Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin oatmeal chocolate chip cookies are soft, chewy, and deliciously spiced.

pumpkin oatmeal chocolate chip cookies

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 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!

pumpkin oatmeal chocolate chip cookies

These Chewy Pumpkin Oatmeal Chocolate Chip Cookies Are:

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

blotted pumpkin with a paper towel in a glass bowl

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. (See my pumpkin chocolate chip 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. By the way, for a cakey cookie, see my soft pumpkin 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 before using. Simply measure your pumpkin puree, then squeeze out some 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 cookie dough in a glass bowl

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 cookie dough in a glass bowl with a cookie scoop and a baking sheet with cookie dough before baking

pumpkin oatmeal chocolate chip cookies on a white plate

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!!!

pumpkin oatmeal chocolate chip cookie

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!

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pumpkin oatmeal chocolate chip cookies

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


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


  • 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 (170gpumpkin puree (see note)
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips


  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!


  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.


  1. Angela Traczyk says:

    These are delicious! I was a little nervous about how wet the dough seemed, but they baked up beautifully! Thank you for another bomb recipe! Xo

  2. Good morning! Can I substitute molasses for the maple syrup? Similar to your “Favorite Pumpkin Oatmeal Cookies”? Thanks Sally 🙂

  3. So so so good! I am making my second batch right now. These were a big hit with the family yesterday 🙂

  4. Katie Pedersen says:

    I made these, and they are bomb.com. Sally does it again. I can’t wait to get my cookbook in the mail! Please come back to Portland, Oregon so I can get this one signed, too. 😀 😀

  5. These are really yummy!  Only problem I had was that the bottom of the cookie seems to almost burn – just a thin layer.  But the rest of the cookie was cooked perfectly.  Any way I can prevent this?

  6. These are delicious. 🙂 My next batch (which will probably be sometime this weekend) I’m thinking about doing a mix of chocolate and cinnamon chips. Quick question, though. When freezing baked cookies, do you recommend containers or baggies, or does it not matter?

    I haven’t really frozen cookies before, since they are usually gone within a week lol. Any help would be appreciated, thanks!

    1. It doesn’t matter– I freeze cookies both ways! No issue or difference.

  7. Just made these! They were very good. I’m not a huge fan of maple syrup though. Any suggestions on substituting?

    1. Molasses works instead 🙂

  8. Can I use quick oats instead of old fashioned? It’s all I have in the house, and I want to make these now! Lol
    Thanks! Luv your site, use it ALL THE TIME!

    1. Thanks Robin! I don’t suggest using quick oats– they’re finer cut and more powdery, which will dry out the cookie dough and cookies.

  9. Kara Palacios says:

    I tried making this but the mixture came out dry and crumbly wouldn’t stick together and I tried to cook it and it just burned instantly. I substituted the flour for coconut flour could that really have ruined the whole batch? What can I add to the batch to fix it I don’t want to dump it all it feels like a waste.

    1. I do not suggest using a flour alternative. This recipe is formulated for AP flour– you’d likely have to play with the ratios of wet/dry if using a GF alternative.

  10. Hey Sally, here in Australia it’s difficult to source canned pumpkin, can I substitute steamed/boiled and mashed fresh pumpkin or would that be too wet? These look too good not to make! 

    1. Canned is definitely best here, but homemade puree works as well– make sure you blot out a lot of moisture before adding to the cookie dough 🙂 Enjoy!

  11. Hi Sally, i cannot tell you enough how much I really loove this recipe. It looked beautiful and tasted even better. I made 3 variations – coconut, mixed berries and M&Ms (my daughter’s fav) plus another batch for the freezer. My 7 year old and I thank you very much. I hope you’re recovering nicely. Take care.

    1. Thank you for the well wishes, Abby! Love hearing all of the variations you have tried!!

  12. These are sooo yummy! Didn’t have pumpkin pie spice or ginger or allspice but cinnamon and nutmeg were great by themselves!

    1. Love how adaptable these are with the spices!

  13. Can the pumpkin puree and pumpkin spice be substituted with pumpkin pie filling (Specifically E.D. Smith brand)?

    1. I don’t suggest it– there’s also sugar in the prepared pie filling and it has a much different texture.

  14. Made and loveeee!! I made both the original and a variation with reduced sugar and raisins; both tasted incredible! I used homemade pumpkin puree and quick oats; seemed to work fine 🙂

  15. These cookies are SO delicious! I made them to bring into work on Halloween and they were a huge hit. I used Butter Crisco instead of butter and mini chocolate chips because that’s all I had. I also used the pumpkin pie spice substitutions because I didn’t have Pumpkin Pie Spice-the spices really make the cookies! These will be a new fall favorite for sure!

