Pumpkin Oatmeal Chocolate Chip Cookies

by Eat Well with Lex

Pumpkin Oatmeal Chocolate Chip Cookies are soft, thick, chewy cookies made with brown butter and warm spices for a decadent fall dessert. In just 30 minutes, you can enjoy the ultimate pumpkin cookies.

For more fall dessert recipes, try my Mini Apple Pies and Pumpkin Donut Holes next.

close up view of pumpkin oatmeal chocolate chip cookies

Pumpkin oatmeal chocolate chip cookies are made with sugar, spice, and plenty of rich chocolate chips for an ooey, gooey treat that no one can resist! If you prefer chewy cookies over cakey ones, then you’ll absolutely love these. Adding brown butter to the cookies adds a mouthwatering depth of flavor that takes these from good to downright delicious.

Why These Are the Best Pumpkin Oatmeal Chocolate Chip Cookies

  • Ultimate Fall Treat: When the weather gets cool, I love ordering pumpkin-flavored everything so these pumpkin chocolate chip cookies are no exception. They’re made with pumpkin puree and enhanced with pumpkin spice for the perfect seasonal treat.
  • Easy to Make: With simple step-by-step instructions, this recipe takes just 30 minutes to make, from start to finish.
  • Better Than Storebought: Skip the line at the bakery because these easy pumpkin oatmeal chocolate chip cookies are absolute perfection. They’re fresher, and tastier, and you customize them to your liking.

Ingredients

  • Unsalted Butter: The butter is melted and browned, which adds a toasty, nutty flavor. But it also adds moisture to the cookies so they’re nice and chewy.
  • Brown Sugar: For sweetness.
  • Egg: This acts as a binding ingredient.
  • Pumpkin Puree: The main flavor component in this recipe. Make sure you grab pumpkin puree and not pumpkie pie filling. The latter is presweetened.
  • Vanilla Extract: This adds a vanilla flavor that complements the spices.
  • Baking Soda: This helps the cookies rise.
  • Salt: Use this to ensure the flavor isn’t flat.
  • Rolled Oats: These partially cooked oats, yield a chewy texture. They are soft with a mild flavor and cook much faster than steel-cut oats.
  • All Purpose Flour: This is the foundation of the cookie’s structure.
  • Chocolate Chips & Chocolate Chunks: You can use milk chocolate, semi-sweet chocolate, or dark chocolate.
  • Spices: I use a mix of warm spices including pumpkin pie spice, cinnamon, and nutmeg.
ingredients for pumpkin cookies

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

Preheat the oven to 350° F and line a baking sheet with parchment paper.

Start by browning the butter. In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently until the butter turns a deep golden color and has a nutty aroma. Be careful not to let it burn. Remove from heat and allow it to cool. You can also set it in the fridge to set up until soft, not solid.

side by side images of melted butter and browned butter

In a separate bowl, whisk together the flour, oats, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Set this dry mixture aside.

In a large mixing bowl, combine the cooled browned butter and brown sugar. Mix them together until smooth.

Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough is formed.

4 step visual showing how to make pumpkin oatmeal chocolate chip cookies

Fold in the chocolate chips, making sure to evenly distribute them throughout the dough.

pumpkin oatmeal chocolate chip cookie dough in a bowl

Using a small cookie scoop, drop rounds of cookie dough onto the prepared baking dish, leaving space between each cookie for spreading. Gently flatten each cookie dough ball with your hands.

Bake for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before serving or transferring them to a container.

scoops of pumpkin oatmeal chocolate chip cookies on a parchment paper lined baking sheet
pumpkin oatmeal chocolate chip cookies on a parchment lined baking sheet

Pro Tips

  • The cookies are done when the edges are golden brown. It’s OK if they’re still slightly gooey in the center. They will continue to set when removed from the oven.
  • Allow the cookies to cool for at least 5 minutes once they’re out of the oven. This gives them time to solidify so they don’t break apart when you scoop them off the cookie sheet.

Can Pumpkin Oatmeal Chocolate Chip Cookies Be Made Ahead?

This is a good make-ahead recipe. In fact, making the cookie dough in advance and storing it for later use can help you save time, plus, allow the flavors to meld and develop . By preparing the dough and freeing it, you can have freshly baked pumpkin oatmeal chocolate chip cookies whenever you want without the need for extensive prep work each time.

  1. Prepare the cookie dough
  2. Scoop the cookie dough into a baking sheet using a cookie scoop or spoon.
  3. Place the baking sheet with the dough balls into the freezer and let them freeze for about 1 hour or until they are firm.
  4. Once they are frozen, transfer them to a resealable freezer bag or airtight container.
  5. Store in the freezer until you’re ready to bake. They can typically be kept in the freezer for up to 2-3 months.

Storing Leftovers

If you plan to consume these cookies within a few days (up to 5 days) , store them at room temperature in an airtight container.

If you wanted to extend the freshness of the cookies for an extended period (more than a week), you can store them in the refrigerator in an airtight container. Alternatively, for long-term storage, I recommend freezing. Cookies can typically be frozen for up to 1 month.

Recipe Variations

  • Nuts: Add chopped walnuts or pecans for a pleasant crunch.
  • Dried Fruits: For even more fall flavor, add dried cranberries.
  • White Chocolate: For a sweeter taste, add white chocolate chips instead of chocolate chips.
  • Sea Salt: Sprinkle freshly baked pumpkin chocolate chip cookies with sea salt flakes, for a sweet, salty combo.
plated pumpkin oatmeal chocolate chip cookies

Common Questions

Can you freeze pumpkin chocolate chip cookies?

Yes. Scoop cookie dough into individual servings on a parchment-lined baking sheet. Then place it uncovered in the freezer for one hour. After that, place the cookie dough in a resealable freezer bag in the freezer for up to one month.

Which is healthier oatmeal or chocolate chip cookies?

Oatmeal cookies are substantially healthier than chocolate chip cookies. They contain more fiber and protein and significantly less fat.

What is the secret to moist cookies?

Brown sugar (which contains molasses) and eggs are essential for moist cookies. It’s also crucial to carefully watch the cookies as they bake, in order to ensure they don’t overcook and dry out.

More Dessert Recipes:

Chocolate Date Balls

Peach Crisp

Fudgy Red Velvet Brownies

Strawberry Popsicles for Kids

DID YOU MAKE THIS PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES RECIPE?

Leave a star rating and comment below to let us know your thoughts. You can also share the recipe on Instagram and tag @eatwell.withlex.

close up view of pumpkin oatmeal chocolate chip cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies are soft, thick, chewy cookies made with brown butter and warm spices for a decadent fall dessert. In just 30 minutes, you can enjoy the ultimate pumpkin cookies.
Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Ingredients
  

  • ½ cup Unsalted Butter browned
  • 1 cup Brown Sugar
  • 1 Egg
  • cup Pumpkin Puree
  • tsp Vanilla Extract
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • cup Rolled Oats
  • 1 cup All Purpose Flour Spooned & Leveled
  • ½ cup Chocolate Chips
  • ½ cup Chocolate Chunks
  • 1 tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg

Instructions
 

  • Preheat the oven to 350° F and line a baking sheet with parchment paper.
  • Start by browning the butter. In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently until the butter turns a deep golden color and has a nutty aroma. Be careful not to let it burn. Remove from heat and allow it to cool. You can also set it in the fridge to set up until soft, not solid.
  • In a separate bowl, whisk together the flour, oats, baking soda, salt, pumpkin pie spice, cinnamon and nutmeg. Set this dry mixture aside.
  • In a large mixing bowl, combine the cooled browned butter and brown sugar. Mix them together until smooth.
  • Add the pumpkin puree, egg and vanilla extract to the butter and sugar mixture. Mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough is formed.
  • Fold in the chocolate chips, making sure to evenly distribute them throughout the dough.
  • Using a small cookie scoop, drop rounds of cookie dough onto the prepared baking dish, leaving space between each cookie for spreading. Gently flatten each cookie dough ball with your hands.
  • Bake for 10-12 minutes or until the edges are golden brown.
  • Allow the cookies to cool on the baking sheet for a few minutes before serving or transferring them to a container.
DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don’t forget to leave a star rating and comment.

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1 comment

Pumpkin Mac and Cheese Recipe | Eat Well With Lex October 4, 2023 - 2:41 pm

[…] for more delicious pumpkin recipes this fall season? Try my Pumpkin Oatmeal Chocolate Chip Cookies, Pumpkin Donut Holes, and Easy Pumpkin Chocolate Chip […]

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