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These 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!
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.
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.
Step four: Fold in 1 3/4 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.
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
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.
Can I use raisins? Yes! You can either skip the chocolate chips or added raisins in with them.
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.
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.
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Pumpkin Oatmeal Chocolate Chip Cookie
Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 cups Rolled oats
- 3/4 teaspoons Salt
- 1 teaspoon Baking soda
- 2 1/4 teaspoon Pumpkin pie spice
- 1 cup Unsalted butter
- 2/3 cup Sugar
- 1 1/3 cup Brown sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 1/4 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 3/4 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
Nutrition
