These moist and chewy treats, with their pumpkin and warm spice, are a perfect fall dessert, but you can make them anytime.
So, if we take two of our favorite kinds of cookies—oatmeal and chocolate chip—and add in everyone’s favorite fall flavor—pumpkin—what do we get? We get these soft and moist, sweet and cinnamony, chocolaty and chunky pumpkin oatmeal chocolate chip cookies that are just the ultimate in taste and texture.
This cookie cannot be defined by just one of its parts! It possesses the most perfect kind of chewiness, thanks to the addition of oatmeal, butter, and brown sugar. But then it also has a kind of light, ethereal softness that comes from the pumpkin purée, an ingredient that, when combined with the cinnamon and maple syrup, is everything we love about fall. Then there are chocolate chips that bring their distinctive semi-sweetness and satisfying texture to every bite.
Put all those tastes and textures together, and you have one of the greatest cookies ever. And they’re easy to make, too: dry ingredients whisked in one bowl, wet combined in another, then wet are added to dry, a little mixing, and your dough is ready. While the cookies are baking, you might want to go do something in another part of your house because the smell that fills your kitchen is going to make you want to eat one the second they come out of the oven. But you mustn’t because they need to cool in order to reach that perfect consistency. Plus, you don’t want to burn your mouth!
Tips For Perfect Pumpkin Oatmeal Chocolate Chip Cookies
One of the keys to this recipe’s success is the use of the highest-quality ingredients: no skimping! So be sure to use old-fashioned rolled oats (not quick-cooking or instant), pure maple syrup, and pure (not imitation!) vanilla extract. And while we’re talking about pure, choose 100% pure pumpkin purée (some brands contain additives). It’s a good idea to gently blot the pumpkin purée with a paper towel to remove any excess moisture, which can affect the cookie’s distinctive chewiness. When you combine the wet and dry ingredients, be careful not to overmix, as that can lead to tough cookies. Use a small ice cream scoop to ensure all the cookies are the same size, and remember to flatten each one before placing the baking sheet in the oven to avoid spreading.
FAQs & Tips
How Do I Store Leftovers?
Completely cooled pumpkin oatmeal chocolate chip cookies can be stored in an airtight container on the counter for up to 3 days, in the refrigerator for up to a week, and in the freezer for up to 3 months.
Is There A Good Substitute For Pumpkin Purée In This Recipe?
Actually, there are a few. To achieve the most similar flavor and texture to pumpkin, you can use sweet potato purée. If you have neither pumpkin nor sweet potato, mashed bananas or applesauce will work (though the flavor will be different).
Is There An Easy Way To Make These Cookies Vegan?
There certainly is! Use melted vegan or plant-based butter. To replace the egg yolk, use 1/4 cup of dairy-free, unsweetened, plain yogurt (we like soy or coconut for this recipe). And use carob chips instead of semisweet chocolate ones.
Serving Suggestions
While these pumpkin oatmeal chocolate chip cookies are pretty wonderful all by themselves, that doesn’t mean they can’t become part of an even more spectacular dessert. See what happens when you spread some of this creamy Pumpkin Dip between two of the cookies. Or take that idea up a notch and make some ice cream sandwiches with pumpkin oatmeal chocolate chip cookies and Brown Sugar Ice Cream or No-Churn Salted Cinnamon Ice Cream; and then enhance the cookie’s pumpkin flavor by drizzling a bit of this Dairy-Free Pumpkin Spice Syrup on top.
Cookies are also a great companion to other desserts. I love to serve pumpkin oatmeal chocolate chip cookies beside Roasted Pears With Maple Ricotta Cream or Mini Pavlovas With Maple-Soaked Berries.
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 8 ounces unsalted butter melted
- 3 tablespoons pure maple syrup
- 1/4 cup packed brown sugar
- 1 cup granulated sugar
- 1 egg yolk
- 3/4 cup pumpkin purée
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.
- Separately, beat the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, pumpkin purée, and vanilla extract until smooth.
- Combine wet ingredients with dry, stirring until just mixed. Fold in chocolate chips. Scoop 1 1/2 tablespoons of dough per cookie onto a parchment-lined baking sheet, spacing them 3 inches apart. Slightly flatten each cookie.
- Bake at 350°F for 12-14 minutes until edges are lightly browned.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
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