Are you looking for the perfect fall cookie recipe that combines cozy pumpkin spice flavors with the sweetness of chocolate? These Chewy Pumpkin Oatmeal Chocolate Chip Cookies are packed with warm autumn spices, chewy oats, and melty chocolate chips—making them a must-try treat for the fall! Whether you’re whipping up a batch for a family gathering or treating yourself, these cookies are sure to become a staple in your fall dessert rotation.Why You’ll Love Chewy Pumpkin Oatmeal Chocolate Chip Cookies:Perfectly Chewy Texture: Thanks to the oats and pumpkin puree, these cookies achieve an irresistibly chewy texture. The oats add structure, while the pumpkin keeps them soft and moist—making them perfect for anyone who loves a cookie with a satisfying bite.Fall Flavor Explosion: These cookies capture the essence of fall in every bite. Pumpkin pie spice creates a warm, comforting flavor that pairs beautifully with rich chocolate chips. It’s the ultimate combination of sweet and spice!Chocolate Chip Perfection: The chocolate chips melt beautifully into the cookie dough, creating pockets of gooey chocolate goodness in every bite. The combination of spiced pumpkin with semi-sweet or dark chocolate is simply irresistible.Customizing Your Pumpkin Oatmeal Chocolate Chip Cookies - These cookies are incredibly versatile, allowing you to make tweaks based on your preferences or dietary restrictions:Gluten-Free: Use gluten-free oats and a 1:1 gluten-free flour blend for a gluten-free version of these cookies.Vegan: Substitute the egg yolk with a flax egg (1 tablespoon of ground golden flaxseed mixed with 3 tablespoons of water) and use dairy-free chocolate chips.Extra Mix-Ins: For added texture and flavor, you can mix in nuts, dried cranberries, or even pumpkin seeds.Are you looking for more fall-inspired treats? Check out some of my favorites:Healthy Blender Pumpkin Oat MuffinsEASY Cinnamon Crumble Apple Pie BarsBrown Butter Pumpkin S’more Cookies
Ingredients
- ½ cup unsalted butter softened
- ⅔ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ cup canned pumpkin puree
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup dark chocolate discs
- ½ cup semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the softened butter, brown sugar and granulated sugar for 3-4 minutes until it is combined and looks like wet sand.
- Add the egg yolk and vanilla and whisk until it is smooth.
- Add the pumpkin puree and whisk until evenly incorporated.
- Sift in the pumpkin pie spice, baking soda, salt and flour, and fold gently until combined.
- Fold in the oats and chocolate discs and chips.
- Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Scoop the dough and roll into 16 smooth balls about 1 ½ inch diameter. (These cookies are meant to be thick)
- Place the balls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-13 minutes or until the edges are browned and the center looks puffed and slightly cracked. Allow them to rest on the baking sheet for about 2 minutes, then transfer to a cooling rack.
Nutrition
Serving: 1cookieCalories: 216kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 118mgPotassium: 126mgFiber: 2gSugar: 16gVitamin A: 1389IUVitamin C: 0.4mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!
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