Home DessertCookies Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

by Jamie

To say that these Pumpkin Oatmeal Chocolate Chip Cookies are good, would be the understatement of the grand universe. They are soft, moist, loaded with oats, chocolate and fall time pumpkin flavor. My dear friend Julie sent me the recipe last week, and I have to admit to making them twice in the past few days. They are simple to make and will make your house smell oh-so fabulous.

Hope you love them. 🙂

For more fabulous Pumpkin Recipes (one cannot have too many, you know) click here for a complete list from my archives.

1. Place 1 cup softened butter, 1 cup brown sugar and 1 cup sugar into your stand mixer or large mixing bowl. Beat the mixture until it is light and fluffy, should take about 3 minutes.

2. Add an egg and mix until combined.

3. Add 1 cup canned pumpkin puree and 1 teaspoon of vanilla. Mix until combined.

4. In a medium-sized mixing bowl combine 2 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and  1/2 teaspoon salt. Just toss them all together with a fork.
5. Find your self 1 cup of instant or quick cooking oats and add it to the dry ingredients. Toss it all together to combine and then add it to the creamed ingredients in your mixer.

6. Pour 1 cup milk chocolate chips

and 1/2 cup semi sweet chocolate chips into the mixer. Mix on low-speed until everything is well incorporated.

7. Spray a cookie sheet with cooking spray. Use two spoons, or a nice scooping gadget to place round balls of dough on the sheet.
8. Bake the cookies at 350 degrees for 12-15 minutes.

Enjoy!


Pumpkin Oatmeal Chocolate Chip Cookies

Serves: 48 cookies Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 C butter
  • 1 C brown sugar
  • 1 C sugar
  • 1 t vanilla
  • 1 egg
  • 1 C canned pumpkin puree
  • 2 1/2 C flour
  • 1 t baking soda
  • 1 t cinnamon
  • 1/2 t salt
  • 1 C instant/quick cooking oats
  • 1 C milk chocolate chips
  • 1/2 C semi-sweet chocolate chips

Instructions

1. Place 1 cup softened butter, 1 cup brown sugar and 1 cup sugar into your stand mixer or large mixing bowl. Beat the mixture until it is light and fluffy, should take about 3 minutes. 2. Add an egg and mix until combined. 3. Add 1 cup canned pumpkin puree and 1 teaspoon of vanilla. Mix until combined. 4. In a medium-sized mixing bowl combine 2 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and  1/2 teaspoon salt. Just toss them all together with a fork. 5. Find your self 1 cup of instant or quick cooking oats and add it to the dry ingredients. Toss it all together to combine and then add it to the creamed ingredients in your mixer. 6. Pour 1 cup milk chocolate chips and 1/2 cup semi sweet chocolate chips into the mixer. Mix on low-speed until everything is well incorporated. 7. Spray a cookie sheet with cooking spray. Use two spoons, or a nice scooping gadget to place round balls of dough on the sheet. 8. Bake the cookies at 350 degrees for 12-15 minutes. Enjoy!

Recipe from the lovely Julie Thomson

Leave a Comment

35 comments

Tami October 17, 2012 - 11:37 am

I just made these and they are really good. I added butterscotch chips and they are delicious. Thanks Jamie.

Reply
Jamie October 17, 2012 - 9:20 pm

Tami,
Wow! You are one fast cookie. 🙂 So glad they turned out well for you. It was so fun to see you the other day! Hope things are still going well for you and your family.
~Jamie

Reply
Kate October 17, 2012 - 12:39 pm

I am so making these! Thank you 🙂

Reply
Becki October 17, 2012 - 12:43 pm

Jamie, I’ve been following your blog for a long time. I feel a kinship because my husband served his mission in Korea as well. I use your recipes OFTEN and they seriously have never failed me. I made these pumpkin cookies this morning. They were delish! You rock the cooking world!

Reply
Jamie October 17, 2012 - 9:19 pm

Becki,
Thanks for your sweet note. So glad you loved the cookies and am happy so many of the recipes have turned out well for you. Have a great night. 🙂
~Jamie

Reply
judy October 17, 2012 - 2:50 pm

ok the pumpkin puree is that the 100% pure pumpkin or the pumpkin pie mix

Reply
Jamie October 17, 2012 - 9:15 pm

Hi Judy,
Yes, you need 100% pumpkin puree, not the pumpkin pie mix. Hope you love them!
~Jamie

Reply
Patricia@ButterYum October 17, 2012 - 6:49 pm

Oh Jamie – I do believe I want to be you when I grow up. Love your new blog 🙂

Reply
Jackie Mitchell October 17, 2012 - 9:26 pm

Yummy! I just saw this recipe and have to admit that I’ve never been all that fond of “regular” pumpkin/chocolate chip cookies (dough like Toll House, but with added pumpkin) – the oatmeal idea is brilliant! I’m totally making these tomorrow! Very excited! Another great post, thanks so much! 🙂

Reply
Janae October 18, 2012 - 7:55 am

Hi Jamie,
I tried pinning this to pinterest and the pin is not working.
I can’t wait to try these cookies, I love pumpkin!

Reply
Elizabeth October 18, 2012 - 1:11 pm

Just curious if you could use old-fashioned oats instead of the instant/quick-cooking oats? I wondered if that would change the consistency. I have some left from another cookie recipe. These sound delicious!

Reply
Jamie October 19, 2012 - 9:11 am

Elizabeth,
I haven’t ever tried it with regular oats, but my thoughts are that it would work out fine. Let me know if you try it and how it works. Good luck!
~Jamie

Reply
Lindsay October 22, 2012 - 7:31 pm

Delicious!! As with most recipes I used all “off-brand” products (to cut costs) and these cookies were WONDERFUL! Thanks Jamie!

Reply
Baked Pumpkin Pie Oatmeal October 24, 2012 - 12:31 am

[…] The combination just feels so wholesome and fall-ish, am I right?  If you haven’t tried the Pumpkin Oatmeal Chocolate Chip Cookies I posted last week…oh, my. Give them a go, won’t you. I suppose since they are cookies […]

Reply
Nicole October 24, 2012 - 9:43 am

These look amazing!!! I found your blog randomly and the fun thing is that I know Julie Thomson! I grew up across the street from her husband’s family and am really good friends with his sister, Tami. I have loved every recipe that I have ever made off your blog. Keep up the great work!

Reply
Jodi G October 24, 2012 - 12:46 pm

I just made these and they are sooo good! They will be a keeper around my house. They made my house smell wonderful. I will have to try your Baked Pumpkin Pie Oatmeal with my left over pumkin. Thanks for all your yummy recipes!

Reply
Clover October 24, 2012 - 6:57 pm

I made these a couple of days ago and they are delish! I lied to my kids when they asked if there was pumpkin in them because I knew they wouldn’t touch them if they knew. I waited until they had each eaten a few asked them if they liked them which they said they did, then told them they did indeed have pumpkin in them. I’m a little liar I know. Anyways I still probably love them more than the kids and have eated at least 6 a day since I made them.

Reply
Brittney November 27, 2012 - 4:16 pm

I’m about to make these for the second time. They are SO delicious!!! Thanks for the recipe! I’ve already shared it with a few people after they loved the first batch!

Reply
September Menu Plan 2013 September 2, 2013 - 1:05 am

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Reply
Terri Turner September 28, 2013 - 7:51 pm

The picture above shows what looks to be 1/2 c. butter (1 stick maybe cut in half) yet the recipe calls for 1 c. butter. Seems like too much, but other than that cookies are in the oven now and hope they are as good as they look!

Reply
Lindsey October 3, 2013 - 11:34 am

Hey Jamie!

Excited to bake these cookies this afternoon. I could not get your “Pumpkin Recipes” link to work. Could you try posting it again? Having pumpkin fever around here 🙂

Reply
Jamie October 3, 2013 - 1:05 pm

Lindsey,
Thanks for letting me know. I have fixed the link. Hope you love the cookies. Made them again just last week. 🙂
~Jamie

Reply
Mary Mack October 6, 2013 - 6:03 pm

having the same problem

Reply
Tammy October 11, 2013 - 6:33 pm

Hi Jamie these look so good !:) is the flour self rise or all purpose ..

Reply
Denise November 6, 2013 - 6:46 pm

I made these tonight and they were great! The right combination of pumpkin and oatmeal…and let’s not forget the chocolate chips! Thanks for sharing!

Reply
Alice November 16, 2013 - 7:48 am

I am a pumpkin freak and these do not disappoint. Yum!

Reply
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[…] from Jamie Pumpkin Oatmeal Chocolate Chip Cookies Shredded Mexican Beef Sheet Pan BBQ Chicken and Roasted […]

Reply
Goahed Ann January 30, 2017 - 8:35 pm

These cookies had WAY to much sugar for me. I cut the white sugar by 1/2 cup eliminated the milk chocolate chips and replaced them with 1/2 cup pecans and 1/2 cup raisins. I used 1 c White and 1 c sprouted whole wheat flour and made up the last 1/2 c flour with fresh ground flax and hemp hearts. I used leftover baked butternut, turban or other sweet orange winter squash instead of Pumpkin. Now they are yummy and nutritious and if I want i can eat them for breakfast! 🙂

Reply
Jamie January 31, 2017 - 8:34 am

Wow! Your adaptations sound fabulous. Thanks for sharing them with us!
Best,
~Jamie

Reply
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Reply
Emily Decker October 4, 2020 - 12:10 pm

Well, I am slow on trying these out, but they might be a new favorite! Thank you! (I did add 1 tsp cloves because it’s my favorite!) I love the texture in this cookie.

Reply
maria October 6, 2023 - 1:59 pm

thanks for sharing this recipe

Reply
Jamie October 7, 2023 - 8:07 pm

Maria,
You bet. Hope you love them.
Best,
~Jamie

Reply
Krista Wollet October 23, 2023 - 6:18 am

I like pure pumpkin taste without chocolate. Do you think these would still turn out okay without the choc chips? Or do I need to add something else?

Reply
Jamie October 27, 2023 - 6:42 am

Krista,
Thanks for your question. I think they would still turn out great. Let me know if you try them and if you like it.
Best,
~Jamie

Reply

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