Name: Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1 cup light brown sugar, packed; ½ cup unsalted butter, softened; 1 large egg; 2 teaspoons vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 2 cups old-fashioned oats; 1 ½ cups semi-sweet chocolate chips

Hey y'all! If you're ready for the coziest cookies of the season, you have to try these Soft & Chewy Pumpkin Chocolate Chip Oatmeal Cookies. They're the perfect blend of warm spices, gooey Chocolate chips, and wholesome oats — ideal for fall gatherings, afternoon snacks, or just a sweet pick-me-up with your coffee. Their irresistibly soft and chewy texture makes every bite pure perfection. Let's get cooking!

Why You'll Love This

Super soft, chewy, and packed with pumpkin flavor for real autumn vibes.
Quick and easy to make with no special techniques needed.
Loaded with chocolate chips and hearty oats for the best texture contrast.
Perfect for sharing at potlucks or as a homemade gift during the holidays.
Deliciously flexible — adapt to add-ins and make them your own!

Ingredients

1 cup (115g) unsalted butter, melted
1 cup (200g) packed light brown sugar
½ cup (100g) granulated sugar
¾ cup (180g) pumpkin puree (not pie filling)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
1 ½ cups (190g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 cups (160g) old-fashioned rolled oats
1 ½ cups (255g) semisweet chocolate chips

Directions

Step 1: Prepare Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy. Next, add the pumpkin puree, egg yolk, and vanilla extract. Beat until well combined.

Step 2: Mix Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Combine & Add Oats + Chocolate Chips

Gradually add the dry mixture to the wet ingredients, mixing just until incorporated. Stir in rolled oats and chocolate chips; mix until evenly distributed but do not overmix.

Step 4: Chill the Dough

Cover the bowl tightly and refrigerate cookie dough for 30-45 minutes. This helps prevent spreading and gives cookies their famous chewy texture.

Step 5: Shape & Bake

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats. Scoop dough (about 2 tablespoons per cookie) and roll into balls. Place them 2 inches apart on prepared baking sheets. Slightly flatten each ball with your hand.

Bake for 12-14 minutes or until cookies are set around the edges and still soft in the center. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If your dough is sticky, chilling for a full hour can help make scooping easier.
Be careful not to overbake — they should look slightly underdone when you pull them from the oven.
Using pure pumpkin puree (not pumpkin pie filling) gives the best flavor and texture.

Variations

Nutty Delight: Fold in ½ cup chopped pecans or walnuts for extra crunch.
Maple Spice: Substitute half the granulated sugar with pure maple syrup for even more autumn flavor.
Dried Fruits: Add ½ cup dried cranberries or raisins for a sweet-tart bite.

Required Equipment

Mixing bowls (large and medium)
Whisk and spatula
Electric hand mixer (optional, for ease)
Parchment paper or silicone baking mats
Baking sheets
Wire rack for cooling
Cookie scoop or tablespoon

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 2 months — just let them thaw at room temperature before enjoying!

Suggested Pairings & Serving Recommendations

Enjoy with a mug of hot spiced chai or creamy pumpkin latte.
Dunk warm cookies in cold milk for classic comfort.
Serve them with a scoop of vanilla ice cream for an easy dessert!

Pro Tips

Let your butter cool slightly after melting so it doesn't scramble the egg yolk.
For bakery-style cookies, press a few extra chocolate chips on top right before baking.
Always chill the dough — this step is key for chewy cookies with thick centers.

FAQ

Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer — old-fashioned oats give the best chewy bite.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite 1:1 gluten-free blend and use certified gluten-free oats.
Do I have to chill the cookie dough?
Yes, chilling is highly recommended for getting that thick, soft, and chewy texture — don't skip this step!