If you find yourself unable to decide between a cinnamon-scented pumpkin dessert and a chewy oatmeal cookie studded with chocolate chips, we’ve got just what you need…Oatmeal Pumpkin Chocolate Chip Cookies. They’re the best of both worlds in a convenient freezer-friendly, handheld package.
These Pumpkin Chocolate Chip Cookies are a ‘Must-Bake’ Recipe
Is it the Harvest Moon or the fact that pumpkin and chocolate are just so dang good together that makes us crave these chewy Oatmeal Pumpkin Chocolate Chip Cookies whenever the air turns just the slightest bit cooler?
We’re not sure which it is but we do know this, these pumpkin cookies are everything you want in an oatmeal cookie with the addition of sweet pumpkin and spices and melty chocolate chips. But don’t just take our word for it, fire up the oven and make a batch for yourself!
Ingredients for Chocolate Chip Pumpkin cookies
Butter – For a dairy-free and/or vegan option, use your favorite plant-based stick butter (such as Good & Gather, Miyokos Creamery, or Earth Balance)Brown sugar – The combination of brown sugar and cane sugars gives these pumpkin chocolate chip cookies the perfect amount of sweetness and a chewy textureCane sugar – May use coconut sugar, if desiredEgg – For a vegan option, replace the egg with 1 ‘flax egg’ by combining 1 tablespoon flax meal with 3 tablespoons waterPumpkin puree – Be sure to use pumpkin puree and not pumpkin pie filling (which is a different texture and contains spices)Pure Vanilla extractGluten-free flour blend – We recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour or King Arthur Gluten-Free Measure-for-Measure Flour. If you don’t need gluten-free, all-purpose flour can be substituted cup for cup with excellent results. Quick cooking oats – We recommend using quick cooking oats (quick oats) instead of old-fashioned rolled oats for a chewier texture. Use gluten-free quick oats, if needed.Baking powderBaking sodaPumpkin pie spiceCinnamonFine saltChocolate chips – We recommend Enjoy Life! for dairy-free and Lily’s for a reduced sugar option.
How to Make This Pumpkin cookie recipe
Start by preheating the oven to 350℉. Line two large rimmed baking sheet with parchment paper and set aside.In a mixing bowl, cream together the butter, brown sugar and cane sugar using a hand mixer (you may also use a stand mixer). Add the egg, pumpkin puree, and vanilla extract. Mix on medium speed until combined.Add the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and fine salt to the bowl. Mix on low speed until combined. Using a spatula, fold in the chocolate chips. Chill the batter for 20 minutes.Scoop or spoon 12 small mounds of dough (about 1 ½ tablespoons each) onto each parchment lined baking sheet. Bake one sheet a time for 8-10 minutes or until the cookies are lightly golden brown on edges. Remove from the oven. Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Place the second baking sheet in the oven and bake as directed.
Substitutions for these Pumpkin cookies
Need a substitution? We can help with that! Try these suggestions to make these chocolate chip pumpkin cookies suit your needs or preferences.
Make it Dairy-Free – Simply substitute vegan or plant-based stick butter for the unsalted butter in equal amounts.Make it Vegan – Use vegan or plant-based butter and replace the egg with a flax egg (see recipe card below for more details).Make it Gluten-Full – Use all-purpose flour in place of the gluten-free baking flour.
oatmeal Pumpkin Chocolate Chip Cookies: Frequently Asked Questions
How do I make these cookies vegan or 100% plant-based? Swap out the unsalted butter for vegan stick butter, replace the egg with a flax egg, and use dairy-free/vegan chocolate chips. See recipe card below for details. Can these pumpkin chocolate chip cookies be made dairy-free? Yes! Just replace the dairy butter with your favorite vegan stick butter and use dairy-free/vegan chocolate chips. What is the best vegan butter to use for these cookies? We like Good & Gather (from Target), Miyokos Creamery, or Earth Balance for cookie recipes. Do these cookies freeze well? They sure do! For best results, we recommend allowing the cookies to cool completely before stacking them in a reusable bag or airtight container with lid for freezing. Cookies can be enjoyed straight from the freezer, allowed to thaw at room temperature, or warmed in the microwave for a few seconds to bring back that fresh-baked taste and texture.
Tips & Tools for Cookie Baking Success
If you’re serious about baking or just want to level up your cookie-making game, we recommend these kitchen essentials:
Sturdy rimmed baking sheet – We love these large aluminum baking sheets. The bake and brown evenly thanks to their superior heat conductivity and warp less than other brands we’ve tried. Oven thermometer – Every oven needs an inexpensive oven thermometer to ensure you’re baking at the right temperature. Many ovens are 5-15℉ off from what you set the temperature for so an oven thermometer will not only help you get the right temperature but it will also tell you when the oven is truly pre-heated and ready to use.Parchment paper – Parchment paper has so many uses but one of our favorite ways to use it is to line baking sheets and pan for easy clean up and guaranteed non-stick results. Cookie scoop – For uniform cookies, meatballs and muffins, use a cookie scoop! A cookie scoop speeds up prep and keeps your hands cleaner while giving you same-sized portions for even baking. Thin spatula – We love this thin, flexible stainless steel spatula for removing cookies from baking sheets and for use in a cast iron pans. Flexible silicone spatulas also work great and won’t scratch non-stick or enameled cast iron surfaces. Cooling rack – A cooling rack is a must for every kitchen! We love this large cooling rack for cooling your favorite baked goods or using as a cooking rack on a sheet pan. If you love doubling or tripling cookie recipes, you’ll love this 3-tier metal cooling rack.
These Oatmeal Pumpkin Chocolate Chip Cookies are flavored with sweet pumpkin and cinnamon and loaded with chocolate chips. Freezer-friendly and includes dairy-free and vegan options.
Prep: 15 minutesCook: 8-10 minutesTotal: 25 minutes
½ cup (1 stick) unsalted butter (may substitute plant-based butter for dairy-free)
½ cup light or dark brown sugar
¼ cup cane sugar
1 large egg (use a flax egg for vegan, see Notes)
⅓ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon pure vanilla extract
1 ¼ cups (185g) gluten-free flour blend (see Notes)
1 cup quick cooking oats (use gluten-free if needed)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon fine salt
¾ cup dark or semi-sweet chocolate chips (we recommend Enjoy Life! Baking Morsels for dairy-free and/or vegan)
Start by preheating the oven to 350℉. Line two large rimmed baking sheet with parchment paper and set aside.
In a mixing bowl, cream together the butter, brown sugar and cane sugar using a hand mixer (you may also use a stand mixer). Add the egg, pumpkin puree, and vanilla extract. Mix on medium speed until combined.
Add the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and fine salt to the bowl. Mix on low speed until combined. Using a spatula, fold in the chocolate chips. Chill the batter for 20 minutes.
Scoop or spoon 12 small mounds of dough (about 1 ½ tablespoons each) onto each parchment lined baking sheet.
Bake one sheet a time for 8-10 minutes or until the cookies are lightly golden brown on edges. Remove from the oven. Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Place the second baking sheet in the oven and bake as directed.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Serving Size: 1 cookie
Did you make this?
We love seeing what you made! Tag us on Instagram @therealfooddietitians
Pin Now to Make Later!
Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!