1. How do I make easy chewy pumpkin oatmeal chocolate chip cookies?

Start by whisking your dry ingredients — flour, oats, baking soda, cinnamon, and pumpkin pie spice. Mix your wet ingredients separately, then combine everything and fold in chocolate chips. Scoop onto a lined baking sheet and bake until the edges are golden. The key to making them easy is measuring accurately, avoiding overmixing, and baking just long enough to keep them chewy.

2. Can pumpkin oatmeal chocolate chip cookies be healthy?

Yes. You can reduce refined sugar, use whole wheat flour, or replace part of the butter with unsweetened applesauce. Adding mix-ins like flaxseed or chopped nuts boosts fiber and healthy fats without losing the signature texture of chewy pumpkin oatmeal chocolate chip cookies.

3. How can I make pumpkin oatmeal chocolate chip cookies with only 3 ingredients?

A simplified version uses rolled oats, pumpkin puree, and chocolate chips. While these won’t have the same richness or depth of flavor as the full recipe, they make a quick, wholesome treat that still satisfies a sweet craving.

4. What makes the best chewy pumpkin oatmeal chocolate chip cookies?

Balanced moisture, the right spice blend, and controlled baking time are essential. Using old-fashioned oats, blotting excess moisture from the pumpkin puree, and avoiding overbaking help achieve the perfect chewy center and slightly crisp edge.

Chewy Pumpkin Oatmeal Chocolate Chip Cookies – 7 Secrets for the Best Soft & Spiced Treat

Description

Soft, spiced, and packed with melty chocolate, these chewy pumpkin oatmeal chocolate chip cookies are quick to make and perfect for fall.

Ingredients

Scale

2 cups + 1 Tablespoon (258g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 and 1/2 cups (128g) old-fashioned whole rolled oats
1 cup (226g) unsalted butter, melted and slightly cooled
3 Tablespoons (45ml) pure maple syrup
3/4 cup (150g) light or dark brown sugar
1/2 cup (100g) granulated sugar
1 egg yolk
3/4 cup (170g) pumpkin puree
2 teaspoons pure vanilla extract
1 and 1/2 cups (270g) semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats.
In another bowl, whisk butter, maple syrup, brown sugar, granulated sugar, egg yolk, pumpkin puree, and vanilla until smooth.
Pour wet ingredients into dry and stir until just combined.
Fold in chocolate chips.
Scoop about 1.5 tablespoons of dough per cookie, spacing them 3 inches apart. Flatten slightly.
Bake for 13–14 minutes, until edges are lightly golden and centers are soft.
Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Blot excess moisture from pumpkin puree for chewier cookies.
Store in an airtight container at room temperature for 4–5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg