Pumpkin-Oat Chocolate Chip Cookies


Some of you may be thinking, girl cool it, Fall is still a ways away. Then others of you are like me, thinking why should we wait until Fall to cook with pumpkin, isn’t that why canned pumpkin was created? I keep canned pumpkin on hand all year because I absolutely love pumpkin baked goods, especially pumpkin cookies. I’m cooking with pumpkin in the middle of spring. So is my friend Averie, over at Averie Cooks. Have you seen her Cream Cheese-Filled Pumpkin Bread she recently posted? It looks to die for!

Pumpkin Oat Chocolate Chip Cookies | Cooking Classy

Today I’m adding a little twist on the traditional pumpkin cookie. This time around we are adding oats and nuts to give them a little more texture. The inspiration for these cookies came from another latest favorite, these Zucchini Oat Chocolate Chip Cookies. Have you tried them yet?

I love the contrast in these cookies with the slightly chewy oats, the crunchy pecans, the lusciously smooth chocolate chips, and the ever so soft cookie base. These are my new favorite pumpkin cookies for sure! And that’s saying something. Even picky eaters loved these cookies, the kids were all coming back for more and they couldn’t stop saying how much they “just loved these cookies.” 

So don’t wait until Fall to make a batch, because what’s the point in that? And once you try them you are definitely going to crave them year round.

Happy Baking!

Pumpkin-Oat Chocolate Chip Cookies | Cooking ClassyPumpkin-Oat Chocolate Chip Cookies | Cooking Classy


Pumpkin-Oat Chocolate Chip Cookies

4.8 from 10 votes

Yield: About 4 dozen

Prep Time: 20 minutes
Cook Time: 14 minutes


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups quick oats
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup unsalted butter , softened
  • 1 1/3 cups packed light-brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups canned pumpkin puree
  • 1 3/4 cup semi-sweet chocolate chips
  • 1 cup chopped pecans or walnuts (optional)


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
  3. Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  4. Recipe Source: Cooking Classy

Pumpkin Oat Chocolate Chip Cookies | Cooking ClassyPumpkin Oat Chocolate Chip Cookies | Cooking ClassyPumpkin Oat Chocolate Chip Cookies | Cooking Classy


  • Averie @ Averie Cooks: Pumpkin cookies are tough to get chewy and not cakey….they may have been my nemesis writing my pumpkin cookbook! And these are some of the most gorgeous pumpkin cookies I’ve ever seen! Love the texture from the oats, nuts and those perfectly place choc chips :) August 11, 2014 at 9:39am Reply

    • Jaclyn: Thanks so much for the compliment Averie! August 13, 2014 at 9:14pm Reply

    • Natasha: These cookies were soo delicious .. I just needed to add a little bit more flour, otherwise, this recipe was perfect. December 3, 2017 at 11:18am Reply

  • Matt Robinson: You are killin’ me today with these. No way we can wait until fall, can’t wait to make these. LOVE pumpkin. August 11, 2014 at 9:40am Reply

  • Kristen: How necessary is it to use quick oats? Can I just use old fashioned? Thanks!! August 11, 2014 at 9:44am Reply

    • Jaclyn: That should be okay but they might might spread a little more. If you have a food processor I’d just give them a quick buzz in it. August 27, 2014 at 11:36am Reply

      • Lorraine Liggera: I made mine with OF oats and they didn’t spread at all. I always like the texture of the “slow” oats. September 11, 2014 at 9:00pm Reply

        • Sharla: Mine didn’t spread either. I did use quick oats too. September 11, 2015 at 11:39pm Reply

          • Lisa: Mine did not spread using the quick cooking oats either. The cookie came out very cake like. October 21, 2015 at 8:50am

  • Laura (Tutti Dolci): Love the oatmeal in these, the perfect pumpkin cookie! August 11, 2014 at 12:35pm Reply

  • Taylor @ Food Faith Fitness: I have four cans of pumpkin on my floor right now. NEVER too early for pumpkin…especially when it is inside a chocolate chip cookie! Pinned! August 11, 2014 at 1:23pm Reply

  • Norma | Allspice and Nutmeg: Oh these look so good. Now I know what to do with the can of pumpkin in my pantry. August 11, 2014 at 4:17pm Reply

  • Janet: I say what took you so long? LOL Thanks for the recipe. These look delicious! August 11, 2014 at 4:46pm Reply

    • Jaclyn: Seriously :)! August 11, 2014 at 9:39pm Reply

  • Connie: Look amazing. What brand of chocolate chips do you buy? Thanks. August 12, 2014 at 2:13am Reply

    • Jaclyn: I almost always buy Ghirardelli. They are definitely one of the best in my opinion. August 12, 2014 at 1:54pm Reply

  • connie: Look amazing! What brand of chocolate chips do you buy? Thanks. August 12, 2014 at 3:44am Reply

    • Jaclyn: I almost always buy Ghirardelli. I hope you try and love these! August 13, 2014 at 9:10pm Reply

  • Jen | Baked by an Introvert: I’m desperately trying to hold on to summer but these pumpkin cookies look so good. I may just have to let summer go… Thank you for sharing a great looking recipe! Pinned! August 12, 2014 at 12:10pm Reply

