Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies are soft, chewy cookies with rich buttery cookie dough, spiced pumpkin flavor, and gooey chocolate chips. Each bite tastes like the flavors of Fall. They’re the perfect addition to a Fall bake sale, Halloween party, and so much more!

Do you love baking with pumpkin? I do and this Pumpkin Chocolate Chip Bread is one of my favorites! You might also enjoy this Pumpkin Cake with Cake Mix.

5 Star Review

These cookies are delicous! Best of both worlds oatmeal cookie and chocolate chip cookie!

Kate~

Ingredients

• All-purpose flour: Gives the cookies their delicious structure.
• Oatmeal: This recipe uses quick-cooking oats. These oats are processed into smaller pieces which works well in this pumpkin cookie recipe. If all you have are regular oats you can place them in a food processor and pulse a few times to break them down a bit more.
• Baking soda: These cookies rely on baking soda to give them a bit of lift.
• Ground cinnamon: The perfect warming spice to use when baking with pumpkin.
• Salt: Even your desserts need a bit of salt. It works wonders to enhance the flavor of your cookies.
• Butter: Use unsalted butter for the best flavor. Make sure you pull it out of the fridge and let it soften a bit at room temperature before mixing.
• Sugar: These cookies are made with both brown sugar and granulated sugar. The higher ratio of brown sugar keeps the pumpkin cookies with chocolate chips soft and also gives them a more complex flavor thanks to the molasses used to make brown sugar.
• Pumpkin: Make sure you grab 100% pumpkin puree and not pumpkin pie filling.
• Vanilla extract: Pure vanilla extract is best to add hints of warmth, natural sweetness, and aroma to your cookies.
• Chocolate chips: I like the extra sweetness of milk chocolate chips with the pumpkin.

How To Make Pumpkin Oatmeal Cookies

1. Whisk. Whisk together the flour, oats, baking soda, ground cinnamon, and salt in a large bowl.
2. Mix. Use an electric or stand mixer to cream together the butter and sugars. Then add the pumpkin, eggs, and vanilla extract and mix.
3. Add. Add the flour mixture to the pumpkin mixture and mix until just combined. Do NOT over-mix!
4. Stir. Stir in the chocolate chips with a spatula.
5. Scoop. Scoop the cookie dough into balls about two tablespoons each and place onto a prepared baking sheet.  Bake your cookies.
6. Bake. Bake the cookies for 10 minutes, then rotate the baking sheet clockwise and bake for an additional 4-5 minutes or until golden brown around the edges.

Storing & Freezing

• Store. These homemade cookies will stay fresh for up to 7 days in an airtight container at room temperature. You can also freeze your baked cookies for up to three months.
• Freeze. These pumpkin chocolate chip cookies freeze like a dream! Simply roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake them, place the frozen cookie dough balls onto a prepared baking sheet and bake for 16-18 minutes. 

Tools Needed To Make These Cookies

• Baking Sheets. These are my favorite baking sheets to use to bake cookies and these silicon baking mats help the cookies bake evenly and not burn on the bottom.
• Cookie Scoop. A must for perfectly sized cookies!
• Mixing Bowls. These are my ride or die mixing bowls, I use them for everything.

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