If you find yourself unable to decide between a cinnamon-scented pumpkin dessert and a chewy oatmeal cookie studded with chocolate chips, we’ve got just what you need … these Oatmeal Pumpkin Chocolate Chip Cookies. They’re the best of both worlds in a convenient freezer-friendly, handheld package.
These Pumpkin Chocolate Chip Cookies are a ‘Must-Bake’ Recipe
Is it the Harvest Moon or the fact that pumpkin and chocolate are just so dang good together that makes us crave these chewy Oatmeal Pumpkin Chocolate Chip Cookies? They’re just right for the months when the evening air turns just the slightest bit cooler.
These pumpkin cookies are everything you want in an oatmeal cookie with the addition of sweet pumpkin and spices and melty chocolate chips. But don’t just take our word for it; fire up the oven and make a batch for yourself!
Ingredients for Chocolate Chip Pumpkin cookies
Here are the pantry ingredients to gather
- Butter – use your favorite unsalted butter. For a dairy-free and/or vegan option, use a plant-based stick (not tub) butter, such as Good & Gather, Miyokos Creamery, or Earth Balance
- Brown sugar – the combination of brown sugar and cane sugars gives these pumpkin chocolate chip cookies the perfect amount of sweetness and a chewy texture
- Cane sugar – may use coconut sugar, if desired
- Egg – for a vegan option, replace the egg with 1 ‘flax egg’ by combining 1 tablespoon flax meal with 3 tablespoons water
- Pumpkin puree – be sure to use pumpkin puree and not pumpkin pie filling (which is a different texture and contains spices and sometimes has added sugars)
- Pure vanilla extract
- Gluten-free flour blend – we recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour or King Arthur Gluten-Free Measure-for-Measure Flour. If you don’t need gluten-free cookies, an equivalent amount of unbleached all-purpose flour can be substituted with excellent results
- Quick cooking oats – we recommend using quick cooking oats (quick oats) instead of old-fashioned rolled oats for a chewier texture. Use certified gluten-free quick oats, if needed
- Baking powder
- Baking soda
- Pumpkin pie spice
- Ground cinnamon
- Fine salt
- Chocolate chips – use semi-sweet or dark chocolate chips. Or, we recommend Enjoy Life! for dairy-free and Lily’s for a reduced sugar option
Save Big On Quality Ingredients
Shop Thrive Market to get the best prices on natural, organic, and specialty foods, including your everyday pantry, spices, and baking ingredients. Our team at The Real Food Dietitians loves to restock our pantries each quarter with baking and cooking essentials from Thrive Market. PLUS, you’ll get and extra 30% off of your first order and free gift valued up to $50 when you create a new membership today!
How to Make This Pumpkin cookie recipe
Here are the quick steps to make these pumpkin chocolate chips cookies:
- Combine the wet ingredients: Cream together the butter, brown sugar and cane sugar using a hand mixer (you may also use a stand mixer). Add the egg, pumpkin puree, and vanilla extract. Mix on medium speed until combined.
- Add the dry ingredients: Stir in the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and fine salt. Mix on low speed until combined. Using a spatula, fold in the chocolate chips. Chill the batter for 20 minutes.
- Bake the cookies: Scoop or spoon 12 small mounds of dough (about 1 ½ tablespoons each) onto each of two parchment lined baking sheets. Bake for 8-10 minutes or until the cookies are lightly golden brown on edges. Remove from the oven. Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Substitutions for these Pumpkin cookies
Need a substitution? We can help with that! Try these suggestions to make these chocolate chip pumpkin cookies suit your needs or preferences.
- Make it Dairy-Free – Simply substitute vegan or plant-based stick butter for the unsalted butter in equal amounts.
- Make it Vegan – Use vegan or plant-based butter and replace the egg with a flax egg (see recipe card below for more details).
- Make it Gluten-Full – Use all-purpose flour in place of the gluten-free baking flour.
oatmeal Pumpkin Chocolate Chip Cookies: Frequently Asked Questions
Here are some commonly asked questions about these fall cookies:
- How do I make these cookies vegan or 100% plant-based? Swap out the unsalted butter for vegan stick butter, replace the egg with a flax egg, and use dairy-free/vegan chocolate chips. See recipe card below for details.
