Pumpkin Oatmeal Chocolate Chip Cookies Recipe – Easy Cozy Fall Dessert

Posted on September 8, 2025

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Warm, gooey, and packed with pumpkin spice goodness—these pumpkin oatmeal chocolate chip cookies are the definition of a cozy fall treat. The first time I baked these, the kitchen was filled with the scent of cinnamon and nutmeg, and honestly, it was impossible to resist sneaking a taste straight out of the oven. You know that feeling when the weather turns crisp and all you want is a soft, chewy cookie with melty chocolate and a hint of autumn in every bite? That’s exactly what this pumpkin oatmeal chocolate chip cookies recipe delivers.

I discovered this recipe while searching for a way to use up extra canned pumpkin after making pie (and let’s face it, I always have leftover oats from making granola). It started as a simple experiment, but after dozens of batches—tweaking the spice, adjusting the oats, and figuring out just the right amount of pumpkin—I landed on a version that’s totally irresistible. These cookies aren’t just about flavor; they’re about comfort. They’re the kind you want to eat curled up under a blanket, maybe with a mug of hot cocoa.

If you’re anything like me and crave easy, satisfying desserts that don’t require fuss, this pumpkin oatmeal chocolate chip cookies recipe will become your go-to for fall gatherings, bake sales, or just a quiet evening at home. Plus, they’re made with wholesome ingredients, and you can whip up a batch in under 30 minutes. Whether you’re baking for family, friends, or just yourself, you’ll love the chewy oats, bursts of chocolate, and that unmistakable pumpkin flavor. I’ve tested these cookies countless times, shared them with neighbors, and they always disappear fast—so I’m excited to share this recipe with you!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes (seriously!), perfect for busy weeknights or spontaneous baking urges.
Simple Ingredients: No elaborate shopping trips—just pantry staples and a can of pumpkin.
Perfect for Fall Gatherings: Whether it’s a cozy brunch, afternoon snack, or seasonal party, these cookies scream autumn.
Crowd-Pleaser: The blend of cinnamon, nutmeg, and melty chocolate chips wins over both kids and grown-ups (even pumpkin skeptics!).
Unbelievably Delicious: Soft, chewy, and slightly cakey with just the right amount of spice and gooey chocolate.

What sets this pumpkin oatmeal chocolate chip cookies recipe apart? For starters, I use old-fashioned oats for extra chew and texture—they hold up beautifully and give every bite a hearty feel. The pumpkin makes these cookies ultra-moist (no dry, crumbly mess here), and blending in fall spices adds depth without overpowering. I always blend the wet ingredients well so the pumpkin is evenly distributed, which means you won’t get streaks or weird pockets of flavor.

Honestly, these cookies are more than just a sweet treat—they’re a mood. When I bake them, the kitchen smells like a hug, and everyone seems to linger a little longer around the oven. It’s comfort food, but lighter than your typical chocolate chip cookie thanks to the pumpkin and oats. If you want to impress guests without stressing out, or just make an ordinary day special, these cookies do the trick. They’re the kind you close your eyes for, savoring that perfect blend of spice, chocolate, and cozy nostalgia.

Ingredients Needed

This pumpkin oatmeal chocolate chip cookies recipe uses everyday ingredients for maximum flavor and texture. You probably have most of these on hand, and if not, substitutions are easy!

For the cookie dough:
- 1 cup (120g) all-purpose flour (can sub gluten-free blend)
- 1 ½ cups (150g) old-fashioned rolled oats (for chewiness)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (adds warmth)
- ½ cup (115g) unsalted butter, softened (swap coconut oil for dairy-free)
- ½ cup (100g) brown sugar (adds moisture and depth)
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- ⅔ cup (160g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For mix-ins:
- 1 cup (170g) semisweet chocolate chips (use dairy-free if preferred)
- ½ cup (60g) chopped walnuts or pecans (optional, for crunch)
- ¼ cup (40g) dried cranberries (optional, for tangy contrast)

Ingredient Notes:

Old-fashioned oats give the cookies a chewy texture. Quick oats work in a pinch but will make them softer.
I always use Libby’s or Trader Joe’s pumpkin puree for consistent moisture—some brands are more watery, so drain off excess liquid if needed.
If you want a gluten-free version, Bob’s Red Mill 1-to-1 flour works perfectly. I’ve tried almond flour, but the texture changes (still tasty, just softer).
Customize the chocolate chips: dark, milk, mini, or chunks. I love Ghirardelli for big, melty pockets!
Swap the nuts for pepitas or omit altogether if you have allergies. Dried fruit is totally optional but adds a nice twist.

These ingredients are flexible—if you’re missing something, don’t stress. I’ve made these with coconut sugar, skipped the nuts, and even added a pinch of allspice for extra autumn vibes. The pumpkin oatmeal chocolate chip cookies always turn out delicious!

