Pumpkin oatmeal chocolate chip cookies are the perfect fall treat. They’re simple yet made with real pumpkin, oats, coconut oil, and chocolate chips. They’re the perfect easy snack or dessert!
Simple Drop Cookies
Pumpkin oat chocolate chip cookies are like a warm bowl of pumpkin-flavored oatmeal in cookie form. Delicious, soft, tender-crispy, cookies. Cookies aren’t exactly known for their association with pumpkin flavor. Not like cakes, pies, bread, and cupcakes are, but the pumpkin puree and pumpkin pie spice in oatmeal cookies are a very nice surprise that pairs well with chocolate.
If you love our tried and true pumpkin chocolate chip cookies, you’re going to love this version. I adapted it from that cookie recipe, however, I’ve made them a little bit healthier without sacrificing flavor. We’ve added the oats, swapped the oil for coconut oil, and use a little less sugar in this version.
As far as homemade pumpkin recipes go, these pumpkin oatmeal chocolate chip cookies are hands down one of my new favorites. They can be made chewier and of course, customized to your liking. Make a double batch and freeze them for later because trust me, there will come a time very shortly when you get a craving for these delicious pumpkin cookies.
How to Make These Pumpkin Oat Cookies
This simple recipe is made by combining the dry ingredients in one bowl, the wet ingredients in another, and mixing until just combined. Then you’ll drop spoonfuls of cookie dough onto the baking sheet, leaving enough room for spreading. Bake until the toothpick comes out clean and the bottoms are golden brown. Oh, and your house smelling like a bakery is a bonus!
Tips and Variations
- Coconut oil is solid at room temperature so remember to melt it ahead of time.
- Use fresh pumpkin instead of canned, if you got a sugar pumpkin or two lying around! Or maybe you’ve got some frozen from another recipe. Use it up!
- Swap the chocolate chips for nuts or even white chocolate chips.
- Homemade pumpkin spice is a simple cost-effective way to keep a very popular spice mix on hand throughout the season. However, if you’ve got store-bought, go ahead and use it.
- Line the baking sheet with parchment paper or a silicone baking mat for a nonstick surface.
- Do not overmix. To get a lighter cooker, one that’s not too dense, you want to mix the cookie batter until just combined.
- Check doneness by inserting a toothpick into the middle. Continue baking if the center isn’t quite done. They will not continue to set as they cool.
Pro Tip: If you like a chewier texture to your cookie, blot the pumpkin puree to remove excess moisture before adding to the batter.
Drop cookies are one of the easiest cookies to make because there is no rolling the dough into balls, or using a rolling pin then cutting out shapes, and there’s not even any freezing logs of dough and slicing! All it is is taking spoonfuls of dough and literally dropping them onto the baking sheet. When they bake they spread into their cookie form. It’s the best!
You can. Just don’t use ’em. If that’s your jam, you’ll love my pumpkin chocolate chip muffins.
Baking is really precise, so the measurements are exact for the number of cookies yielded in this recipe. If you want to make more cookies I recommend doing two separate batches.
No. Pumpkin pie filling comes with its sugar and spice and will throw the amount of each of the remaining ingredients off whack. It may also change the texture of your cookies and lose the flavor of the pure pumpkin.
- To store: The longer these cookies sit, the more the flavors have a chance to meld together and get even better! Keep them covered to lock in the moisture and enjoy them for the next 4 days!
- To freeze: Once completely cooled, transfer cookies to a freezer-friendly bag or container and remove as much air as possible to avoid freezer burn and loss of moisture. Keep frozen for up to 3 months.
More Easy Fall Treats:
- Pumpkin Blondies
- Soft Pumpkin Cookies with Caramel Frosting
- Pumpkin Crumb Muffins
- Pumpkin Snickerdoodles
- Favorite Pumpkin Cake
Pumpkin Oatmeal Chocolate Chip Cookies
- 1 cup pumpkin puree , canned
- 3/4 cup granulated sugar
- 1/2 cup melted coconut oil , or vegetable oil
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1 cup (100 g) old fashioned oats
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice , add an extra teaspoon if you like extra spice
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips , I like to mix semi-sweet and milk
- Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Whisk until smooth.
- In a separate bowl, whisk together flour, oats, baking powder, baking soda, ground cinnamon, pumpkin spice and salt.
- Add flour mixture to pumpkin mixture and mix just until you see a little flour left. Finally stir in chocolate chips and stir just until combined. Do not over mix.
- Drop cookies on by the spoonful about 2 inches apart, or use a medium cooke scoop. Add a few extra chocolate chips to the tops if desired. Bake for 10-13 minutes, or until a toothpick comes clean and the bottoms are lightly brown. Check one and bake 1-2 more minutes if the center is not quite done.
- Remove from oven and allow to cool on pan for 5 minutes and then transfer to a cooling rack.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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