  • Megan {Country Cleaver}: There is never a time that pumpkin doesn’t sound amazing in my book!! Sign me up for 3 dozen!! August 12, 2014 at 1:42pm Reply

  • Cortni: Can I use regular oats instead of quick cooking oats? August 12, 2014 at 5:09pm Reply

    • Jaclyn: I wouldn’t recommend it because the cookies will spread more, but if you pulse them in the food processor to grind them up a bit that should work. August 12, 2014 at 7:29pm Reply

  • Naomi: Put me in the camp of why should I wait, I’m making these!!! August 13, 2014 at 5:57am Reply

  • Alice // Hip Foodie Mom: I’m with you on the canned pumpkin puree .. why wait?! But I have to tell you, yesterday here in Madison, it was an usually cool breezy day and I totally got a glimpse of Fall (my fave season) . . so seeing these cookies today just make me so happy! love and pinned and can’t wait to try! August 13, 2014 at 6:13am Reply

    • Jaclyn: Thanks for sharing Alice! I’m excited for Fall too, it’s such a beautiful season! August 13, 2014 at 9:09pm Reply

  • Cate @ Chez CateyLou: Oh I am so with you – why wait until fall to bake with pumpkin! I love the stuff so much, I also always have it around my kitchen year round! These cookies look amazing – definitely need to try these! August 13, 2014 at 8:26am Reply

  • Kate @ Diethood: Holy sh*t! These sound phenomenal!!! Now I’m SO excited for pumpkin season!!! August 13, 2014 at 6:04pm Reply

    • Jaclyn: Me too! A little too excited, seeing as I can’t wait for it. August 13, 2014 at 8:10pm Reply

  • Chris: I have long argued that since we don’t even (typically) use fresh pumpkin in the dishes we make – even in the fall – that there is no “season” for pumpkin. Canned pumpkin is readily available year round, and I’m down to eat it year round! Same with chili, but that’s another story…
    Can’t wait to try these! August 15, 2014 at 1:31pm Reply

    • Jaclyn: Completely agree! Thanks Chris! August 25, 2014 at 3:08pm Reply

  • Alexis @ Upside Down Pear: These look scrumptious! I love fall and Halloween is my favorite holiday. I think I need to start making these in preparation. I mean..it’s going to take a few taste test batches…right :P August 15, 2014 at 1:36pm Reply

    • Jaclyn: Right! My thoughts exactly! Thanks Alexis! August 25, 2014 at 3:12pm Reply

  • Erin: Making these today! Gino I could use pumpkin pie spice? How much would you recommend. The only other ingredient it has extra is all spice. I just can’t seem to find ground ginger by itself. Thanks!!! August 17, 2014 at 7:02am Reply

    • Jaclyn: That should be fine, I’d probably use 1 tsp of that + 1 tsp cinnamon (assuming you have that). I hope you love them!! August 17, 2014 at 9:43am Reply

  • Erin: Gino? Hahaha auto-corrected something.. Sorry didn’t mean that! August 17, 2014 at 7:07am Reply

    • Jaclyn: Haha that happens to me all the time :)! No worries! August 17, 2014 at 9:44am Reply

  • Monique @ Ambitious Kitchen: I’ve been meaning to leave a comment for about a week. I’m in love with these. I can just imagine how delicious they would be! Pumpkin will always have a place in my heart. August 23, 2014 at 12:23am Reply

    • Jaclyn: I’m in love with them too :), thanks for your comment Monique! August 27, 2014 at 11:35am Reply

  • Sophie: These look delicious. Can I make my own pumpkin purée instead of the canned stuff? August 23, 2014 at 7:06am Reply

    • Jaclyn: It might work but you may need to add a little more flour just depending on the consistency of the fresh pumpkin. That is one reason I like to use canned pumpkin, its texture is consistent (especially Libby’s) and it tends to have less liquid than the fresh. August 23, 2014 at 1:05pm Reply

  • Michelle: I just made this they smell amazing while they cook! But mine had more of a bread texture I’m not sure if that’s how they are suppose to be or not? The flavor is awesome! But I was just curious if the bread texture is right or are they suppose to be a cookie texture? August 24, 2014 at 6:35pm Reply

    • Jaclyn: These are more of a soft and cakey cookie similar to the traditional pumpkin chocolate chip cookie but with a little more chew from the oats. They shouldn’t bread like though they were maybe cooked a little too long. August 24, 2014 at 6:39pm Reply

  • Amy: Looks great!! How many WW points+ is this? August 27, 2014 at 3:28pm Reply

    • Jaclyn: I’m sorry I don’t have that info. September 15, 2014 at 10:12pm Reply

  • Shawna: I can’t wait to try these…. I love pumpkin cookies, but put oatmeal and chocolate chips in them. Wow, I can’t wait! August 29, 2014 at 11:01am Reply

  • Jamie: Should the cooking time/any of the ingredients measures change with higher elevation? I’m at like 7100ft. Thanks! :) August 30, 2014 at 10:10am Reply

    • Jaclyn: I’d recommend checking this link here: http://www.kingarthurflour.com/recipe/high-altitude-baking.html August 30, 2014 at 5:16pm Reply

