Addictive Recipes from a Self-Taught Baker

Chewy Pumpkin Oatmeal Chocolate Chip Cookies

How to make super soft and CHEWY pumpkin oatmeal chocolate chip cookies on sallysbakingaddiction.com

IT IS TIME.

Welcome to the official Fall 2017 baking season. The air is cool, school is in session, football started, the leaves are slowly turning…. but fall doesn’t *truly* begin until we crack open that first can of pumpkin. And maybe you’ve already done that this month? Pumpkin crumb muffins anyone?

Well, in any case, this is the first pumpkin recipe I’m sharing on my blog this year. And I always like to kick things off with cookies because, well, COOKIES!!!

How to make super soft and CHEWY pumpkin oatmeal chocolate chip cookies on sallysbakingaddiction.com

We’ve done snickerdoodles and cinnamon chip, brown butter and pumpkin whoopie pies (in my book!), but right now… let’s get back to the basics. Pumpkin oatmeal chocolate chip cookies in all their soft, chewy, deliciously comforting, pumpkin spicy glory. (Pumpkin spicy. Can that be a new term? How do you feel today? I’m feeling pumpkin spicy so I’m gonna bake some pumpkin oatmeal cookies.)

One term I’d seriously like to call out though is this: chewy.

Here are 3 tricks to guarantee dense and chewy pumpkin oatmeal cookies.

The Egg Discovery

We’ve explored chewy pumpkin cookies at length before. Back in 2013, I discovered that pumpkin can replace eggs in cookies. This was a game-changer for me. When both are used in cookie recipes, the resulting cookie is more cakey and less dense/chewy. I prefer a dense and chewy pumpkin cookie, so I went to town on this concept. From there I created my favorite chewy pumpkin chocolate chip cookies. (You can watch me make them here!)

Things were a different story when I threw oats into the cookie dough. Testing pumpkin oatmeal cookies proved that an egg– or at least part of an egg– is necessary. Why? Without an egg, they are a little dry and crumbly because of all the oats. So, in my pumpkin oatmeal cookies, I add an egg yolk. That little extra fat is perfection. And the cookies remain remarkably soft and chewy.

Melted Butter

For chewy cookies, melted butter wins.

Blotting Pumpkin Seems Weird

Here’s another chewy pumpkin cookie secret. Blot your pumpkin. Sounds weird. And it is weird. You see, pumpkin puree is extremely wet. And extra moisture in cookie dough results in cakey cookies that spread too much. Take the 15 seconds to blot it and your pumpkin oatmeal chocolate chip cookies will dramatically improve. Simply measure your pumpkin puree, then squeeze out moisture with a paper towel.

See a side-by-side cookie comparison of blotted/non-blotted pumpkin cookies.

Blotting pumpkin for pumpkin oatmeal chocolate chip cookies on sallysbakingaddiction.com

Pumpkin oatmeal chocolate chip cookies on sallysbakingaddiction.com

Besides those 3 tricks, it’s business as usual here! Basic ingredients like brown sugar, pumpkin spices, vanilla, oats, flour. One little extra I like to add? Maple syrup. I made cookies like this a few years ago and used molasses. Delicious. Wonderful. Superb. But maple syrup? Even better. And it doesn’t take away from the pumpkin flavor. Rather, it lifts it right up.

I suggest using a cookie scoop. I always use a cookie scoop when I make oatmeal cookies. Once you scoop each, slightly flatten them down. The cookies don’t spread *too much* but they will spread a little if you flatten it out first. Just like this:

Pumpkin oatmeal chocolate chip cookies on sallysbakingaddiction.com

The BEST pumpkin oatmeal chocolate chip cookies! Carefully developed to be soft and chewy pumpkin cookies, NOT cakey! Recipe on sallysbakingaddiction.com

There’s no shortage of chocolate chips. Want to change things up? Use white chocolate chips! Or cinnamon chips. Chopped pecans, dried cranberries, or be a total rebel and leave the pumpkin oatmeal cookies plain. There’s enough pumpkin spicy (!!!) in each cookie that you don’t even need add-ins.

But those melty chocolate chips when the cookies are fresh out of the oven? I strongly encourage you to experience that magic firsthand. HAPPY FALL!!!

The BEST pumpkin oatmeal chocolate chip cookies! Carefully developed to be soft and chewy pumpkin cookies, NOT cakey! Recipe on sallysbakingaddiction.com

More pumpkin recipes to try this weekend:

Cookbook update: Thank you so much for pre-ordering Sally’s Cookie Addiction. Due to high demand, Amazon and Barnes & Noble are a little delayed shipping them out. After speaking with my publisher, we confirmed that books have made it to various distribution centers and will be shipped out next week from these 2 vendors. 🙂

Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients:

  • 2 cups + 1 Tablespoon (258g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice1
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (120g) old-fashioned rolled oats
  • 1 cup (2 sticks; 230g) unsalted butter, melted and slightly cooled
  • 3 Tablespoons (45ml) pure maple syrup
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 egg yolk
  • 3/4 cup (170g) pumpkin puree (see note)
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl. Set aside.
  3. Whisk the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, blotted pumpkin, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.
  4. Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Flatten slightly. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
  5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops-- this is only for looks!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

*Instead of pumpkin pie spice, you can use 1/2 teaspoon ground ginger + 1/2 teaspoon ground nutmeg + 1/2 teaspoon ground allspice + 1/4 teaspoon ground cloves + (an extra) 1/4 teaspoon ground cinnamon.

*Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing in these cookies!

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Libby’s Pumpkin | Glass Mixing Bowls | Silpat Baking Mat | Cookie Scoop | Cookie Sheets | Cooling Rack

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.
The BEST pumpkin oatmeal chocolate chip cookies! Carefully developed to be soft and chewy pumpkin cookies, NOT cakey! Recipe on sallysbakingaddiction.com

79 comments

  1. It’s finally fall, which means it’s the start of all things pumpkin and pumpkin pie spice, and these cookies look absolutely amazing, Sally! I can’t wait to get my hands on your book! I was so disappointed that it was delayed since Amazon was temporarily out of stock!

  2. Looks amazing!!! Can’t wait till I get your book!

  3. Yay to pumpkin cookies! I’m planning on baking the Brown Butter Pumpkin Oatmeal Cookies this weekend – they are simply the best pumpkin cookies ever! And that glaze!! <3

  4. I have been craving an oatmeal cookie and this would be the perfect way to celebrate the first weekend of Fall!

  5. pumpkin everything please!

  6. Yum! For once I actually have all the ingredients to make these in my pantry right now!! Guess I know what I’m doing today 🙂 🙂

  7. Sally, do you not have to refrigerate this cookie dough before baking like you do with other cookie recipes of yours? These looks delicious! So excited to make them:)

  8. HEY Sally! I can’t Wait to try these…I was hoping to have your cookie book for Canadian Thanksgiving (I preordered July4th)for all that thanksgiving pumpkin spice goodness, but now amazon Canada is telling me I can expect it between October 23rd-November 17th 🙁

  9. I’m still in apple mode here. I think your salted caramel apple galette will be made this weekend thanks to the reminder in this week’s newsletter. I figure it’s the perfect brunch dessert. Pumpkin can wait a couple of weeks for me, and I always start with your pumpkin snickerdoodles since those are my all time favorite pumpkin cookie!

  10. I cannot wait to receive my copy! These cookies include ALL my favourite ingredients.

  11. Hi Sally, Amazon canceled my order after sending me an email saying there was a problem with the shipment. So bummed. Also, can I use quick oats in this recipe? I’ve come to realize I just don’t like regular rolled oats in my cookies. 

    • Quick oats may dry the cookies out a little too much and they may not spread with the powder-y oats.

      That’s strange about Amazon. They are shipping books out next week! Could you follow up?

    • I don’t like rolled oats in my cookies too. I always use quick oats and just flatten the the dough a little. 

  12. Hi Sally!

    Question about blotting the pumpkin and measuring…should the amount of pumpkin be 3/4 after the blotting or before? I’m thinking that once I do that, the amount will be less than 3/4 of a cup. Thanks!

  13. Am so ready for fall and all the pumpkin I can eat but the weather here in MI isn’t cooperating!! It will be 90 here until mid-week and then hopefully cooler temps and the windows open again! Love this recipe. All my favorite ingredients. Take it easy young lady. Hope you have a restful weekend!!

  14. These cookies look amazing! I can’t wait to give them a try!

    Paige
    http://thehappyflammily.com

  15. hey girl- these cookies look so yummy! Ya’ll have a great weekend!

  16. making these tonight to celebrate the first day of fall! don’t care that it’s 90 degrees here!

  17. Your Pumpkin Chocolate Chip cookies were so yummy! I’m excited to try out this recipe this weekend. #hellofall

  18. These cookies look amazing! I love all things baked that are pumpkin and can’t wait to try them. The oats make them even healthier, right?? And just a quick note that I truly appreciate your attention to detail in your recipes. The extra tips, explanations, measurements in grams and so forth are fantastic and I always know that I can count on your recipes to work out. Thank you! 

  19. Sally, I just wanted to drop in to say that you do *such* an amazing job with your blog! I’ve been a follower for years, and I so enjoy your content, organization, recipes, personality, etc.! Thank you for all you do! 🙂

  20. These are looking amazing, Sally! Yes! Pumpkin season!! Can’t get enough. These will definitely be on my to-bake list when I have time away from upcoming Region auditions.

  21. Unfortunately i didn’t see the note about blotting until after i made the dough, and was confused why it was more dough-y! i stuck in the fridge for the night and will see how it bakes tomorrow 🙁 On the upside, i made the oatmeal raisin cookies for my gym’s feast tomorrow, and they turned out awesome as always 🙂

    • So I needed up chilling the dough over night, then bringing it to roughly room temperature, and HOT. DAMN. They’re chewy and PERFECT. Thank you for the incredible recipe! 

  22. Sally these cookies look delicious! I’m very excited to bake these! Thank you for your tips to get the best cookies and for the shipping update on your book! I cannot wait to read and bake from it! 

  23. I made these this morning and they are SO GOOD! I did half with chocolate chips and half with cinnamon chips. I like the cinnamon chips best I think. 🙂 thanks for a great recipe!

  24. I made these cookies tonight and they were delicious!! My batter made 36 and betweenness 10 adults and 4 children, they were totally devoured. Thank you for an awesome recipe. 

  25. Made these last night. My boyfriend thinks they should be called pumpkin muffin cookies since they are so fluffy! 🙂

  26. I made this recipe this past weekend to welcome fall and they were nothing short of amazing!! I made 36 and mistakenly gave some away to family and friends…wish I had more left for me. YUM!!

  27. Delicious!  Made them this morning.  The house smells great.   These are wonderful Fall cookies. 

  28. These cookies are the bomb! My husband who is not a fan of pumpkin, has nearly devoured them. Thank you for a wonderful recipe!

  29. These cookies are so good that my 16 month old son just pilfered a second one off the cooling rack on the kitchen table while I wasn’t looking!  I didn’t squeeze enough of the water out of my cookie and I came out slightly cakey, but I don’t mind the texture at all!  The ratio of cookie to chocolate chips is perfect (ie: LOTS of chocolate!)  This will be a fall regular in our house!

  30. I love, love, love most things pumpkin so I decided to make these today. Absolutely fabulous!!! Better than regular chocolate chip cookies!!

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