Pumpkin Oatmeal Cookie Recipe (2024)

If you’re into cookies (and who isn’t?!) and pumpkin, these Pumpkin Oatmeal Chocolate Chip Cookies are everything wonderful about fall–in a cookie. You’ll love the way that oatmeal, chocolate and pumpkin come together to make for one cookie you’ll never forget.

If you’re loving this unique pumpkin oatmeal cookie recipe, check out my Ranger Cookies. They have a little bit of everything and they’re definitely Santa’s favorite!

And while you’re hunting for delicious recipes for this time of year, make sure you check out all of our pumpkin spice recipes. Yum!!

But back to these amazing pumpkin oatmeal cookies. Did you know that they’re soft and chewy? Oh, yeah, and you know what that means?

They’re really yummy when you pop them in the microwave for about 10 seconds. Not enough to melt the chocolate, but just enough to make them warm. Mmmm…

And, if you were trying to be just a little crazy, you could add a cream cheese frosting on them. I mean, I’m not saying you have to do that, because, they’re already fantastic. But a tiny smear of frosting would be just, well, amazing.

Pumpkin Chocolate Chip Oatmeal Cookies

What You Need to Make Pumpkin Chocolate Chip Oatmeal Cookies

• 1/2 C unsalted sweet cream butter, melted
• 1/2 C pumpkin puree
• 1/2 C white sugar
  
• 1/4 C brown sugar, packed
  
• 1 tbsp Molasses
  
• 1 1/2 tsp vanilla extract
  
• 1 1/2 C old-fashioned rolled oats
  
• 1 1/4 C flour
  
• 2 tsp pumpkin pie spice
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1 C semi-sweet chocolate chips

How Long Do These Pumpkin Cookies Last?

Once you put these awesome cookies into an airtight container, you can expect them to last on the counter about 3-5 days. Although, I’m going to be honest, these cookies don’t last that long around our house because they have a tendency to be eaten, sometimes within the first 24 hours. So, I’m thinking of making a double batch next time, just so I can have one the next day! LOL!

Can You Freeze These Oatmeal Pumpkin Cookies?

Absolutely. Just put the cookies in an airtight container and pop them in the freezer, then when you’re ready to eat them, defrost them on the counter for a few minutes.

I think it’s better if you freeze the cookie dough, honestly, though. I mean, chocolate doesn’t do a fantastic job when it’s been frozen, but if you bake the chocolate after you’ve had it in the freezer, that tends to reset it’s chalky exterior a bit.

Help! My Cookies Always Burn on the Second Batch!

Oh, this is a common problem, seriously. And I have a quick tip just for you! If you have other problems with other foods over cooking in your oven, you might try calibrating it. I haven’t done that in a long time for my oven, but you really should do it every once in a while.

Need More Dessert Recipes

This recipe and twenty-nine more are in our instant download cookbook, 30 Sweet Treats and Desserts for Fall. Tons of pumpkin, apple and chocolate recipes.

Pumpkin Chocolate Chip Oatmeal Cookies

Yield: 36

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

If you're into cookies (and who isn't?!) and pumpkin, these Pumpkin Chocolate Chip Oatmeal Cookies are everything wonderful about fall--in a cookie. You'll love the way that oatmeal, chocolate and pumpkin come together to make for one cookie you'll never forget.

Ingredients

• 1/2 C unsalted sweet cream butter, melted
• 1/2 C pumpkin puree
• 1/2 C sugar
• 1/4 C brown sugar, packed
• 1 tbsp Molasses
• 1 1/2 tsp vanilla extract
• 1 1/2 C old-fashioned rolled oats
• 1 1/4 C flour
• 2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 C semi-sweet chocolate chips

Instructions

1. Line two baking sheets with parchment paper. Set aside.
2. With a large bowl, melt the butter in the microwave.
3. In this bowl, cream the butter and sugars together.
4. Add the pumpkin puree, molasses and vanilla and mix until consistent.
5. In a medium bowl, whisk together the oats, flour, pumpkin pie spice, baking soda and salt until combined
6. Combine the dry ingredients with the wet in 1/3 increments.
7. Fold in the chocolate chips.
8. Using a medium ice cream scoop, scoop the cookie dough onto the cookie sheets and flatten slightly.
9. Allow cookies to rest in the refrigerator overnight.
10. The following day, preheat the oven to 350 degrees.
11. Bake the pumpkin oatmeal chocolate cookies in the oven for 14 minutes or until cookies are slightly golden brown around the edges
12. Allow the cookies to cool to room temperature on a wire rack before enjoying!

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Nutrition Information:

Yield: 36Serving Size: 1
Amount Per Serving:Calories: 94Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 56mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 1g