Pumpkin Oatmeal Chocolate Chip Cookie Recipe

Written by Becky
I admit, I’ve gone a little overboard on the pumpkin flavored desserts lately. I made these Pumpkin Chocolate Chip Cookies, after making the

Pumpkin Cake Trifles and then also a Pumpkin Apple Streusel Cake and after drinking more than a few Pumpkin Spiced Lattes. I guess I was a little too enthusiastic about fall. I’ve almost reached my limit of pumpkin-ness and I haven’t even made a batch of my mom’s delicious pumpkin bread yet this year.

When October hits every year, I get childishly gitty about the fall. Rich candle scents, hot cocoa, my favorite latte flavors, and all of my favorite colors being strewn across the mountainside. I get out my cosy jackets and Josh starts chopping wood for our wood burning stove. We’ve been taking Henry on walks most days to get the most out of the fall colors around the park. What are you doing to enjoy the fall?

In hopes that you’re not already over the fall flavors of pumpkin, I wanted to share with you this recipe for perfectly chewy Pumpkin Oatmeal Chocolate Chip Cookies. I like to use big chunky chocolate chips and old fashioned oats for a more rustic looking cookie but if you’re wanting something a bit more uniform you can use smaller quick oats and regular sized chocolate chips.

Pumpkin Oatmeal Chocolate Chip Cookie Recipe

Yield: makes about 40 cookies

Ingredients

  • 2 cups all purpose flour
  • 2 1/3 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 tsp pumpkin pie spice (or 1/4 tsp cloves and 1/4 tsp nutmeg)
  • 1 cup (2 sticks) unsalted butter - softened
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 tablespoons honey or maple syrup
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 2 cups chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease baking sheets or line with silpat or parchment paper. Combine flour, oats, baking soda, baking powder, cinnamon, pumpkin pie spice and salt in a bowl.
  2. Cream butter, honey and sugars in large mixer bowl until light and fluffy (about 3 minutes). Add pumpkin, egg and vanilla, then mix well. Add dry ingredients and mix until just combined. Do not over mix. Stir in chocolate chips. Chill dough for 30 minutes.
  3. Form dough into golf ball sized scoops then bake for 14-16 minutes, depending on the size of cookie. Let cook on a wire rack.

Notes

recipe inspired by Picky Cook

http://www.thevintagemixer.com/2011/10/pumpkin-oatmeal-chocolate-chip-cookie-recipe/

Comments (17)

  1. finally, a pumpkin dessert that i think i'll enjoy as much as tim does. looking forward to giving it a try (and, inevitably, eating a lot of cookie dough. let's be honest)!

  2. At one time I had heard there was a pumpkin shortage this year. That must've been a rumor with all the great pumpkin recipes I have seen this fall! These look marvelous!

  3. Eliot, well there's certainly not been any shortage in our kitchen this year!

    Hope, please do let me know what you think. If you're not a big pumpkin fan, you can substitute some of the pumpkin with apple sauce.

  4. I just put my dough in to chill, and it tastes delish! The other plus is I have enough of the can left for 3 baby meals :) which is do-able before it turns@!

  5. I just about doubled the pumpkin and was generous with the spices and SHAZAM! So grateful for this recipe. Thank you for sharing. I'm all for pumpkin, any time of the year. Truth.

  6. This is the first I got to bake the three ingredients, pumpkin, oatmeal and chocolate all rolled into one cookie. I can't wait to have a taste of it. Thanks a lot for the recipe.

  7. A friend shared this link with me over a month ago and I am FINALLY making them! If I'm using fresh pumpkin puree will this be okay? In other recipes I usually decrease the liquid I put in since fresh has so much more water than canned…there really isn't anywhere in a cookie recipe to do that…Thanks for the help and thanks for the recipe!

  8. Jessica, I haven't tried them with fresh pumpkin before so I'm not sure to be quite honest. I would try maybe decreasing the butter 3/4 cup. Please do let me know how they turn out!!!

  9. Oooh….these are my new favorite! I did use fresh pumpkin and actually didn't decrease the butter. I did substitute milled flax seen (1 Tbsp) for the egg so that everyone in our home can eat them and it turned out fine doing this. Usually I'd add a little water with the flax seed but I just left it out this time. FANTASTIC recipe – thanks so much!

  10. Absolutely wonderful!
    I was making baby food with pumpkin purée and had so much leftover. Came across this recipe and I’m really glad I did. Love it!

    • Valerie, so glad you enjoyed the cookies! I’ll have to try giving pumpkin puree to my little guy! Also, I have some baby food ‘recipes’ on the site if you need any other inspiration! I make homemade rice cereal – which is really easy!

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