Cookies/ Halloween & Autumn

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

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. 🙂

Pumpkin Oatmeal Chocolate Chip Cookies

How to make Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients you’ll need:

  • 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

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.

Scroll down for the FULL printable recipe. 🙂

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.

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Try these delicious cookies next!

Enjoy! 🙂

5 from 3 votes
Pumpkin Oatmeal Chocolate Chip Cookies
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yields: 18 - 20 cookies
Calories: 180 kcal
Deliciously thick and chewy pumpkin cookies that are perfectly spiced, and loaded with oats and chocolate chips!
Print
Ingredients
  • 1 and 1/2 cups plain/all-purpose flour 190g
  • 1 and 1/2 cups porridge oats 135g
  • 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 unsalted butter 115g, melted
  • 3/4 cup light brown sugar 150g
  • 1/4 cup caster/granulated sugar 50g
  • 1/3 cup pumpkin puree 75g
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips 130g, 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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

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3 Comments

  • Reply
    Kate Hackworthy
    1st October 2018 at 11:53 am

    These cookies look so good. What a wonderful fall recipe 🙂

  • Reply
    Lisa
    1st October 2018 at 12:55 pm

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

  • Reply
    Demeter
    2nd October 2018 at 7:12 pm

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

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