With fall baking season upon us, Pumpkin Chocolate Chip Cookies are an easy way to fill your home with the heavenly smells of pumpkin spice. What you’re getting in this recipe is a decadent, chewy oatmeal cookie with one of my favorite flavor combinations: pumpkin and chocolate.
Reasons To Make Pumpkin Chocolate Chip Cookies
- The temperatures are dropping and the leaves are changing. So basically, your house needs to smell like pumpkin spice.
- To fill up lunch boxes or provide a hearty snack for the stay at home crowd.
- Oatmeal, pumpkin and dark chocolate chips are an antioxidant powerhouse combo that tastes really good.
- Oatmeal adds a rich nutty flavor to the sweetness of chocolate and pumpkin.
- You need something yummy to dip into your afternoon coffee.
- Did I mention pumpkin spice?
Pumpkin Chocolate Chip Cookies
These easy to make cookies are a delicious afternoon pick me up. And they have significant health benefits. Win-win, right? We all know that oatmeal is excellent source of fiber but it also contains anti-oxidants, iron, magnesium, potassium, calcium and other trace minerals as well as B vitamins.
Add that to the real pumpkin and anti-oxidant rich dark chocolate in this recipe and you have a cookie worth baking as we head into the autumn season of 2020. With its orange coloring, pumpkin puree is high in beta-carotene and vitamin A. Not to mention vitamin C and other vitamins and minerals which are good for building immunity.
There is a reason we crave pumpkin spice in the fall. Cinnamon, nutmeg and cloves, the main components of pumpkin pie spice, improve circulation which warms us up from the inside as the temperature drops.
Who doesn’t want an easy to make cookie that has all that and tastes good too?
The ingredients for Pumpkin Chocolate Chip Cookies are straightforward as you can see in the printable recipe card below. Make sure you use canned 100% pumpkin puree and NOT pumpkin pie filling. They are not the same thing.
Dark chocolate or semi-sweet chocolate chips pair best with the pumpkin spice and oatmeal flavors in these cookies. That said, you can’t hurt them by trying milk chocolate or white chocolate chips if that’s what you have in your pantry. Feel free to experiment.
Nuts are also a tasty option! Chopped pecans or walnuts add another level of flavor and healthiness.
This easy recipe uses the creaming method for cookies. You cream together the softened butter and sugars before adding the rest of the wet ingredients, as you can see in the photos below. The dry ingredients are mixed in by hand, carefully so as not to over-mix the batter. Finally, fold in the chocolate chips and the nuts if you’re using them.
At this point, the batter should go into the fridge for at least half an hour for the best results. This step improves the texture of the cookie. If you don’t have time to chill the cookie dough, don’t worry. They’ll taste just fine.
Finally, using your scoop, drop the batter onto your pan and bake. This is the best part. Your family might start drifting into the kitchen, following their noses.
Everyone will love biting into this lovely, chewy, chocolatey cookie. Give it a try!
Perfect for lunch boxes or afternoon tea, pumpkin chocolate chip cookies are yummy! Heck, I’d even have one for breakfast. Baking up a tasty, healthful snack couldn’t be easier.
More Recipes You’ll Enjoy
If you enjoy this recipe, I have some others I think you’ll like as well.
- Find all of my Pumpkin Recipes
- Pumpkin Brownies
- Pumpkin Chocolate Chip Bread
- Vegan Chocolate Chip Pumpkin Muffins(trust me you don’t need to be vegan to love these!)
- Chocolate Pumpkin Muffins
- Dark Chocolate Pumpkin Bread
- Soft Pumpkin Cookies
- The Best Chocolate Chip Cookie Recipes
- M&M Halloween Cookies
- Pumpkin Snickerdoodles
- Soft Gingerbread Cookies
Pumpkin Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour measure by stirring flour, then spooning it into a measuring cup and leveling. Do not measure by scooping your flour with the measuring cup- you will have too much.
- 1 1/3 cups quick or old fashioned oats
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 cup butter softened
- 1 cup brown sugar, packed light or dark
- 3/4 cup sugar
- 1 cup pumpkin puree not pumpkin pie mix
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips semi-sweet or dark chocolate recommended
- 1/2 cup chopped pecans OPTIONAL
- In a medium size bowl, combine flour, oats, baking soda, pumpkin pie spice and salt. Stir to combine.
- In a mixing bowl, beat butter and sugars until light and fluffy, approximately 2-3 minutes. Add pumpkin, egg and vanilla extract and beat to combine.
- Add dry mixture to wet mixture and mix by hand until combined, do not overmix. Fold in chocolate chips, and nuts if using. Cover dough and place into refrigerator for at least 30 minutes, and up to two hours*.
- When ready to bake, preheat oven to 350 degrees F. Prepare 3 baking sheets with parchment paper or a silicone baking mat. Using a large cookie scoop, drop dough onto baking sheet in approximatley 3 tbsp portions.
- Bake each sheet (one at a time) for 15-20 minutes or until cookies are firm and brown on the edges. Cool on baking sheets, on wire cooling rack, for 5 minutes, then using a spatula, gently transfer cookies from baking sheet directly onto the wire cooling rack, and allow to cool completely. Repeat with remaining cookie dough. Store loosely covered.