      • Rebecca: I live at 7200ft. I made these this weekend. I followed the adjustments in the link. They turned out more cake like but they are still fantastic! September 3, 2014 at 1:05pm Reply

        • Jaclyn: Yes these are kind of a cake like cookie with a slight chew from the oats, I’m glad you liked them though :)! September 22, 2014 at 9:37pm Reply

  • Cookies, Books, & Ikea – Corrie Anne: […] recipe for Pumpkin-Oat Chocolate Chip Cookies was amazing!! I personally think pumpkin cookies can be really hit or miss (wayyy too cakey and/or […] September 1, 2014 at 3:47pm Reply

  • Meghan: Could you please tell me the size of your pumpkin cans? There are a variety.of sizes in my cupboard and I’d really love to try these!

    Thanks! September 1, 2014 at 4:41pm Reply

    • Meghan: Sorry please ignore this question. Totally read the recipe wrong! ! September 1, 2014 at 4:42pm Reply

      • Jaclyn: No prob, hope you love them Meghan! September 1, 2014 at 5:08pm Reply

      • Rachel: planning a grocery list – so how many 15 oz cans do you need to get 1 and 1/4 cups? :) October 17, 2016 at 1:19pm Reply

  • Chris: Just made these, I think I have a new favorite cookie. Thanks for sharing this delicious recipe! September 2, 2014 at 7:23pm Reply

    • Jaclyn: I’m so happy to hear that Chris! Thanks so much for your review! September 2, 2014 at 8:15pm Reply

  • Patti: Have you attempted a gluten free version? There are multiple options for gluten free flour. King arthur makes an gluten free flour and a gluten free baking mix (contains baking soda). Would either of these work? September 2, 2014 at 8:11pm Reply

    • Jaclyn: I can’t say for sure since I haven’t tested this specific recipe, sorry! September 22, 2014 at 9:40pm Reply

    • Dee: I tried this tonight with GF baking flour because my brother-in-law is GF. It is also the first time I’ve tried this recipe so I can’t compare them. However, I am comparing it to my usual pumpkin chocolate chip recipe (no oatmeal) and I do not like the texture of these. I can’t tell if its the GF flour or the oatmeal that I don’t like. :/ November 25, 2015 at 10:05pm Reply

  • Gabrielle: I also wanted to share that I made these 2 weeks ago and they are fantastic. They also freeze very well. Would definitely make them again :-) September 4, 2014 at 5:24am Reply

    • Jaclyn: Thanks for your comment Gabrielle! I’m glad they freezed well for you! September 22, 2014 at 9:59pm Reply

  • Patti: Can this be a gluten free recipe? September 8, 2014 at 6:13pm Reply

    • Jaclyn: With the right blend of gluten-free flours in place of the all-purpose I believe so. September 8, 2014 at 7:04pm Reply

  • Melanie: I just made these and they were absolutely delicious. A perfect way to welcome the fall! September 10, 2014 at 1:37pm Reply

    • Jaclyn: I’m so happy to hear you liked this recipe Melanie! Thanks for your review! September 10, 2014 at 11:16pm Reply

  • High Five For Friday! | Come Home For Comfort: […] I made a batch of these Pumpkin Oat Chocolate Chip Cookies on Monday. Oh man. They are good! I accidentally grabbed mini chocolate chips instead of regular […] September 12, 2014 at 5:01am Reply

  • Korilynn: It’s funny how September rolls around and I find myself salivating for pumpkin. I found this on Pinterest and cannot wait to try it out! September 12, 2014 at 1:33pm Reply

  • Julie @ Run Away Freckles: I just made these for a pot-luck and they are awesome! Mine didn’t spread very much but that’s ok, I like a soft cookie. My husband is also requesting them every week now. Thanks for the recipe. September 12, 2014 at 2:11pm Reply

    • Jaclyn: I’m with your husband on these :). I’m glad you both liked them Julie! September 13, 2014 at 10:58am Reply

  • Christina: Love the cookies, but I can’t get mine to spread. They just stay mounded and they don’t spread. What am I doing wrong? September 16, 2014 at 8:41pm Reply

    • Jaclyn: It could possibly that something was mis-measured or that the flour is slightly being packed when measured. September 17, 2014 at 10:54pm Reply

  • Liv: I made these last month and they turned out perfectly! I am making them again for a potluck I am attending. The only difference is I used all organic ingredients instead and used a duck egg. Thanks so much for the recipe my hubby loved the addition of the pecans! September 18, 2014 at 8:54am Reply

    • Jaclyn: I am so glad you loved them Liv! September 29, 2014 at 2:30pm Reply

  • Alina: just made these! my house smells like heaven and they are so so good! thanks for an amazing recipe–can’t wait to give a go at your pumpkin pancakes :) September 20, 2014 at 2:31pm Reply

  • Erica: These are so good! I love the texture! A+ September 20, 2014 at 6:43pm Reply

  • Pumpkin -Oat Chocolate Chip Cookies | Blonde Girl Cravings: […] Recipe Source: Cooking Classy […] September 20, 2014 at 7:42pm Reply