Equipment Needed

Mixing Bowls: One large, one medium (glass or stainless steel—both work great).
Whisk and Spatula: For blending wet and dry ingredients. A sturdy rubber spatula makes folding in chocolate chips easy.
Hand Mixer or Stand Mixer: Optional, but it helps cream the butter and sugar quickly. I’ve made these by hand and with a mixer—both ways yield awesome cookies.
Baking Sheet: Standard rimmed, lined with parchment paper or a silicone baking mat for easy cleanup.
Cookie Scoop: Not essential, but it makes portioning dough so much easier (less sticky fingers!). A tablespoon works in a pinch.
Wire Cooling Rack: For cooling cookies evenly.

I’ve baked these cookies on everything from old metal sheets to fancy insulated pans—just keep an eye on browning. If you don’t have a cookie scoop, wet your hands lightly to shape the dough. Parchment paper saves you from stuck cookies and scrubbing later. For budget-friendly options, Target and IKEA have solid baking sheets and racks that last for years.

Preparation Method

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This step saves you from stuck cookies and makes cleanup a breeze.
Mix Dry Ingredients: In a medium bowl, whisk together 1 cup (120g) flour, 1 ½ cups (150g) oats, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. Mixing spices with flour helps them distribute evenly—no sneaky clumps!
Cream Butter & Sugars: In a large bowl, beat ½ cup (115g) softened butter, ½ cup (100g) brown sugar, and ¼ cup (50g) granulated sugar until light and fluffy (about 2-3 minutes). If doing this by hand, use a sturdy whisk and some muscle. The mixture should look pale and creamy.
Add Egg, Pumpkin, and Vanilla: Beat in 1 large egg, ⅔ cup (160g) pumpkin puree, and 1 tsp vanilla extract until well combined. The batter might look a bit curdled at first, but keep mixing—pumpkin is thick and will smooth out.
Combine Wet and Dry: Gradually stir dry ingredients into wet mixture, mixing just until no streaks remain. Overmixing makes cookies tough, so stop as soon as the flour disappears. The dough will be thick and a little sticky.
Fold in Mix-Ins: Gently fold in 1 cup (170g) chocolate chips, ½ cup (60g) nuts (if using), and ¼ cup (40g) dried cranberries (if desired). If the dough feels too wet, let it sit for 5 minutes—the oats soak up moisture, thickening things up.
Scoop Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches (5cm) apart. For more uniform cookies, use a cookie scoop. You should get around 18-20 cookies.
Bake: Bake for 12-14 minutes, until edges are golden and centers look set but still slightly soft. They’ll firm up as they cool. Keep an eye after 10 minutes—every oven is a little different!
Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. They’ll be delicate right out of the oven, but set up perfectly after cooling.
Enjoy: Serve warm for max gooeyness, or let cool completely for lunchbox-ready treats.

Preparation Notes: If your pumpkin puree is watery, blot with paper towels before adding—it prevents soggy cookies. Don’t skip the cooling rack; it keeps cookies from steaming and getting soggy bottoms. If you want crispier edges, bake an extra 1-2 minutes—but don’t overdo it, or the cookies lose their chewy charm.

Cooking Tips & Techniques

Blend Spices Well: Mixing spices into flour first guarantees even flavor throughout—no weird pockets of cinnamon.
Don’t Overmix: Overworking the dough develops gluten, making cookies dense. Stir just until combined for soft, tender cookies.
Watch Pumpkin Moisture: Some pumpkin purees are runnier than others. If your dough is super sticky, let it rest 5-10 minutes or add an extra tablespoon of flour.
Cookie Size Matters: Smaller scoops yield chewier cookies; larger ones bake up puffier and cakier. I’ve tried both—kids love mini versions for snacking, adults prefer bigger ones.
Rotate Baking Sheets: Halfway through baking, rotate your sheet for even browning (especially if your oven has hot spots). Learned this the hard way after a batch with burnt edges and pale middles!
Test for Doneness: Cookies should look set at the edges and just barely firm in the center. They’ll firm up as they cool. I used to overbake, thinking they were too soft—trust me, they’re perfect after cooling.

Multitasking tip: While cookies bake, wash mixing bowls and prep any toppings. This way, you’re ready for round two or have a tidy kitchen before the cookies even cool. If you want perfectly round cookies, gently shape the dough mounds before baking. For a bakery-style look, press a few extra chocolate chips on top right after baking.

I’ve had a few fails—like adding too much pumpkin and ending up with muffins instead of cookies. Now, I always measure carefully and let the dough rest if it feels too wet. Consistency comes from sticking to these small details. Every batch gets better!

