Pumpkin Oatmeal Chocolate Chip Cookies
Thick and chewy pumpkin oatmeal chocolate chip cookies filled with hearty oats, pumpkin flavor, a hint of spice, and lots of dark chocolate chips are decadent and delicious.
These easy-to-make pumpkin oatmeal chocolate chip cookies are the perfect fall treat! I found this easy recipe on Sally’s Baking Addiction and knew my family would love these spiced cookies, and I was right. Baking these cookies was a great rainy day activity with my kids, made my house smell delicious while they baked, and tasted fantastic.
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients:
- 2 cups + 1 tbsp flour
- 1½ cups old-fashioned oats
- 2¼ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground clove
- 1 cup (16 tbsp-2 sticks) unsalted butter, melted and slightly cooled
- ¾ cup pumpkin puree (NOT pumpkin pie filling), (**Spoon pumpkin puree onto a few paper towels and blot to remove as much moisture as possible)
- ¾ cup brown sugar
- ½ cup white sugar
- 3 tbsp pure maple syrup
- 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1½ cups semi-sweet chocolate chips
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Whisk the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and clove together in a large bowl; set aside.
In a large bowl, whisk the melted butter, blotted pumpkin, brown sugar, white sugar, maple syrup, egg yolk, and vanilla extract together until combined. Side Note: Don’t skip blotting the pumpkin puree, as this will help produce a less cakey cookie. Less moisture is a good thing in these cookies.
Gradually mix the dry ingredients into the pumpkin mixture until completely combined. Fold in all but ¼ cup of the chocolate chips.
Scoop cookie dough, about 1½ tbsp of dough per cookie, and place 3 inches apart on the prepared baking sheets. Flatten slightly with a spatula or your hand.
Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and immediately place a few of the remaining chocolate chips on top of each warm cookie (this makes them look prettier!).
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Store in an airtight container. Enjoy!
Equipment
Ingredients
- 2 cups + 1 tbsp flour
- 1½ cups old-fashioned oats
- 2¼ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground clove
- 1 cup 16 tbsp-2 sticks unsalted butter, melted and slightly cooled
- ¾ cup pumpkin puree NOT pumpkin pie filling, (**Spoon pumpkin puree onto a few paper towels and blot to remove as much moisture as possible)
- ¾ cup brown sugar
- ½ cup white sugar
- 3 tbsp pure maple syrup
- 1 egg yolk room temperature
- 2 tsp pure vanilla extract
- 1½ cups semi-sweet chocolate chips, divided ½¼¾
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and clove together in a large bowl; set aside.
- In a large bowl, whisk the melted butter, blotted pumpkin, brown sugar, white sugar, maple syrup, egg yolk, and vanilla extract together until combined. Side Note: Don't skip blotting the pumpkin puree, as this will help produce a less cakey cookie. Less moisture is a good thing in these cookies.
- Gradually mix the dry ingredients into the pumpkin mixture until completely combined. Fold in all but ¼ cup of the chocolate chips.
- Scoop cookie dough, about 1½ tbsp of dough per cookie, and place 3 inches apart on the prepared baking sheets. Flatten slightly with a spatula or your hand.
- Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and immediately place a few of the remaining chocolate chips on top of each warm cookie (this makes them look prettier!).
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Store in an airtight container. Enjoy!
These are such a perfect autumnal sweet treat!
This sounds delicious but I will use a pumpkin from the garden, thanks for this idea. I hope all is well Diane
If I want to substitute pumpkin pie spice, how much? And I going to add toasted walnuts❤️
Leigh,
Skip the other spices (ginger, nutmeg, allspice, and cloves) and use 1 tsp of pumpkin pie spice and 1 1/2 tsp of cinnamon.
-Pam
Thanks Pam!