  • LeAnne: Just made these! Absolutely delicious! We love all things pumpkin in the fall. My husband isn’t a fan of pumpkin and chocolate so I used the Hershey’s Cinnamon Chips and they were perfect! Thanks for a great recipe. September 21, 2014 at 12:31pm Reply

  • Nikki: Has anyone tried making these gluten free yet? Just wondering what was used and how they turned out. thanks:) September 23, 2014 at 11:37am Reply

  • Pumpkin Oat Chocolate Chip Cookies | A Little Craft Blog: […] real skills in the kitchen, so I felt pretty comfortable and confident going in. I found the recipe here, and would definitely recommend […] September 23, 2014 at 6:01pm Reply

  • Leslie: i just finished making these and hey are very good! However, mine didn’t spread either. And I didn’t pack the flour as you mentioned above. They are still delicious and I will be making them again! September 24, 2014 at 11:22am Reply

  • Pumpkin-Oat Chocolate Chip Cookies | Bakerlady: […] Chocolate Chip Cookies Recipe from Cooking Classy Yield: About 4 […] September 25, 2014 at 9:00am Reply

  • Jill: Amazing! So glad I found this recipe. I will definitely be making these again September 25, 2014 at 4:22pm Reply

    • Jaclyn: Thanks for your review Jill! I’m glad you liked them! September 25, 2014 at 8:17pm Reply

  • Pumpkin Season Continues With Easy Cookies And Delicious Oatmeal | Modern Day Betty Crocker: […] Last year I tried out these Salted Pumpkin Chocolate Chunk Cookies – and they had a nice cake-y texture and were overall a success. But personally, I prefer a more dense, thick cookie – which is what led me to this recipe for Pumpkin Oat Chocolate Chip Cookies […] September 27, 2014 at 2:59pm Reply

  • Carolyn: Loved them, didn’t have any ginger on hand, but they still tasted amazing! Thanks for the recipe! September 27, 2014 at 5:13pm Reply

  • Rose: Hi! Look forward to making these. Have you tried subbing the white flour for wheat? If not, any advice for using wheat flour vs. white flour? Wondering how different they would taste with wheat. Thanks! September 28, 2014 at 2:58pm Reply

    • Jaclyn: What I might suggest is doing half wheat and half white so the flavor of the wheat flour isn’t overwhelming and so the texture doesn’t change much. I hope you love them! September 28, 2014 at 10:32pm Reply

      • Rose: Just wanted to update! I followed your advice and used 1cup whole wheat and 1 1/2 cups white flour. They are delicious!

        A couple of notes, the first round I made I kept them in the ball shape but it took about 20 minutes for them to bake. I flattened them out for the next round and they baked in just around 15 minutes. Also, I used a hand mixer as I don’t have a KitchenAid and everything turned out great. I was worried it wouldn’t mix as well not having a real mixer but it worked out fine.

        Will certainly be making these again! Great recipe. October 12, 2014 at 5:08pm Reply

  • Recipe: Pumpkin Oat Chocolate Chip Cookies | Rural Route Ramblings: […] These cookies are yummy! I adapted this recipe from Cooking Classy. […] September 29, 2014 at 9:01am Reply

  • My Eggo is Prego: 36 Weeks | My Own Unexpected Journey: […] the girls and I decided to try out this recipe for chocolate chip oatmeal pumpkin cookies that I found on Pinterest. So. Good. If you try it out for yourself, be warned–this recipe […] September 30, 2014 at 7:57am Reply

  • Pumpkin-Quick Oat Chocolate Chip Cookies | Garden Seeds and Honey Bees: […] Recipe adapted from Cooking Classy […] October 1, 2014 at 10:33am Reply

  • Emily: Note to readers: she wasn’t kidding when she said it makes 4 dozen cookies! I didn’t need that many, but the dough is so tasty raw that I put half in the fridge for eating and perhaps some later baking (if I have that kind of self control…).

    Letting the batter hang out for a few minutes to let the oats soak up the moisture really does make a difference. Don’t skip that step.

    The spice mixture is really good! I added just a touch more nutmeg than called for, but that’s just a personal preference. I would also recommend using kosher salt, since the larger grains create these awesome little flavor pockets. Use regular table salt if you prefer more uniform flavor. Either is good.

    13 minutes of baking time was perfect for me. Well cooked and still nice and soft.

    Overall fantastic recipe to which I made very few and very minor changes, and will be added to the rotation. Mmmmmm! October 2, 2014 at 7:45pm Reply

  • Introducing Jennifer | Mour Magazine: […] from Cooking Classy […] October 8, 2014 at 12:54pm Reply

  • Jo: Mine did not spread well either- disappointed. I measured all items well and followed directions. They look like lumpy rocks. October 8, 2014 at 7:29pm Reply

  • Donna Howard: Oh yum!! And good for me – or bad!! – I did wait for fall to make these (will be making them today). Just curious – is the amount of pumpkin a 15 oz can or do I really need to measure it?? Thanks for all the good recipes – always awesome! October 9, 2014 at 4:40am Reply

