Get all the flavors of fall in one bite of these pumpkin oatmeal chocolate chip cookies. These rich, hearty cookies smell amazing while they’re cooking. They’re a great way to kick off your fall baking.
Get Ready for Fall with Pumpkin Oatmeal Chocolate Chip Cookies
These pumpkin oatmeal chocolate chip cookies are quick and easy to make using ingredients you probably have on hand. Take advantage of the abundance of canned pumpkin available in stores right now.
Chocolate and Pumpkin Lead to Cookie Bliss
Have you been looking for a way to shake up your oatmeal cookies? If you’re like me, you know there’s no such thing as a bad cookie, but sometimes you want to give a traditional recipe a twist.
These pumpkin oatmeal chocolate chip cookies answer the call.
Adding chocolate chips to anything is an instant improvement, but adding the pumpkin takes these to pure cookie bliss. The creamy warmth of pumpkin sparked with traditional spices is the perfect counterpoint to the rich indulgence of chocolate.
Tips for Making Pumpkin Oatmeal Chocolate Chip Cookies
This recipe calls for parchment paper. You can find this handy, versatile baking buddy in most grocery sores or cooking supply stores. Once you try parchment paper, you’ll be hooked.
- You don’t have to grease your pans.
- Cookies slide off easily without breaking.
- You won’t have a dirty pan with burnt-on grease to clean.
How to Serve Pumpkin Oatmeal Chocolate Chip Cookies
These cookies taste best warm from the oven. I like pairing them with a warm or cold spiced cider. The combination brings together everything that’s wonderful about this time of year.
Storing Your Pumpkin Oatmeal Chocolate Chip Cookies
You probably won’t have any leftovers, but if you do, store them in an airtight container or a plastic storage bag.
More Pumpkin Desserts You’ll Love
- Incredibly Moist Pumpkin Bread – make great gifts for the Holidays
- Pumpkin Cream Cheese Muffins – a good warm, Fall treat
- Pumpkin Snickerdoodles – so soft and full of flavor
- No-Bake Pumpkin Lush Dessert – the ultimate Fall dessert
Pumpkin Oatmeal Chocolate Chip Cookies
These pumpkin oatmeal chocolate chip cookies are quick and easy to make using ingredients you probably have on hand. The creamy warmth of pumpkin sparked with traditional spices is the perfect counterpoint to the rich indulgence of chocolate.
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar lightly packed
- 1/2 cup sugar
- 1/2 cup + 2 tbsp canned pumpkin
- 1 large egg yolk
- 1 tsp vanilla
- 1 1/2 cup flour
- 1 1/2 cup quick oats
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup + 2 tbsp mini semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
Using a hand mixer, beat together the softened butter and both sugars in a large bowl.
Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.
Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour, spoon it in the measuring cup not packed in the cup.)
Add the dry ingredients to the wet ingredients. Stir well to combine. (Don't over stir.)
Add the chocolate chips to the batter. Stir well.
Cover the batter with plastic wrap and put in the refrigerator for 1 hour.
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper. Use a small ice cream scoop to measure out the cookie size. Use a spatula to flatten the cookies.
Return the cookie sheet to the refrigerator for an additional 10-15 minutes.
Remove from the refrigerator and put directly into the oven to bake.
Bake at 350 degrees for 12-14 minutes. (They will be slightly under baked.)
Cool the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.
Remove from the cookie sheets to a wire rack for complete cooling.
Store in an airtight container.
The cookies taste better the next day.