Why You’ll Love This Recipe

I love how these cookies hit the perfect balance between hearty and indulgent. The oats give them a chewy texture, the pumpkin makes them soft and moist, and the chocolate chips melt into sweet little pockets of richness. They come together easily, and the dough holds up beautifully—no chilling required. Whether I’m baking for a fall get-together or just treating myself, this recipe always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée
Old-fashioned oats
All-purpose flour
Baking soda
Pumpkin pie spice
Ground cinnamon
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
Chocolate chips (semi-sweet or dark work best)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In one bowl, I whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt.
In another bowl, I cream the softened butter with brown sugar and granulated sugar until light and fluffy.
I beat in the egg, pumpkin purée, and vanilla extract until well combined.
I gradually mix the dry ingredients into the wet, stirring just until a dough forms. Then I fold in the chocolate chips.
I scoop the dough onto the prepared baking sheet using a cookie scoop or spoon, spacing them a couple inches apart.
I bake the cookies for 12–14 minutes, until the edges are set and the centers are still soft.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 24 cookies, depending on the size I scoop. It takes around 15 minutes to prep and 12–14 minutes to bake—so in under 30 minutes, I have a warm batch of cookies ready to enjoy.

Variations

I love switching things up with these:

Add nuts: Chopped walnuts or pecans give a nice crunch.
Use white chocolate chips: They add a sweet contrast to the pumpkin spice flavor.
Make them dairy-free: I use plant-based butter and dairy-free chocolate chips.
Add dried cranberries: For a chewy, tart-sweet twist that works beautifully with the pumpkin.
Use whole wheat flour: It adds nuttiness and a bit of extra fiber without compromising the texture.

Storage and Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, especially if I tuck a slice of bread in the container to keep them from drying out. For longer storage, I freeze them in a sealed bag for up to 2 months. When I want one, I just let it thaw for a few minutes or warm it up in the microwave for about 10–15 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I sometimes use fresh puréed pumpkin, but I make sure it’s well-drained to avoid excess moisture, which could make the cookies too soft.

Do I need to chill the dough?

Nope! These cookies don’t require chilling. I can bake them right away, which makes them even more convenient.

Can I make these gluten-free?

Absolutely. I substitute a 1:1 gluten-free flour blend and make sure to use certified gluten-free oats.

Can I make these vegan?

Yes, I use a flax egg, vegan butter, and dairy-free chocolate chips. They turn out just as soft and delicious.

Why are my cookies too cakey?

If they’re too cakey, it might be from using too much flour or pumpkin. I always measure my ingredients carefully and don’t pack the flour.

Conclusion

Pumpkin Oatmeal Chocolate Chip Cookies are soft, chewy, and filled with cozy fall flavor. With just the right blend of spice, chocolate, and oats, these cookies are the kind of sweet treat I reach for again and again. Whether it’s autumn or I’m just craving something warm and comforting, these cookies always satisfy.