    • Jaclyn: The amount is less than what’s in a 15 oz can (there is usually a little over 1 1/2 cups in those) so I’d definitely measure. I hope you love them! October 9, 2014 at 10:43am Reply

      • Donna Howard: Jaclyn – I did measure – good thing there was a bit more as you said. They are delicious!!! Made a ton so I can definitely share. Thank you again for all the good recipes!! October 9, 2014 at 1:49pm Reply

  • Sandi: Can this recipe be used in a pan, for bar cookies? Thank you! October 10, 2014 at 9:51am Reply

    • Jaclyn: It probably would work I just can’t guarantee it since I haven’t yet. November 6, 2014 at 10:08pm Reply

  • Sandy Velasco: Making them right now, can’t wait too taste. Actually found Hershey’s brand cinnamon chips which I am using. Having girls night tomorrow, hoping they will be liked. October 10, 2014 at 9:42pm Reply

  • wendy: My daughter made these and loved them! We all did! October 11, 2014 at 1:49pm Reply

    • Jaclyn: Thanks for leaving a review Wendy! I’m happy to hear your family liked them! October 11, 2014 at 10:05pm Reply

  • Jackie Mitchell: I made these this morning to take to some friends and I have to say I doubted you… the dough was so sticky and I just… well I added some more flour. I didn’t ruin the cookies, but it’s obvious that they were going to stand up to the heat without the extra flour. I won’t do it again.

    By the way, I did measure the pumpkin and my dog really loved the leftover bit of pumpkin! Who knew? ;)

    Beautiful cookies, even though I messed with them. I won’t do it next time, and next time will be soon! October 13, 2014 at 11:22am Reply

    • Jaclyn: Yeah it’s pretty sticky for a cookie dough but in they end they’ll turn out. I doubt recipes myself sometimes too :). October 16, 2014 at 11:38pm Reply

  • Fall delectables | Pumpkin-Oat Chocolate Chip Cookies | life in the end zone: […] or even for people like me who are a bit unsure about the flavor. This recipe can be found on the Cooking Classy food […] October 15, 2014 at 1:20pm Reply

  • Rena: These are sooo good! I didn’t have any chocolate chips tonight so thought I’d try Craisins instead. Very good! October 17, 2014 at 9:43pm Reply

    • Jaclyn: The craisin addition sounds delicious! I’m so glad you liked them Rena! October 17, 2014 at 10:59pm Reply

  • Melissa: These were delish & shared with the neighbors since it made 4 dozen!! Any idea approximately of calories per cookie? October 19, 2014 at 7:04pm Reply

    • Jaclyn: Sorry I don’t have that info but there are sites out there where you may be able to find it like myfitnesspal.com October 19, 2014 at 10:18pm Reply

  • Sephonnie: Not telling you anything you didn’t already know to say that these cookies are a slam dunk. The hubs and I loved them. And for me they are totally nostalgia on a tray. As a kid, we used to have oatmeal chocolate chip cookies nearly every Sunday. Our recipe has a nearly identical texture to yours, but the addition of pumpkin here makes my childhood favorite all grown up and makes me fall in love with it all over again. Ah, the memories. And now I’m happy crying. Better go make another batch of these to comfort myself….. October 20, 2014 at 10:02am Reply

  • Jennifer: Could I use pumpkin butter instead? October 27, 2014 at 7:09pm Reply

    • Jaclyn: I wouldn’t recommend it for this recipe I think it definitely needs the butter. October 28, 2014 at 10:54am Reply

  • Janet: Would you freeze before or after cooking ?
    I have froze chocolate chip cookies before baking and bake as needed would this work with these
    Fabulous recipe thanks so much for sharing October 28, 2014 at 10:43am Reply

    • Jaclyn: I would freeze after cooking with these. November 27, 2014 at 1:05am Reply

  • kelly: mine came out a little more cake like than cookie like – suggestions for future? thanks! October 29, 2014 at 8:44am Reply

    • Jaclyn: These are a somewhat cakey cookie but they should be overly cakey, I’d try less flour next time, just be careful not to pack too. November 27, 2014 at 12:56am Reply

  • Kelly: Hi!
    These look great for my toddlers!
    How long do these last in a sealed container?
    Do they have to be kept in the fridge?
    Thanks. October 30, 2014 at 8:25pm Reply

    • Jaclyn: They’d last longer in the fridge but I they should be fine stored at room temp for a few days. November 27, 2014 at 12:51am Reply

  • Kayla: What would be the best way to save some of the cookies for later — bake them all and freeze half? Or make the dough and bake half and then refrigerate the rest of the dough to bake later? November 6, 2014 at 4:45pm Reply

    • Jaclyn: I would bake first then freeze. I hope you love these! November 6, 2014 at 9:57pm Reply

  • Gina Moffit: If anyone is experiencing that they spread to much, just use 1/2 cup butter ( one stick)and 1/2 cup crisco shortening ( I use butter flavored crisco but you don’t have to ). All butter cookies tend to spread more and are crisper. If you want a chewer cookie just use half and half. Thanks. November 12, 2014 at 12:06pm Reply

