Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies
These Pumpkin Chocolate Chip Oatmeal Cookies are soft, chewy, and filled with warm fall flavors. Made with rolled oats, pumpkin puree, cozy spices, and gooey chocolate chips, they’re an easy one-bowl cookie recipe that’s perfect for autumn baking, potlucks, or just a cozy treat at home.
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.