Pumpkin Oatmeal Chocolate Chip Cookies

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NON-CAKEY pumpkin oatmeal chocolate chip cookies

Simple-to-make Pumpkin Oatmeal Chocolate Chip Cookies have crisp edges, a soft, chewy center, and plenty of chocolate! Plus, all the tips and tricks you need are written out to guarantee successful cookies that could rival any bakery!

Want pumpkin oatmeal cookies without chocolate chips? Give our glazed Pumpkin Oatmeal Cookies a try!

Next, try out some other favorite pumpkin cookie recipes like these Pumpkin Chocolate Chip Cookies or these four-ingredient Pumpkin Cookies with a Cake Mix.

Overhead image of the Pumpkin Oatmeal Chocolate Chip Cookies

NOT-CAKEY Pumpkin Chocolate Chip Oatmeal Cookies!

Don’t get me wrong– I love a traditional puffy pumpkin cookie, but (IMHO), those recipes deliver more of a thin, round cake than a crisp, chewy cookie.

So the goal for these cookies was to have an actual cookie — crisp bottom and edges with a soft, chewy interior. No cakey consistency here!

These cookies are perfection — thin and crispy with the best soft and chewy interior! So, if you too, have been looking for a not-cakey pumpkin cookie — this is your recipe! 

Process shots-- images of the wet ingredients being mixed together

Let’s Chat Pumpkin

Pumpkin is generally what makes pumpkin cookies more cake-like instead of cookie-like. It contains a lot of moisture, and that affects the texture.

  • So you’ll want to be sure to use the exact measurements of pumpkin as written in this recipe. Fill measuring cups and level off the top.
  • Use good, firm pumpkin.  If your canned pumpkin is watery, the cookies won’t taste as good and the texture will be off (less crisp). I recommend Libby’s® canned pumpkin (not sponsored).
  • Make sure to use the right type of canned pumpkin! Pumpkin pie mix contains cooked, pureed pumpkin PLUS milk, sweetener, and spices. It’s ready to pour in a pie shell and bake. This is NOT what we want. Look for 100% pure cooked and pureed pumpkin. The ingredient list should show only pumpkin puree.

Process shots of Pumpkin Oatmeal Chocolate Chip Cookies-- images of the dry ingredients being added to the wet and it all being mixed together

How To Make Pumpkin Oatmeal Chocolate Chip Cookies (Tips)

  • Use room-temperature ingredients. It’s really important that the butter is at room temperature to cream with the sugars properly. It’s also important to have room temperature eggs, which allows them to trap air and disperse more evenly into the batter. Leave cold ingredients out at room temperature for 45 minutes to an hour. 
  • Use quick oats. Although it would make sense that any oats would work, they aren’t interchangeable here. Quick oats act more like flour since they are smaller, denser, and more compact. We need these components for this Pumpkin Oatmeal Chocolate Chip Cookie dough!
  • Roll the right cookie size: While you may want smaller cookies, know that the texture is not the same. The “sweet spot” for this recipe is exactly 3 tablespoons (58 grams) of dough. Big, I know, but totally perfect!

Process shots-- images of the chocolate chips being added to the dough and the dough balls being rolled out

Chill The Pumpkin Oatmeal Chocolate Chip Cookie Dough

Don’t rush the chilling time — the dough needs time for the sugars and oats to absorb the wet ingredients. On the flip side, if the dough is chilled too long, it tends to dry out. The cookies also don’t spread as nicely when baking when the dough is chilled too long.

QUICK TIP

We recommend chilling the dough twice– once right after the dough is made, and again when the dough balls have been rolled out. Why space the chilling time out? The dough is too soft right after being made to be rolled into balls and after the balls are rolled, the dough gets a bit warm from being rolled and needs to chill through again. Cold dough balls in a hot oven will give us the perfect cookie texture.

Process shots of Pumpkin Oatmeal Chocolate Chip Cookies-- images of the cookies being shaped

Make ’em Pretty!

