Baking a batch of pumpkin cookies is the best way to kick of the fall season! These cookies are soft, moist, thick, cake-like cookies that are loaded with chocolate chips and cozy pumpkin pie spices!
Everyone has a different idea of what the perfect cookie looks like. Thick, thin, crispy, soft, chewy, cake-like, healthy, etc.
My favorite? Yep! Pretty much all of them!
These homemade cookies are thick, moist, and soft! They’re exactly what you’d expect a pumpkin cookie to be like. Plus, they have chunks of warm gooey chocolate chips. You could always add walnuts, white chocolate chips, raisins, or cranberries too.
If you’re in love with pumpkin be sure to check out my pumpkin bars with cream cheese frosting, no-bake pumpkin cookies (for when you’re really in a hurry), pumpkin icebox cake, and you’ve gotta try my pumpkin French toast!
Why This Recipe Works:
You need a pumpkin recipe that you’ll come back to every single fall…and THIS is it!
- This is a one bowl recipe. No extra dishes to wash here!
- You need simple ingredients. Nothing weird or fancy!
- No chilling time! Who has time to wait? Not me!
- The addition of oatmeal makes them a little more hearty and healthy than traditional pumpkin cookies. You’ll love it!
You’ll need simple ingredients to make pumpkin oatmeal cookies. Most likely you have all of them in your fridge and your pantry. Let’s go over the details!
- Pumpkin Puree – you need canned pumpkin puree, NOT to be confused with canned pumpkin pie filling.
- Brown Sugar
- Butter – real butter is best, salted or unsalted (you can substitute margarine if needed)
- Oats – Quick oats or rolled oats have a softer texture than steel cut. Either will work. I prefer steel cut.
- All Purpose Flour
- Baking powder, baking soda, salt, cinnamon, nutmeg, cloves
- Chocolate Chips – semi-sweet, milk chocolate, or even white chocolate chips. Butterscotch chips would be fantastic too!
How to Make Pumpkin Oatmeal Cookies:
STEP 1: Cream butter and sugar together. Add eggs and beat for 1 more minute. Add pumpkin and vanilla. Beat
STEP 2: Mix dry ingredients in a separate bowl. Add to wet ingredients. Beat until combined.
STEP 3: Add chocolate chips. Stir.
STEP 4: Drop on a parchment-lined baking sheet. Add a few extra chocolate chips to the top if you want.
STEP 5: Bake. Let cool on baking sheet for 5 minutes. Remove to a cooling rack to finish cooling.
Some readers have had trouble with the cookies spreading too much. I’ve never actually had this problem. Remember the dough will be sticky. But here are a few suggestions for making sure the cookies are thick and puffy!
- Pat the pumpkin puree with a paper towel to absorb a little bit of the extra moisture.
- Use one whole egg and one egg yolk instead of of two whole eggs.
- Add a couple of minutes of baking time. 3-5 minutes.
- Add additional flour 1 Tablespoon at a time until the dough is the desired consistency. You can add up to 1/4 cup extra flour if needed.
- As the cookies sit they will get a little bit more dense. Just plan on that!
Yes! Pumpkin cookies freeze beautifully. Flash freeze just until they are firm on a baking sheet, then remove to an airtight container. They will keep for up to 4 months.
You can also freeze the cookie dough and bake later if you prefer. Scoop dough into cookies. Freeze until firm. Store in an airtight container for up to 4 months. To bake cookies allow the dough to thaw and bake as instructed.
I’m not sure why I haven’t tried making this recipe into bar cookies because it would be faster than dropping them into cookies, but I haven’t. I imagine it would work well. I’d use a 9″x13″ pan and start with a 20 minute baking time. That’s just a guess though, so watch the baking time closely!
Other Easy Cookie Recipes:
You guys, if I had to choose one dessert to eat for the rest of my life it would definitely be cookies! They’re the best! Here’s a few of our fave’s that I know you’re going to love too!
- Zucchini Oatmeal Cookies
- S’mores Cookies
- Classic No Bake Cookies
- Peanut Butter Fudge Bar Cookies
- Thick Snickerdoodles
- Cake Mix Butterscotch Cookies
Pumpkin Oatmeal Cookies with Chocolate Chips
- 1 1/2 cups brown sugar
- 3/4 cups butter room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 2 whole eggs
- 1 cups flour
- 2 cups quick oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 1/2 cup semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In large mixer bowl cream butter and sugar together. Add eggs and beat. Add pumpkin and vanilla and mix.
- If desired, add oats to blender and blend into a flour.
- In a separate bowl stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda, salt and oatmeal together.
- Add dry ingredients to wet ingredients. Mix together only until combined. If needed add a more flour one Tablespoon at a time until the you have a soft dough. Be careful not to over mix.
- Add chocolate chips and mix to incorporate.
- Line baking sheet with parchment paper. Drop cookies a little larger than 1 inch sizes. Bake for 10-12 minutes. Don’t over bake the centers will be soft and will set as they cool.
- Remove immediately from baking sheet and cool on a wire rack.
- You may need to add a few minutes to the baking time. Especially if using a bigger cookie scoop.
- Use one whole egg, and one egg yolk.
- Oat and oat flour will absorb some moisture as the dough sits. Allowing the dough to rest for 20 minutes before baking will prevent the spreading of the cookies.
- Pumpkin has high water content. You can squeeze the pumpkin puree to eliminate some moisture.
- Although I’ve never added additional flour to these cookies, you may add up to 1/4 a cup more flour than listed on the recipe. Add flour one tablespoon at a time.
- Chilling cookie dough before baking will prevent cookies from spreading too much. I don’t do this, but it can be done to help create a thicker cookie.