Description
These soft and chewy pumpkin oatmeal chocolate chip cookies are full of warm fall spices, melty chocolate, and cozy autumn vibes—perfect for baking season.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in pumpkin puree, egg, and vanilla until smooth.
In a separate bowl, whisk together flour, cinnamon, nutmeg, cloves, baking soda, and salt.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Stir in oats and chocolate chips.
Scoop dough onto the prepared baking sheet using a cookie scoop or tablespoon.
Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
For extra flavor, chill the dough for 30 minutes before baking.
Add chopped nuts (like pecans or walnuts) for crunch.
Store in an airtight container at room temp for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