A few baking/finishing tips for these cookies:

  • Slightly under-bake the cookies. By keeping these cookies slightly under-baked, they remain soft and chewy with a vibrant pumpkin flavor (cookies lose flavor when over-baked). Visual cues for doneness: cookies should be set at edges and the top will look slightly gooey.
  • Bang the pan. The “secret” to avoiding any cake-like texture in these pumpkin oatmeal chocolate chip cookies? Right out of the oven, hold both sides of the cookie sheet and bang the pan on the counter a few times to flatten. Think of it as popping bubbles in the cookie!
  • Press in the edges of the cookies. Working quickly, right out of the oven, use the back of a large spoon or metal spatula to press the edges of the cookies into the center. (See the picture above for a visual!) This creates great crispy edges and ensures the cookie has a nice chewy center. Work quickly, as the cookies set up quickly and resist being pressed inwards after sitting out for more than a minute or two.
  • “Garnish” the tops! And after that, press a few chocolate chips into the tops of the cookies — this not only ensures chocolate in every bite, it also makes them look pretty! And, who can resist a light sprinkling of Maldon Sea Salt Flakes?!

Image of the cookies on a platter

Favorite Cookie Baking Tools

  • Silicone liner. We recommend baking cookies on a silicone tray liner — they bake evenly and the bottoms won’t get too crispy when baking on a mat.
  • Food scale. A food scale ensures even-sized cookie dough balls, which yields evenly baked cookies. If you’re simply eyeballing portions, you may end up with some slightly over-baked cookies while other cookies aren’t fully baked through because of inconsistent sizes. Additionally, measuring flour can vary from person to person and is usually the culprit for cookies not working out. If you have a food scale, use that instead of measuring cups.
  • Hand mixer or a stand mixer. To get the right dough consistency, you’ll need to use a mixer. When creaming together the butter and brown sugar, we’re looking for a thick and creamy mixture similar in consistency to peanut butter. You can’t achieve this consistency with a wooden spoon.

Overhead image of all the Pumpkin Oatmeal Chocolate Chip Cookies

STORAGE

Pumpkin Oatmeal Chocolate Chip Cookie Storage

Allow the cookies to cool completely before digging in. 

Most cookies are the best right out of the oven, but these ones aren’t. We actually like these cookies best at room temperature — and they’re even better (with a much more pronounced pumpkin flavor) the next day! We don’t cover these cookies — just leave them on a plate at room temperature — this keeps them from becoming too moist and losing texture.

After baking the Pumpkin Oatmeal Chocolate Chip Cookies, let them cool completely on a wire rack. (This will keep the bottoms from getting soggy from the steam.)

Use leftover pumpkin in one of these recipes: 

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Pumpkin Oatmeal Chocolate Chip Cookies

5 from 17 votes
Simple-to-make Pumpkin Oatmeal Chocolate Chip Cookies have crisp edges, a soft, chewy center, and plenty of chocolate! Plus, all the tips and tricks you need are written out to guarantee successful cookies that rival any bakery!
Print Recipe

Pumpkin Oatmeal Chocolate Chip Cookies

5 from 17 votes
Simple-to-make Pumpkin Oatmeal Chocolate Chip Cookies have crisp edges, a soft, chewy center, and plenty of chocolate! Plus, all the tips and tricks you need are written out to guarantee successful cookies that rival any bakery!
Course Dessert, treat
Cuisine American, Vegetarian
Keyword Pumpkin Oatmeal Chocolate Chip Cookies
Prep Time 25 minutes
Cook Time 14 minutes
Chilling Time 1 hour
Total Time 1 hour 39 minutes
Servings 18 -20 cookies
Calories 273kcal
Author Chelsea Lords
Cost $6.12

Ingredients

  • 3/4 cup (12 tbsp) unsalted butter, at room temperature (Note 1)
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup white, granulated sugar
  • 1/2 cup + 2 tablespoons canned pumpkin puree (not pumpkin pie filling!)
  • 1 large egg yolk (discard or save the whites for another recipe)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice (Note 2)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 cups quick oats (Note 3)
  • 1 and 1/2 cups white all-purpose flour
  • 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
  • 1/2 cup milk or dark chocolate chips

