Cozy Oatmeal Pumpkin Cookies: 10 Minutes

Oh, you know that cozy feeling when autumn rolls in? The crisp air, the colorful leaves… and that incredible smell of freshly baked cookies wafting through the house? That’s exactly what these oatmeal pumpkin chocolate chip cookies are all about! Seriously, they’re a hug in cookie form. What I love most is how wonderfully soft and chewy they turn out, and the best part? No chilling required, which means more time for us to just enjoy the process and, of course, eating them! It reminds me of how I started finding my own kitchen joy – simple things creating big happiness, just like these cookies.

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Why You’ll Love These Oatmeal Pumpkin Chocolate Chip Cookies

Seriously, what’s not to love about these cookies? They’re your new fall baking go-to for so many reasons:

• Super Easy & Quick: No fancy techniques here. You can whip these up without any chilling time needed.
• Perfect Texture: They’re wonderfully soft and chewy, just like a good cookie should be!
• All the Fall Flavors: Packed with pumpkin and warm spices, they taste like autumn in every bite.
• Kid-Friendly (and Adult-Approved!): They’re a huge hit at any gathering, from Halloween parties to Thanksgiving dessert tables.
• Loads of Chocolate: Because, honestly, who can resist gooey chocolate chips?

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Gather Your Ingredients for Perfect Oatmeal Pumpkin Cookies

Alright, let’s get our ingredients ready for these dreamy oatmeal pumpkin chocolate chip cookies! Building a great cookie always starts with having the right players on your team, and these fellas are superstars. You’ll need softened butter – make sure it’s not melted, just nicely soft so it creams well. Then, we’ve got our sugars: good ol’ granulated and that lovely packed light brown sugar for moisture and that caramel-y depth. Two large eggs, a splash of vanilla extract, and of course, the star of the show, pumpkin puree. Just plain pumpkin puree, not the pie filling, okay? Trust me on that one!

For the dry stuff, we’re whisking together all-purpose flour, baking soda, a pinch of salt, and our cozy pumpkin pie spice blend – cinnamon and nutmeg are in there too, giving us that perfect fall flavor. And don’t forget the rolled oats for that delightful chew and, obviously, plenty of chocolate chips. I always go for semi-sweet ones, but use whatever makes your heart sing!

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Step-by-Step Guide to Making Chewy Pumpkin Cookies

Alright, let’s get these amazing oatmeal pumpkin chocolate chip cookies into the oven! It’s really simple, I promise. First things first, preheat your oven to 350°F (175°C) and get some parchment paper ready on your baking sheets. Parchment paper is your best friend for cookies, trust me! If you’re looking for some other easy cookie recipes, you might love these Nutella cookies or even some no-bake chocolate oatmeal cookies!

Creaming the Butter and Sugars for Chewy Pumpkin Cookies

In a big bowl, we’re going to cream together that softened butter with both the granulated and brown sugars. Beat them until the mixture gets all light and fluffy. This step is super important because it whips air into the dough, which is key for those wonderfully chewy cookies we’re aiming for!

Incorporating Wet Ingredients for Your Pumpkin Oatmeal Cookies

Now, let’s add in those eggs, one at a time, making sure to mix after each one. Then, stir in your vanilla extract and that glorious pumpkin puree until everything’s just combined. We don’t want to go overboard here; just stir until you don’t see streaks of egg anymore.

Combining Dry Ingredients for the Best Pumpkin Spice Cookies

In a separate bowl, give a good whisk to your flour, baking soda, salt, and all those lovely spices – the pumpkin pie spice, cinnamon, and nutmeg. Whisking them together makes sure all that cozy flavor is distributed evenly throughout the whole batch. No one wants a bite that’s just flour, right?

Mixing the Dough for Your Chocolate Chip Pumpkin Cookies

Now, it’s time to bring it all together! Gradually add the dry ingredients into the wet ones, mixing just until everything is combined. Seriously, don’t overmix here; a little bit of flour peeking through is totally fine. We don’t want to develop too much gluten, or our cookies will get tough instead of chewy. Finally, fold in those rolled oats and all those yummy chocolate chips. Get them evenly spread through the dough.

Baking Your Fall Baking Masterpieces

Drop rounded tablespoons of this dough onto your prepared baking sheets, leaving a good couple of inches between them. They’ll spread out a bit! Pop them into that preheated oven for about 10 to 12 minutes. You’re looking for the edges to be just lightly golden brown, but the centers should still look a little soft. That’s your secret to the perfect chewy texture. Let them cool on the baking sheets for a few minutes before carefully moving them to a wire rack to finish cooling completely. You can even see a peek of those gooey chocolate chips!

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Tips for Baking Perfect Oatmeal Pumpkin Chocolate Chip Cookies

Okay, so you’ve got a good dough, but let’s make sure these oatmeal pumpkin chocolate chip cookies are absolutely perfect! Over the years, I’ve picked up a few little tricks that make all the difference, just like with my apple oatmeal muffins. First off, ingredient temps matter! Make sure that butter is really softened, but not melted. Melted butter is great for some things, but for chewy cookies, you need that structure. Also, how you measure flour? It’s a biggie. Spoon your flour into the measuring cup and level it off with a straight edge, don’t just scoop directly from the bag – that adds too much flour and can make your cookies cakey instead of chewy. And I can’t stress this enough: don’t overmix the dough once you add the flour. Mix just until it’s combined. Overmixing is the enemy of chewy! Keep an eye on them in the oven too; pulling them out when the edges are golden but the centers are still soft is the secret sauce to that irresistible chewy texture. Oh, and if you’re a big pumpkin fan, you might also adore my pumpkin cinnamon roll casserole!

