Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin oatmeal chocolate chip cookies are soft, chewy, and deliciously spiced. Studded with chocolate chips and sweetened with maple syrup, meet your new favorite fall cookie.

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

With the start of fall we welcome new routines, cooler temperatures, and the fall baking season– the best baking season! We’re talking cozy fall spices, pumpkin treats, decadent desserts, and pies galore. I always like to kick off the fall baking season with cookies– we’ve done white chocolate pumpkin snickerdoodles and brown butter pumpkin oatmeal cookies, but right now… let’s get back to basics.

These are pumpkin oatmeal chocolate chip cookies in all their soft, chewy, deliciously comforting, pumpkin spice glory. Like chocolate chip cookies and pumpkin pie in one. Fall doesn’t *truly* begin until we crack open that first can of pumpkin, so let’s get started!

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

These Chewy Pumpkin Oatmeal Chocolate Chip Cookies Are:

  • Extra chewy
  • Soft-baked
  • Quick & easy
  • Perfectly pumpkin spiced
  • A no chill cookies recipe

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

Tricks to Chewy Pumpkin Cookies

These aren’t your average cakey and crumbly pumpkin cookies. My pumpkin oatmeal chocolate chip cookies are seriously CHEWY. After lots of recipe testing, here are 3 tricks to guarantee dense and chewy pumpkin oatmeal cookies.

1. The Egg Trick

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 pumpkin chocolate chip cookies.

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.

2. Use Melted Butter

For chewy cookies, melted butter wins.

3. Blot the Pumpkin

Here’s another chewy pumpkin cookie secret. Blot your pumpkin. 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 in my recipe for brown butter pumpkin oatmeal cookies.

Pumpkin oatmeal chocolate chip cookies on sallysbakingaddiction.com

A little something extra: Add some maple syrup. I made pumpkin oatmeal cookies a few years ago and used molasses. Delicious, wonderful, superb! But maple syrup tastes even better and it doesn’t take away from the pumpkin flavor.

Baker’s tip: 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

Customize These Pumpkin Oatmeal Cookies!

Want to change things up? Instead of chocolate chips, you can use white chocolate chips, cinnamon chips, chopped pecans, dried cranberries, or be a total rebel and leave the pumpkin oatmeal cookies plain. There’s enough pumpkin spice (!!!) 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

Update: These chewy pumpkin chocolate chip cookies are part of my 8 recipe video mini series called Sprinkled. Watch me make them!

Print

Chewy Pumpkin Oatmeal Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 30 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Pumpkin oatmeal chocolate chip cookies are super soft and CHEWY. These cookies will be your new favorite fall dessert!


Ingredients

  • 2 cups + 1 Tablespoon (258g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice*
  • 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

Instructions

  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!

Notes

  1. Make Ahead Instructions: 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.
  2. Special Tools: Libby’s Pumpkin | Glass Mixing Bowls | Silpat Baking Mat | Cookie Scoop | Cookie Sheets | Cooling Rack
  3. Spices: 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.
  4. Pumpkin: 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!
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
The BEST pumpkin oatmeal chocolate chip cookies! Carefully developed to be soft and chewy pumpkin cookies, NOT cakey! Recipe on sallysbakingaddiction.com

131 Comments

  1. Sally. Such yummy cookies. I’m just finishing up a batch and am taking to cheer a friend who’s I’ll

    Thankyou so much for your amazing recipes and tips

    Sue

  2. Hi Sally – Looking forward to baking these! I have loved every recipe I have tried from your books and blog!! A question for you about the butter in this recipe – can these cookies be made with butter softened to room temperature instead of melted butter? Thanks!!

    1. Hi Vanessa! Yes, they can. However, the texture will be completely different. The pumpkin oatmeal cookies won’t spread as much, they’ll lose most of their chew, and they’ll taste pretty cakey.

  3. Omg. Made these for my mom’s special treat day at her work and they were a huge hit!! Such deliciousness! Thanks for creating them!

  4. Hi Sally, this cookies look pretty good, can’t wait for make my first batch. I have a cuestion, can I substitute maple syrup with agave syrup? Thank you

  5. Hi there.
    I’m looking to use up my Halloween pumpkins – can I use fresh pumpkin instead of canned? If so, any recommendations how to cook it first?

