These pumpkin oatmeal cookies are extremely soft with the perfect pumpkin spice flavor. Filled with chocolate chips and chewy oatmeal — they’re an ideal fall cookie. 
The Best Pumpkin Oatmeal Cookies
Think of these pumpkin oatmeal cookies as a cross between an oatmeal chocolate chip cookie and a slice of pumpkin bread. Brown sugar, warm spices and pumpkin give them a classic autumn flavor, while the oats add chew and the cookies stay moist and pillowy. They bake up thick and soft, almost like miniature muffin tops.
If you prefer thin, crispy cookies this isn’t the recipe for you. But if you enjoy robust fall flavors and thick, tender cookies, these chocolate chip pumpkin oatmeal cookies will hit the spot.
Making the Cookies – Step by Step
The method is straightforward but there are a few important details that ensure the best texture:
- Blot the pumpkin puree with paper towels to remove excess liquid. This prevents overly cakey cookies.
- Whisk the dry ingredients together: flour, spices, baking soda and salt. You can use a homemade spice mix or substitute 1 teaspoon cinnamon plus 1 teaspoon pumpkin pie spice (see notes).
- Beat butter with brown and white sugar until fluffy; brown sugar adds depth and complements the spices.
- Mix in the blotted pumpkin, the egg yolk (discard the white), vanilla and maple syrup. Using only the yolk helps keep the cookies tender without becoming cakey.
- Fold the dry ingredients into the wet mixture; the dough will be sticky.
- Stir in large rolled oats for texture (quick oats can be used but yield a different texture).
- Fold in chocolate chips.
- Portion the dough into balls (about 1 1/2–2 tablespoons each), place 2 inches apart on lined sheets and press down slightly. Bake at 350°F (180°C) for 10–12 minutes, or until tops look set. Cool on the sheet for at least 10 minutes.
Baking Tips
- Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Blot and squeeze excess moisture from the pumpkin with a paper towel before adding it to the dough to maintain the right texture.
- If the dough is very sticky, cover and refrigerate it for 30 minutes or up to 24 hours; chilling makes thicker cookies.
- After scooping, press the dough balls down slightly so the cookies spread and bake evenly.
More pumpkin ideas to try at home include pumpkin chocolate chip cookies (without oats), pumpkin cupcakes with cream cheese caramel frosting, pumpkin chocolate chip bread, and pumpkin bundt cake.
Chocolate Chip Pumpkin Oatmeal Cookies
Equipment
- Cookie sheets
Ingredients
- 6 tablespoons pure pumpkin puree
- 1 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (or honey)
- 1 cup large rolled oats
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats.
- Place a paper towel in a small bowl, add the pumpkin and squeeze out excess liquid. Set aside.
- In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt.
- In a large bowl, beat butter, brown sugar and white sugar until fluffy.
- Mix in the blotted pumpkin, egg yolk, vanilla and maple syrup until combined.
- On low speed, mix the flour mixture into the butter mixture until no lumps remain.
- Stir in the oats; the dough will be sticky. Fold in the chocolate chips.
- Spoon the dough into balls about 1 1/2 tablespoons each. Place 2 inches apart and flatten slightly. If too sticky, refrigerate for 30 minutes or overnight.
- Bake one sheet at a time in the middle of the oven for 10–12 minutes, until the tops look set. Cool on the sheet for at least 10 minutes. Optionally, press a few extra chocolate chips on top while warm.
Notes
- Pumpkin Puree: Use canned 100% pure pumpkin. Pumpkin pie filling contains added sugar and spices and will alter results. Canned pumpkin offers consistent moisture for predictable baking.
- Spices: You can substitute the spice amounts with 1 teaspoon cinnamon plus 1 teaspoon pumpkin pie spice if preferred.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition values are estimates per cookie, assuming 20 equal cookies.