Pumpkin Chocolate Chip Cookies

These Oatmeal Pumpkin Chocolate Chip Cookies are flavored with sweet pumpkin and cinnamon and loaded with chocolate chips. Freezer-friendly and includes dairy-free and vegan options. 

Prep: 15 minutesCook: 8-10 minutesTotal: 25 minutes
Servings: 2 dozen 1x


  • ½ cup (1 stick) unsalted butter (see Notes), softened
  • 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)


  1. 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.
  2. 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.
  3. While the dough is chilling, preheat the oven to 350℉. Line two large rimmed baking sheet with parchment paper.
  4. Scoop or spoon 12 small mounds of dough (about 1 ½ tablespoons each) onto each parchment lined baking sheet. Press down ever so slightly.  
  5. 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. 
  6. Place the second baking sheet in the oven and bake as directed.


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. 

Nutrition Information

  • 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


© The Real Food Dietitians
Recipe By: Ana Ankeny

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