Oh, you guys! When that first crisp breeze hits and the leaves start turning those gorgeous shades of red and gold, I just *know* it’s time for fall baking. And what screams fall more than pumpkin? But then, you throw in some cozy oats and melty chocolate chips, and BAM! You’ve got cookie magic. Seriously, these Chocolate Chip Pumpkin Oatmeal Cookies are everything you dream of on a chilly afternoon. They’re like a warm hug in cookie form, with that perfect chewy texture and a flavor combo that just can’t be beat. Trust me, one bite and you’ll be hooked!
Why You’ll Love These Chocolate Chip Pumpkin Oatmeal Cookies
Honestly, why wouldn’t you love them? They’re:
- Super easy to whip up – perfect for a quick treat!
- Packed with amazing fall flavors – pumpkin, cinnamon, oh my!
- Wonderfully chewy and soft, with just the right amount of oaty goodness and chocolatey surprise.
- Just the thing for cozy days, holiday gatherings, or anytime you need a delicious pick-me-up.
Gather Your Ingredients for Perfect Chocolate Chip Pumpkin Oatmeal Cookies
Okay, so to get these amazing cookies going, you’ll want to gather up a few things. It’s nothing too wild, just your usual baking suspects plus that lovely pumpkin! Make sure your butter is all softened up – that’s super important for creaming it nicely later on. And trust me, don’t try to swap out the rolled oats for quick oats here; the rolled ones give you that perfect chew we’re going for. Here’s the full rundown:
- 1 cup (that’s two sticks!) of unsalted butter, softened
- 1 cup of good ol’ granulated sugar
- 1 cup of packed brown sugar (for that chewy caramel goodness!)
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of pumpkin puree (make sure it’s just puree, not pie filling!)
- 3 cups of all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- A little pinch of ground cloves (just 1/4 teaspoon, but it makes a difference!)
- 3 cups of rolled oats
- And, of course, 2 cups of your favorite chocolate chips!
Step-by-Step Guide to Making Chocolate Chip Pumpkin Oatmeal Cookies
Alright, let’s get these cookies into the oven! It’s really not complicated, I promise. First things first, get your oven preheated to 350°F (that’s 175°C). While that’s heating up, grab some baking sheets and line them with parchment paper. This is my secret weapon for easy cleanup – no stuck-on cookie bits!
Now, grab your biggest mixing bowl. We need to cream together that softened butter with both the granulated and brown sugars. Beat them until it’s all light and fluffy. This step is key for good texture, so don’t rush it! Next, crack in your eggs, one at a time, making sure each is mixed in before you add the next. Then, just stir in your vanilla extract and that lovely pumpkin puree. It’ll look a bit wet, but don’t worry, that’s exactly what we want!
In a separate bowl – a medium one is fine – whisk together your flour, baking soda, salt, cinnamon, nutmeg, and those little cloves. Giving them a quick whisk means all those spices and the baking soda get nicely distributed. Now, start adding this dry mixture to your wet ingredients, little by little. Mix it until it’s *just* combined. Seriously, don’t go overboard here; we don’t want tough cookies!
The best part is next: stir in your rolled oats and all those glorious chocolate chips. Fold them in gently until they’re evenly spread throughout the dough. Now, using a rounded tablespoon (or a cookie scoop if you have one!), drop spoonfuls of the dough onto your prepared baking sheets. Give them a little space, maybe about two inches apart, so they have room to do their thing in the oven. Pop them into your preheated oven and bake for about 10-12 minutes. You’re looking for those edges to be golden brown, but the centers should still look a little soft – that’s the ticket to chewy cookies! Let them cool on the baking sheets for a few minutes before carefully moving them to a wire rack to cool completely. Patience is key here, even though they’ll smell amazing! If you need a little visual guide, you can check out this helpful recipe.
Tips for Baking Perfect Chocolate Chip Pumpkin Oatmeal Cookies
Okay, so you’ve got the ingredients, you’ve followed the steps – now comes the fun part: making sure they turn out absolutely *perfect*. A few little tricks can make all the difference, trust me! First off, that softened butter and pumpkin puree? Make sure they’re really at room temperature. Cold ingredients just don’t combine as well, and you won’t get that lovely fluffy texture we’re going for. Also, when you’re mixing in the flour, just mix until it’s *barely* combined. Overmixing is the quickest way to tough cookies, and nobody wants that!
