Soft Pumpkin Oatmeal Chocolate Chip Cookies Recipe Perfect for Fall

Imagine walking into your kitchen on a crisp autumn afternoon, the scent of cinnamon, nutmeg, and warm chocolate wafting through the air. That’s exactly what happens when you bake a batch of these soft pumpkin oatmeal chocolate chip cookies. The first time I made these, it was a blustery October day, and let me tell you, the moment I bit into one, it was like pure autumn wrapped in a cookie. My family couldn’t stop sneaking them off the cooling rack—honestly, I can’t blame them! These cookies are soft, chewy, and have just the right touch of sweetness balanced with warm spices. They’re the ultimate cozy treat, perfect for sharing with loved ones or enjoying with a steaming cup of cider. Trust me, after tasting these, you’ll want to make them a fall tradition.

Why You’ll Love This Recipe

• Soft and Chewy Texture: These cookies have the perfect balance of softness from the pumpkin puree and chewiness from the oats.
• Fall Flavor: The combination of pumpkin, cinnamon, nutmeg, and chocolate chips is quintessentially autumn.
• Easy to Make: No fancy techniques here—just simple mixing, scooping, and baking. Perfect for busy days or spontaneous cravings.
• Wholesome Ingredients: Made with oats and pumpkin, they feel indulgent but still have a comforting homemade vibe.
• Versatile: Great for a quick snack, dessert, or even breakfast on the go. Plus, they’re a hit at potlucks and gatherings!
• Kid-Friendly: These cookies are loved by kids and adults alike. They’re a fantastic way to sneak some pumpkin and oats into your little ones’ snacks.

What sets these cookies apart is the pumpkin puree, which not only adds incredible flavor but also keeps the cookies moist and soft, even days after baking. Plus, the oatmeal adds a hearty texture that pairs so perfectly with the sweet bursts of melty chocolate. Whether you’re a pumpkin spice fanatic or just looking for a comforting treat to warm up your fall, this recipe is bound to become your go-to.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver incredible flavor and texture without requiring a grocery store scavenger hunt. Most of these items are pantry staples, so you’re likely already halfway there!

• All-purpose flour: Gives the cookies their structure and fluff.
• Baking soda: Helps the cookies rise beautifully.
• Salt: Balances the sweetness and enhances the flavors.
• Ground cinnamon: The ultimate fall spice that pairs perfectly with pumpkin.
• Ground nutmeg: Adds a warm, subtle spice to complement the cinnamon.
• Old-fashioned rolled oats: For that hearty, chewy texture we all love.
• Unsalted butter: Softened to room temperature for easy mixing.
• Brown sugar: Adds moisture and a deep caramel-like sweetness.
• Granulated sugar: Balances the flavors and doesn’t overpower the pumpkin.
• Egg: Creates structure and binds the ingredients together.
• Pure pumpkin puree: The star ingredient! Make sure to use pure pumpkin, not pumpkin pie filling.
• Vanilla extract: Enhances all of the warm, cozy flavors.
• Semi-sweet chocolate chips: The perfect burst of sweetness that complements the spices.

Optional: If you’re feeling adventurous, you can also toss in some chopped nuts or dried cranberries for extra texture and flavor. And if you’re looking for substitutions, you can swap the flour for a gluten-free alternative or use dairy-free chocolate chips for a vegan option.

Equipment Needed

Here’s what you’ll need to whip up these irresistible cookies:

• Mixing bowls: One large and one medium for wet and dry ingredients.
• Whisk: For blending the dry ingredients together.
• Hand mixer or stand mixer: Makes creaming the butter and sugar a breeze, though you can use a wooden spoon with a little elbow grease.
• Silicone spatula: For folding in the chocolate chips without overmixing.
• Baking sheets: Line them with parchment paper for easy cleanup.
• Cookie scoop: Helps ensure uniform-sized cookies that bake evenly.
• Cooling rack: To cool your cookies without making them soggy.

If you don’t have a cookie scoop, you can easily use two spoons to shape the dough into mounds. And in case you’re wondering, parchment paper is totally worth it—it prevents sticking and makes cleanup so much easier!