    1. So glad these pumpkin cookies were loved!

  16. I don’t. Calorie counting calculators online can often be inaccurate (different brands/products/etc) and I would hate to publish wrong information on my website. Feel free to calculate at your own discretion!

  17. Hi! Can I substitute the maple syrup with more brown sugar+liquid or just regular pancake syrup? I really want to make these but just don’t have maple syrup readily!

    1. I don’t suggest regular pancake syrup. You can use molasses instead or simply add 3 Tbsp more brown sugar.

  18. These cookies were delicious — possibly my new favorite! There was so much flavor from the spices and maple syrup, and the texture came out perfectly chewy. I made and froze cookie dough balls to be able to bake these fresh any time, which has also worked out great!

  19. These sound perfect.
    Have you tried adding butterscotch chips and pecan bits?

    1. I haven’t, but that sounds great!

  20. We were looking around the worldwide web for the perfect thanksgiving cookies even though we were specifically told to not bring a dessert, but we considered these a full three course meal because the oatmeal and butter meet are daily protein needs. Needless to say, we succeeded and although we thought we were the first to ever make this recipe, we were not, as seen by the high praise it has already gotten. 10/10 would recommend to a friend.  Best cookies I have ever made. Swig swag, patty wack. P.S. we actually made them, no joke there, and have eaten them for breakfast, lunch, and dinner (sadly also not joking).

    -Stenae- baking with ballerinas

  21. Big hit!

  22. Unbelievable! Mine were still a *little* cakey, but I didn’t mind. Great flavor & so easy to make without hauling out the mixer. I made them to use up a little bit of pumpkin leftover from another recipe & they were just the thing I needed. Thanks!

  23. These look great. I’m thinking of converting them to bars – any words of wisdom? Think the recipe will work a 13 x 9 pan? Thanks!

    1. Hi Lizzy! A 9×13 pan is a good size, yes. I’m unsure of the exact bake time though.

  24. With the website redesign, I had to write a review for my favorite Sally recipe of all time!

    During the fall, I made these cookies 4 times in the matter of a month or two, and I even made some more this spring- so good I can’t get enough!

    These cookies (and straight batter) are amazing!! Seriously have become a fall staple of mine. So easy (no chill time) and absolutely delicious. The batch yields a lot of cookies which is great for big get-togethers or sharing with friends and family.

    It should be noted that I didn’t have pumpkin pie spice and followed Sally’s recommendation at the bottom of the recipe minus the ground cloves because I didn’t have on hand and they came out wonderfully. In later recipes, I found the cloves and they are simply the best cookie I’ve ever had!

  25. Hi Sally these look delicious. I watched the
    Sprinkled episode on this and it was great.
    Very informative and very helpful. I really do
    Hope that you will make a lot more sprinkled
    Video episodes in the future.
    I have a question is pumpkin puree the same
    As Libby’s 100% pure pumpkin?
    I want to start using pumpkin all year to make
    These cookies and cupcakes with.
    Please help me with this

    1. Hi Heather! I hope to continue filming Sprinkled videos as well. 🙂 Yes, I always use Libby’s 100% pure pumpkin for pumpkin puree. 🙂

  26. Hey Sally! Since this calls for melted butter, could I actually leave it on the stove longer and let it turn into browned butter? Will that mess up the measurement if some of the liquid in the butter evaporates?

    1. Hi Tiffany! You could definitely brown the butter for this recipe. No need to add extra moisture; there’s plenty in this cookie dough!

  27. Dear Sally, I just made these cookies and they ROCK!! My husband has been sneaking them even though supper is soon. 🙂 They are just as described. The batter is wet but bakes up beautifully to a scrumptious soft cookie. I love your blog and recipes! Thank you for all you do! (I used craisins and white chocolate chips).

  28. Made a double batch of these again for my son’s school – to appreciate the teachers. Already ate four! 🙂 nomnom! 🙂

  29. These are all I hoped for and more! Thanks Sally! I have a question . . . I have a pumpkin bread recipe that I LOVE LOVE LOVE . . . but . . . it is a touch too moist and the slices tend to fall apart. I love the recipe so much I don’t want to mess with it but I thought your tips might help. Have you ever blotting or tried your egg yoke trick with bread? Which should I try?

    1. Hi Tabi! I haven’t, but you should try my pumpkin bread recipe. It’s a reader favorite and while it’s definitely moist, it isn’t “wet.” I know you’ll love it.

  30. Can you substitute almond flour for the all purpose flour?

    1. Hi Heather! I have little experience baking cookies with almond flour instead of flour, so I can’t say for sure. Let me know if you try it!

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