Pumpkin Chocolate Chip Oatmeal Cookies

Soft and chewy pumpkin oatmeal cookies with the perfect texture, loaded with cozy fall spices, chocolate chips, and toasted walnuts for the ultimate autumn cookie.

Every pumpkin cookie I’ve ever tried seemed more like a muffin top than a cookie—very cakey, fluffy, and often dry. Taking the time to strain the pumpkin purée and remove some of the excess liquid allows these cookies to stay soft and develop the chewy edges and gooey center that make oatmeal cookies so loved. This perfect fall cookie is incredibly easy to make when you’re craving a sweet treat, and I bet you probably already have everything you need in your kitchen.

Pumpkin Chocolate Chip Oatmeal Cookies Ingredients:

With such simple ingredients, these cookies come together in no time, giving you 30 minutes to clean up and preheat the oven, so by the time they’re out of the oven, you’re ready to relax and enjoy!

  • Butter: Unsalted butter is recommended, but if you only have salted, that’s okay too; just omit half the salt the recipe calls for.
  • Egg yolk: To ensure the cookies have the desired texture, the extra liquid from the egg white is unnecessary.
  • Vanilla: Make sure it’s always *extract* and never any imitation or other fake forms of vanilla to ensure the best quality and taste.
  • Brown Sugar: The molasses in brown sugar gives it a deep, caramel flavor, which pairs perfectly with the spices, pumpkin, and chocolate.
  • Pumpkin Puree: ALWAYS make sure it’s 100% pumpkin, with pumpkin as the ONLY ingredient in your canned pumpkin, as it can be easily confused with pumpkin pie mix.
  • Flour: I prefer to use single-grain white flour like spelt or einkorn, but simple all-purpose flour works perfectly. I also used oat flour for a gluten-free version, which added delicious flavor but made these cookies a bit more crumbly, so I suggest using a 1:1 gluten-free blend.
  • Baking Soda: Helps give the cookies just the right amount of rise.
  • Baking Powder: Also helps puff the cookies ever so slightly.
  • Spices: You could use any spice combination you like, whether you’re a cinnamon-only person or you want to add different types of spices like cardamom or simply use a pre-made pumpkin spice blend. Any selection of warm spices works as long as it adds up to a tablespoon because, in my opinion, you want to taste that PUMPKIN SPICE.
  • Oats: Rolled oats are best for cookies, providing a great texture.
  • Toasted Walnuts: These are optional but add a great toasted, nutty crunch; pecans would also work, or even almonds!
  • Chocolate Chips: I love using semi-sweet, high-quality chocolate chips, but your favorite type of chocolate will work here!

Tips for the Best Oatmeal Pumpkin Cookies:

These pumpkin cookies are super easy to make, but there are a few secrets that make them turn out extra incredible.

  • Strain the pumpkin puree: Extra water can ruin the texture of the cookies, so I like to use a paper towel to wrap the measured pumpkin puree and gently, very gently squeeze out the extra water until the pumpkin puree slightly molds to the texture of the paper towel.
  • 30 minutes is the perfect chill time for these cookies, not too long, or else they won’t bake and spread properly. If you want to make these in advance and bake a few at a time when you’re craving them, I suggest scooping them and rolling them into dough balls, then placing them in an airtight container to store in the fridge for 2-3 days or the freezer for 1 month. Make sure to leave the pre-measured cookies out at room temperature for at least 15 minutes if they’re from the fridge and 30-40 minutes if from the freezer before baking.
  • Nothing beats a slightly underbaked oatmeal cookie, where the edges get crispy and chewy, but the center is ever so gooey. Plus, cookies tend to continue baking as they cool, so make sure to watch them closely for when the edges begin to slightly golden; that’s when you know they’re ready!”
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Pumpkin Chocolate Chip Oatmeal Cookies


Units Scale
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk
  • 1/3 cup pumpkin puree, strained
  • 11/4 cups flour
  • 1 cup rolled oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 2/3 cup chcolate chips
  • 1/2 cup toasted walnuts, chopped


  1. In a large bowl, whisk the melted butter and brown sugar until smooth and the butter is fully incorporated.
  2. Next add the strained pumpkin puree, egg yolk, vanilla extract, and whisk until combined.
  3. Add the flour, salt, baking soda, baking powder, and pumpkin pie spice, folding in the dry ingredients until it’s well mixed – making sure not to over-mix.
  4. Last, gently fold in the oats, chocolate chips, and nuts.
  5. Place in the fridge for 30 minutes to chill.
  6. While the cookie dough chills, line a cookie sheet with parchment paper and preheat the oven to 350°F.
  7. Once the dough has chilled scoop out about 1-inch dough balls, rolling them into balls and placing them on a prepared cookie sheet. Bake for 7 to 9 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked. Every oven is different so keep a close eye, turning the tray 180 halfway while baking if desired.
  8. Allow to cool slightly before eating and enjoy!

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