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6 pumpkin chocolate chip cookies on a cookie rack.
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Chocolate Chip Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are extremely soft with the perfect pumpkin spice flavor. Filled with chocolate chips and chewy oatmeal - they're the perfect fall cookie recipe.
Course Dessert
Cuisine American
Keyword Chocolate Chip Pumpkin Oatmeal Cookies, Pumpkin Oatmeal Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 20 cookies
Calories 162kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 6 tablespoons pure pumpkin puree
  • 1 cup all-purpose flour
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 large egg yolk discard the white
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey
  • 1 cup large rolled oats
  • ¾ cup chocolate chips

Instructions

  • Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
  • Place a paper towel in a small bowl. Add in the pumpkin and squeeze out the excess liquid with the paper towel. Set aside to use later.
  • In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, coves, baking soda and salt.
  • In a large bowl, beat together the butter, brown sugar and white sugar until fluffy.
  • Mix in the blotted pumpkin puree, egg yolk, and vanilla extract until evenly mixed.
  • With the mixer on a low speed, mix the flour mixture into the butter mixture until no lumps remain.
  • Stir in the oats. Note that the mixture will be sticky.
  • Stir in the chocolate chips.
  • Spoon the cookie dough into balls with about 1 ½ tablespoons of dough each. Place 2 inches apart on the lined cookie sheets and flatten them down slightly. If the dough is too sticky, cover the bowl with plastic wrap and refrigerate for 30 minutes or overnight.
  • Bake 1 cookie sheet at a time in the middle of the oven. Bake the cookies for 10-12 minutes, or until the tops look set. Cool on the cookie sheet for at least 10 minutes. Optionally, dot a few extra chocolate chips on top of each cookie.

Notes

  1. Pumpkin Puree: Make sure to use canned 100% pure pumpkin. Pumpkin pie filling also includes spices, sugars and thickeners and therefore won't work in this recipe. I highly recommend using canned pumpkin instead of boiling fresh pumpkin and making your own puree because the amount of moisture is consistent in canned pumpkin, and therefore leads to much more consistent results.
  2. Spices: Feel free to substitute the amount of spices listed with 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice.
  3. Storage: Store cookies in an airtight container at room temperature for up to 4 days. 
  4. Nutrition: Nutrition details are an estimate only and based on 1 cookie, assuming the recipe yields 20 equal-sized cookies. 

Nutrition

Calories: 162kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 65mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 870IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg