Pumpkin Oatmeal Chocolate Chip Cookies
Chewy Pumpkin Oatmeal Chocolate Chip Cookies are a must make for fall baking! These pumpkin spiced cookies are perfectly chewy and pair well with a cup of tea or hot apple cider.
There's finally a chill in the air, which means my sweaters are out, my boots are on deck, and the pumpkin spice is flowin'! I always make my Pumpkin Bars with Salted Caramel Cream Cheese Frosting (at least every other week!) and my Pumpkin Oat Bars, but I've been dying for a chewy pumpkin cookie.
The thing with pumpkin, is that it typically results in fluffy baked goods. Which is great for bars and cake but cookies? I like 'em chewy. It has taken awhile, but I've finally perfected these Pumpkin Oatmeal Chocolate Chip Cookies to be perfectly chewy. The secret? Decreasing the amount of pumpkin and using an egg yolk. They're so good, they were all gone 24 hours after I made them!
Why You'll Love This Recipe
- Chewy Pumpkin Cookies - many times pumpkin cookies are cake-like but not these! These oatmeal pumpkin cookies are super chewy, thanks to a decreased amount of pumpkin in the actual cookies and using egg yolk.
- Pumpkin Spices - these cookies are filled to the max with all of the pumpkin spices!
- Easy - this is an easy, one bowl cookie recipe.
Jump to:
Ingredients
Butter - I use room temperature unsalted butter in these pumpkin oatmeal cookies.
Brown Sugar - this has a hefty amount of brown sugar to lend sweetness and deepen the flavor.
Granulated Sugar - a little white sugar to add more sweetness.
Pumpkin Puree - this gives pumpkin flavor and adds moisture to the cookies. I use canned pumpkin puree but you could use homemade, if you prefer. If you use a brand of puree that is on the thinner side (like Trader Joe's), be sure to blot it with paper towel first to remove some of the moisture. I used good & gather pumpkin puree from Target which is nice and thick .
Pure Vanilla Extract - to add a warmth of vanilla flavor.
Egg Yolk - this gives the cookies a chewy texture and adds richness to the flavor.
Spices - these cookies have a combination of cinnamon, nutmeg, ginger, and allspice.
Baking Soda and Salt - to leaven and enhance flavor.
Flour and Oats - I use unbleached all-purpose flour and old fashioned oats.
Chocolate Chips - I use either dark chocolate chips or semi-sweet chocolate chips when I make these cookies.
Please refer to the recipe card for the complete list of ingredients.
Variations
Pumpkin Pie Spice - instead of using individual spices, you can use 2 teaspoon of pumpkin pie spice.
Different Add Ins - instead of chocolate chips you can add butterscotch chips, white chocolate chips, chopped pecans, chopped walnuts, pepitas, raisins, or cranberries.
Quick Oats - I use old fashioned oats in this recipe, but quick oats could work, too.
Step by Step Instructions
Photo 1. In a large bowl, beat the butter and sugars until well combined, about 1-2 minutes with a stand mixer or a hand mixer.
Photo 2. Add the vanilla extract and egg yolk and beat to combine.
Photo 3. Add the spices, baking soda, and salt, and beat to combine.
Photo 4. Add the pumpkin, and mix to combine.
Photo 5. Add the flour and oats, mixing until combined.
Photo 6. Finally, mix in the chocolate chips. Place the bowl in the refrigerator and chill for 30 minutes.
Photo 7. Form the dough into 1 ½" dough balls using a cookie scoop, and place on parchment lined baking sheet.
Photo 8. Bake in 350 degree oven for 11-13 minutes.
Expert Tips
Storage - store leftovers at room temperature in an airtight container for 4-5 days (if they last that long!) You can also freeze them in a freezer safe container for up to 4 months.
Blot the Pumpkin - if you use a brand of pumpkin that is thinner in consistency (like Trader Joe's) I recommend blotting it with a paper towel to remove excess moisture. This will help with the chewy texture of the cookies. I use good and gather brand of pumpkin puree, which is nice and thick.
Recipe FAQs
I have not tried this, but I think it would work well if you used vegan butter and a flax egg in place of the egg yolk.
I also have not tried this, but I think it would work well if you use gluten free oats and 1:1 gluten free flour.
Other Pumpkin Recipes To Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ⅔ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ tsp teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup all-purpose flour
- 1 cup old fashioned oats
- 1 cup dark chocolate chips
Instructions
- In a large bowl, add the butter, brown sugar, and granulated sugar. Beat until well combined, about 1-2 minutes.
- Add the egg yolk and vanilla extract and beat to combine.
- Add the pumpkin puree and beat to combine.
- Add the cinnamon, nutmeg, ginger, cloves, baking soda, and salt and beat to combine.
- Add the flour and oats and beat to combine.
- Fold in the chocolate chips.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Using a cookie dough scoop scoop up balls of dough 1 ½" in diameter and then roll them between palms to smooth out.
- Bake in preheated oven for 11-13 minutes, until slightly golden around the edges.
