fashioned oats – Do not substitute any other type of oats such as quick oats or steel cut oats. If you want an oat-free option, make my pumpkin chocolate chip cookies. I’ve made those cookies so many times and know they work perfectly as written.
• All-purpose flour – I haven’t tested it, but don’t see why these cookies wouldn’t work with a 1:1 all-purpose gluten-free flour
• Pumpkin pie spice – I thought these cookies were perfectly spiced as is, but you’re welcome to add additional pumpkin pie spice to the dough if you find the flavor lacking
• Baking soda – Do NOT use baking powder, or we won’t get the chewy cookies we want
• Salt
• Chocolate chips – I love dark chocolate chips, but semi-sweet chocolate also works. Not a fan of chocolate chips? Make my iced pumpkin oatmeal cookies. Again, I’ve made it many times and know that it works

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

These oat pumpkin chocolate chip cookies come together in no time! Just make sure to allow time for the dough to chill before baking it.

Here’s a look at how the cookies are made:

1. Whisk together the wet ingredients with the two kinds of sugar.
2. Stir the dry ingredients into the butter mixture, then gently fold in the chocolate chips. 
3. Use a cookie scoop to scoop the cookie dough into balls and place in a single layer on a tray or plate. Cover the cookie dough with plastic wrap and chill in the fridge for at least 3 hours, or up to 5 days. 
4. Once the cookie dough has chilled, bake on a prepared baking sheet for 12 to 14 minutes, or until the edges have set. 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. 
5. Let the cookies cool for a few minutes on the baking tray before removing them to cool on a wire rack. 

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4.33 from 93 votes

Chocolate Chip Pumpkin Oatmeal Cookies

By Averie Sunshine

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

Prep Time: 10 minutes minutes

Cook Time: 14 minutes minutes

Chill Time: 3 hours hours

Total Time: 3 hours hours 24 minutes minutes

Servings: 13 cookies

Equipment

• 1 Microwave-Safe Bowl
• 1 large cookie scoop
• 1 Baking Sheet

Ingredients 

• ▢ ½ cup unsalted butter, melted
• ▢ ½ cup pumpkin puree, use the remainder in these recipes
• ▢ ½ cup granulated sugar
• ▢ ¼ cup light brown sugar, packed
• ▢ 1 tablespoon mild or medium-flavored molasses, not blackstrap, too intense
• ▢ 1 ½ teaspoons vanilla or pumpkin pie spice extract
• ▢ 1 ½ cups old-fashioned whole-rolled oats, not quick-cook or instant
• ▢ 1 ¼ 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
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup semi-sweet chocolate chips

Instructions 

• To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
• Add the pumpkin puree, sugars, molasses, vanilla or pumpkin pie spice extract, and whisk to combine until smooth.
• Add the oats, flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
• Add the chocolate chips and stir to combine.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough and flatten slightly.*
• 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.
• 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.
• 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

Serving: 1serving, Calories: 298cal, Carbohydrates: 36g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 19mg, Sodium: 94mg, Fiber: 2g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

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More Pumpkin Dessert Recipes:

Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

Iced Pumpkin Oatmeal Cookies — Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

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!

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

Pumpkin White Chocolate Chip Cookies — Soft, chewy, loads of white chocolate, and so much pumpkin flavor! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!

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.

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