Easy Pumpkin Chocolate Chip Cookies with Oats – Cozy Fall Baking
Fall baking just got a whole lot better with these incredibly soft and chewy pumpkin chocolate chip cookies with oats! These delightful treats combine the warm spices of autumn with rich chocolate chunks and hearty oats for the perfect texture. Did you know that pumpkin puree adds natural moisture while reducing the need for excess butter?
These cookies are surprisingly simple to make, requiring just 20 minutes of prep time, making them perfect for busy families craving homemade goodness. Unlike our popular sugar cookies, these beauties stay soft for days and offer a nutritious twist that everyone will love!
What Are Pumpkin Chocolate Chip Cookies with Oats?
Ever wondered why these autumn treats have such a mouthful of a name? Well, it’s simply because they’re packed with three incredible ingredients that create cookie magic! Picture this: pumpkin puree meets chocolate chips at a fall festival, and oats crash the party bringing their wholesome charm.
As they say, “the way to a man’s heart is through his stomach,” and these cookies definitely pave that delicious path. Ready to fall in love with your new favorite cookie recipe?
Why You’ll Love This Pumpkin Chocolate Chip Cookies with Oats Recipe
Irresistibly Soft and Chewy Texture
The combination of pumpkin puree and oats creates the most amazing chewy texture that melts in your mouth. Each bite delivers a perfect balance of tender cookie with slight heartiness from the oats, while chocolate chips add delightful bursts of sweetness.
Budget-Friendly Homemade Goodness
Making these cookies at home costs a fraction of store-bought alternatives. With simple pantry ingredients like oats, flour, and spices, plus a can of pumpkin puree, you’ll have dozens of cookies for less than $5. Compare that to $8-12 for a small package at the bakery!
Perfect Fall Flavor Combination
Warm cinnamon, nutmeg, and pumpkin spice blend beautifully with rich chocolate chips and wholesome oats. The natural sweetness from pumpkin reduces sugar needs while adding nutrients. Unlike our classic chocolate chip cookies, these offer seasonal comfort with added fiber and vitamins. Ready to transform your kitchen into a cozy autumn bakery?
How to Make Pumpkin Chocolate Chip Cookies with Oats
Quick Overview
These cookies are incredibly easy to make and deliver maximum flavor with minimal effort. The pumpkin puree keeps them moist and tender, while oats add wonderful texture and nutrition. With just one bowl for mixing and basic ingredients, you’ll have warm cookies ready in under 30 minutes.
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Key Ingredients for Pumpkin Chocolate Chip Cookies with Oats
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup melted butter, cooled slightly
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
Step-by-Step Instructions
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure spices are evenly distributed throughout the flour mixture.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth and well combined. The mixture should be glossy and uniform.
Step 4: Create Cookie Dough
Pour the wet ingredients into the dry ingredient bowl. Using a wooden spoon or rubber spatula, gently fold ingredients together until just combined. Don’t overmix, as this can make cookies tough.
Step 5: Add Mix-ins
Fold in chocolate chips and walnuts (if using) until evenly distributed throughout the dough. The dough will be slightly sticky, which is perfect for soft cookies.
Step 6: Shape and Bake
Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes, until edges are set but centers still look slightly underdone.
Step 7: Cool Properly
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. This allows them to finish setting while maintaining their soft texture.
What to Serve Pumpkin Chocolate Chip Cookies with Oats With
These versatile cookies pair beautifully with various beverages and treats:
Hot Beverages:
- Spiced chai tea or pumpkin spice latte
- Hot apple cider with cinnamon sticks
- Rich hot chocolate with marshmallows
- Fresh brewed coffee or espresso
Cold Options:
- Cold milk (classic pairing)
- Vanilla or cinnamon ice cream
- Apple juice or cold brew coffee
Dessert Platters: Arrange with other fall treats like apple crisp, caramel popcorn, or cinnamon rolls for a seasonal dessert spread.
