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
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. 🙂
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
- 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.
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! ♥