These pumpkin oatmeal chocolate chip cookies are rich, buttery, and packed with pumpkin and chocolate flavor. Chewy on the outside and soft in the middle, these cookies are full of warm spices making them them the perfect fall cookie!
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Why you will love these pumpkin Oatmeal chocolate chip cookies
The perfect soft pumpkin cookie loaded with cinnamon, nutmeg, ginger and pools of dark chocolate. This easy pumpkin oatmeal oatmeal chocolate chip cookie recipe makes a deliciously spiced treat with a soft center and chewy edges.
Rolled oats add great texture and nuttiness that complements the spices perfectly. The cookies puff up tall in the oven but sink down to an irresistible crackled top once cooled.
These easy pumpkin oatmeal chocolate chip cookies make the perfect treat to bring to fall parties, school events, or to enjoy with a steamy cup of apple cider on a cool autumn day.
These cookies are thick and chewy on the outside with a soft and gooey center.They are so easy to make and require no chilling!
For more cookie recipes try my brown butter chocolate chunk cookies , Nutella stuffed peanut butter cookies or Peanut Butter Nutella sandwich cookies
Ingredient Notes
Unsalted butter – You can use salted butter instead however be sure to reduce the salt to in the dry ingredients.
Brown sugar – I used light brown sugar but you can use dark brown sugar as well.
White Sugar – I used granulated white sugar.
Eggs – I like to use a room temperature large eggs.
Canned Pumpkin – Make sure to use pure pumpkin puree and not pumpkin pie filling since pumpkin pie filling has sugar and spices already added to it.
Pumpkin Pie Spice – I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
Oats – I used old fashioned rolled oats. I wouldn’t recommend using instant oats here as they wont give the same texture.
Chocolate chunks – I prefer using semi sweet chocolate chunks for this recipe. You can also use semi sweet chocolate chips or a chopped up chocolate bar in place of the chunks.
The Secret to Chewy Pumpkin Oatmeal Chocolate Chip Cookies
Pumpkin is a really moist ingredient which makes it useful in cakes, pumpkin muffins, and quick breads. But it poses a texture problem when we’re trying to make thick and chewy pumpkin oatmeal chocolate chip cookies.
The added moisture often leads to a cakier/puffier cookie instead of a chewy cookie. To prevent that it is imperative to Blot the pumpkin before you add it to the cookie dough.
To remove the extra moisture, simply place the pumpkin puree in layers of a cheesecloth or paper towels and press gently to remove the excess liquid.
Step by Step Instructions
Here is how to make and bake these Pumpkin oatmeal chocolate chip cookies. You can use a stand mixer or a hand held electric mixer.Pre-heat the oven to 175C (350 F) and line two large baking trays with parchment paper.
Step 1. Brown the Butter: Heat the cubed butter in a heavy bottom pan over medium heat. The butter will melt and bubble vigorously which is normal. After about 8 minutes, the top will be completely covered in foam. Stir the butter continuously at this point so you can see when the butter has browned.
After another 2 minutes, the bottom of the butter should be speckled with amber-brown bits. Take the pan off the heat and pour the butter into a large heat proof bowl.
Step 2. Whisk the dry Ingredients: In a bowl whisk together flour, baking soda, all the spices and salt.
Step 3. Blot the pumpkin: Over a small bowl place the pumpkin puree in several layers of cheesecloth or paper towels and press gently to remove the extra liquid.
Step 4. Beat the wet ingredients: In a bowl of your stand mixer or using a hand mixer, beat browned butter and both sugars until pale for 2-3 mins. Add the eggs one at a time beating well with each addition. Beat in the strained pumpkin puree and vanilla extract.
Step 5. Mix the wet into dry: To the butter mixture stir in the flour mixture, dark chocolate chunks and old fashioned oats until just combined.
Step 6. Scoop out the cookie dough: Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst baking trays and press lightly with the palm of your hand to flatten the cookies. Bake for 12-13 mins until golden.
Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely before enjoying.
Tips & Tricks
- Make sure to remove the excess moisture from the pumpkin puree to prevent the cookies from turning out cakey.
- Press the cookies slightly before baking otherwise they wont spread and turn out puffy and cakey.
- Make sure to use high quality chopped up semi-sweet chocolate in order to get those pools of chocolate.
Storing and Freezing
Store these pumpkin oatmeal chocolate chip cookies in an airtight container up to a week at room temperature.
FREEZING
Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour or heat in the microwave.
Wrap the raw cookie dough balls in plastic wrap and store in an airtight container. Freeze up to 30 days.
The frozen cookie dough balls can be baked straight from the freezer. Just add a few extra minutes of bake time.
FAQ’s
My cookies didn’t spread, why?
This has to do with the flour. The flour needs to be spooned and leveled. If you scoop using the measuring cup directly into the flour, it will be compacted. Compacted flour means no spread with your cookies.
Is there a substitute for the pumpkin pie spice?
Yes ! You can easily substitute it with 1 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves.
Do I have to use browned butter?
Yes ! You can use regular melted butter instead of browned butter, the cookies will still be delicious however browned butter adds a wonderful flavour to these cookies.
More recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 2 1/2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup white granulated sugar
- 1 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups chocolate chunks
Instructions
- Melt butter in a small saucepan over medium-low heat. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes. Immediately pour into a heatproof bowl; cover and chill until solidified, about 1 hour.
- Preheat the oven to 350°F (180°C). Line four large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, ground ginger, baking soda, and salt. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the browned butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the eggs and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.
- Slowly mix in the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed. Then mix in the old-fashioned rolled oats until just combined.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
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