Go Back
To make these cookies, you need some key ingredients. Here’s what you will use: - 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups rolled oats - 1 cup all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients create a warm, rich flavor. The pumpkin gives moisture, while the oats add texture. To take your cookies to the next level, consider adding these optional ingredients: - 1/2 cup walnuts, chopped Adding walnuts brings a nice crunch and nutty flavor. If you like nuts, they are a great choice. If you need to swap some ingredients, here are some ideas: - Use coconut oil for butter if you're dairy-free. - Substitute maple syrup for brown sugar for a different sweetness. - For a gluten-free option, use almond flour in place of all-purpose flour. These substitutions can help you make the cookies fit your needs. Don’t be afraid to experiment! To make these cookies, start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step helps the cookies not stick. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it looks light and fluffy. Next, add the canned pumpkin puree, egg, and vanilla extract. Stir until everything is well mixed. In another bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Mix these dry ingredients well. Gradually add the dry mix to the pumpkin mix. Stir gently until just combined. Do not over-mix. This keeps the cookies soft. Now, fold in the chocolate chips and optional walnuts. Use a cookie scoop or tablespoon to drop dollops of dough onto the prepared baking sheet. Leave space between each cookie. They will spread while baking. Bake for 10-12 minutes. The edges should be golden, and the centers should feel set. Once baked, remove them from the oven. Let the cookies cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool completely. Using room temperature butter makes creaming easier and helps the cookies rise. Always measure your ingredients correctly. Too much flour can make cookies dry. For a soft cookie, don’t over-mix the dough. This keeps air in and gives the cookies a nice texture. Baking soda helps the cookies rise and become fluffy. Watch the time! Every oven heats differently. Check your cookies a minute or two early. You want them just baked, not overdone. One mistake is using cold butter. It should be soft for the best results. Another is not measuring flour correctly. Use a spoon to scoop and level off the flour. Don’t pack it down. Avoid over-mixing your dough. This makes cookies tough. Also, don’t skip the cooling step. Letting cookies cool helps them firm up nicely. Lastly, make sure you leave enough space between the dough balls on the baking sheet. This will let them spread without sticking together. To get the best texture for your cookies, use softened butter. Cream it well with the sugars. This helps add air and makes the cookies light. Mix the wet and dry ingredients gently. Over-mixing can make them tough. The oats give a chewy texture, so use rolled oats, not instant. Bake until the edges are golden but the center looks soft. This keeps them chewy. Once your cookies cool, store them in an airtight container. They stay fresh for about a week. You can also freeze them. To freeze, place the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to three months. When you're ready to eat, let them thaw at room temperature. These cookies shine when served warm. Pair them with a glass of milk or your favorite coffee. For a fun twist, top them with a scoop of vanilla ice cream. You can also sprinkle some extra chocolate chips on top for a fancy touch. Arrange them on a decorative plate for a nice presentation. Dust them with powdered sugar for added charm. {{image_2}} You can make pumpkin oatmeal cookies without chocolate chips. Just skip the chocolate. The cookies will still taste great with pumpkin and spices. The chewy oats mix well with the pumpkin flavor. You can add more warm spices like cinnamon or nutmeg for extra flavor. These cookies are perfect for those who want a less sweet treat. If you need a gluten-free option, you can change a few ingredients. Use gluten-free all-purpose flour instead of regular flour. Make sure it has a good mix of starches and flours. Check that your oats are certified gluten-free too. This way, you can enjoy the same great taste without gluten. These cookies will still turn out soft and chewy. You can add more flavor to your cookies by mixing in spices and nuts. Try adding a pinch of ginger or cloves for a tasty twist. You can also fold in chopped nuts like pecans or almonds. They add a nice crunch and go well with the oatmeal. Another fun idea is to mix in dried fruits like cranberries or raisins. This will give your cookies a fruity touch. After baking your pumpkin oatmeal chocolate chip cookies, let them cool completely. This step helps keep the cookies soft. Store them in an airtight container. A cookie jar works well too. Keep them at room temperature for the best taste. Avoid placing them in the fridge, as that can dry them out. When stored properly, these cookies last up to one week. If you want to keep them longer, freeze them. They can stay good in the freezer for up to three months. Just wrap them in plastic wrap and place them in a freezer bag. This helps prevent freezer burn. To enjoy your cookies warm again, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Bake the cookies for about 5-7 minutes. If using the microwave, heat each cookie for about 10-15 seconds. This warms them up nicely without making them hard. Enjoy the soft, gooey goodness! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it is smooth and not too watery. Canned pumpkin is often easier and saves time. These cookies can stay fresh for about one week. Keep them in an airtight container. They taste best when enjoyed within the first few days. Absolutely! You can freeze the cookie dough. Just scoop the dough onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer bag. They last up to three months. You can use a flax egg as a substitute. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This works well in cookies. In this blog post, we explored how to make delicious pumpkin oatmeal chocolate chip cookies. From key ingredients to step-by-step baking tips, I provided handy advice to ensure your cookies turn out great. I also shared variations and storage methods to keep them fresh. Remember, a little creativity can enhance your baking. Dive into this recipe and enjoy every bite. Happy baking!

Pumpkin Oatmeal Chocolate Chip Cookies

Indulge in the delightful taste of Pumpkin Oatmeal Chocolate Chip Cookies with this easy recipe! Made with wholesome ingredients like pumpkin puree and rolled oats, these cookies are a perfect fall treat. The blend of chocolate chips and spices creates a delicious flavor that will have everyone coming back for more. Ready in just 30 minutes, your next baking adventure starts here! Click to explore the full recipe and make your kitchen smell amazing!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup walnuts, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the mixture and mix until well combined.

        In a separate bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

            Fold in the chocolate chips and chopped walnuts (if using) until evenly distributed.

              Using a cookie scoop or tablespoon, drop dollops of the dough onto the prepared baking sheet, leaving space between each cookie as they will spread a bit.

                Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.

                  Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative plate, and dust lightly with powdered sugar for an elegant touch. Add a few chocolate chips on top for added visual appeal!