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Pumpkin Oatmeal Chocolate Chip Cookies on a black napkin with oats and chocolate chips scattered around.

Pumpkin Oatmeal Cookies with Chocolate Chips

Pumpkin Oatmeal Chocolate Chip Cookies are top my list of "favorite pumpkin desserts"! They melt in your mouth and are chock full of warm fall spices and chocolate chips. Blending the oatmeal into flour gives them a perfect consistency!
Course Cookies, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 36 Cookies
Calories 130kcal
Author Amy


  • 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.



This recipe creates a moister cookie dough than traditional cookies. If you still feel the dough is far too wet there are a few options to ensure perfectly moist and thick cookies.
  1. You may need to add a few minutes to the baking time. Especially if using a bigger cookie scoop.
  2. Use one whole egg, and one egg yolk.
  3. 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.
  4. Pumpkin has high water content. You can squeeze the pumpkin puree to eliminate some moisture.
  5. 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. 
  6. 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.
These cookies can be frozen in an airtight container for up to three months.


Serving: 1g | Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 137mg | Fiber: 1g | Sugar: 11g