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.

Pumpkin Oat Chocolate Chip Cookies | Cooking Classy

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!

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?

Pumpkin-Oat Chocolate Chip Cookies | Cooking Classy

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 Classy

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Pumpkin-Oat Chocolate Chip Cookies

4.75 from 16 votes

Here you get hearty oats, crunchy pecans, lusciously smooth chocolate chips, and a soft slightly chewy pumpkin cookie base. A cookie recipe you'll want to make every fall!

Servings: 48 cookies
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 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). .
  3. 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).
  4.  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)
  5. 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. 
  6. 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.
  7. Recipe Source: Cooking Classy
Nutrition Facts
Pumpkin-Oat Chocolate Chip Cookies
Amount Per Serving
Calories 158 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 67mg 3%
Potassium 86mg 2%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 11g
Protein 1g 2%
Vitamin A 22.4%
Vitamin C 0.4%
Calcium 1.7%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: oat cookies, pumpkin cookies
Calories: 158 kcal
Author: Jaclyn

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


  • Andrea: Made these a while back and they are fantastic! Just a question though – Is there a reason for using unsalted butter? I routinely use salted butter for all my other cookie recipes. Why is this one specify unsalted? November 6, 2018 at 5:33am Reply

    • Jaclyn: That way you can control the amount of salt that goes in to it. If adding salted butter and salt listed the recipe will come out too salty. In a pinch I’ll omit 1/4 salt per 1/2 cup butter in a recipe when all I have is salted. November 6, 2018 at 7:38am Reply

      • Katrina Flower: Sorry to bother you, but you said you were met 1/4 salt for every 1/2 of cup of butter. Is that one quarter teaspoon of salt? Or tablespoon of salt? November 17, 2018 at 8:27am Reply

        • Jaclyn: No worries! There’s generally 1/4 teaspoon salt in 1/2 cup salted butter. November 17, 2018 at 10:11am Reply

  • Marisa: Can I use old fashioned oats for these? I saw someone said they used a food processor but is that necessary? October 26, 2018 at 4:42pm Reply

    • Jaclyn: Without testing I can’t say for sure. It may alter the consistency of the dough as it bakes up but on the other hand it might work fine. October 26, 2018 at 5:30pm Reply

  • Musical_Erika: Yum yum yum!! I made these today and delivered them to my neighbors and o.my. goodness. They’re so yummy! I was hoping to find a recipe for oatmeal pumpkin chocolate chip cookies and these are exactly what the Love Doctor ordered. Thanks so much! October 7, 2018 at 9:29pm Reply

  • Breanna: Made these last night and I totally love these! Made them without the chocolate chips however, and they didn’t even spread out at all they stayed looking like blobs lol. SUPER good though!! I’d make these again and again. September 5, 2018 at 8:57am Reply

  • Patsy: cookies are yummy! September 3, 2018 at 12:40am 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

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

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