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Pumpkin Oatmeal Chocolate Chip Cookies

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!

pumpkin oatmeal chocolate chip cookie on cooling rack

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.

mixing oats and spices in bowl

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.

stack of pumpkin oatmeal chocolate chip cookies

FAQ’s

What are drop cookies?

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!

Can I make these without the oats?

You can. Just don’t use ’em. If that’s your jam, you’ll love my pumpkin chocolate chip muffins.

Can I double the recipe?

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.

Can I use pumpkin pie filling instead?

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.

Storing Tips

  • 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.
holding pumpkin oatmeal chocolate chip cookie

More Easy Fall Treats:

stack of pumpkin oatmeal chocolate chip cookies

Pumpkin Oatmeal Chocolate Chip Cookies

5 from 5 votes
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!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 24

Ingredients 

Instructions

  • 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. 
    whisking pumpkin in bowl
  • In a separate bowl, whisk together flour, oats, baking powder, baking soda, ground cinnamon, pumpkin spice and salt.
    mixing oats and spices in bowl
  • 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.
    mixing pumpkin cookie ingredients in bowl
  • 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.
    pumpkin cookie dough balls on pan
  • Remove from oven and allow to cool on pan for 5 minutes and then transfer to a cooling rack.
    pumpkin oatmeal chocolate chip cookie on cooling rack

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 taste 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: Allow to cool completely and then place in a freezer container or zip top bag. Remove as much air as possible. Freeze up to 3 months. Remove and allow to thaw on the counter or microwave for 10-20 seconds.

Calories: 146kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 103mg | Potassium: 95mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1616IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

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