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A hand holding a pumpkin Oatmeal cookie close up and breaking it apart to show the melted chocolate chunks and how soft the cookie are

Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are like your new BFF this season! So pumpkin-y sweet, laced in pumpkin spice, so hearty with the oats, and so divine with chocolate chunks. This is yet another variation of our viral Oatmeal Cookies and we couldn't have asked for more! 
Course baking, cookies, Dessert, Fall Baking
Cuisine American, baking
Keyword cookies, Oatmeal cookies, pumpkin, pumpkin cookies, pumpkin oatmeal cookies, pumpkin recipes
Prep Time 10 minutes
Cook Time 12 minutes
Servings 16 cookies
Calories 219 kcal
Author Mahy

Ingredients

  • 1 stick butter room temperature, unsalted butter
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg yolk use the whole egg for a cake-y like cookie
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla
  • 2 teaspoons pumpkin spice
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • pinch salt
  • 1 1/2 cups oats old fashioned or quick cooking
  • 1 cup Chocolate chunks
  • 2 tablepsoons pumpkin sice sugar optional

Instructions

  1. Start by creaming the soft butter with the granulated and light brown sugars. Add them to a large bowl, large enough to fit the whole cookie dough. To cream the butter and sugars, we use a hand held electric mixer. You can likewise use a kitchen machine or if you're in the mood to workout, use your hands.
    The soft butter, white sugar and light brown sugar are added to a large bowl to start creaming
  2. Once the butter and sugars are creamed up and look soft and fluffy, you're going to add in the pumpkin purée, egg (yolk or whole), vanilla and pumpkin spice.
    The egg yolk and pumpkin purée, pumpkin spice and vanilla are added to the bowl of butter and sugars
  3. Again cream those together until well blended using the same mixer.
  4. Now add in the flour mixture which also has baking soda, baking powder and salt. Very lightly mix that using the same blender, or use a hand whisk. The trick here is not to have any lumps of flour floating around the batter. And of course you want the baking soda and baking powder to be evenly disturbed across the batter.
    flour, baking soda and salt are added to the bowl to pumpkin oatmeal cookie batter
  5. At that point you're going to add in the oats and chocolate chunks. The chocolate is optional, and you can skip it, or you can add in nuts like pecans for a wonderful texture here too. To mix those into the cookie batter, you're going to switch to a spatula.
    Oatmeal and chocolate chunks are added over the plate of cookie batter
  6. Give that a mix using the spatula until the dough is homogeneous and thick.
  7. You absolutely don't need to chill this batter. Because of the baking powder and the hefty amount of oats, this cookie doesn't spread too much.
    A spatula folding on the chocolate chips and oats for the pumpkin oatmeal cookies
  8. To scoop the batter, we use an ice cream scoop. This is the 1 inch or 2 Tablespoon size. You can make them as giant or as small as you prefer.
    A hand holding a one inch ice cream scoop to scoop up the batter
  9. Scoop out the 2 tablespoons of batter into a parchment lined baking sheet. We love a sprinkle of pumpkin spice sugar on top, and extra chocolate chips. We manually add those over every cookie.
    Scooped pumpkin oatmeal chocolate chip cookies on a baking sheet ready to bake
  10. Bake the cookies for about 12 minutes. You can go from 10-14 minutes depending on how soft or chewy/crunchy you want the cookie to be.
    Cookies right out of the oven on the baking sheet perfectly baked
  11. Let the cookies cool on the baking sheet for 8 minutes before removing them.
    Stack of 5 pumpkin oatmeal cookies on top of each other showing the thickness, texture and chewy cookies studded with chocolate chips

Recipe Video

Recipe Notes

Tips for Pumpkin Oatmeal Chocolate Chip Cookies  

  1. This is unlike any cookie dough since it has a good amount of liquid in the batter from the pumpkin. For that some adjustments needed to be made and you can further adjust with the egg according to the texture you want.
  2. If you feel the pumpkin puree brand that you use is watery, you need to drain it on paper towels. Let it drain for about 10-15 minutes, then squeeze out as much water as you can. 
  3. If you love the flavor of brown butter, make them using browned butter --more below.
  4. If you want a chewy oatmeal cookies, use only the egg yolk in this recipe. 
  5. For a cake-y oatmeal cookies, use the whole egg and bake the cookies for 14-16 minutes, no less. 
  6. You can use a kitchen machine or hand held mixer or just a whisk to make the dough.
  7. Scoop the size you want using the corresponding ice cream scooper.
  8. The best way to make sure the cookie batter doesn’t stick to the scoop is to spray some avocado oil spray first. Spray the scoop with the oil, tap away any excess oil on to a plate, and then begin scooping the batter.
  9. The final garnish of extra chocolate and pumpkin spice sugar we add on top once the cookies are scooped. This way they remain on top and don't sink in to the cookies. 
  10. Keep an eye out when baking cookies, once the edges are set they cookies are done. Except if you're using the whole egg, you'll wait until the center has also set. 
  11. These cookies don't spread much during baking, so if you like flat looking cookies, push them down slightly before baking. 

Brown Butter Cookies

To make the brown butter pumpkin cookies, brown the butter over medium heat being careful not to burn. Then proceed to beat the sugars with the butter, and follow the recipe process. You'll need to chill the dough for 45 minutes-1 hour before scooping and baking. That's the major difference here. 

Make Ahead and Freezing the Pumpkin Oatmeal Cookies

You can prepare the dough and freeze it scooped up on a baking sheet and portioned. Once frozen you can place the cookie batter balls into a ziploc bag and freeze that for up to 30 months. To bake from frozen, simply add 3-4 minutes of extra baking time, and make sure to pat down the cookie halfway during baking. 

To store leftover cookies, place them in a tightly sealed container for up to 7 days. If you're making it in advance, keep the cookie batter in the fridge for up to 3 days. Scoop and let the batter come to room temperature before baking. Bake as usual.

 

Nutrition Facts
Pumpkin Oatmeal Cookies
Amount Per Serving
Calories 219 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 28mg9%
Sodium 84mg4%
Potassium 124mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 15g17%
Protein 3g6%
Vitamin A 993IU20%
Vitamin C 0.3mg0%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.