- Can these pumpkin chocolate chip cookies be made dairy-free? Yes! Just replace the dairy butter with your favorite vegan stick butter and use dairy-free/vegan chocolate chips.
- What is the best vegan butter to use for these cookies? We like Good & Gather (from Target), Miyokos Creamery, or Earth Balance for cookie recipes.
- Do these cookies freeze well? They sure do! For best results, we recommend allowing the cookies to cool completely before stacking them in a reusable bag or airtight container with lid for freezing. Cookies can be enjoyed straight from the freezer, allowed to thaw at room temperature, or warmed in the microwave for a few seconds to bring back that fresh-baked taste and texture.
Tips & Tools for Cookie Baking Success
If you’re serious about baking or just want to level up your cookie-making game, we recommend these kitchen essentials:
- Sturdy rimmed baking sheet – We love these large aluminum baking sheets. The bake and brown evenly thanks to their superior heat conductivity and warp less than other brands we’ve tried.
- Oven thermometer – Every oven needs an inexpensive oven thermometer to ensure you’re baking at the right temperature. Many ovens are 5-15℉ off from what you set the temperature for so an oven thermometer will not only help you get the right temperature but it will also tell you when the oven is truly pre-heated and ready to use.
- Parchment paper – Parchment paper has so many uses but one of our favorite ways to use it is to line baking sheets and pan for easy clean up and guaranteed non-stick results.
- Cookie scoop – For uniform cookies, meatballs and muffins, use a cookie scoop! A cookie scoop speeds up prep and keeps your hands cleaner while giving you same-sized portions for even baking.
- Thin spatula – We love this thin, flexible stainless steel spatula for removing cookies from baking sheets and for use in a cast iron pans. Flexible silicone spatulas also work great and won’t scratch non-stick or enameled cast iron surfaces.
- Cooling rack – A cooling rack is a must for every kitchen! We love this large cooling rack for cooling your favorite baked goods or using as a cooking rack on a sheet pan. If you love doubling or tripling cookie recipes, you’ll love this 3-tier metal cooling rack.
- ½ cup (1 stick) unsalted butter (see Notes)
- ½ cup light or dark brown sugar
- ¼ cup cane sugar
- 1 large egg (see Notes)
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (185 g) gluten-free flour blend (see Notes)
- 1 cup quick-cooking oats (see Notes)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ¾ cup dark or semi-sweet chocolate chips (see Notes)
- Using a hand mixer and a mixing bowl (or you may also use a stand mixer), cream together the butter, brown sugar, and cane sugar. Add the egg, pumpkin puree, and vanilla extract. Mix on medium speed until combined.
- To the bowl, add the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and fine salt. Mix on low speed until combined. Using a spatula, fold in the chocolate chips. Chill the batter for 20 minutes.
- While the dough is chilling, preheat the oven to 350℉. Line two large rimmed baking sheet with parchment paper.
- Scoop or spoon 12 small mounds of dough (about 1 ½ tablespoons each) onto each parchment lined baking sheet. Press down ever so slightly.
- Bake one sheet at a time on the middle rack until the cookies are lightly golden brown on edges, 8-10 minutes. Remove from the oven. Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Place the second baking sheet in the oven and bake as directed.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
For a dairy-free and/or vegan we recommend a plant-based stick “butter” such as Good & Gather, Miyokos Creamery, or Earth Balance. For dairy-free and vegan chocolate chips, we recommend Enjoy Life! Baking Morsels
For gluten-free, we recommend Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur Measure-For-Measure Gluten-Free Flour for best results. If you don’t need gluten-free, may use an equivalent amount of unbleached all-purpose flour.
If gluten-free are needed, be sure to source certified gluten-free oats. May also use old-fashioned rolled oats that are pulsed a few times in the food processor.
For cookies that are egg-free, make a flax ‘egg’ by combining 1 tablespoon flax meal with 3 tablespoons water. Stir well and let stand for 5 minutes to thicken.
- Serving Size: 1 cookie
- Calories: 121
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 131 mg
- Carbohydrate: 17 g
- (Fiber: 1 g
- Sugar: 8 g)
- Protein: 1 g
- Cholesterol: 16 mg
Pin Now to Make Later!
Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!