• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Diary of a Real Housewife
  • Easy Recipes
    • Appetizers & Sides
    • Breakfast
    • Dessert
    • Holiday Food
    • Kids Food
    • Main Dish
    • Slow Cooker
    • Soups & Salads
  • Holidays
    • Party
    • Super Bowl
    • Valentines Day
    • St. Patricks Day
    • Easter
    • 4th of July
    • Fall
    • Thanksgiving
    • Christmas
  • Episodes
  • Get Inspired
    • Recipe Roundups
  • Free Meal Planning Printable
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Episodes
  • About
  • Contact
  • Free Meal Planning Printable
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Ɨ

    Home Ā» Cookies Ā» Pumpkin Oatmeal Chocolate Chip Cookie

    Pumpkin Oatmeal Chocolate Chip Cookie

    Published: Nov 23, 2020 Ā· Modified: Aug 15, 2021 by Jennie Ā· This post may contain affiliate links

    579 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Print Recipe

    TheseĀ Pumpkin Oatmeal Chocolate Chip Cookie are the PERFECT fall cookie and a must for your fall baking list. Full of fall flavor and chocolate chips, these cookies will quickly be a favorite!Ā 

    Pumpkin Oatmeal Chocolate Chip Cookie on a wooden cutting board

    Fall Baking

    I love fall baking and all things pumpkin spice.

    These Pumpkin Oatmeal Chocolate Chip Cookie are amazing and one of my favorite things to bake during the fall months.

    Directions:

    Step one: Get started by preheating your oven to 350 degrees F. Prepare a cookie sheet with nonstick spray or parchment paper and then set aside.

    Step two: Whisk together your dry ingredients, flour, oats, salt, baking soda, and pumpkin pie spice. Once they are mixed you can set it aside.

    • Tip: Make sure you are using old fashion rolled oats and not quick oats. Using quick oats could change this recipe.

    all dry ingredients in a mixing bowl

    Step three: In a stand mixer or in a large bowl with a hand mixer cream together butter and sugars both white and brown.

    Mix until creamy, smooth, and well combined.

    Add egg, vanilla, and pumpkin puree. Slowly add in dry ingredients mixing until combined.

    • Tip: Make sure you are using 100% pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has a lot of added ingredients that we don't need for this recipe.

    mixing wet ingredients and adding in the dry

    Step four: Fold in 1 ¾ cup chocolate chips.

    The dough is very sticky so it will need to chili.

    Place in the fridge to chill for 1-2 hours or until dough can be formed into balls.

    • Pro Tip: Don't skip chilling your dough. Not only does it help the dough to be rolled it also helps softened your oatmeal so your cookies are soft and chewy.

    adding chocolate chips to the batter

    Step five: Roll out cookie dough balls and place on prepared baking sheet.

    Place reaming chocolate chips on the tops of each cookie.

    • Tip: I use semi-sweet chocolate chips but you can use milk chocolate or even dark chocolate, whatever you prefer.

    Baking Instructions

    Bake for 12-13 minutes. Allow cookie to cool on baking sheet for 5-8 minutes before removing to cool on a wire rack

    rolling cooking and placing on a baking sheet

    Storing Directions:

    Make Ahead: Prepare your dough and leave it in the fridge during the chilling stage for 3-4 days. Make sure the bowl os covered well.

    When you are ready to bake just allow them partly come to room temperature.

    Counter: Store on the counter in an air tight container for 3-4 days.

    Freezing: Once cooled allow your cookies to cool after baking place them on a cooking sheet and place in the freezer. Allow them to freeze separately then place them in a large freezer bag and keep in the freezer for up to 3 months.

    You could place them all in a container and right into the freezer but I find freezing them separately helps them to not stick together when freezing.

    cookies on a baking sheet

    FAQs

    How can I keep my cookies soft? Try placing a piece of bread in your container or baggy with your cookies. I usually separate the bread and cookies with parchment paper to keep them from getting overly moist.

    Can I use raisins? Yes! You can either skip the chocolate chips or added raisins in with them.

    Pumpkin Oatmeal Chocolate Chip Cookie with pumpkins in the back

    More Recipes for YOU:

    Chocolate Chip Pumpkin Muffins: Nothing better for breakfast in the fall!

    2 Ingredient Pumpkin Spice Muffins: If you are in need of a SUPER easy recipe idea you have to check this one out.Ā 

    Chocolate Chip Pumpkin Bread: What can make the best pumpkin bread even better? Loading it up with chocolate chips.

    If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, use hashtag #TDOARH

     

     

    newsletter image. Free printable when signing up.


