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Oatmeal Pumpkin Chocolate Chip Cookie Recipe

This is the best oatmeal pumpkin chocolate chip cookie recipe - the only one you'll ever need! Perfect for fall or even a gloomy rainy day to bring some spice and smiles.
Print Recipe
a oatmeal pumpkin chocolate chip cookie with a bite taken out of it sitting on a small blue and white plate
Prep Time:15 minutes
Cook Time:15 minutes
Chill:30 minutes
Total Time:1 hour

Ingredients

  • 1 stick unsalted butter room temp
  • 2 cups brown sugar
  • 1 cup pure pumpkin pure, not pumpkin pie mix!
  • 1 tbsp vanilla
  • 2 eggs
  • 2 1/2 cups all-purpose, unbleached flour
  • 1 cup rolled oats
  • 2 tsp cinnamon
  • 1 tsp ginger ground
  • 1/2 tsp cloves
  • 1/2 tsp Kosher salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups mini chocolate chips

Instructions

Create the Cookie Dough

  • 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.
  • Mix in the vanilla.
  • 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.

Chill the Cookie Dough

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

Bake the Cookies

  • 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.

Storing the Cookies

  • Store in an air-tight container at room temperature for up to three days.

Notes

  • I will always recommend chilling your cookie dough before baking. It's one way to help ensure you end up with thicker and soft cookies - my favorite kind of cookie!
  • Make sure you use 100% pumpkin and not the pumpkin pie mix. 
  • Using the tools I mentioned earlier in the post, is immensely helpful, especially the adjustable measuring cup, mixer, and large cookie scoop! 
  • This recipe would also be fantastic with other chip varieties - I'd try it with white chocolate chips or cream cheese chips for a change of pace! 
  • These cookies are super soft. so letting them rest on the baking sheet after baking is critical. 
Servings: 24 cookies