Pumpkin Oatmeal Chocolate Chip Cookies are easy to make with crisp edges, with a soft, chewy center! With a few tips, you can create bakery-quality cookies!
Want pumpkin oatmeal cookies without chocolate chips? Give this glazed Pumpkin Oatmeal Cookies a try!
Table of Contents
Pumpkin Chocolate Chip Oatmeal Cookies
Don’t get me wrong—I love a traditional puffy pumpkin cookie, but in my opinion, those recipes produce more of a thin, round cake than a crisp, chewy cookie.
The goal for these cookies was to create an actual cookie with a crisp bottom and edges and a soft, chewy interior. No cakey consistency here!
These cookies are perfection—thin and crispy with the ideal soft and chewy center! So, if you’ve been searching for a pumpkin cookie that isn’t cakey, this is your recipe!
Ingredients
- Unsalted butter: Ensure butter is at room temp for easy creaming with sugars.
- Sugars: Lightly pack brown sugar for accurate measuring, and adjust the total sugar amount to suit your taste.
- Canned pumpkin: Use 100% pure pumpkin for the best flavor and texture.
- Egg yolk: Save the egg whites for another recipe like meringues.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Baking Agents: Help cookies rise and spread.
- Spices: Adds warmth, enhances pumpkin flavor.
- Quick oats: Don’t substitute with old-fashioned oats, as they may alter texture.
- Flour: Spoon and level the flour when measuring to avoid compacting it.
- Chocolate chips: Mix different types of chips for varied flavor.
How To Make Pumpkin Oatmeal Chocolate Chip Cookies
- Prep: Preheat the oven and line a baking sheet.
- Cream: Beat room-temperature butter and sugars until creamy.
- Mix: Add pumpkin, egg yolk, and vanilla; mix well.
- Combine: Stir in spices, baking agents, oats, and flour; fold in chocolate chips.
- Chill: Refrigerate dough for about an hour. Don’t rush this!
- Shape: Roll into large balls and place on the baking sheet.
- Bake: Bake until edges are browned and centers are gooey. Let cool slightly on the pan.
Quick Tip
Chill the dough twice: first after mixing, and again after rolling into balls. This prevents the dough from being too soft initially and too warm after rolling. Cold dough balls in a hot oven create the perfect cookie texture.
Pumpkin Oatmeal Chocolate Chip Cookie Tips
- Roll the Right Size: Use 3 tablespoons (58 grams) of dough per cookie for the best texture.
- A Bit Soft: Keep cookies a bit soft for a chewy feel and strong pumpkin flavor. Look for firm edges and a slightly gooey top.
- Hit the Pan: After baking, hit the baking pan on the counter to flatten and avoid a cake-like texture.
- Push Edges In: Quickly push the edges in with a spoon or spatula right after baking for crispy edges and a chewy center.
- Garnish Tops: Press more chocolate chips into the tops for flavor and looks, and sprinkle with Maldon Sea Salt Flakes for a finishing touch!
- Use Room-Temp Ingredients: Let butter and eggs sit out for about 45 minutes for better mixing.
Favorite Cookie Baking Tools
- Silicone Liner: Bake cookies on a silicone tray liner for baking evenly and to prevent too-crispy bottoms.
- Food Scale: Use a food scale for the same cookie sizes and better flour measurements for better results.
- Mixer: A hand or stand mixer is important for getting the dough to the right consistency.
Storage
Pumpkin Oatmeal Chocolate Chip Cookie Storage
While most cookies taste best fresh from the oven, these taste even better at room temperature and have a richer pumpkin flavor the next day. Leave them not covered on a plate to keep them dry.
After baking, let them cool on a wire rack to stop the bottoms from getting soggy.
Use Leftover Pumpkin In One Of These:
- No-Bake Pumpkin Cheesecake with a graham cracker crust
- Pumpkin Spice Latte Steamer pumpkin spiced hot drink
- 7-Layer Pumpkin Bars with a yellow cake crust
- Pumpkin Creme Brûlée spiced creamy custard
- Pumpkin Cheesecake Bars with a caramel drizzle
Pumpkin Oatmeal Chocolate Chip Cookies
Pumpkin Oatmeal Chocolate Chip Cookies are easy to whip up with crisp edges, a soft, chewy center, and plenty of chocolate. With tips to guarantee bakery-quality cookies, they’ll be your go-to fall treat!
Equipment
- large sheet pan,
- Parchment paper or a silicon baking mat
- Cooling Rack
Ingredients
- 12 tablespoons unsalted butter at room temperature, see note 1
- 1 cup light brown sugar lightly packed
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons canned pumpkin not pumpkin pie filling
- 1 large egg yolk discard or save the whites for another recipe
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice see note 2
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups quick oats see note 3
- 1-1/2 cups flour
- 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
- 1/2 cup milk chocolate chips or dark chocolate chips
Instructions
- Add room-temperature butter, brown sugar, and granulated sugar to a stand mixer with a whisk attachment. Beat until creamy, scraping the sides as needed. Add pumpkin, egg yolk, and vanilla, and mix to incorporate.
