Is there anything more comforting than the smell of warm pumpkin cookies baking in the oven?
With fall in full swing, these Pumpkin Chocolate Chip Oatmeal Cookies are the ultimate cozy treat!
Soft, chewy, and loaded with hearty oats, aromatic spices, and rich chocolate chips.
Whether you’re making them for a bake sale, a weekend treat, or just a quiet moment with a cup of coffee, this easy recipe hits all the right notes.
We’ll show you how to make the best pumpkin chocolate chip oatmeal cookies from scratch, including baking tips, variations, and storage suggestions.
Let’s get started.
Why You’ll Love These Pumpkin Chocolate Chip Oatmeal Cookies
- Soft and chewy texture from oats and pumpkin puree
- Balanced flavor of warm fall spices and sweet chocolate
- Simple, one-bowl recipe, no stand mixer needed
- Naturally dairy-free and easy to make gluten-free
- Perfect for meal prep, gifting, or fall gatherings
Ingredients You’ll Need
To make these cookies, gather the following ingredients:
- Rolled oats – Old-fashioned oats provide the best texture
- Pumpkin puree – Use 100% pure pumpkin, not pumpkin pie filling
- Brown sugar and granulated sugar – A blend adds moisture and depth
- Butter or coconut oil – Melted for easy mixing
- Vanilla extract – Enhances the cookie flavor
- Chocolate chips – Semi-sweet or dark chocolate works well
- All-purpose flour – Or use gluten-free 1:1 baking flour
- Spices – Cinnamon, nutmeg, ginger, and cloves for a classic pumpkin spice flavor
- Baking soda – Helps the cookies rise slightly
- Salt – Balances the sweetness
- Optional add-ins – Chopped nuts, dried cranberries, or white chocolate
How to Make Pumpkin Chocolate Chip Oatmeal Cookies
1. Mix the wet ingredients:
In a large bowl, whisk together the pumpkin puree, melted butter or oil, brown sugar, granulated sugar, and vanilla until smooth.
2. Add the dry ingredients:
Stir in the flour, baking soda, salt, and spices until just combined. Then fold in the oats and chocolate chips.
3. Chill the dough (optional):
For thicker cookies, refrigerate the dough for 20–30 minutes before baking.
4. Scoop and bake:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into balls (about 2 tablespoons each) and place them 2 inches apart. Bake for 10–12 minutes or until the edges are set.
5. Cool and enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Expert Baking Tips & Tricks
- Use old-fashioned oats for the best chewy texture; quick oats will result in softer, less structured cookies.
- Don’t overmix the dough, as this can make the cookies tough.
- Add extra chocolate chips on top before baking for a bakery-style look.
- Chilling the dough helps control spread and enhances flavor.
- Use a cookie scoop for uniform cookies that bake evenly.
Ingredient Substitutions and Variations
- Butter alternatives: Use coconut oil or vegan butter for a dairy-free version.
- Flour swaps: A gluten-free 1:1 baking blend works well in place of all-purpose flour.
- Add-ins: Chopped walnuts or pecans add crunch, while dried cranberries provide a tart contrast.
- Different chips: Swap semi-sweet chips with dark, white chocolate, or even cinnamon chips for a twist.
Storage, Freezing & Make-Ahead Tips
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a freezer-safe bag for up to 3 months.
- To freeze cookie dough: Scoop dough into balls, freeze on a tray, then store in a zip-top bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
- Reheat for a warm cookie: Microwave for 10–15 seconds before serving.
What to Serve With These Cookies
- Pair with a glass of cold milk or a warm pumpkin spice latte.
- Serve alongside coffee or tea as an afternoon snack.
- Crumble over vanilla yogurt or ice cream for a decadent dessert.
- Package in fall-themed boxes for gifting during the holidays.
Recipe FAQ’s
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, which will throw off the balance of this recipe. Use 100% pure pumpkin puree for best results.
Why are my cookies too cakey or flat?
Too much flour or overmixing can make cookies cakey. On the flip side, if they’re flat, try chilling the dough before baking to help them hold their shape.
Can I make these ahead of time?
Yes. You can make the dough in advance and refrigerate it for up to 48 hours or freeze it for longer storage.
How do I make these vegan or gluten-free?
Use vegan butter and certified dairy-free chocolate chips to make them vegan. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup pumpkin puree
- ½ cup melted butter or coconut oil
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or 1:1 gluten-free baking flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 ½ cups old-fashioned rolled oats
- ¾ cup semi-sweet chocolate chips plus more for topping, optional
- ½ cup chopped nuts or dried cranberries optional
Instructions
Mix the wet ingredients:
- In a large bowl, whisk together the pumpkin puree, melted butter or oil, brown sugar, granulated sugar, and vanilla until smooth.
Add the dry ingredients:
- Stir in the flour, baking soda, salt, and spices until just combined. Then fold in the oats and chocolate chips.
Chill the dough (optional):
- For thicker cookies, refrigerate the dough for 20–30 minutes before baking.
Scoop and bake:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into balls (about 2 tablespoons each) and place them 2 inches apart. Bake for 10–12 minutes or until the edges are set.
Cool and enjoy:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.