Variations & Adaptations

Gluten-Free: Swap all-purpose flour with a 1-to-1 gluten-free blend. Bob’s Red Mill works great—texture stays chewy, not crumbly.
Vegan: Use coconut oil instead of butter, and substitute the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and rested for 5 minutes). Choose dairy-free chocolate chips.
Nut-Free: Omit nuts or replace with seeds (like pepitas or sunflower seeds) for crunch without allergens.
Spiced-Up: Add ¼ teaspoon allspice or cloves for a bolder, spicier flavor. I sometimes toss in orange zest for brightness—so good!
Different Baking Methods: These cookies bake well in a toaster oven (just check early for doneness). You can also shape dough into bars and bake in an 8×8 pan for pumpkin oatmeal chocolate chip cookie bars—slice and serve!
Seasonal Add-Ins: Swap dried cranberries for chopped dates, raisins, or even diced dried apricots. I’ve tried white chocolate chips for a sweeter twist, and my kids go wild for them.

My personal favorite variation? Making the dough with a mix of dark chocolate chips and butterscotch chips. The combo is just ridiculously good, and every bite tastes like autumn nostalgia. Don’t be afraid to play with spices—pumpkin pie spice blend works too, and saves time on measuring!

Serving & Storage Suggestions

These pumpkin oatmeal chocolate chip cookies taste best slightly warm, with gooey chocolate and tender oats. Serve them on a rustic platter or stack them in a mason jar for a cute fall centerpiece. Pair with hot apple cider, pumpkin spice lattes, or a glass of milk for the ultimate cozy snack.

Serving Temperature: Warm, straight from the oven, or at room temperature. For parties, keep them covered with a clean kitchen towel to maintain softness.
Presentation: Sprinkle a pinch of cinnamon or sea salt over the cookies right after baking for extra flavor and visual appeal.
Complementary Dishes: These cookies go beautifully with pumpkin bread, fruit salads, or served alongside a fall cheese board.

Storage: Store in an airtight container at room temperature for up to 4 days. They stay soft and chewy. For longer storage, freeze in a zip-top bag for up to 2 months—thaw at room temp or microwave for 10 seconds. If reheating, pop in the oven at 300°F (150°C) for 2-3 minutes to revive that fresh-baked texture.

Honestly, the flavors deepen after a day—spices and pumpkin meld for an even richer cookie. If you have leftovers (rare in my house!), they make awesome lunchbox treats or midnight snacks.

Nutritional Information & Benefits

Each pumpkin oatmeal chocolate chip cookie is approximately 120 calories, with 4g fat, 18g carbs, 2g protein, and 1g fiber (based on standard ingredients and 20 cookies per batch). Oats provide whole grains and fiber, supporting digestion and keeping you full. Pumpkin is loaded with beta-carotene, vitamin A, and potassium—great for immune support and eye health.

This recipe is nut-free and easily adapted for gluten-free or vegan diets. Allergens to watch for: wheat (unless using GF flour), dairy (butter and chocolate chips), and eggs (swap for flax egg if needed). I love baking these for my family because they offer a lighter treat, with less sugar and more nutrients than most cookies. If you’re watching your sugar, swap in coconut sugar or reduce the chocolate chips—still delicious!

Conclusion

If you’re looking for the ultimate fall cookie, this pumpkin oatmeal chocolate chip cookies recipe is a must-try. It’s comforting, easy to make, and packed with those nostalgic autumn flavors—plus, it’s super customizable for any diet or occasion. Whether you’re baking for a crowd or sneaking a treat for yourself, these cookies bring warmth and cheer to any day.

I come back to this recipe every year because it’s simple, forgiving, and always a hit. Feel free to tweak the spices, add your favorite mix-ins, or shape them into bars. Tell me how you make them your own—I love hearing about family twists and creative swaps!

Ready to bake? Drop a comment below with your results or share your favorite pumpkin cookie tip. If you snap a pic, tag me—I’d love to see your creations! Here’s to cozy afternoons and cookies that make every moment a little sweeter.

Frequently Asked Questions

Can I use quick oats instead of old-fashioned oats?

Yes, you can use quick oats, but the cookies will be a bit softer and less chewy. Old-fashioned oats give the best texture.

How do I keep pumpkin oatmeal chocolate chip cookies from getting too cakey?

Measure the pumpkin puree carefully and don’t overmix the dough. Let the dough rest if it’s too wet—oats will absorb some moisture.

Can I freeze the dough for later?

Absolutely! Scoop dough onto a tray, freeze until solid, then store in a zip-top bag. Bake straight from frozen, adding 1-2 extra minutes.

Are these cookies suitable for gluten-free diets?

Yes, just swap the all-purpose flour for a 1-to-1 gluten-free blend. The cookies come out chewy and delicious—no one will notice the difference.

How long do these cookies stay fresh?

Stored airtight at room temperature, they’ll stay soft for up to 4 days. For longer storage, freeze and reheat as needed—they taste freshly baked every time!

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pumpkin oatmeal chocolate chip cookies recipe