These pumpkin chocolate chip cookies are soft and filled with hearty oats. Pockets of melted, gooey chocolate make it impossible to reach for just one.
Finding—and eating!—the perfect chocolate chip cookies is oh-so satisfying. The iconic recipe is tweaked here to feature the flavors of fall.
Pumpkin Chocolate Chip Cookie Ingredients
- Butter: Softened butter creams together easily with sugar, and it won’t overwork your mixer. If you forgot to let your butter come to room temperature before starting this recipe, you’ll want to learn how to soften butter quickly.
- Eggs: Eggs are a binding agent in baked goods (as is pumpkin puree), and this recipe calls for just one egg to help give the cookies structure.
- Quick-cooking oats: Oats create a pleasantly hearty texture in baked goods. These types of oats (also known as “instant oats”) are precooked, dried and flattened, which allows them to easily absorb the liquids in this recipe.
- Cinnamon: A dash of cinnamon drives home the feeling of fall for these cookies.
- Canned pumpkin: Did you know it’s actually better to use canned pumpkin for baking? Compared to homemade pumpkin puree, canned pumpkin saves time, yields more consistent results in recipes and is usually more affordable.
- Semisweet chocolate chips: Chocolate and pumpkin taste great together, and these bars are no exception.
Directions
Step 1: Combine the wet ingredients
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Preheat the oven to 350°F. In a large bowl, cream the butter and sugars together until light and fluffy, five to seven minutes. Beat in the egg and vanilla.
Step 2: Whisk the dry ingredients
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In a separate bowl, combine the flour, oats, baking soda and cinnamon, and whisk together.
Step 3: Create the batter
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Stir half of the dry mixture into the creamed butter mixture. Add the pumpkin puree to the butter mixture, and give it a good stir. Then add the rest of the dry mixture, and stir until just combined. Fold in the chocolate chips.
Step 4: Scoop and bake
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Scoop the cookie dough by the tablespoonful(or a cookie scoop) onto ungreasedbaking sheets. Bake until the cookies are lightly browned, 10 to 12 minutes. Remove to wire racks to cool.
Recipe Variations
- Go nuts with mix-ins: Chocolate chips don’t have to be the only mix-in! Replace half of the chocolate chips with pecans or toasted walnuts to amp up the crunchy texture and nutty taste of these cookies.
- Sweeten with a glaze: Drizzle a quick vanilla glaze over these pumpkin oatmeal chocolate chip cookies to add a little extra sweetness and decoration.
- Use different chocolate chips: We love the semisweet chocolate chips in this recipe, but you could just as easily use dark, milk, white or mini chocolate chips.
How to Store Pumpkin Chocolate Chip Cookies
Unbaked cookie dough can be stored in an airtight container in the fridge for up to three days. Baked cookies can be stored in an airtight container at room temperature for up to four days.
Can you freeze pumpkin chocolate chip cookies?
Yes, you can freeze cookie dough into pre-portioned balls for up to three months. Baked cookies can be frozen for up to three months as well.Here’s more onhow to freeze cookies.
Pumpkin Chocolate Chip Cookies Tips
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How do you keep pumpkin cookies from getting soggy?
You can keep your pumpkin cookies from getting soggy by removing the excess moisture in the canned pumpkin. To do this, take a piece of paper towel, and place your pumpkin on the center of it. Gather the sides of the paper towel, and gently squeeze the pumpkin puree until a good amount of the moisture drains through the towel.
Why are my pumpkin cookies sticky after baking?
Pumpkin cookies can be sticky after baking due to the pumpkin puree’s high moisture content. If pumpkin puree isn’t drained slightly before mixing into the batter, the pumpkin puree can lead to more of a cakey texture than a cookie texture.
Place any sticky cookies in an airtight container in between sheets of parchment paper to keep the cookies from sticking to one another. (Forgetting the parchment is one of the most common cookie storage mistakes we don’t want to see you make!) Store the containers of cookies in the fridge or freezer in between eating.
Watch how to Make Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
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Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1-1/2 cups semisweet chocolate chips
Directions
- In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
- Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 112 calories, 6g fat (3g saturated fat), 15mg cholesterol, 68mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.
Author
Val Goodrich
Val channels her experience from the Culinary Institute of America and a number of bakeries into her daily work at Taste of Home. She’s usually typing away at her desk in Philly, but otherwise, you can find her planning her next trip abroad, using her ice cream maker or filling her basket at the farmers market.
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I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a huge hit with the kids. —Marietta Slater, Augusta, Kansas
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