Pumpkin Oatmeal Cookies are soft, chewy treats made from rich buttery dough, spiced pumpkin, and gooey chocolate chips. Every bite captures cozy fall flavors, making these cookies perfect for bake sales, Halloween parties, or a simple seasonal snack.
If you enjoy baking with pumpkin, try other favorites like Pumpkin Chocolate Chip Bread or Pumpkin Cake with Cake Mix.
Why You’ll Love These Pumpkin Oatmeal Cookies!
- Made from scratch. Simple ingredients come together for a homemade cookie you’ll feel proud to serve.
- Pumpkin pie flavors. Cinnamon, vanilla, and pumpkin puree create a familiar warm spice profile in cookie form.
- Soft, pillowy texture. Baking soda helps them rise while pumpkin keeps them moist and oats add a pleasant chew.
- Easy to make. With straightforward steps and pantry-friendly ingredients, these cookies are quick and reliable.
5 Star Review
These cookies are delicious! Best of both worlds — oatmeal cookie meets chocolate chip cookie!
Kate~
Ingredients
- All-purpose flour: Provides structure for the cookies.
- Quick-cooking oats: These work best for a tender texture; pulse old-fashioned oats in a food processor if needed.
- Baking soda: Gives the cookies lift and a light texture.
- Ground cinnamon: Adds warm, autumn spice.
- Salt: Enhances the overall flavor.
- Unsalted butter: Softened at room temperature for creaming with the sugars.
- Brown sugar and granulated sugar: Brown sugar keeps cookies soft and adds depth from the molasses.
- 100% pumpkin puree: Do not use pumpkin pie filling.
- Vanilla extract: Brings warmth and aroma.
- Milk chocolate chips: Add sweetness and melty pockets of chocolate.
How To Make Pumpkin Oatmeal Cookies
- Preheat and prepare. Preheat the oven to 370°F and line two large baking sheets with parchment paper or silicone baking mats.
- Dry ingredients. Whisk together flour, oats, baking soda, cinnamon, and salt in a large bowl; set aside.
- Cream. In a separate bowl, use a mixer to cream the butter with brown and granulated sugars.
- Combine wet ingredients. Mix in the pumpkin, egg, and vanilla until smooth.
- Add dry to wet. Fold the flour mixture into the pumpkin mixture until just combined — don’t overmix.
- Stir in chips. Fold in the chocolate chips with a spatula.
- Scoop. Use a cookie scoop to portion dough into balls about 2 tablespoons each and place them on the prepared baking sheets.
- Bake. Bake 10 minutes, rotate pans, then bake an additional 4–5 minutes until edges are golden.
- Finish. Right after removing from the oven, press 3–5 extra chocolate chips onto each cookie for a glossy, melty top. Let cool 5 minutes on the sheet, then transfer to a wire rack.
Tips & Variations
- Extra chips on top. Pressing a few chips onto warm cookies creates an attractive, melty finish.
- Add nuts or seeds. Chopped walnuts, pecans, or pumpkin seeds give added crunch and flavor.
- Use a cookie scoop. Even scoops ensure consistent size and even baking.
- Try different chips. Dark, semi-sweet, or white chocolate chips — or a mix — all work well.
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What To Serve With Pumpkin Cookies
- Appetizers. A simple pumpkin dip is a great starter for fall gatherings.
- Drinks. Pair with warm beverages like apple cider or hot chocolate for a cozy combo.
- Main course follow-up. These cookies make a comforting dessert after hearty mains like goulash, chili mac, or roasted chicken.
- Dessert spread. Serve alongside other fall desserts such as pumpkin twists, caramel apple pudding, or apple crisp for a seasonal dessert table.
Storing & Freezing
- Store. Keep baked cookies in an airtight container at room temperature for up to 7 days.
- Freeze baked cookies. Freeze for up to three months in an airtight container.
- Freeze dough. Roll dough into balls and freeze in a single layer in a container for up to 2 months. Bake from frozen at 16–18 minutes, adjusting until edges are golden.
Tools Needed To Make These Cookies
- Baking sheets and silicone baking mats help cookies bake evenly.
- Cookie scoop for uniform cookies and consistent baking.
- Mixing bowls for combining dry and wet ingredients efficiently.
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5 from 6 ratings
24 cookies
Pumpkin Oatmeal Cookies
10 mins
15 mins
25 mins
Celebrate fall with a warm batch of Pumpkin Oatmeal Cookies — soft, chewy, and filled with spiced pumpkin and melty chocolate chips.
Ingredients
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 ½ cups unsalted butter, softened
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 1 can, 15 ounces 100% pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips
- additional chocolate chips for topping
Instructions
-
Preheat oven to 370℉. Line two large baking sheets with parchment paper or silicone baking mats.
-
Whisk flour, oats, baking soda, cinnamon, and salt in a large bowl; set aside.
-
In a large bowl, cream together butter and sugars with an electric or stand mixer.
-
Mix in pumpkin, egg, and vanilla until combined.
-
Add the flour mixture and mix until just combined. Do not overmix.
-
Stir in chocolate chips with a spatula.
-
Scoop dough into balls about 2 tablespoons each and place on prepared baking sheet.
-
Bake 10 minutes, rotate sheet, then bake an additional 4–5 minutes until edges are golden.
-
After removing from the oven, press extra chocolate chips onto each cookie. Cool 5 minutes on the baking sheet before transferring to a wire rack.
Notes
- Extra chips on top. Press 3–5 chips onto warm cookies for a glossy finish.
- Add nuts or seeds. Mix in chopped walnuts, pecans, or pumpkin seeds for texture.
- Use a cookie scoop. Even-sized scoops ensure consistent baking and appearance.
- Try different chips. Dark, semi-sweet, or white chocolate chips, or a combination, will all work.
Calories: 395kcal, Carbohydrates: 57g
American
Cookies
Jennifer
More Pumpkin Recipes
- Pumpkin Pie Twists
- Pumpkin Spice Smoothie
- Pumpkin Cake
- Pumpkin Dip
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