Soft, chewy, and filled with pumpkin, warm spices, and melty chocolate chips, these pumpkin oatmeal chocolate chip cookies are the perfect cozy fall treat!

Pumpkin oatmeal chocolate chip cookies cooling on a wire rack, golden and studded with chocolate.

This post may contain affiliate links. Read disclosure policy.

Oatmeal Pumpkin Chocolate Chip Cookies

Pumpkin oatmeal chocolate chip cookies are thick, chewy, and packed with cozy fall flavor. They’re a mash-up of two favorites, my pumpkin oatmeal cookie recipe and oatmeal chocolate chip cookies, with pumpkin puree and warm spices for seasonal flavor!

If you love these pumpkin chocolate chip cookies, you’ll definitely enjoy this oatmeal twist. The oats add a hearty, chewy bite that pairs so well with melty chocolate chips.

Stack of soft pumpkin oatmeal chocolate chip cookies with gooey chocolate chips.

Why You’ll Love This Recipe

  • Easy drop cookies. No fancy tools needed, just use a spoon to drop the dough onto your baking sheet. A fun one to make with kids!
  • Quick to prep. The dough comes together in just 15 minutes, so you can be enjoying warm, fresh pumpkin oatmeal chocolate chip cookies in no time.

Ingredient Notes

Pumpkin oatmeal chocolate chip cookie ingredients laid out, including canned pumpkin, oats, flour, sugar, spices, and baking soda.

Find the full printable recipe with specific measurements below.

  • Baking staples: All-purpose flour, sugar, egg, vanilla, baking powder, baking soda, and salt.
  • Pumpkin puree: Look for 100% pure pumpkin puree (I prefer Libby’s). Avoid pumpkin pie filling, as it has extra sugar and spices that will change the flavor of these cookies.
  • Oil: I used coconut oil for a fluffier texture, but you could use vegetable oil if that’s what you have on hand.
  • Oats: Old-fashioned oats (sometimes called rolled oats) are best for chewy texture and bite.
  • Spices: Warm spices like cinnamon and pumpkin pie spice help give these cookies their fall flare. Use more or less to taste, depending on how much spice you prefer.
  • Chocolate chips: I love using a mix of semi-sweet chocolate chips and milk chocolate chips, but feel free to use one or the other. Dark chocolate chips work, too!

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

Combine the pumpkin, sugar, oil, egg, and vanilla in a large bowl. Whisk the mixture together until smooth.

Bowl of whisked pumpkin puree with wet ingredients mixed together.

Using a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt and spices.

Pour the flour mixture into the bowl with the wet ingredients and stir until you see only a little bit of flour left in the mixture. Then gently fold in the chocolate.

Mixing bowl with pumpkin puree, oats, flour, and chocolate chips ready to be combined for cookie dough.

Drop spoonfuls of cookie dough onto a parchment paper lined baking sheet, leaving enough room for spreading.

I like to press a few more chocolate chips onto the tops after scooping.

Unbaked scoops of pumpkin oatmeal chocolate chip cookie dough spaced on a parchment-lined baking sheet.

Place the pan in the oven and bake at 350°F for about 10 to 13 minutes. Bake until a toothpick comes out clean and the bottoms are golden brown.

Pumpkin oatmeal chocolate chip cookies cooling on a wire rack with chocolate chips on top.

Recipe Tips

  • Oil tip. Coconut oil is solid at room temperature so melt it ahead of time then let it cool slightly.
  • If you like a chewier texture to your cookie. Blot the pumpkin puree to remove excess moisture before adding it to the batter.
  • Substitutions. Swap the chocolate chips for chopped walnuts, pecans, raisins, cranberries or even white chocolate chips or cinnamon chips.
  • Do not overmix. For lighter cookies that aren’t too dense, mix the batter just until combined.
  • Wire rack. Place the cookies on a wire rack to let them cool. This allows air to flow through and cool them evenly.
Close-up of a pumpkin oatmeal chocolate chip cookie broken in half, showing melty chocolate chips and chewy texture.
Pumpkin oatmeal chocolate chip cookies on cooling rack.

Pumpkin Oatmeal Chocolate Chip Cookies

4.96 from 22 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 24
Soft, chewy, and filled with pumpkin, warm spices, and melty chocolate chips, these pumpkin oatmeal chocolate chip cookies are the perfect cozy fall treat!

Video

Ingredients 

  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup melted coconut oil , or vegetable oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 1 ¼ cups (160 grams) all-purpose flour
  • 1 cup (100 grams) old fashioned oats
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice , add an extra teaspoon if you like extra spice
  • ½ teaspoon fine sea salt
  • 1 cup chocolate chips , I like to mix semi-sweet and milk chocolate

Instructions

  • Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk wet ingredients. In a large bowl, stir 1 cup pumpkin, 3/4 cup sugar, 1/2 cup oil, 1 egg, and 1 Tablespoon vanilla until smooth. 
  • Stir dry ingredients. In a separate bowl, whisk together 1 1/4 cups flour, 1 cup oats, 1 Tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.
  • Combine. Stir the flour mixture into the pumpkin mixture just until you see a little flour left. Fold in the chocolate chips until just combined. Do not overmix.
  • Drop and bake cookies. Using a spoon or a medium cookie scoop, drop cookies about 2 inches apart on the baking sheet. Add a few extra chocolate chips to the tops, if desired. Bake for 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly brown. Check one and bake 1 to 2 more minutes if the center is not quite done.
  • Cool. Remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cookie texture: If you want a chewier cookies, blot your pumpkin with paper towels before adding in to remove any extra moisture. I do not blot mine. 
Storage: Store in a covered container up to 4 days. These cookies taste best cooled and are even better the next day. The longer they sit the more the flavor comes out. I always make them the day before an event.
Freezer instructions: Let cool completely and place in a freezer container or zip-top bag. Remove as much air as possible. Freeze up to 3 months. Remove and let thaw on the counter or microwave for 10 to 20 seconds.

Nutrition

Calories: 191kcal, Carbohydrates: 29g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 9mg, Sodium: 104mg, Potassium: 125mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1617IU, Vitamin C: 0.5mg, Calcium: 43mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats give these cookies the best chewy texture. Quick oats can be used in a pinch, but the cookies will turn out a little softer and less hearty.

Can I make these gluten-free?

Although I haven’t tried it myself, you can try substituting the all-purpose flour in this recipe for a 1:! gluten-free flour. Also make sure the oats you use are certified gluten-free, too!

How do I store pumpkin oatmeal chocolate chip cookies?

Keep the cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days, and the flavors get even better as they sit.

Can I freeze the cookies?

Yes! Once cooled, place the cookies in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. Thaw at room temperature before serving.