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Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies – Deliciously thick and chewy pumpkin cookies that are perfectly spiced, and loaded with oats and chocolate chips!

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

I hope you’ve been enjoying my Chocolate Chip Pumpkin Cookies, because today I bring you a new and, dare I say, improved pumpkin cookie recipe.

These pumpkin cookies are thick and chewy, loaded with warm, autumn spices, and stuffed full of oats and chocolate chips. The oats in this recipe makes for extra chewy cookies! 

If you only bake one thing this autumn, make it these Pumpkin Oatmeal Chocolate Chip Cookies – you won’t be disappointed. 🙂

Looking for more pumpkin recipes? Check out my Pumpkin Chocolate Chip Bread, Pumpkin Gingerbread Truffles, and my Pumpkin Swirl Brownies.

Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Porridge oats
  • Baking soda
  • Cornflour/cornstarch
  • Salt
  • Ground cinnamon, ginger, nutmeg, and cloves
  • Unsalted butter
  • Light brown sugar
  • Caster/granulated sugar
  • Pumpkin puree
  • Vanilla extract
  • Chocolate chips

How to make Pumpkin Oatmeal Chocolate Chip Cookies

Whisk together the flour, oats, baking soda, cornflour, salt, and spices. Set aside.

Whisk together the butter and sugars until combined. Add the pumpkin and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined, then fold in the chocolate chips.

Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat. Press extra chocolate chips on top, if desired. Bake for 10 – 12 minutes.

Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Pumpkin Oatmeal Chocolate Chip Cookies

These Pumpkin Oatmeal Chocolate Chip Cookies are:

  • deliciously thick and chewy
  • super quick and easy to make
  • perfectly spiced
  • loaded with oats and chocolate chips

How long will these cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.

Can I freeze these pumpkin cookies? These cookies freeze well for up to 3 months.

TIP: If you prefer freshly baked cookies, cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months! Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Pumpkin Oatmeal Chocolate Chip Cookies
Pumpkin Oatmeal Chocolate Chip Cookies

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Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Yield: 18 - 20 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously thick and chewy pumpkin cookies that are perfectly spiced, and loaded with oats and chocolate chips!

Ingredients

  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1 and 1/2 cups (135g) porridge oats
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1/3 cup (75g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 3/4 cup (130g) chocolate chips, plus extra for topping

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
  2. Whisk together the flour, oats, baking soda, cornflour, salt, and spices. Set aside.
  3. Whisk together the butter and sugars until combined. Add the pumpkin and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  4. Roll the dough into 1.5oz balls. Place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake.
  5. Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

Nutrition Information:
Yield: 20 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 64mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Rachael

Monday 12th of November 2018

So I made these and one seemed a little dry. They also didn't seem to hold together as well as your did. I also did them in the balls but mine didn't flatten out. I don't know what I did wrong :/

Marsha

Monday 12th of November 2018

Hi Rachael! Sorry your cookies turned out a little dry - sounds like there was too much flour added. If you don't use kitchen scales, I definitely recommend them over cups, but if you do, try using a little less flour next time or add a bit of milk until the dough comes together more. Also, make sure not to overbake these cookies. Try flattening them down before baking, too - that should help :)

Demeter

Tuesday 2nd of October 2018

Oh yes! These cookies are packed with all my favorite ingredients!

Lisa

Monday 1st of October 2018

Pumpkin and chocolate are such a great combination! These are perfect for fall baking.

Kate Hackworthy

Monday 1st of October 2018

These cookies look so good. What a wonderful fall recipe :)

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