These easy pumpkin oatmeal chocolate chip cookies are easy to make with just 6 main ingredients, including pumpkin, rolled oats, and chocolate chips. Have these cookies ready in under 20 minutes with no chilling needed!
Pumpkin oatmeal chocolate chip cookies are full of your favorite three ingredients, healthy pumpkin puree, rolled oats, and chocolate chips. These cookies are a marriage between a classic chocolate chip cookie and a chewy oatmeal cookie, with a little pumpkin thrown in! A soft sweet pumpkin spice cookie perfect for your pumpkin dessert table.
The other wonderful thing about these cookies is that they are ready in 20 minutes! No chilling is required, so just mix up the batter, scoop and bake. I like to dot my hot cookies with chocolate chips so they melt. Yum!
If you love pumpkin, I should point out my awesome pumpkin muffins, and my healthy pumpkin spice cake, healthy pumpkin bread, baked pumpkin donuts, and if I've put you in the mood, try my chocolate chip cookies without brown sugar. And my other favorite fall recipe, cinnamon apple crisp without oats. Enjoy a cookie with a steamy mug of mulled spiced apple cider.
Why You'll Love These
Pumpkin, rolled oats, chocolate chips. Cookies with your favorite flavors! The pumpkin puree and pumpkin pie spice will make your kitchen smell delicious. The rolled oats make the cookies chewy, and the chips fill them with chocolate. If you love these, you'll also love my chewy chocolate brownie cookies.
Healthy pumpkin oatmeal cookies. These cookies are made without eggs because pumpkin puree makes a perfect egg substitute. I also used dairy free butter, and oat flour which is high in fiber and naturally gluten free, and you use coconut sugar instead of brown sugar to make the cookies refined-sugar-free.
Flour. I used oat flour, but all purpose flour works, but use less, ¾ cup instead of 1 cup.
Rolled oats. You can also use quick oats, but rolled oats make a chewier cookie.
Pumpkin puree. Canned is perfect. Fresh will be too wet.
Brown sugar. You can use coconut sugar instead to make the cookies refined sugar free.
Leaveners & flavors. Baking soda, vanilla, pumpkin pie spices.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1: Add wet ingredients and brown sugar to a mixing bowl. Mix into a creamy batter - you can't mix this too long, you want to try to melt the sugar so use a hand mixer and be aggressive to achieve a creamy texture.
Step 2: Add the dry ingredients directly to the batter, including the flour, baking soda and spices. Mix with a hand mixer or spoon only long enough to combine. A minute or less should be enough.
Step 3: Once the batter is combined, fold in the oats and chocolate chips. I made a half batch here so that's why it looks less than ½ cup of each.
Step 4: No need to chill the batter. Scoop 6 mounds per each quarter baking sheet, or 12 for a full size baking sheet.
Step 5: Bake the scoops for 12 minutes at 350 F. Pull the pan out, and immediately press gently on the mounds with a spatula, and then put a dozen or so mini chocolate chips on top of the warm cookie.
Measure the flour accurately. Be extra sure you measured the flour accurately. When baking cookies, the number one mistake is measuring incorrectly. I use the fluff and level method - fluff the flour in the bag, spoon it into a measuring cup, and level that off with a knife.
Mix batter deliberately. Mix the wet ingredients and sugar extra well to dissolve the sugar, about 2-3 minutes. Then, mix the dry ingredients in only briefly, less than a minute, so that you don't cause the flour to release gluten and toughen the cookies. This is not so important with oat flour which has no gluten to release.
Don't forget to press down the just-baked cookies. Straight out of the oven, they will look domed and leaving them to cool like that will give you cakey cookies, not soft and chewy cookies.
Variations & Mix-ins
- Swap the chocolate chips for different flavors, including white chocolate chips, butterscotch chips, or peanut butter chips - adding the latter two will make these cookies more resemble Keebler's Rich n' Chips, a popular cookie from the 80s.
- Add in chopped nuts, raisins, or dried cranberries.
Room temperature. These pumpkin oatmeal chocolate chip cookies are best the day they are baked, but they actually last up to a week at room temperature in a cookie jar or a sealed container. They do become softer and less colorful as the days pass but they still taste good.
Frozen. Unbaked cookies, and baked cookies can be frozen to be baked or enjoyed up to 3 months later. To freeze the batter, scoop and line on a baking sheet, freeze for a few hours, then store in a freezer bag. Remove the cookies you want to bake, let them thaw 10 minutes, and bake for 12-14 minutes.
Yes, this recipe has room to increase the rolled oats for a chewier cookie. Add a full cup instead of ½ cup.
This recipe can be made with quick oats instead of rolled oats, but they will be softer and without the chew. That's because quick oats work more like oat flour.
These cookies have some healthy ingredients such as oat flour, pumpkin and rolled oats, both of which are high in fiber, and other benefits. Rolled oats and oat flour are excellent for reducing cholesterol, and pumpkin is high in vitamin A, perfect for healthy eyesight. And the sugar levels per cookie are low at 9 grams, and a lower calorie count of 180.
More Pumpkin or Chocolate Chip Recipes
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Pumpkin Oatmeal Chocolate Chip Cookies
- 1 tablespoon pumpkin pie spice 1 tablespoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, pinch of cloves
- ½ teaspoon vanilla
- ½ teaspoon baking soda
- pinch of salt
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper
- If butter is not at room temperature, microwave it in a bowl, paper off, for 10 seconds.
Make pumpkin oatmeal cookies
- In the large mixing bowl combine the butter, sugar, pumpkin puree and vanilla together. Mix until light and fluffy.¼ cup brown sugar, ½ cup butter, softened, ½ teaspoon vanilla, ¼ cup pumpkin puree, canned
- Add the flour, baking soda and salt to the batter and mix briefly until combined.1 cup oat flour, 1 tablespoon pumpkin pie spice, ½ teaspoon baking soda, pinch of salt
- Fold in the rolled oats and chocolate chips.½ cup rolled oats, ½ cup chocolate chips (mini)
- Scoop out 1 ½ tablespoon sized cookie dough balls (medium cookie scoop) onto your prepared baking sheet. Leave 2 inches between each cookie dough ball - I fit 6 on a quarter baking sheet.
- Bake for 12-13 minutes. The edges should have set and the middles will still look puffy and soft.
- While they are warm, press them down gently with a spatula to form a flatter cookie and dot tops of cookies with a few mini chocolate chips so they melt into the warm cookie.
- Let them cool on the baking sheet for 2 minutes before transferring to a wire cooling rack to cool completely.