Instructions

  • WET INGREDIENTS: In a bowl attached to a stand mixer (fitted with whisk attachment) add room temperature (not softened/melted) butter, brown sugar and white sugar. Beat, scraping edges as needed, until nice and creamy (peanut butter consistency). Add in the pumpkin, egg yolk, and vanilla. Mix to incorporate.
  • DRY INGREDIENTS: Add the cinnamon, pumpkin pie spice, baking soda, baking powder, salt, and quick oats to the mixture. Beat until combined. Add in flour and beat until no streaks of flour remain, scraping sides of the bowl as needed. Add in both chocolate chips and mix through.
  • CHILL DOUGH: Cover and place the bowl of dough in the fridge for 1 hour. (Don't skip this step!)
  • FORM COOKIE DOUGH BALLS: Remove dough from fridge and roll into large balls (3 tablespoons (58 grams) EACH. (See Note 4; batter should make 18-20 cookies.) Dough is a bit sticky and messy! Roll cookie dough balls to be taller instead of wider. Place rolled cookie dough balls on a parchment-paper lined tray or plate and return to the fridge for 15-20 minutes.
  • OVEN PREP: While the dough balls are chilling, preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner.
  • BAKE: Add only 6 cookie dough balls to a sheet pan at a time spacing them out well (they spread a lot). Bake for 12-15 minutes or until very lightly browned at the bottom/sides, but slightly gooey in the center. The key to these cookies is slightly under-baking - that will keep them soft and chewy in the inside. (Right out of the oven, hold both sides of the cookie sheet and bang the pan on the counter a few times to flatten!)
  • OPTIONAL: Working quickly, (right after banging the pan), use the back of a large spoon or metal spatula to press the edges of the cookies into the center. And after that, press a few chocolate chips into the tops of the cookies -- this not only ensures chocolate in every bite, it also makes them look pretty!
  • ENJOY: Allow cookies to stand on sheet pan for 5 minutes before removing them to a wire cooling rack. Repeat this process to bake all of the cookies. These cookies taste best at room temperature and even better the next day -- the pumpkin flavor has intensified by then!

Video

Recipe Notes

Note 1: Room-temperature ingredients: It’s really important that the butter is at room temperature to cream with the sugars properly. Melted/soft butter won't trap air effectively. It's also important to have room-temperature eggs, which allows them to trap air and disperse more evenly into the batter. Leave cold ingredients out at room temperature for 45 minutes to an hour. 
Note 2: Pumpkin pie spice: This spice blend can be found among other spices in the grocery store, or you can make your own pumpkin pie spice!
Note 3: Oats: Although it would make sense that any oats would work, they aren't interchangeable here. Quick oats act more like flour since they are smaller, denser, and more compact. 
Note 4: Cookie size: Cookies work best at this size. While you may want smaller cookies, know that the texture is not the same. The "sweet spot" for this recipe is exactly 58 grams (3 packed tablespoons) of dough. Big, I know, but totally perfect for ensuring crisp edges and soft, chewy center!
Note 5: Storage: Most cookies are the best right out of the oven, but these ones aren’t. We actually like these cookies best at room temperature -- and they're even better (with a much more pronounced pumpkin flavor) the next day! We actually don't cover these cookies -- just leave them on a plate at room temperature -- this keeps them from becoming too moist and losing texture. After baking the cookies, let them cool completely on a wire rack (this will keep the bottoms from getting soggy from the steam).

Nutrition Facts

Serving: 1serving | Calories: 273kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1544IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




48 Comments

  1. 5 stars
    I can’t wait to try these once California accepts that fall is on it’s way and loses the 80 degree weather haha! 😉

    1. You are so sweet; thank you Christine!! Oh gosh I can’t believe it is still so hot there!! Finally cooling down here 🙂

      1. Chelsea, would I be able to use whole wheat flour in these cookies instead of white flour? Trying to stay away from white flour.

        1. Hey Joanne! I haven’t actually tried whole wheat flour in these so I can’t say for sure. I believe they would work okay, although the taste and texture will be quite different from white flour. Sorry to not be of more help!! I’d love to hear your results if you do try it 🙂

  2. 5 stars
    I do love a good cakey pumpkin cookie but I can totally get down with a chewy / crisp one too! The more pumpkin the better!

  3. I love pumpkin, chocolate, and cookies but I don’t love “cakey” cookies so I was THRILLED to see this recipe– can’t wait to try it this fall!! 🙂

  4. 5 stars
    You have solved the age old problem of the pumpkin cookie, girl! I like cakey cookies sometimes but the best is a soft and gooey chocolate chip cookie! These are perfect!

  5. These cookies look fantastic, Chelsea! I love that you found a non-cakey version. Sounds so perfect for my pumpkin loving self!

