The Best Oatmeal Pumpkin Chocolate Chip Cookie Recipe

Sharing is caring!

This is the best oatmeal pumpkin chocolate chip cookie recipe – the only one you’ll ever need! Perfect for a fall holiday treat or even a gloomy rainy day to bring some spice and smiles.

Why You’ll Love This Oatmeal Pumpkin Chocolate Chip Cookie Recipe

This recipe is perfect for those who love anything pumpkin and love the extra texture of oats in a cookie. Not to mention the mini chocolate chips. Absolute perfection, and they are so simple to make, but others will assume you went above and beyond to make them.

What ingredients do I need to make Oatmeal Pumpkin Chocolate Chip Cookies?

To make these oatmeal pumpkin chocolate chip cookies, you will need the following ingredients:

• Unsalted Butter
• Brown Sugar
• Pure Pumpkin (not pumpkin pie!)
• Vaniila
• Eggs
• All-Purpose Unbleached Flour
• Rolled Oats
• Cinnamon
• Ground Ginger
• Cloves
• Kosher Salt
• Baking Soda
• Baking Powder
• Mini Chocolate Chips

Helpful Supplies For Oatmeal Pumpkin Chocolate Chip Cookies

Below are some kitchen accessories that I find helpful for this Soft Peanut Butter Chocolate Chip Cookie recipe. Not every tool is required, but they make the process easier!

• Adjustable Measuring Cup – this is my go-to for measuring ingredients like pumpkin, peanut butter, or sour cream. I love that you don’t have to scrape out a traditional measuring cup. It’s quick, easy to clean, and you know your measurement will be accurate.
• KitchenAid Stand Mixer – my mother-in-law was gracious to gift me hers nearly a decade ago and I still use it several times a week. They hold up so well!
• Glass Mixing Bowls – This is the set I have and I love that there are three different sizes with lids. I keep my sourdough starter in the medium bowl, but I love using the large one for pulling together doughs or mixing my dry ingredients together before adding to my stand mixer.
• Non-stick cookie sheets – Non-stick cookie sheets are great, but if you don’t have them, you can always get by with a baking sheet topped with parchment paper (be sure you don’t use wax paper!)
• Large 4tbsp Cookie Scoop – I love this cookie scoop when I’m making large cookies, like these pumpkin oatmeal chocolate chip cookies. It helps them come out perfectly – thick and round!
• Stacking Cooling Racks – I have a small kitchen, so I personally love that these stack and save counter space for me when I’m baking.

Frequently Asked Questions

Is chilling the dough necessary?

I’m basically always going to advocate for chilling your cookie dough before baking. I love a thick and soft cookie and this is critical step to get that result.

Do I have to use mini chocolate chips?

While the mini are necessary I think they make this cookie so much better. I love the smaller chips for these cookies, but feel free to play around with different chip types and sizes and let me know in the comments how they turn out!

Can I substitute the oats?

You could forgo the oats, but you would need to add additional flour. Otherwise, the dough will be too soft and will not hold its shape. But overall, I wouldn’t recommend leaving the oats out, as this part of what makes this recipe unique!

How do I make this Oatmeal Pumpkin Chocolate Chip Cookie recipe?

In a stand mixer with a paddle attachment (or a large mixing bowl and hand mixer), combine the room temperature butter with the brown sugar. Combine until light and fluffy, about 2 minutes.

Mix in the pumpkin and then the eggs, one at a time. Add in the vanilla. Your wet ingredients will look like this after mixing.

In a separate bowl, combine your dry ingredients with a whisk – the flour, oats, spices, salt, baking soda and powder.

Add your dry ingredients to your wet ingredients about one cup at a time, until just combined. Do not over mix.

Lastly, dump in the mini chocolate chips and quickly mix just until incorporated.

Let the dough sit in the refrigerator for at least 30 minute before baking.

Preheat the oven to 350 degrees.

Using a large cookie scoop, approximately 4 tbsp, scoop the dough onto a non-stick cookie sheet or parchment lined baking sheet. Place the scoops a couple inches apart. I can typically fit 6-8 large cookies on a sheet.

Bake for approximately 15 minutes until the outside has started to become golden but the inside is still soft. Ovens may vary, so check around the 12 minute mark and adjust the time as needed. Your oven may need a little more or less time.

Let the cookies rest on the sheet for at least 5 minutes before moving to a cooling rack.

How do I store Oatmeal Pumpkin Chocolate Chip Cookies?

These Oatmeal Pumpkin Chocolate Chip Cookies can be stored in an air-tight container for up to three days at room temperature.

Pin This Recipe for Later

Pin this recipe for later. I guarantee they’ll be a repeated request!