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together 1 1/4 cups (155g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg1 1/2 cups (135g) old-fashioned rolled oats until evenly combined.
3. In a large mixing bowl, cream together 1/2 cup (115g) unsalted butter, softened, 1/2 cup (100g) brown sugar, and 1/4 cup (50g) granulated sugar on medium speed until smooth and fluffy, about 2-3 minutes.
4. Beat in 1 large egg, followed by 1/3 cup (75g) pure pumpkin puree and 1 teaspoon vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well-blended.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix—you want a soft, tender cookie!
6. Fold in 1 cup (175g) semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
7. Use a cookie scoop or two spoons to drop dough onto your prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops for even baking.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies will keep their soft texture for up to five days, but let’s be honest—they probably won’t last that long!

Cooking Tips & Techniques

Even though these cookies are simple to make, there are a few tips to ensure your batch turns out perfect every time:

• Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense cookies.
• Room Temperature Ingredients: Make sure your butter and egg are at room temperature for easier mixing and better texture.
• Use Fresh Spices: If your cinnamon or nutmeg has been lingering in the pantry for years, it’s time to replace them! Fresh spices make all the difference.
• Flatten the Dough: Gently flattening the dough before baking ensures the cookies spread evenly and don’t puff up too much.
• Test First: If you’re unsure about your oven’s temperature, bake a single test cookie first. This lets you adjust the baking time if needed.

Take your time and enjoy the process—baking is about love and patience, after all!

Variations & Adaptations

Want to make these cookies your own? Here are some fun variations and adaptations:

• Gluten-Free: Swap the all-purpose flour for your favorite gluten-free flour blend. Make sure to double-check your oats are certified gluten-free!
• Vegan-Friendly: Use coconut oil instead of butter, a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg, and dairy-free chocolate chips.
• Nutty Crunch: Add 1/2 cup chopped walnuts or pecans to the dough for a delightful nutty texture.
• Spice It Up: Enhance the fall flavors with a pinch of ground ginger or allspice.
• Fruit Twist: Swap chocolate chips for dried cranberries or raisins if you’re in the mood for something fruity.

I’ve tried these with a mix of chocolate chips and dried cranberries, and the result was a festive, sweet-tart treat that’s perfect for holiday cookie exchanges!

Serving & Storage Suggestions

These cookies are best served slightly warm so the chocolate chips are still gooey—absolute perfection! Pair them with a mug of hot apple cider, chai tea, or a pumpkin spice latte for the ultimate fall experience.

To store, keep your cookies in an airtight container at room temperature for up to five days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep well for up to three months.

When you’re ready to enjoy them again, just let them thaw at room temperature or pop them in the microwave for 10-15 seconds to restore their soft, melty goodness.

Nutritional Information & Benefits

Each cookie is packed with flavor and a touch of nutrition. Here’s a breakdown of what you’re getting:

• Calories: Approximately 120 per cookie (depending on size).
• Key Nutrients: Oats provide fiber and protein, while pumpkin offers vitamin A and antioxidants.
• Dietary Considerations: Easy to make gluten-free or vegan with simple substitutions.
• Allergens: Contains gluten, dairy, eggs, and possibly nuts if you choose to add them.

While these cookies are a treat, it’s nice to know they have a bit of wholesome goodness tucked inside!

Conclusion

There’s something undeniably heartwarming about baking soft pumpkin oatmeal chocolate chip cookies on a crisp autumn day. These cookies offer everything you could want in a fall treat—warm spices, gooey chocolate, and the comforting texture of oats. Whether you’re making them for your family, friends, or just for yourself (no judgment!), they’re bound to be a hit.

Feel free to tweak the recipe to suit your taste or dietary needs. Maybe swap out the chocolate chips for white chocolate or add a handful of nuts for extra crunch. However you make them, I promise these cookies will bring a little autumn magic to your kitchen.

I’d love to hear how you liked the recipe! Leave a comment below and share your favorite variation or how you plan to enjoy these cookies. Happy baking!

FAQs

Can I use instant oats instead of old-fashioned oats?

It’s best to stick with old-fashioned rolled oats for this recipe. Instant oats can make the cookies too dry and crumbly.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is already sweetened and spiced, which can throw off the balance of flavors and textures in this recipe. Stick to pure pumpkin puree.

How do I know when my cookies are done baking?

Look for slightly golden edges and a set center. If the middle looks wet or undercooked, give them another minute or two.

Can I freeze the cookie dough?

Absolutely! Scoop the dough onto a baking sheet and freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time.

What’s the best way to store these cookies?

Keep them in an airtight container at room temperature for up to five days, or freeze them for up to three months. Warm them up before serving for that fresh-from-the-oven feel!

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