Pumpkin Oatmeal Chocolate Chip Cookies (Chewy, Cozy & Easy Fall Treat)

Thick, chewy, and cozy—these Pumpkin Oatmeal Chocolate Chip Cookies are a fall favorite in our house, and they just might become one in yours too.

There’s something magical about the combination of pumpkin, oats, and melty chocolate chips. It’s like the cookie version of your favorite autumn sweater—comforting, satisfying, and filled with warmth. And the best part? These cookies are super easy to make, freezer-friendly, and bursting with flavor from real pumpkin and maple syrup.

Whether you’re baking with your kids, prepping for a fall bake sale, or just craving something soft and spiced, this is your go-to cookie recipe for the season.

Why You’ll Love These Pumpkin Oatmeal Chocolate Chip Cookies

• Thick, chewy texture from the oats
• Melted butter = no mixer needed
• Just the right amount of pumpkin spice
• Perfectly sweet with brown sugar and maple
• Loaded with chocolate chips
• Freezer-friendly dough for baking later

Let’s be real—if you love chewy oatmeal cookies and pumpkin spice season, these are everything.

Ingredients You’ll Need

Here’s everything you need to bake a batch of Pumpkin Oatmeal Chocolate Chip Cookies:

• 2 cups + 1 Tbsp (258g) all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 1 ½ cups (128g) old-fashioned rolled oats
• 1 cup (226g) unsalted butter, melted and slightly cooled
• 3 Tbsp (45ml) pure maple syrup
• ¾ cup (150g) packed light or dark brown sugar
• ½ cup (100g) granulated sugar
• 1 large egg yolk
• ¾ cup (170g) pumpkin puree (blotted — see note)
• 2 tsp vanilla extract
• 1 ½ cups (270g) semi-sweet chocolate chips

Tip: Use paper towels to blot the pumpkin before measuring. It reduces excess moisture and helps the cookies hold their shape.

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

Step 1: Prep the Oven

1. Preheat oven to 350°F (177°C).
2. Line baking sheets with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• All-purpose flour
• Baking soda
• Ground cinnamon
• Pumpkin pie spice
• Salt
• Rolled oats

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk until smooth:

• Melted butter
• Maple syrup
• Brown sugar
• Granulated sugar
• Egg yolk
• Blotted pumpkin puree
• Vanilla extract

Step 4: Combine Wet and Dry

1. Pour the wet ingredients into the dry ingredients.
2. Mix until just combined—don’t overmix.
3. Fold in the chocolate chips gently.

And step 5: Scoop and Bake

1. Scoop about 1.5 tablespoons of cookie dough per cookie.
2. Place cookies 3 inches apart on the baking sheet.
3. Flatten slightly with your fingers.
4. Bake for 13–14 minutes or until edges are set. Centers should look soft.

Step 6: Cool and Decorate

1. Let the cookies cool on the baking sheet for 5 minutes.
2. Transfer to a wire rack to cool completely.
3. Press a few extra chocolate chips into the tops while warm (optional).

Pro Tips & Variations

• Blot the pumpkin. Too much moisture = cakey cookies.
• Use rolled oats, not quick oats. They give better texture.
• Chill the dough for chewier cookies if time allows.
• Add-ins: Try pecans, white chocolate, or dried cranberries.
• No egg yolk? Sub 1 Tbsp of milk or more pumpkin puree.
• Healthier tweaks: Use coconut sugar and whole wheat flour.

How to Store and Freeze Cookies

• Room temp: Store in an airtight container for 4–5 days.
• Freezer (baked): Cool completely, then freeze up to 2 months.
• Freezer (unbaked): Scoop dough, freeze on tray, then store in a bag. Bake from frozen, adding 1–2 mins.

FAQs About Pumpkin Oatmeal Chocolate Chip Cookies

Are these pumpkin oatmeal chocolate chip cookies healthy?

They’re healthier than most cookies, thanks to oats and pumpkin. You can reduce sugar or use coconut oil, too.

Can I make these without eggs?

Yes! Replace the egg yolk with 1 Tbsp of milk or more pumpkin puree.

Do I need to chill the dough?

Nope! But chilling gives slightly chewier cookies if you have time.

Can I skip the chocolate chips?

Totally. They’re still delicious with just the oats and spices.

How many calories are in each cookie?

About 190–200 calories per cookie, depending on size and ingredients.

Try These Cozy Bakes Next

• Pumpkin Dump Cake Recipe
• Oatmeal Butterscotch Cookies
• Maple Glazed Apple Blondies

Final Thoughts

These Pumpkin Oatmeal Chocolate Chip Cookies are like fall in a bite—sweet, warm, and perfectly spiced. I make these every October (sometimes in September too!), and they never last long on the counter.

They’re simple enough for weeknight baking, yet special enough to share with friends or take to a harvest party. Plus, if you’ve got little hands in the kitchen, it’s a great recipe to do together.

What’s Your Favorite Fall Cookie?

If you try this recipe, I’d love to hear what you think! Leave a comment or tag me @RitzyRecipes on Pinterest or Instagram. Let’s share all the pumpkin love this season!

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