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Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin chocolate chip oatmeal cookies with pumpkin puree and oats baked until golden, chewy, and full of warm spice. Each batch uses classic drop-cookie technique for hearty texture and lots of chocolate chips.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients and mix-ins
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree Blotted dry before mixing.
  • 2 eggs
  • 1 tsp vanilla
  • 2.5 cup old-fashioned rolled oats
  • 1.5 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets.
  2. Blot the pumpkin puree dry.
  3. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the dough
  1. Beat the softened butter with both sugars until creamy.
  2. Add the blotted pumpkin puree, then beat in the eggs and vanilla until smooth.
  3. Fold the flour mixture into the wet ingredients until just combined.
  4. Fold in the rolled oats and semi-sweet chocolate chips.
Bake and cool
  1. Scoop 2-tablespoon rounds and place them on the lined sheets, spaced apart.
  2. Bake at 375F for 10-12 minutes until the edges are set and the tops are golden.
  3. Cool on the pan for 5 minutes before transferring to cool completely.

Notes

For consistent cookies, measure the pumpkin puree and blot it well so the dough stays thick and the cookies bake up chewy instead of cakey. Store in an airtight container at room temperature for up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. Dietary swap: use dairy-free butter (softened) and dairy-free chocolate chips to make them dairy-free.