  • Jeff: Two qustions- can the ginger and nutmeg be omitted? I don’t have either in my pantry and don’t feel like running to the market for 1/4 tsp of each. #2- Can the dough sit in the fridge for a night before being baked off? Thanks. November 13, 2014 at 12:34pm Reply

    • Jaclyn: It could be but I’d add in something else like allspice or a little cloves if you have it. December 8, 2014 at 10:37pm Reply

  • Sophia: I do not have ginger but I do have cinnamon, nutmeg, pumpkin spice, and ground cloves. Can I use something instead if the ginger?? November 14, 2014 at 9:47pm Reply

    • Jaclyn: You can just omit it and up the other spices a little. December 12, 2014 at 4:57pm Reply

  • Baby, It’s Cold Outside | City Life, Country Wife: […] of course leads us to dessert. Tonight that will be these pumpkin oat chocolate chip cookies. My first inclination was that this was trying to do too many things in one cookie, but after the […] November 18, 2014 at 4:42pm Reply

  • Amy: Best cookies ever!!! I’m not the best baker in the world, but this recipe seemed fool proof when I made them! Making them again for Thanksgiving! November 25, 2014 at 7:50pm Reply

  • Amy: Moist, but, the oatmeal and chocolate chips provide excellent texture! Loved these and so did my husband’s co-workers! Thank you for an excellent recipe. November 26, 2014 at 4:50pm Reply

  • Pumpkin Chocolate Chip And Oatmeal Cookies – storiesandasmile: […] that hard and I got the recipe off of Pinterest. Although the actual recipe comes from Cooking Classy, I copied her ingredient list […] January 7, 2015 at 1:54pm Reply

  • Amber: Made these this morning and they are fantastic! The spice blend is perfect!! I can’t stop myself from wanting “just one more!” Have you tried using rolled oats instead of quick? Just curious because I usually have rolled oats on hand. May 17, 2015 at 2:01pm Reply

    • Jaclyn: I think the cookies would spread more if using rolled oats. Glad you liked them! June 20, 2015 at 10:34pm Reply

  • Alexus: I made these (in August!) and they are delicious. I love the oats and walnuts for the texture and taste. Do you happen to know the nutrition facts on these? I’m particularly interested in calorie count. Thanks! August 28, 2015 at 5:47pm Reply

  • Alexus: Forgot to mention that I used old fashioned oats and they worked fine. I just let them sit about 20 minutes to absorb some of the moisture and they were great. August 28, 2015 at 5:51pm Reply

  • Sarah: Just made these yesterday!
    Awesome recipe! ^_^
    So yummy! August 31, 2015 at 1:27pm Reply

  • Hannah: I loved these cookies!!! Although, when I made these I used butterscotch Chips instead of chocolate and I thought it was delicious! So if you are looking for something other than the chocolate, I highly recommend butterscotch. September 5, 2015 at 8:03am Reply

  • Samantha: I made these cookies last night, and they are so delicious! Fun and easy to make. Will be making them again soon! Thanks for this great recipe. September 11, 2015 at 6:54am Reply

  • Robin: made these tonight with old fashioned oats and pumpkin purée from the pumpkin my three year old picked from the garden last night. I let the batter rest 15 minutes to allow the oats to absorb as much liquid as possible before baking them. Turned out fantastic! Thanks for the recipe! Helllloooooo, Fall! September 11, 2015 at 6:05pm Reply

    • Jaclyn: I’m so glad you liked them Robin! September 11, 2015 at 11:58pm Reply

  • Robin: Also, I made these really small, and after making 52 cookies, I decided to freeze the last 1/4 of the dough. I’m saving those for a lazy day 😜 September 11, 2015 at 6:12pm Reply

  • Stacey: These are some of the best cookies I’ve ever made, delicious! I can’t stop eating them 😊 I used whole wheat flour, added a bit of coconut, didn’t add the granulated sugar and used fresh steamed pumpkin ad they are plenty sweet. Thanks for the great recipe. September 14, 2015 at 8:19pm Reply

  • Maria: anyone know how many calories. September 18, 2015 at 2:00pm Reply

  • Ashley: I like pumpkin cookies and chocolate cookies. I’ll have to try these! Although I might substitute the white flour for rice flour. Thanks for the recipe. September 19, 2015 at 1:05pm Reply

  • Tania: I’d love to try these but am using fresh puree not canned. How much should I use or what size cans do you use? Thanks! September 20, 2015 at 9:21am Reply

  • jaidyn: This is a good website September 20, 2015 at 9:55am Reply

  • Caroline: Just made mine, hot from the oven…yummm…didn’t spread, but so good…can we call these healthy cookies??? September 20, 2015 at 2:04pm Reply

  • Courtney: What would be the best way to substitute the sugar for a more natural a sugar, honey, agave etc? September 21, 2015 at 7:59pm Reply

    • Jaclyn: Maybe coconut sugar? September 22, 2015 at 12:40pm Reply

  • Lindsay: Thanks SO much for the amazing recipe. These turned out so darn good. I’ll be keeping this recipe in my back pocket from now on. A perfect “autumn” treat! :) September 22, 2015 at 3:31pm Reply

  • Jocelyn: I am wondering if anyone knows what to add for high altitude? I live in Denver! Thank you:) October 7, 2015 at 3:41pm Reply