- Add cinnamon, pumpkin pie spice, baking soda, baking powder, salt, and quick oats to the mixture. Beat until combined. Add flour and mix until no streaks remain, then fold in both chocolate chips and mix.
- Cover and place the bowl of dough in the fridge for 1 hour.
- Roll chilled dough into large, 3-tablespoon balls or 58 grams (see note 4). Roll to be taller instead of wider and place on a parchment-lined tray. Batter should make 18–20 cookies. Chill dough balls in the fridge for 15–20 minutes. While dough balls are chilling, preheat oven to 350℉. Line a large sheet pan with parchment paper or a silicon baking mat.
- Add only 6 dough balls to a sheet pan at a time, spacing them out well. Bake 12–15 minutes or until lightly browned at the edges and slightly gooey in the center. These cookies are best slightly underbaked! Right out of the oven, bang the sheet pan on the counter a few times to flatten the cookies slightly.
- Optionally, right after banging the pan, quickly press cookie edges inward with the back of a spoon, then press a few extra chocolate chips on top.
- Let cookies rest on the pan for 5 minutes before transferring to a cooling rack. Repeat this process to bake all cookies. These cookies taste best at room temperature and even better the next day—the pumpkin flavor has intensified by then!
Video
Recipe Notes
Note 1: It’s really important that the butter is at room temperature to cream with the sugars properly. Melted butter won’t trap air effectively. It’s also important to have room-temperature eggs, which allows them to trap air and disperse more evenly into the batter. Leave these ingredients out at room temperature for 45 minutes to an hour.
Note 2: Pumpkin pie spice can be found among other spices in the grocery store, or you can make your own pumpkin pie spice!
Note 3: Although it would make sense that any oats would work, they aren’t interchangeable here. Quick oats act more like flour since they are smaller, denser, and more compact.
Note 4: Cookies work best at this size. While you may want smaller cookies, know that the texture is not the same. The sweet spot for this recipe is exactly 58 grams (3 packed tablespoons) of dough. Big, I know, but totally perfect for ensuring crisp edges and soft, chewy center!
Storage: Most cookies are the best right out of the oven, but these are best at room temperature—and even better (with a much more pronounced pumpkin flavor) the next day! I actually don’t cover these cookies—just leave them on a plate at room temperature—this keeps them from becoming too moist and losing texture. After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam).
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1544IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the amazing, entire family-pleasing recipe! Just a quick note-old fashioned oats worked well for anyone else that’s fearing the difference from your ingredients list/note! (I was too lazy in MN when it was -10 to go to the store!:)
I am so thrilled to hear this! Thanks so much Stacie! 🙂
Thank you so much for posting a non cakey pumpkin cc cookie! I made them this evening and they were devine.
So thrilled you enjoyed these! Thanks Anna! 🙂
These cookies are amazing!! I just rolled regular dough balls and froze on baking sheets. Then loaded frozen dough balls into zip-lock bags until ready to bake.
They were eaten with rave reviews and I had to give everyone the recipe!
I am so happy to hear this! Thanks! 🙂
I made the Pumpkin oatmeal chocolate chip cookies yesterday and WOW!! We loved them. I’ll admit chilling the dough and the extra steps necessary was not something I generally would want to do when making cookies, but it was well worth it in the end. One of my friends asked for the recipe after trying them. This will definitely replace any other pumpkin cookie recipes I have.
So happy you enjoyed these cookies; thank you! 🙂
These are SO good! My new favorite pumpkin cookies! I was really worried bc my dough was very sticky. I probably should have chilled it before scooping it, but I didn’t have time for that. I scooped it and formed the balls right away and then let them chill over night. I absolutely loved them! I noticed you have several pumpkin cookie recipes and I was wondering which is your favorite bc I definitely want to try more, although I’ll be shocked if these can be topped!
Yay!! So, so happy to hear that 🙂 I’m glad these were a hit! Hmm that’s a hard question; I’d probably say these pumpkin snickerdoodles are my favorite!
These are terrific, and just what I was in the mood for!
So happy to hear that!! Thanks for the comment and review Kristi 🙂
How much sugar is in these cookies?
It’s all in the recipe card; 1 and 1/2 cups 🙂
A great new addition to my cookie favorites. I made a gluten free /low sugar version of these cookies that turned out delicious! For the flour I substituted 3/4 c Bob’s Red Mill GF Baking flour and 3/4 c Almond Flour. I also used GF Quick oats. I cut the sugar in half (1/4 white sugar and 1/2 cup brown sugar) and the cookies were still plenty sweet. When baking them I simply made a big dough ball and cooked them about 12 -14 minutes on parchment paper lined baking sheet. The cookies came out nice and moist! I topped them with a few chips as the recipe called for after they came out of the oven which gave them a nice finish!
I followed the directions with exactness and these still turned out as flat as a pancake. My baking soda and powder were brand new. I chilled twice as indicated. They seem uncooked even after waiting. Taste good but too flat. Won’t be making again.
I LOVE ANYTHING pumpkin!!!! I made some oatmeal chocolate chip cookies recently, and they came out soft but were dry and hard as they cooled. I ended up tossing them out. The oatmeal had been frozen in the container so that may have affected the results?