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These tasty, pumpkin oatmeal chocolate chip cookies are a must bake for the fall season. Enjoy the chewy goodness of oatmeal with the popular festival flavour of pumpkin, nutmeg, cinnamon, allspice and cloves for a cookie sure to please all with the addition of chocolate chips.
When you’re craving something sweet this fall, use this pumpkin oatmeal cookie recipe with chocolate chips for a soft and chewy oatmeal drop cookie as a quick fix for your sugar craving.
I’ve been making these old fashioned pumpkin oatmeal muffins every fall since I started preserving my own pumpkin puree for fall and winter baking. It’s been the easiest thing to do and store for the winter in the freezer and makes far better baking recipes than store bought pumpkin puree or pumpkin pie filling.
I highly recommend doubling this recipe to share the goodness with others. Making pumpkin oatmeal cookies is a great option for your family staple but also an easy option for holiday cookie exchanges. They also make a great cookie for DIY baked gifts when stacked in a mason jar and tied with a ribbon and a gift tag.
PUMPKIN CHOCOLATE CHIP OATMEAL COOKIE RECIPE
What makes this recipe old-fashioned is the use of old-fashioned rolled oats.
Save money and add nutrient dense ingredients to your cookies by using your own homemade pumpkin pie spice and pumpkin puree.
RELATED: HOW TO MAKE PUMPKIN PIE SPICE
Are oatmeal cookies healthy?
I use oatmeal in the majority of my go to cookie recipes. They make cookies softer and chewier just how I like them. Plus, I don’t feel as guilty eating more than one because oatmeal is healthy for you.
Oatmeal is high fibre. Rolled oats are a good source of fiber and contain 2 grams of fiber in a 1/2-cup cooked serving. The fiber in the oats helps lower cholesterol and may lower your risk of Type 2 diabetes, heart disease and obesity.
You can make these cookies healthier, by substituting apple sauce for butter. I make apple sauce every summer with our abundance of apples and use it for fall and winter baking recipes such as these cookies!
Tosubstitute applesauce for butter in oatmeal cookies, cream the sugar and eggs together and then mix in the applesauce. Use a plain, no sugar applesauce for oatmeal cookies.
This is the electric mixer my parents gave as a house warming gift. It’s a must have! Plus I collect the attachments for gifts during the holidays 😉
METHOD FOR MAKING PUMPKIN CHOCOLATE CHIP OATMEAL COOKIES
In a mix master, mix the butter and sugar together. This is always the first step to any good cookie recipe.
Slowly add egg and pumpkin puree. Remember not to use pumpkin pie filling and if you don’t have your own pumpkin puree in the freezer then use the store bought canned pumpkin puree.
In a separate bowl, sift the dry ingredients together (flour, baking powder, soda). Sifting helps leaven the flour so the cookies don’t turn into hockey pucks but sightly rise.
Add the dry ingredients to the wet ingredients in the mix master and mix. Try not to over mix the dry ingredients into the wet.
Slowly add the oats then chocolate chips. I always like semi-sweet chocolate chips. If you wanted you could do half chocolate chips and half walnuts for a chocolatey, nut festive pumpkin cookie.
Then place the dough in balls on baking sheet lined with parchment paper or silicon baking mat so there are roughly a dozen on the pan
Bake at 350 F Oven for 12-14 minutes.
Remove from the oven and allow cookies to sit for another 2 minutes on the sheet before removing them to a wire cooking rack.
Store in an air tight container.
Do your very best to not eat all the cookies the day they are baked. By the second day the flavours have really created a tasty cookie.
Pumpkin Oatmeal Chocolate Chip Cookies
- 3/4 C Unsalted butter, softened
- 1 C brown sugar lightly packed
- ½ C White Sugar
- 1 C Pumpkin Puree
- 1 egg
- 1 tsp vanilla
- 1 ½ C flour
- 1 ½ C old fashioned rolled oats
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp Baking Powder
- 1 C semi sweet chocolate chips
- In a mix master, mix the butter and sugar together
- Slowly add egg and pumpkin puree
- In a seperate bowl, sift the dry ingredients together (flour, baking powder, soda)
- Add the dry ingredients to the wet ingredients in the mix master and mix
- Slowly add the oats then chocolate chips
- place dough in balls on baking sheet lined with parchment paper or silicon baking mat so there are roughly a dozen on the pan
- Bake at 350 F Oven for 12-14 minutes
- Remove from the oven and allow cookies to sit for another 2 minutes on the sheet before removing them to a wire cooking rack.
- Store in an air tight container.