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Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin chocolate chip oatmeal cookies with a chewy oat texture and melty semi-sweet chocolate chips. A warm pumpkin spice base bakes into golden cookies with crisp edges and tender centers.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 1 tsp vanilla
Add-ins
  • 2.5 cup old-fashioned rolled oats
  • 1.5 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat & prep
  1. Preheat oven to 375F and line baking sheets with parchment or a silicone mat, so the cookies bake evenly.
  2. Blot the pumpkin puree dry, then whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the dough
  1. Beat softened butter with both sugars until smooth and fluffy.
  2. Add blotted pumpkin, then beat in the eggs and vanilla until the mixture looks cohesive.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  4. Fold in the rolled oats and semi-sweet chocolate chips, distributing them through the dough.
Bake & cool
  1. Scoop 2-tablespoon rounds onto the lined sheets, spacing them apart for spreading.
  2. Bake 10-12 minutes at 375F until the cookies are golden around the edges.
  3. Cool on the pan for 5 minutes, then transfer to a rack or plate to finish setting.

Notes

Pro tip: blotting the pumpkin puree dry prevents cakey dough and helps the cookies hold their shape. Store cookies airtight at room temperature for 3 days or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a slightly healthier swap, use whole-wheat pastry flour in place of half the all-purpose flour for a nuttier flavor while keeping the same bake time.