For that perfect chewy bite, it’s all about the bake time. Keep a close eye on them during those last few minutes! As soon as the edges look golden brown but the centers still seem a *tiny* bit soft, pull them out. They continue to cook on the hot baking sheet, which is exactly what we want for that gooey center. If you bake them until they look totally firm, they’ll probably be a bit dry once they cool. You can always bake them a minute or two longer next time if you prefer them a little crispier, but start with the shorter time!
Ingredient Notes and Substitutions for Your Chocolate Chip Pumpkin Oatmeal Cookies
So, a couple of things in this recipe might have you wondering, and I want to clear them right up! First, about the oats: please, please use rolled oats! The old-fashioned kind give you that wonderful chewy texture. Quick oats tend to get a bit mushy, and we don’t want that. And this is a big one: make sure you’re using plain pumpkin puree, *not* pumpkin pie filling. Pie filling already has spices and sugar added, and it’ll mess with the flavor and sweetness of your cookies. If you want to switch up the chocolate chips, go for it! Dark chocolate, milk chocolate, or even white chocolate chips all work beautifully here. You could even toss in some chopped nuts if you’re feeling adventurous!
Serving and Storing Your Delicious Chocolate Chip Pumpkin Oatmeal Cookies
These cookies are just divine served warm with a big glass of milk or a cozy mug of coffee. Seriously, pure bliss! Once they’ve cooled completely, pop ’em into an airtight container. They’ll stay wonderfully chewy at room temperature for a good 3-4 days. If you happen to have any leftovers that long, they freeze like a dream, too!
Frequently Asked Questions about Chocolate Chip Pumpkin Oatmeal Cookies
Got questions? I’ve got answers! Baking should be fun, not fussy.
Can I use quick oats instead of rolled oats?
While you *can* use quick oats, I really don’t recommend it if you want that perfect chewy texture! Rolled oats (the old-fashioned kind) hold their shape better and give you a really satisfying bite. Quick oats can get a bit mushy and might make your cookies spread more. Stick with the rolled oats for the best results, trust me!
How do I prevent the cookies from spreading too much?
Ah, the spreading struggle! A few things help. Make sure your butter isn’t too soft – it should be softened, but not melted. Also, chilling the dough for about 30 minutes before scooping can really help. And don’t flatten the dough balls before baking; just let them do their thing in the oven. If they still spread a bit more than you like, you can always gently reshape them with a spatula right after they come out of the oven while they’re still hot and soft.
Can I make these vegan?
You totally can tweak these to be vegan! You’ll want to use a good plant-based butter alternative and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) instead of regular eggs. For the chocolate chips, just make sure you grab a dairy-free variety. Everything else should work out just fine!
My cookies came out a little dry. What did I do wrong?
Oops, happens to the best of us! The most common reason for dry cookies is overbaking. For these pumpkin oatmeal cookies, you want to pull them out when the edges are golden but the centers still look a little soft. They finish baking on the hot pan, so a slightly underdone center is perfect. Also, make sure your pumpkin puree isn’t too watery – if it seems really thin, you might want to drain off a little excess liquid before adding it!
Still have more questions or want to chat about baking? Feel free to get in touch!
Nutritional Information
Just a heads-up, these numbers are estimates since everyone’s ingredients can be a little different! But generally, you’re looking at around 200 calories per cookie. That includes about 10g of fat, 25g of carbs, and 3g of protein. We’ve also got roughly 20g of sugar and about 75mg of sodium per cookie. Enjoy!
Print
Chocolate Chip Pumpkin Oatmeal Cookies
- Total Time: 32 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Chewy and flavorful cookies combining pumpkin, oats, and chocolate chips.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups rolled oats
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, do not overbake.
- You can add chopped nuts like walnuts or pecans for extra texture.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate chip, pumpkin, oatmeal, cookies, fall, dessert, baking, easy recipe