Sweet and hearty Pumpkin Oatmeal Chocolate Chip Cookies! These are chewy cookies full of oats, delicious pumpkin, and gooey chocolate in every bite! Quite literally fall in a cookie.
Sometimes you just need a good chewy oatmeal cookie. These are just that - but with a fall twist of pumpkin inside.
The trick to a chewy oatmeal pumpkin cookie is blotting the pumpkin before adding into the bowl. Reducing the moisture is the way to achieve it!
I love this recipe because it requires no chill time - so you get your cookies in under 30 minutes start-to-finish!
For more recipes, try Iced Oatmeal Pumpkin Pecan Cookies, Pumpkin Oatmeal Breakfast Cake, and Pumpkin Oatmeal Muffins.
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Why this recipe works
- Easy to make – These cookies come together with just a few simple steps! No chill time required.
- Fall - A great fall cookie recipe!
- Pumpkin – Perfect to use up any extra pumpkin puree.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Pumpkin puree – I used Libby’s, but any brand of pumpkin puree works. Make sure it is puree and not filling. This will not be blotted for the recipe.
Butter - This will be melted and browned.
Cornstarch - The secret ingredient to cookies! Cornstarch helps make a soft cookie.
Eggs – Make sure they’re at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Maple syrup - You can use 100% maple syrup or table syrup. Make sure it's at room temperature before beginning.
Oats – Make sure you use rolled oats, also known as large flake oats. Quick oats will not work.
Spices - Cinnamon, nutmeg, allspice, and cloves are used in this recipe.
Step by step instructions
Here is how to make and bake these pumpkin oatmeal chocolate chip cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter. Check the recipe card for details on how to brown the butter. Allow it to cool as you prep the rest of your ingredients.
Step 2 – Prep. Preheat oven to 350°F. Line a cookie sheet with parchment paper, and measure all ingredients. Using a paper towel, blot some of the pumpkin's moisture. I find this incredibly helpful as it reduces the moisture in the cookie dough, creating a chewy pumpkin cookie. Do this 3 times.
Step 3 – Mix dry ingredients. In a medium bowl, add in flour, oats, cinnamon, allspice, ginger, nutmeg, baking soda, baking powder, cornstarch, and salt.
Step 4 – Mix wet ingredients. In a medium bowl, add in melted and cooled butter and brown sugar.
Step 5 - Add in the additional wet ingredients. Mix in egg, vanilla, maple syrup, and blotted pumpkin.
Step 6 – Add in dry ingredients. Mix until a soft cookie dough forms. Don’t over-mix
Step 7 - Add in chocolate chips. Mix in the chocolate chips.
Step 8 – Scoop and bake. Scoop about 1.5tbsp of cookie dough per cookie onto the prepared baking tray. Slightly flatten the cookies down so they are an oval shape. Bake 6 at a time for 13-16 minutes or until the middle has set. Mine took 15 minutes exactly.
Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Make sure to use puree, and not pie filling. The cans look very similar at the store!
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Do I have to add in oats?
Check out Pumpkin Chocolate Chip Cookies.
Do I have to add in chocolate chips?
No! Feel free to add in your favourite add-ins, or leave them out completely.
My cookies didn't spread?
This is most likely due to an incorrect measurement of flour, or the leavening agents have expired. Oatmeal cookies also tend to spread less, so it's important to use a gram scale for the most accurate measurements.
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PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1 cup butter melted and browned
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 cup dark brown sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 3/4 cups pumpkin puree blotted
- 3 tbsp maple syrup room temperature
- 3/4 cups semi-sweet chocolate chips
Instructions
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).1 cup butter
- Preheat oven to 350°F. Line a cookie sheet with parchment paper, and measure all ingredients. Measure 3/4 cups of pumpkin puree. Then, using a paper towel, blot some of the pumpkin's moisture. I find this incredibly helpful as it reduces the moisture in the cookie dough, creating a chewy pumpkin cookie. Blot 3 times. Less moisture is a good thing here!3/4 cups pumpkin puree
- In a medium bowl, add in flour, oats, cinnamon, allspice, ginger, nutmeg, baking soda, baking powder, cornstarch, and salt.1 3/4 cups all-purpose flour, 1 1/2 cups rolled oats, 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg, 1 tsp baking soda, 1/4 tsp baking powder, 1 tbsp cornstarch, 1/2 tsp salt
- In a medium bowl, add in melted and cooled brown butter and brown sugar. Then mix in egg, vanilla, maple syrup, and blotted pumpkin.1 cup butter, 1 cup dark brown sugar, 1 egg, 1 tbsp vanilla, 3 tbsp maple syrup, 3/4 cups pumpkin puree
- Add in dry ingredients. Mix until a soft cookie dough forms. Don’t over-mix!
- Mix in the chocolate chips.3/4 cups semi-sweet chocolate chips
- Scoop about 1.5tbsp of cookie dough per cookie onto the prepared baking tray. Slightly flatten the cookies down. Bake 6 at a time for 13-16 minutes or until the middle has set. Mine took 15 minutes exactly.
- Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
MD says
Can wheat flour be used in place of white flour
Ania says
Hi MD, yes you can use whole wheat flour instead of white flour.
Kimberly Counihan says
I tried to leave a review but I couldn't for some reason. But all I can say is OMG ! These are delicious and perfect. I'm almost upset I found the re ipe, because it'll be made many more times.
Ania says
Hi Kim! Haha thanks for leaving a review! I'm really happy to hear you enjoy the recipe 🙂