Pumpkin Oatmeal Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

Full of pumpkin and oatmeal, these Chocolate Chip Cookies are chewy and taste like all of the best things about fall!

Yield: 36 Cookies
Author: Sam
  • 2 cups + 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 and 1/2 cups old-fashioned rolled oats
  • 1 cup unsalted butter melted and slightly cooled
  • 3 tablespoons molasses
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree see note
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups semi-sweet chocolate chips
  1. Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
  2. In a large bowl mix together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, salt, and oats. Set aside

  3. In a medium bowl, whisk together the melted butter, molasses, brown sugar, sugar, egg yolk, pumpkin, and vanilla until combined.
  4. Pour the wet ingredients into the dry and mix until combined. Stir in chocolate chips.
  5. Scoop about 1 1/2 tablespoons dough (I use a medium cookie scoop) and place onto the prepared pan and flatten slightly.

  6. Bake for 11-12 minutes. Cookies will be mostly set.
  7. Let cookies cool for 3 minutes on the baking sheet before removing to a cooling rack to cool completely.

Canned pumpkin is really soft and has a lot of water, it’s one of the things that makes pumpkin treats so moist, but all of the liquid is the enemy of a chewy cookie. So it is important that we remove some of the liquid from the pumpkin before adding to the recipe:
1. Measure out 3/4 cup pumpkin puree
2. Line a small bowl with a couple of layers of paper towels. Place pumpkin into the paper towel-lined bowl and cover with another layer of paper towels and squeeze out the excess water.

You can sub the ginger, nutmeg, allspice, and cloves with 2 teaspoons pumpkin pie spice.

Based on this recipe.