  • Maria: This were good, mine came out just like your pictures, that never happens. October 16, 2015 at 8:41am Reply

    • Jaclyn: I’m so happy to hear it :)! October 17, 2015 at 1:45pm Reply

  • Candice: Making these for the second time! They are delicious and easy. They were a crowd pleaser at a family get together last weekend and looking forward to sharing this batch with some lovely ladies this evening. This recipe combines three delicious things: pumpkin, oats, and chocolate! Like others I used regular oats as that is what I had and they turned out perfectly. Thank you for the recipe!!! October 26, 2015 at 8:05am Reply

  • RENAY: I don’t have any ginger:( could I still make these? October 29, 2015 at 3:00pm Reply

    • Jaclyn: Yes definitely, just add in a little more of the other spices. Then the next time around I’d try it with it. October 29, 2015 at 5:18pm Reply

  • Allison: I want to make these, they sound delish! However I need to omit the nuts. Should I replace them with more oats or chocolate chips? October 29, 2015 at 7:19pm Reply

    • Jaclyn: You should be fine to just omit them. October 31, 2015 at 12:50am Reply

  • Annette: If I omit the egg, will it turn out less cakey? I love the taste of pumpkin chocolate chip cookies, but never make them because they turn out like cake or muffins. So I’m just wondering if you know what kind of adjustments I can make to make it more like cookies October 31, 2015 at 1:27pm Reply

  • Tanya: These definitely are a cake cookie. Not what I was looking for. I will keep looking! November 5, 2015 at 5:28pm Reply

  • Sally B: Great flavor!! I followed the recipe the first time I made them but I thought they were too cakey for my taste. I prefer chewy cookies. After consulting some oatmeal cookie recipes, I decided to just switch the proportions of the flour and oats (i.e. I used 1 1/2 C flour and 2 1/2 C oats). I used old-fashioned oats both times. I really like the way they came out! Just a little more chew this way. My family gobbles them up either way! Thanks for a great recipe! November 14, 2015 at 1:52pm Reply

  • Alyson: Made these for my family last thanksgiving and they were a huge hit! By request I’ll be making a double batch this year :) thanks for sharing, one of our favorite cookies! November 23, 2015 at 2:41pm Reply

  • Brandi: mine came out very cakey :( November 23, 2015 at 6:25pm Reply

  • Shairna: These cookies are fabulous. My husband actually called them the best cookies he has ever eaten. The texture is wonderful. I used a cookie scoop and they kept a beutiful mounded shape and are incredibly moist. These will definitely become a new Fall/Thanksgiving tradition. Thank you! November 28, 2015 at 1:59pm Reply

  • Macy: Just made these cookies and they are perfection! Love this recipe! Impossible to eat just one! April 8, 2016 at 1:54pm Reply

  • Jaclyn: It’s September 2nd and I couldn’t hold out on all things pumpkin any longer! My daughter and I made these this afternoon and they are DELICIOUS!!! We used old fashioned oats because it’s what we had on hand and I can’t see how they would be any different than the quick cooking version. They came out a great consistency! Thanks so much for sharing the recipe! P.S. I see this was originally posted a couple of years ago, but just goes to show that a good recipe is timeless! September 2, 2016 at 4:24pm Reply

    • Jaclyn: I’m so glad they were enjoyed Jaclyn! Great name btw :). September 2, 2016 at 9:58pm Reply

  • Tammie: Just made these for our church coffee bar. They turned out perfectly (I used old fashioned oats). I believe that the 10 minute “rest” for the batter is important to have the cookies not spread out too much (mine didn’t) and I also put mine in the fridge for those 10 minutes and between putting batches on the cookie sheet. These are chewy, hearty cookies. My husband loved them!!! September 17, 2016 at 9:38pm Reply

  • Kort: I just made these cookies this afternoon and substituted butterscotch chips for the chocolate chips. HOLY PUMPKIN are these are delicious!!! September 24, 2016 at 1:39pm Reply

    • Jaclyn: Thanks Kort! September 27, 2016 at 2:35pm Reply

  • Brandy: I made these cookies two separate times. Both time you could not taste any pumpkin and were very dry and bland. September 30, 2016 at 8:51am Reply

  • Lisa: Although I adore most things pumpkin, I did not care for the texture of these cookies. The wet better yielded a very soft, cake-like cookie. Too soft for me! I added in some dried fruit and pumpkin seeds in addition to the chocolate chips & nuts — don’t think it helped the flavor much. If I try this recipe again, I will use much less pumpkin & maybe more oatmeal. September 30, 2016 at 11:44am Reply

  • Rebekah: I’m halfway through baking and wanted to chime in. I used old fashioned oats and added walnuts. I would probably add 1/2-3/4 cup more oats next time. I needed to bake them at 375 for 16-18 minutes, in case anyone else has issues with them browning. Thanks for the cookie! September 30, 2016 at 11:16pm Reply

  • Amy Goforth: Should I make any adjustments if I eliminate the chocolate chips? October 4, 2016 at 1:32pm Reply

