Quick Pumpkin Oatmeal Chocolate Chip Cookies Recipe

The first chilly days of autumn always make me crave warm spices and soft textures. My Pumpkin Oatmeal Chocolate Chip Cookies bring those cozy vibes straight to your kitchen with very little effort.

You get the satisfying chewiness of oats mixed with the tender crumb created by pumpkin puree. It is the perfect balance of hearty and sweet for a relaxing afternoon snack.

What Makes These Pumpkin Oatmeal Chocolate Chip Cookies Special

The texture here is truly something unique compared to standard drop cookies you might be used to. You get a substantial bite from the oats that contrasts beautifully with the soft, cake-like pumpkin base.

I love how the spices warm up the flavor profile without overpowering the rich melted chocolate. It feels like a warm hug in cookie form that pairs perfectly with your morning coffee.

These treats stay soft for days thanks to the extra moisture locked in by the pumpkin puree. You can bake a big batch on Sunday and enjoy fresh-tasting snacks all week long.

If you enjoyed this cozy bake, you should definitely try my Irresistible Lemon Raspberry Cookies Recipe for a bright citrus twist. My Zesty Oreo Cookie Balls Recipe are another easy dessert option when you need a quick sweet fix.

Ingredients for Pumpkin Oatmeal Chocolate Chip Cookies

Here is what you need to grab from the pantry to get started:

• All-purpose flour: Unbleached flour works best to build the structure of the cookie.
• Quick oats: These provide the signature texture and chewiness without being too coarse.
• Baking soda: This helps the cookies rise and spread just the right amount.
• Salt: Essential for balancing the sweetness and enhancing the spices.
• Spices: You will need ground cinnamon, nutmeg, ginger, and optionally cloves.
• Unsalted butter: Make sure it is softened to room temperature for proper creaming.
• Light brown sugar: Packed sugar adds moisture and a deep caramel flavor.
• Granulated sugar: Helps crisp up the edges slightly while adding sweetness.
• Egg: Use a large egg to bind everything together.
• Vanilla extract: A splash enhances all the warm flavors.
• Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling.
• Semi-sweet chocolate chips: These add decadent pockets of chocolate throughout.
• Pecans or walnuts: Optional, but they add a wonderful crunch.

My Method for Pumpkin Oatmeal Chocolate Chip Cookies

Let’s get the mixer running and bake some treats!

1. Preheat your oven to 350 degrees F.
2. Whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a mixing bowl for 30 seconds.
3. Cream the softened butter, brown sugar, and granulated sugar in a stand mixer until the mixture is smooth and creamy.
4. Mix in the egg until combined, then blend in the pumpkin puree and vanilla extract.
5. Slowly add the flour mixture to the wet ingredients on low speed until just combined.
6. Fold in the chocolate chips and chopped pecans by hand or on low speed.
7. Let the batter rest for 10 minutes to allow the oats to absorb some moisture.
8. Scoop the dough using a 2-tablespoon scoop onto parchment-lined baking sheets, spacing them 2 inches apart.
9. Bake for 13 to 15 minutes until set.
10. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips for Perfect Pumpkin Oatmeal Chocolate Chip Cookies

Resting the dough is the most critical step in this entire recipe. It gives the oats time to soak up moisture so your Pumpkin Oatmeal Chocolate Chip Cookies do not spread too thin.

I always use a cookie scoop to ensure every piece bakes evenly. Uniform sizes mean you avoid burnt edges while the centers stay perfectly soft.

Press a few extra chocolate chips on top right before baking for that bakery-style look. It makes the Pumpkin Oatmeal Chocolate Chip Cookies look as good as they taste.

Serving Your Pumpkin Oatmeal Chocolate Chip Cookies

I love serving these warm with a tall glass of cold milk to balance the spices. They are also fantastic alongside a hot latte or spiced tea in the afternoon.

You can store leftovers in an airtight container at room temperature for up to three days. For a longer shelf life, keep them in the fridge for a week or freeze them for later.

For more cozy baking inspiration and seasonal ideas, be sure to follow me on Pinterest.