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These pumpkin oatmeal chocolate chip cookies made with a simple no-chill cookie dough batter and warm spices for the best fall treat!
It’s the season for all things pumpkin!
While I do love pumpkin, I find that I often find that I have extra pumpkin puree in my pantry in the fall, because I got a little too excited for pumpkin season. Oops!
These cookies are the perfect quick and easy dessert to use up any leftover pumpkin puree!
Easy One-Bowl Pumpkin Oatmeal Chocolate Chip Cookies.
This recipe is the perfect fall chocolate chip cookie. We’re using real pumpkin puree to make these fall favorite cookies!
Pumpkin puree makes a great replacement for eggs or butter in a cookie, so I like to think these are SLIGHTLY healthier than a regular chocolate chip cookie. Please don’t quote me on this!
Recipes you’ll love
If you’re looking for more delicious fall dessert recipes, here are some ideas:
- S’mores Brownies
- Caramel Pecan Cheesecake Brownies
- Pumpkin Spice French Toast
- Apple Hand Pies with Maple Glaze
Ingredients & Notes
- Pumpkin Puree – for these cookies, make sure to use pumpkin puree, not pumpkin pie filling for this recipe.
- Sugar – this recipe uses white and brown sugar to make moist and chewy pumpkin chocolate chip cookies
- Melted Butter & Egg Yolk – make these pumpkin oatmeal cookies just slightly chewy.
- All-Purpose Flour & Old Fashioned Oats – both add texture to these cookies.
- Pumpkin Spice – you can make your own pumpkin pie spice blend or your favorite store-bought blend for this recipe.
- Chocolate chips – I typically use semi-sweet chocolate chips for cookies, but you can use milk chocolate or dark chocolate chips as well!
How to make Pumpkin Oatmeal Chocolate Chip Cookies
Preheat oven to 350ºF
Add pumpkin puree, unsalted butter, white sugar, dark brown sugar and pumpkin spice to a large bowl. Mix together until the batter is fluffy.
Next, add in one egg yolk and vanilla. Then mix for 2-3 minutes until fully incorporated.
Add your dry ingredients – flour, old-fashioned oats, baking soda, baking powder, and salt. Mix until incorporated. The mixture will take a little time to come together.
Once incorporated, fold in most of the chocolate chips. Save a few for the top of the cookies.
Scoop the cookies, roll the cookie dough ball and slightly flatten.
Top with remaining chocolate chips.
Bake cookies at 350ºF for 14-16 minutes until fully baked. The cookies will look less shiny when done.
Cool slightly, and enjoy!
Tips and Serving Suggestions
- These pumpkin oatmeal chocolate chip cookies taste best on the day you make them, but can be stored at room temperature for 3-5 days.
- For best results, I prefer to under-bake these cookies – over-baked cookies might be dry.
- You can blot the pumpkin puree with a paper towel before adding it to the cookie batter for chewier cookies.
If you’re looking for more ways to use pumpkin puree, check out some of my favorite fall drinks and desserts:
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup pumpkin puree 120 grams
- ¼ cup unsalted butter, melted 60 grams
- ½ cup white sugar 100 grams
- ½ cup light or dark brown sugar 100 grams
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 240 g
- 1 cup old fashioned oats 80 g
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin spice
- 1 ½ cup chocolate chips
Instructions
- Preheat oven to 350ºF
- Add pumpkin puree, unsalted butter, white sugar, and dark brown sugar to a large bowl. Mix together until the batter is fluffy.
- Next, add in one egg yolk and vanilla. Then mix for 2-3 minutes until fully incorporated.
- Add your dry ingredients – flour, old-fashioned oats, baking soda, baking powder, and salt. Mix until incorporated. The mixture will take a little time to come together.
- Once incorporated, fold in most of the chocolate chips. Save a few for the top of the cookies.
- Scoop the cookies, roll the cookie dough ball and slightly flatten.
- Top with remaining chocolate chips.
- Bake cookies at 350ºF for 14-16 minutes until fully baked. The cookies will look less shiny when done.
- Cool slightly, and enjoy!
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