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Soft and Chewy Pumpkin Chocolate Chip Oatmeal Cookies

  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 36 cookies 1x


These cookies are soft and chewy. You can omit the chocolate chips and they are still delicious


  • 1 cup all purpose flour (spooned and leveled)
  • 1 1/2 tsp pumpkin pie spice (or make your own version with ginger, cloves, nutmeg, and allspice)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (1 stick) room temperature
  • 1/2 cup brown sugar (lightly packed)
  • 1/4 cup granulated sugar
  • 1 large egg yok (room temperature)
  • 1 tsp vanilla extract
  • 1/3 cup pumpkin puree (squeeze and drained of liquid)
  • 1 1/2 cup rolled oats
  • 1/4 cup miniature chocolate chips of choice


  • In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
  • Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachement, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
  • Add the egg yolk and vanilla extract and mix until fully combined and beginning to look creamy.
  • Mix in the pumpkin puree until well combined.
  • Slowly mix in the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed.
  • Mix in the rolled oats (you may find doing this by hand easier than using a spoon) until thoroughly combined.
  • Add the chocolate chips (if using) and mix in well.
  • Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
  • Prehead the oven to 350º.
  • Line a baking sheet with parchmetn paper or a silpat.
  • Using a 1 tbs cookie scoop, scopp the cookie dough and drop onto the prepared baking sheet.
  • Roll the cookie dough into balls and very gently press down with your hand to slightly flatten each ball.
  • Make sure to leave a little room between each ball as they will spread a little while they bake.
  • If you wish to keep some of the dough for later, set aside the balls on a separate cookie sheet to freeze for storage.
  • Bake for 9-12 minutes until the edges of the cookies are lightly browned.
  • Remove from the oven and allow to cool on the tray for 5 minutes before removing to a cooling rack.
  • Baked cookies can be frozen and stored for up to 3 months.
  • To bake frozen cookie dough balls, add 2 minutes to baking time.


Source: Danielle at

  • Prep Time: 15 minutes + 30 refrigerator
  • Cook Time: 15 minutes


  • Serving Size: 2 cookies
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