    Pumpkin Oatmeal Chocolate Chip Cookie on a wooden cutting board

    Pumpkin Oatmeal Chocolate Chip Cookie

    Jennie Duncan
    TheseĀ Pumpkin Oatmeal Chocolate Chip CookieĀ are the PERFECT fall cookie and a must for your fall baking list. Full of fall flavor and chocolate chips, these cookies will quickly be a favorite!Ā 
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 13 mins
    chilling 2 hrs
    Total Time 2 hrs 23 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 297 kcal

    Ingredients
      

    • 2 ½ cups All-purpose flour
    • 1 ½ cups Rolled oats
    • ¾ teaspoons Salt
    • 1 teaspoon Baking soda
    • 2 ¼ teaspoon Pumpkin pie spice
    • 1 cup Unsalted butter
    • ā…” cup Sugar
    • 1 ā…“ cup Brown sugar
    • 1 Egg
    • 1 teaspoon Vanilla extract
    • 1 ¼ cup Canned pumpkin puree
    • 2 cups Semi-sweet chocolate chips (divided)

    Instructions
     

    • Preheat oven to 350 degrees F. Prepare a cookie sheet with nonstick spray or parchment paper and set aside.
    • Start by whisking together your dry ingredients, flour, oats, salt, baking soda, and pumpkin pie spice. Set aside.
    • In a stand mixer or in a large bowl with a hand mixer cream together butter and sugars (white and brown). Mix until creamy, smooth, and well combined. Add egg, vanilla, and pumpkin puree. Slowly add in dry ingredients mixing until combined.
    • Fold in 1 ¾ cup chocolate chips. The dough is very sticky so it will need to chili. Place in the fridge to chill for 1-2 hours or until dough can be formed into balls.
    • Roll out cookie dough balls and place on prepared baking sheet. Place reaming chocolate chips on the tops of each cookie. Bake for 12-13 minutes. Allow cookie to cool on baking sheet for 5-8 minutes before removing to cool on a wire rack.

    Notes

    Make sure you are using old fashion rolled oats and not quick oats. Using quick oats could change this recipe.
    Don't skip chilling your dough. Not only does it help the dough to be rolled it also helps softened your oatmeal so your cookies are soft and chewy.
    I use semi-sweet chocolate chips but you can use milk chocolate or even dark chocolate, whatever you prefer.
    Storing Directions:
    Make Ahead: Prepare your dough and leave it in the fridge during the chilling stage for 3-4 days. Make sure the bowl os covered well.
    When you are ready to bake just allow them partly come to room temperature.
    Counter: Store on the counter in an air tight container for 3-4 days.
    Freezing: Once cooled allow your cookies to cool after baking place them on a cooking sheet and place in the freezer. Allow them to freeze separately then place them in a large freezer bag and keep in the freezer for up to 3 months.
    You could place them all in a container and right into the freezer but I find freezing them separately helps them to not stick together when freezing.
    FAQs
    How can I keep my cookies soft? Try placing a piece of bread in your container or baggy with your cookies. I usually separate the bread and cookies with parchment paper to keep them from getting overly moist.Ā 
    Can I use raisins? Yes! You can either skip the chocolate chips or added raisins in with them.

    Nutrition

    Calories: 297kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 28mgSodium: 128mgPotassium: 164mgFiber: 2gSugar: 23gVitamin A: 2240IUVitamin C: 0.6mgCalcium: 32mgIron: 2.1mg
    Keyword Pumpkin Oatmeal Chocolate Chip Cookie
    Tried this recipe?Let us know how it was!

    signature with name and picture

    « Roasted Asparagus Recipe
    Mini Dutch Apple Pie »
    579 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    face

    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

    More about me

    Popular

    • Air Fryer Turkey Burgers
      Air Fryer Turkey Burgers
    • Cheeseburger Soup
      Cheeseburger Soup
    • BBQ Meatballs
      BBQ Meatballs
    • Air Fryer Zucchini
      Air Fryer Zucchini

    Easy Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    It is not permissible to copy anything from my site without prior written consent. Any use of a picture must have a working link back to my site.

    Some links on this site are affiliate links and always fully disclosed. This means I could earn a commission with clicks or purchases when using those links. No affiliate sways my decisions in products I use or love. All thoughts about items are 100% my own.

    Make sure to follow all safety procedures when completely any tutorials on my blog and assume your own risk. The Diary of a Real Housewife is not liable for any projects that you may complete from ideas found on this blog.

    Copyright Ā© 2010 - 2021 Ā·Ā Jennifer Duncan, The Diary of a Real HousewifeĀ Ā· All Rights Reserved.

    579 shares