Go Back

Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies

These Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies are a comforting treat that combines pumpkin and chocolate for a perfect fall indulgence.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup melted butter or coconut oil Choose coconut oil for a dairy-free version.
  • 1/2 cup brown sugar Packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with 1:1 gluten-free baking flour.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
Add-ins
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup semi-sweet chocolate chips Plus more for optional topping.
  • 1/2 cup chopped nuts or dried cranberries Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. Whisk together pumpkin puree, melted butter (or coconut oil), both sugars, and vanilla extract in a large bowl.
Mixing
  1. In a separate bowl, combine the flour, baking soda, salt, and spices.
  2. Mix the dry ingredients into the wet ingredients until well combined.
Chill Dough (Optional)
  1. For a richer flavor, chill the dough for about 30 minutes.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space to spread.
  2. Top with extra chocolate chips if desired.
  3. Bake for 10-12 minutes, or until the edges start to crisp.
Cooling
  1. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For a healthier alternative, substitute brown sugar with coconut sugar or use a sugar alternative. For a dairy-free version, swap butter with coconut oil.