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Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin chocolate chip oatmeal cookies with a warm pumpkin spice aroma and a hearty oat texture, studded with dark chocolate chips in every bite. Soft centers with golden edges come from quick baking at 375°F and resting briefly on the tray.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree blotted dry
  • 2 eggs
  • 1 tsp vanilla
Add-ins
  • 2.5 cup old-fashioned rolled oats
  • 1.5 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line baking sheets.
  2. Blot the pumpkin puree dry, then whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt.
Mix the dough
  1. Beat the softened unsalted butter with the brown sugar and granulated sugar until smooth.
  2. Add the blotted pumpkin puree, eggs, and vanilla, and beat until combined.
  3. Fold in the flour mixture until no dry streaks remain.
  4. Fold in the old-fashioned rolled oats and semi-sweet chocolate chips.
Scoop and bake
  1. Scoop 2-tablespoon rounds onto the prepared baking sheets, spacing them evenly.
  2. Bake for 10-12 minutes, until the cookies are golden around the edges.
  3. Cool on the pan for 5 minutes before transferring.

Notes

For thicker cookies, chill the dough 15–30 minutes after mixing if your kitchen is warm. Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months; thaw at room temperature. Dairy-free swap: use plant-based butter in the same quantity for a similar texture.