  • Kristin Troska: These look awesome but sugar heavy. What would happen if I cut the sugar down a bit? Love pumpkin chocolate chip! October 5, 2016 at 7:58am Reply

  • Maria @ Instphil: Great recipe with pumpkin, Your recipe is on my to-make list for sure. Thank you! October 7, 2016 at 8:38pm Reply

  • Stacey: I am a breastfeeding mama and wanted to make these as lactation cookies, so I just made these with the following changes:
    Maple syrup instead of brown sugar
    Gluten free flour mix instead of AP flour
    Slow oats
    Added 4 tablespoons ground flaxseed
    Added 4 tablespoons brewers yeast

    They didn’t spread really but they did turn out delicious! October 8, 2016 at 10:21am Reply

  • chrisg: i have to agree with a few of the other people – while OK- these cookies did not taste much like pumpkin at all. in addition, much too cake like as all other pumpkin cookie recipes i have tried. October 11, 2016 at 11:20am Reply

  • Kerrie: Surprised to see that mine didn’t spread out as much, so I flattened the next batch with a fork (same way you would with peanut butter cookies) and it was flatter! What a great taste though! So impressed! The kitchen smelled delightful and it yields so many! Great recipe! October 13, 2016 at 4:44pm Reply

  • Kacey: Great cookies! Made these cookies to take to school for a Thanksgiving feast in place of pumpkin pie. The kids and teachers loved them! I didn’t add the nuts in case of allergies, and I changed the chocolate chips to mini chocolate chips…fellow teacher says minis make it seem like there’s chocolate in every bite! They were a huge hit! Will definitely do again with nuts for our family! Thank you! November 22, 2016 at 6:59pm Reply

  • Jackie: If I don’t have a standing mixer, what’s the best way to mix without having a paddle for mixer? February 23, 2017 at 10:05am Reply

  • Danielle: I’m a little upset I just wasted all these ingredients..😕 My cookies didn’t move. They came out like dense dough cake bombs..
    Disappointed September 15, 2017 at 2:48pm Reply

  • Juliana Ramsey: These taste amazing!! Well done! 🖒🖒 September 18, 2017 at 7:22pm Reply

    • Jaclyn: Thanks Juliana! September 19, 2017 at 10:04am Reply

  • Cassy: Absolutely amazing!!! I made these the other day and they are so good, I can’t stop eating them. I didn’t have pumpkin puree so I used canned pumpkin pie filling (just pumpkin puree with sugar and spices) and decreased the sugar a bit (BS down to 1 cup and WS down to a 1/2 cup). My dough made just under 3 dozen cookies and my cookies took a bit longer to bake. I would absolutely recommend making these, they were super quick and delicious. September 23, 2017 at 6:47pm Reply

    • Jaclyn: Thanks for the great review Cassy! September 25, 2017 at 1:22pm Reply

  • Melissa: Hi Jaclyn! I made these cookies and thought they were great! Especially the second day! I was wondering if it’d be okay if I shared your recipe on my blog? I would link to your site and make a few changes to the recipe but give you credit for the original recipe.


    Melissa/The Mama Llama
    frolicsofmamallama.blogspot.com September 29, 2017 at 7:26am Reply

    • Jaclyn: Yes that would be fine. Glad you liked them! September 29, 2017 at 5:08pm Reply

  • Brittany: I don’t always love pumpkin cookies. These are not only the best pumpkin cookies I’ve ever had, but one of my fave cookie recipes for any time of year!
    Thank you for the recipe! October 29, 2017 at 1:59pm Reply

    • Jaclyn: Wow, what a compliment! Thanks Brittany! October 31, 2017 at 4:17pm Reply

  • Allie: I made these for a Halloween baking contest at work today and got 2nd place (only 1 vote behind the winner). BIG hit! Thanks for the recipe. October 31, 2017 at 8:54pm Reply

  • Jessica Moore: These were so delicious! Great texture. I made a mistake tho and used the entire bag of chocolate chips and they overpowered the pumpkin and spice flavors. Best to follow the recipe :-) November 12, 2017 at 9:42pm Reply

  • Jessica: Yum!! November 12, 2017 at 9:43pm Reply

  • Marja Gentry: I’m baking these cookies right now and they didn’t spread at all! They came out like little hills. I cooked them for 14 minutes. My daughter said they are good, soft and chewy! December 1, 2017 at 4:24pm Reply

  • Connie A: I made theses today. Here’s what I did. I used my own pumpkin purée that I made. I used old fashioned oats and put them in the food processor. I used pecans. I also added raisins and dried cranberries to half of the batter. I like the ones with the raisins and cranberries best. I also cooked a little longer and their perfect. Thank you for the recipe. December 9, 2017 at 12:45pm Reply

    • Jaclyn: So glad you liked them Connie! December 11, 2017 at 11:10am Reply

  • Cheryl: Could you use milk chocolate chips instead of the semi sweet chips? March 16, 2018 at 9:40pm Reply

  • aqui: I love these cookies, I have several recipes from them and this one I will prepare, I believe it is very good. March 20, 2018 at 12:05pm Reply

    • Jaclyn: So glad you liked them – thanks for your feedback! :) March 23, 2018 at 4:52pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d