There’s something undeniably magical about the combination of pumpkin and chocolate, especially as the cooler fall days set in.
These Pumpkin Oatmeal Chocolate Cookies were a staple in my house growing up.
I remember my mom baking these cookies around Halloween, and the sweet aroma of pumpkin, oats, and melting chocolate chips filled our home, signaling the arrival of autumn.
Every bite reminded me of cozy sweaters, pumpkin patches, and hot cider by the fire.
These cookies aren’t just about nostalgia though—they’re a delightful mix of flavors and textures.
The earthy pumpkin flavor, the chewy oats, and the melty chocolate chips come together to create the ultimate fall cookie.
They’re perfect for satisfying your sweet tooth or impressing guests with something that feels both seasonal and unique.
Pumpkin Oatmeal Chocolate Cookies Overview
Pumpkin Oatmeal Chocolate Cookies are not your average chocolate chip cookies.
They’re loaded with nutritious oats, packed with pumpkin puree, and spiced with warm fall flavors like cinnamon and nutmeg.
What makes these cookies special is their soft, chewy texture that pairs perfectly with the richness of chocolate chips.
Plus, the pumpkin puree not only adds flavor but also keeps the cookies moist without requiring a ton of butter or oil.
The best part? This recipe is simple to make and can be easily customized to suit your tastes.
Whether you prefer dark chocolate or want to throw in some walnuts, this recipe has endless possibilities for personalization.
Pumpkin Oatmeal Chocolate Cookies Ingredients
- 1 cup pumpkin puree (make sure it’s 100% pure pumpkin, not pumpkin pie filling)
- 1 cup old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
How to Make Pumpkin Oatmeal Chocolate Cookies
1. Preheat Your Oven and Prep Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes using an electric hand mixer or stand mixer on medium speed.
4. Add Wet Ingredients
Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Mix until everything is well combined.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Add Oats and Chocolate Chips
Using a spatula or wooden spoon, fold in the rolled oats and chocolate chips. If you're adding nuts, now's the time to stir them in as well.
7. Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded dough balls onto your prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers still look slightly soft. The cookies will firm up as they cool.
9. Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dig in and enjoy your pumpkin-infused treat!
Pro Tips for Perfect Pumpkin Oatmeal Chocolate Cookies
To ensure your Pumpkin Oatmeal Chocolate Cookies come out perfectly every time, here are a few tips and tricks:
Use fresh pumpkin puree: If you have the time, roasting a fresh pumpkin and pureeing it yourself can elevate the flavor. However, canned pumpkin works great for convenience.
Don't overmix the dough: Once the dry ingredients are incorporated, stop mixing! Overmixing can lead to tough cookies.
Chill the dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking. This helps prevent the cookies from spreading too much.
Measure flour correctly: Scoop the flour into your measuring cup with a spoon, then level it off with a knife. Packing flour can make the cookies dense.
Adjust baking time: If you prefer softer cookies, bake them for 12 minutes. For a crispier texture, leave them in for 15 minutes.
Variations and Customizations
One of the best things about this recipe is how easily it can be customized. Here are a few fun ways to make these cookies your own:
Nut-Free Version: Skip the nuts if you’re catering to someone with allergies or if you prefer your cookies without them.
White Chocolate Pumpkin Cookies: Swap the semi-sweet chocolate chips for white chocolate chips. The sweetness of the white chocolate complements the spiced pumpkin flavor beautifully.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to use certified gluten-free oats.
Pumpkin Spice Everything: If you can’t get enough of fall flavors, add a teaspoon of pumpkin spice to the dough along with the cinnamon and nutmeg.
Healthier Option: Replace half the butter with applesauce and use dark chocolate chips to make the cookies a bit healthier without sacrificing flavor.
Storage Tips
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezer: These cookies freeze exceptionally well. Arrange them in a single layer on a baking sheet and freeze for about an hour.
Once frozen, transfer them to a freezer-safe bag or container. They’ll last for up to 3 months in the freezer.
Reheating: To enjoy a warm cookie, you can pop a frozen cookie in the microwave for 10-15 seconds, and it’ll taste freshly baked.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture will be slightly different. Rolled oats give the cookies a chewier texture, while quick oats will make them a bit softer.
Can I use margarine instead of butter?
You can substitute margarine for butter in this recipe, but the flavor and texture may be slightly different. Butter gives the cookies a richer flavor.
What if I don’t have pumpkin spice?
No problem! You can create your own pumpkin spice blend by combining 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and a pinch of cloves.
Can I make these cookies vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use dairy-free chocolate chips and vegan butter.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown, but the centers still look slightly underbaked. They will firm up as they cool.
These Pumpkin Oatmeal Chocolate Cookies are the perfect treat for fall, with their soft, chewy texture and delightful mix of flavors.
Whether you’re baking for yourself or for a festive gathering, this recipe is sure to be a hit!
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