Top Tips for Perfecting Pumpkin Chocolate Chip Cookies with Oats
Don’t Overbake
Remove cookies when centers still look slightly underdone. They’ll continue cooking on the hot pan, resulting in perfectly soft cookies rather than dry ones.
Use Room Temperature Ingredients
Except for the melted butter, ensure egg and pumpkin puree are at room temperature for better mixing and texture.
Measure Pumpkin Puree Accurately
Too much pumpkin makes cookies cakey; too little makes them dry. Level your measuring cup for best results.
Choose Quality Chocolate Chips
Use semi-sweet or dark chocolate chips for best flavor balance. Mini chips distribute more evenly if you prefer chocolate in every bite.
Chill Dough if Too Sticky
If dough is too sticky to handle, refrigerate for 30 minutes. This makes scooping easier and prevents spreading.
Store Oats Properly
Use old-fashioned oats, not instant, for better texture. Quick oats can make cookies mushy.
Storing and Reheating Tips
Room Temperature Storage: Store cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.
Refrigerator Storage: For longer freshness, refrigerate cookies in sealed containers for up to 2 weeks. Bring to room temperature before serving for best texture.
Freezing Options: Freeze baked cookies in freezer bags for up to 3 months. Freeze unbaked dough balls on baking sheets, then transfer to bags. Bake directly from frozen, adding 1-2 extra minutes.
Reheating Instructions: Warm cookies in 300°F oven for 5 minutes to restore soft texture. Microwave individual cookies for 10-15 seconds for quick warming.
Nutrition Information
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 145 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 125mg |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sugar | 12g |
| Protein | 3g |
| Vitamin A | 25% DV |
| Iron | 6% DV |
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats work best as they hold their shape and provide better texture. Quick oats can make cookies softer and less chewy.
What if I don’t have pumpkin puree?
You can substitute with equal amounts of mashed sweet potato, applesauce, or mashed banana, though flavor will change slightly.
How do I know when cookies are done?
Edges should be set and lightly golden, while centers look slightly underdone. They’ll finish cooking on the hot pan.
Can I make these cookies vegan?
Yes! Replace butter with vegan butter, egg with flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use dairy-free chocolate chips.
Why are my cookies spreading too much?
Dough might be too warm. Chill for 30 minutes, or check that your baking soda is fresh and oven temperature is accurate.
Can I add other mix-ins?
Absolutely! Try dried cranberries, white chocolate chips, pecans, or even butterscotch chips for variety.
How long does cookie dough keep?
Refrigerate dough up to 3 days or freeze up to 3 months. Thaw frozen dough overnight before baking.
Can I make cookies smaller or larger?
Yes! Adjust baking time accordingly – smaller cookies need 8-10 minutes, larger ones need 15-18 minutes.
Recipe Variations to Try
Spice Variations: Add ½ teaspoon pumpkin pie spice or substitute cinnamon with cardamom for unique flavor profiles.
Chocolate Options: Try dark chocolate chunks, white chocolate chips, or cinnamon chips for different taste experiences.
Nut Alternatives: Swap walnuts for pecans, almonds, or pepitas (pumpkin seeds) for extra autumn appeal.
Gluten-Free Version: Replace all-purpose flour with 1:1 gluten-free baking flour for those with dietary restrictions.
Healthier Swaps: Use coconut sugar instead of granulated sugar, or add 2 tablespoons of ground flaxseed for extra omega-3s.
These pumpkin chocolate chip cookies with oats truly capture everything wonderful about fall baking. They’re soft, flavorful, nutritious, and incredibly easy to make. Whether you’re baking for family, friends, or just treating yourself, this recipe delivers bakery-quality results every single time. The combination of pumpkin, chocolate, and oats creates a cookie that’s both comforting and satisfying – perfect for autumn afternoons, holiday gatherings, or any time you crave something special.
Ready to fill your kitchen with the amazing aroma of fresh-baked cookies? Grab your apron and let’s start baking these incredible treats that are sure to become your new fall favorite!