  6. Hi Chelsea, I love this recipe and your blog! I am thinking about starting a blog and have a hand-me-down DSLR camera from my brother who upgraded to a different model. I want to capture foods in the style like your cookies (not sure how to describe it, but super high resolution I guess). Can you share what camera lens you use for that effect? Thanks!

    1. You are so sweet; thank you Lexi! I have a few different lenses, I have a 50 mm 1.8, a 24-70 mm 2.8, and a 100 mm 2.8. I believe the pictures of these cookies I used the 100mm 🙂 Hope that helps!

  7. Hi Chelsea,
    These cookies are amazing and may be my new favorite cookie! I freeze all my baked goods and these just get better and better with time. I may need to take a bath in them, lol!

    1. HAHA!!! A bath in these cookies sounds awesome 🙂 As much as I love regular cookies, oatmeal ones are always my favorite! Glad you enjoyed these 🙂

  8. 5 stars
    Thank you for this cookie recipe & how to properly assemble them so they turn out crispy & chewy all at once. Wonderful recipe ?

  9. Hello! Should the dough be pretty sticky? Regular cookie dough does not stick to my fingers when I roll it out.
    I have not refrigerated it yet. If not what should I add?!
    Thank you!

    1. It sounds like you may need a bit more flour if its super sticky 🙂 Not too much though as that will make the cookies more cakey. As you refrigerate the dough it will firm up and the oats will absorb a lot of liquid.

  10. These look great, I’m so excited to try baking them tomorrow night. I have regular old fashioned oats and not quick oats… am I overthinking this or do I need quick oats?

    Thanks!!

    1. Thanks for the comment Katie! I hope you enjoy these! The quick oats will absorb more liquid than old fashioned which is why you need them in this recipe. 🙂

  11. 5 stars
    I followed the directions and ended up with some of the best cookies I have ever made/eaten. I used a baking sheet, topped with a silicone mat then wax paper and the bottoms came out perfect. Thank you for the recipe.

  12. 5 stars
    Hi Chelsea, I’m mid-chill on this recipe, and am very excited! One question, though. How big are the individual balls supposed to be? I have them stacked and they’re pretty tall. I’m worried they won’t flatten enough or that I made the balls too large?

  13. 5 stars
    I LOVE ANYTHING pumpkin!!!! I made some oatmeal chocolate chip cookies recently, and they came out soft but were dry and hard as they cooled. I ended up tossing them out. The oatmeal had been frozen in the container so that may have affected the results?

  14. I followed the directions with exactness and these still turned out as flat as a pancake. My baking soda and powder were brand new. I chilled twice as indicated. They seem uncooked even after waiting. Taste good but too flat. Won’t be making again.

  15. 5 stars
    A great new addition to my cookie favorites. I made a gluten free /low sugar version of these cookies that turned out delicious! For the flour I substituted 3/4 c Bob’s Red Mill GF Baking flour and 3/4 c Almond Flour. I also used GF Quick oats. I cut the sugar in half (1/4 white sugar and 1/2 cup brown sugar) and the cookies were still plenty sweet. When baking them I simply made a big dough ball and cooked them about 12 -14 minutes on parchment paper lined baking sheet. The cookies came out nice and moist! I topped them with a few chips as the recipe called for after they came out of the oven which gave them a nice finish!

  16. 5 stars
    These are SO good! My new favorite pumpkin cookies! I was really worried bc my dough was very sticky. I probably should have chilled it before scooping it, but I didn’t have time for that. I scooped it and formed the balls right away and then let them chill over night. I absolutely loved them! I noticed you have several pumpkin cookie recipes and I was wondering which is your favorite bc I definitely want to try more, although I’ll be shocked if these can be topped!

  17. 5 stars
    I made the Pumpkin oatmeal chocolate chip cookies yesterday and WOW!! We loved them. I’ll admit chilling the dough and the extra steps necessary was not something I generally would want to do when making cookies, but it was well worth it in the end. One of my friends asked for the recipe after trying them. This will definitely replace any other pumpkin cookie recipes I have.

  18. 5 stars
    These cookies are amazing!! I just rolled regular dough balls and froze on baking sheets. Then loaded frozen dough balls into zip-lock bags until ready to bake.
    They were eaten with rave reviews and I had to give everyone the recipe!

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