Ingredient Notes and Substitutions for Fall Baking

Let’s chat about these ingredients for our oatmeal pumpkin chocolate chip cookies real quick, because a few things can really make or break ‘em! First off, the pumpkin puree – make SURE you’re grabbing plain pumpkin puree and NOT pumpkin pie filling. The pie filling has extra sugar and spices, and it’ll throw off the flavor and texture of these cookies big time. If you can’t find plain puree, definitely skip it! For the oats, I always use old-fashioned rolled oats because they give the best chewy texture. Quick oats tend to get a little mushy, and steel-cut oats are just too tough. For chocolate chips, you can totally play around! Semi-sweet is my go-to, but milk chocolate or dark chocolate chips work beautifully too. Or even a mix! Totally up to you. If you’re feeling adventurous, a little chopped pumpkin spice mix wouldn’t hurt either!

Make-Ahead and Storage for Your Pumpkin Spice Cookies

These oatmeal pumpkin chocolate chip cookies are pretty forgiving, which is a huge plus! Once they’re baked and cooled, I like to store them in an airtight container at room temperature. They’ll stay nicely soft and chewy for about 3 to 4 days, perfect for grabbing one whenever that cookie craving hits. If you make the dough ahead of time – which is a lifesaver on busy days! – just pop the whole bowl (wrapped well!) or individual dough balls in the fridge for up to 2 days. You can even freeze the dough balls for longer storage, just bake them straight from frozen, adding a couple of extra minutes to the bake time. Easy peasy!

Frequently Asked Questions about Oatmeal Pumpkin Chocolate Chip Cookies

Got questions about these amazing oatmeal pumpkin chocolate chip cookies? I’ve got answers! I know sometimes recipes can be a little tricky, but these are pretty straightforward. If you’re curious about swapping out ingredients, like maybe using maple syrup instead of sugar, or if you’re wondering why your cookies spread a bit too much, chances are I’ve covered it here. For more great tips, especially on something totally different like a chicken spaghetti casserole, you can always check out my other recipes too!

Why are my pumpkin oatmeal cookies not chewy?

Ah, texture is so important, isn’t it? If your pumpkin oatmeal cookies aren’t as chewy as you’d like, it could be a couple of things. Did you perhaps bake them a little too long? The key to chewy is pulling them out when they still look slightly soft in the center. Also, make sure you used packed brown sugar, as its molasses content really helps with chewiness. And definitely don’t skip creaming the butter and sugar really well; that adds a lot!

Can I make these chocolate chip pumpkin cookies ahead of time?

Yes, absolutely! These chocolate chip pumpkin cookies are fantastic for making ahead. You can bake them and store them in an airtight container for a few days (if they last that long!), or you can make the dough, scoop it into balls, and freeze them on a baking sheet until solid. Then, just pop the frozen dough balls into a freezer bag. When you want a cookie, just bake them straight from frozen, maybe adding 2-3 extra minutes to the baking time. So convenient for last-minute guests!

My cookies spread out way too much. What did I do wrong?

Oh, the dreaded cookie spread! It happens to the best of us. Usually, if your fall baking cookies spread too much, it’s because your butter was too soft or even melted when you creamed it. Make sure your butter is just softened to room temperature. Also, double-check that you measured your flour correctly – over-measuring flour can sometimes lead to fattier dough that spreads more. Another trick is to chill the dough balls for about 15-20 minutes before baking if you live in a warm climate or noticed excessive spreading last time.

Can I use pumpkin pie filling instead of puree in these pumpkin spice cookies?

This is a really common question for pumpkin spice cookies! I’d strongly advise against using pumpkin pie filling. The filling already has sugar and spices mixed in, and it’s also a different consistency. Using it will change the flavor balance and the way the cookies bake, potentially making them too soft or gooey in a way we don’t want. Stick with plain, pure pumpkin puree for the best results!

Estimated Nutritional Information

Just a little heads-up, the nutritional info is always an estimate, you know? It can totally change depending on your exact ingredients and how big you scoop those cookies. But generally, one of these yummy oatmeal pumpkin chocolate chip cookies is around 250 calories, with about 12g of fat and 35g of carbs. It’s a tasty treat that’s totally worth it for that fall feeling!

Share Your Fall Baking Creations!

Now that you’ve hopefully whipped up a batch (or two!) of these delicious oatmeal pumpkin chocolate chip cookies, I’d absolutely LOVE to hear all about it! Did they turn out just like you imagined? Did you add any fun extra mix-ins? Drop a comment below and tell me everything! You can also rate the recipe right there – your feedback seriously makes my day. And if you shared your pics on social media, tag me! Seeing your baking brings me that pure cooking joy. You can always learn more about my kitchen adventures on my about page or catch me on Facebook!

Oatmeal Pumpkin Chocolate Chip Cookies

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Enjoy these soft and chewy oatmeal pumpkin chocolate chip cookies, perfect for fall baking. They are easy to make with no chilling required.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups rolled oats
• 2 cups chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the rolled oats and chocolate chips until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For softer cookies, bake for a minute or two less.
• You can add chopped pecans or walnuts for extra crunch.
• These cookies store well in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 250
• Sugar: 20g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg