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Pumpkin Oatmeal Chocolate Chip Cookie on a wooden cutting board

Pumpkin Oatmeal Chocolate Chip Cookie

Jennie Duncan
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! 
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


  • 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
  • cup Sugar
  • 1 ⅓ cup Brown sugar
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • 1 ¼ cup Canned pumpkin puree
  • 2 cups Semi-sweet chocolate chips (divided)


  • 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.


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.


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.


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!