These soft and chewy pumpkin chocolate chip cookies are a cozy treat! Made with oats, pumpkin, and sweet chocolate chips, they’re perfect for fall or any day you need a little sweetness.
You’ll love how easy they are to whip up. Just mix it all together, scoop, and bake! I like to enjoy them with a warm cup of coffee—they make everything better! ☕🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is essential for these cookies. It’s thick, creamy, and gives the cookies their soft texture. If you can’t find it, you can use homemade pumpkin puree or even unsweetened applesauce for a different flavor but similar moisture.
Butter: Unsalted butter adds richness to the cookies. If you’re looking to cut down on dairy, coconut oil or vegan butter are great substitutes that still keep the cookies moist and flavorful.
Sugar: The combination of granulated and brown sugar gives a nice balance of sweetness and chewiness. You can replace granulated sugar with coconut sugar for a less processed option, although it might alter the cookie’s color slightly.
Oats: Old-fashioned rolled oats provide a hearty texture. Quick oats can be used in a pinch, but they’ll make the cookies a bit softer. For a gluten-free option, choose certified gluten-free oats.
Chocolate Chips: Semisweet chocolate chips are my go-to, but feel free to mix in dark chocolate chips, white chocolate, or even dried cranberries for a twist!
How Can I Get My Cookies Chewy and Soft?
Achieving that perfect chewy texture requires a couple of key techniques. First, do not overmix your dough after adding the dry ingredients; mixing just until combined helps maintain that softness.
- Make sure to cream the butter and sugars well enough to add air to the mixture, which helps with texture.
- Keep an eye on your baking time; pulling them out when the edges are golden but the centers are still soft ensures they remain chewy.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack; this allows them to set up perfectly without hardening.
Soft and Chewy Pumpkin Chocolate Chip Oatmeal Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Add-ins:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare, with an additional baking time of 12–14 minutes. In total, you will need around 30 minutes to make fresh, soft, and chewy pumpkin chocolate chip oatmeal cookies that are perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats—this helps prevent sticking and makes for easy cleanup!
2. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is important because it adds air to the dough, making your cookies nice and soft.
3. Add Pumpkin, Eggs, and Vanilla:
Next, add in the pumpkin puree, eggs, and vanilla extract to the creamed butter and sugars. Mix everything together until it’s well combined and smooth. You’ll love the delicious aroma of pumpkin as you mix!
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This ensures that the baking soda is evenly distributed throughout your cookies and that you have a nice blend of warm spices!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. Be careful not to overmix—you want to keep those cookies soft and chewy!
6. Stir in Oats and Chocolate Chips:
Now, gently stir in the old-fashioned rolled oats and semisweet chocolate chips, making sure they are evenly distributed throughout the dough. The combination of oats and chocolate is simply irresistible!
7. Scoop the Cookie Dough:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. This gives them room to spread while baking.
8. Bake the Cookies:
Pop the baking sheets into the preheated oven and bake for 12–14 minutes. You’ll know they’re ready when the edges are lightly golden but the centers still look a bit soft.
9. Cool and Transfer:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them set up nicely!
10. Enjoy!
Finally, it’s time to indulge! Grab a soft and chewy pumpkin chocolate chip oatmeal cookie and enjoy it with a glass of milk or your favorite hot beverage. These cookies are perfect for cozy days and delightful treats anytime!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Sweetener?
Absolutely! You can substitute granulated sugar with coconut sugar or even maple syrup. If using liquid sweeteners like maple syrup, reduce the amount of pumpkin puree slightly to maintain the right consistency.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Use Gluten-Free Flour?
Yes, you can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour. Make sure to check that the oats are certified gluten-free if you need the recipe to be completely gluten-free!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add nuts like walnuts or pecans for some extra crunch, or mix in dried fruit like cranberries for a fun twist. Just remember to adjust the amount of oats or chocolate chips accordingly so the dough remains balanced!