    1. Hi Lois! You can use fresh pumpkin puree for these pumpkin cookies. Here is a recipe for pumpkin puree: https://www.inspiredtaste.net/35527/easy-pumpkin-puree-recipe/

  6. Sally, you have completely transformed my baking game and I appreciate you and your blog so much!! Quick question: in the sprinkled video for this recipe you added the oats with the chocolate chips at the end, but in the recipe you say to mix the oats in with the dry ingredients st the beginning. Does it matter which one I do? Just checking to be sure 🙂

    Thanks so much, and Happy Thanksgiving!!!

      1. Okay, perfect. Thanks! I know sometimes order matters so I wanted to be extra sure. I’ve made probably 20 of your recipes and every single one is a slam dunk. You’re amazing at what you do!!

  7. Hi Sally! I made these cookies a few weeks ago and they were a HUGE hit! So great, in fact, that I was tasked with making them for Thanksgiving this year!

    I wanted to ask and see if you knew whether chilling the dough overnight in the fridge (so that I don’t need to worry about batter day of) will change the texture from chewy to cakey?

    1. I’m so glad they were a hit! 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. Enjoy!

  8. This is the 2nd time I baked these but the 1st time I made bar cookies and they turned out cakey which is probably to be expected. Today I made regular cookies and they are way to fragile and break up so easy….I followed the recipe exactly. Flavor is good. I did add sliced almond pieces to them. I won’t be baking them again when they crumble so easy. Disappointed.

    1. Hi Deborah! Thank you so much for the comment. If the cookies are breaking apart easily, I wonder if the cookies were baked long enough. An extra minute or 2 should help. Thanks for trying the recipe though!

  9. these look great.
    can i change up the add ins while still keeping the oats in?
    like adding pecans dried cranberries and white chocolate chips?
    please let me know.

  10. I didn’t have any pumpkin so I substituted with unsweetened applesauce, and patted it dry like the pumpkin. I needed to add an extra 1/4 cup of flour because it was too moist. They turned out fantastic!! My son said they were healthy because of the applesauce and oatmeal and devoured them – at least a dozen throughout the night!!

  11. These are amazing! I took them to work and my boss was in love. She said they are the best cookies she has ever had.

  12. I making these for the first time today.
    These are amazing . I would give these
    200 stars if I could. When I took a little taste f the dough it even tasted good.
    I added some chopped walnuts in after I added the chocolate chips to try something and it worked really well.
    Thank you for this outstanding cookie recipe. Have a good day.

  13. Hi!

    This recipe is great except every time I make it… it never spreads. It’s more of a Cakey cookie. I squeezed a lot of water out of the pumpkin… is it too much flour? Or too much baking soda?

    Any suggestions?

    Thank you!!

    1. Hi Kristne, I’m glad you still enjoy them! When you measure your flour make sure you use the “spoon and level” method to be sure you are using the correct amount. Are you using canned pumpkin or fresh? Also you can try flattening the cookie dough balls a little before you bake them to help them spread!

  14. I modified the recipe slightly by using half salted and half unsalted butter (since this is what I had). I also omitted 1/4 cup of the brown sugar, used bittersweet chocolate chips, and added 1/2 cup chopped walnuts. The cookies tasted great, however, they were still more on the cakey side, despite following the measuring tips and blotting the pumpkin dry. Any other ideas on how to achieve more of a chewy cookie? Thanks!

    1. Hi Laurie, if you skipped the brown sugar that would change the texture! The sugar is not only for taste but also adds moisture to baked goods!

  15. I’m just wondering if I should measure the pumpkin before or after blotting? Thanks for your help! These look amaaaaaazing.

  16. These cookies were delicious right out of the oven! I was so happy to find a non-cakey pumpkin cookie. I put them in a ziploc after they cooled and within a few hours their texture turned wet/spongy. How do you recommend storing these cookies?

    1. Hi Kelly! If you find the cookies are getting too moist, keep them only lightly covered so some air can reach them. That will help!

  17. This cookie, like all of the oatmeal cookies I have baked from SBA, is fantastic. Perfect chewy texture, subtle pumpkin, and strong cinnamon flavor. Personally I love the chocolate chips, but they do over shadow the pumpkin so keep that in mind.
    This recipe made it to my “keep forever binder”.

  18. Nice, fat, chewy and full of flavor cookies.
    I put extra pumpkin in for more pumpkin goodness. I also doubled the batch and it works just fine.
    I will try this next time with GF flour.
    Thanks

  19. Perfect, just the way they are. Followed the directions which you always make so clear and they turned out beautiful and yummy!

    As Always,
    Thank you,
    Cheryl

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