Pumpkin-Oat Chocolate Chip Cookies

Published August 11, 2014. Updated March 6, 2020

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Pumpkin Oatmeal Chocolate Chip Cookies – in other words three of the best types of cookies come together to create one unforgettable autumn treat!

Pumpkin Oat Chocolate Chip Cookies | Cooking ClassySome 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!

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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4.78 from 27 votes

Pumpkin-Oat Chocolate Chip Cookies

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
Prep20 minutes
Cook14 minutes
Ready in: 34 minutes



  • 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.
  • 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)
  • 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.
  • Recipe Source: Cooking Classy
Nutrition Facts
Pumpkin-Oat Chocolate Chip Cookies
Amount Per Serving
Calories 158 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 67mg3%
Potassium 86mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 1120IU22%
Vitamin C 0.3mg0%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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


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  • Amy

    My cookies didn’t flatten out. They taste great, but were more dome-shaped. What did I do wrong? I’ve reread the recipe over n over.

    • Jaclyn

      Jaclyn Bell

      It could be there may have been a little too much flour or just and altitude difference. Next time you could try using a little less flour or flattening the cookies slightly before baking.

  • Dia no e

    I would need to make a few adjustments like using an organic stevia and a brown sugar/ Splenda blend. But I do need to ask if I can eliminate or reduce the amount of salt? I am on a renal/diabetic diet.

    • Jaclyn

      Jaclyn Bell

      Yes you can definitely reduce or eliminate salt if needed for a special diet.

  • Kami

    I love this recipe! It’s been a fall favorite for a couple of years now. I usually double the recipe (yes, this makes tons!) and scoop it into tube forms onto surran wrap (make the tubes as long as you would want one recipe to make). Surran Wrap them up, twist the ends and throw them into the freezer. Then all I have to do is slice the tube up for about a half an inch slices and toss them onto a cookie sheet, and bake for more homemade goodness with only one days work and multiple days of enjoyment.

  • Heather

    Great recipe and these cookies were so soft and delicious! I used butterscotch and white chips for different flavor and I enjoyed them! Easy to make and baked up nicely!

    • Jaclyn

      Jaclyn Bell

      Old fashioned oats don’t absorb quite the same or bake up quite the same so I for consistent results I recommend using quick oats here.

  • Carol

    They look fabulous but not very good for my Weight Watchers diet. Any way to make a little more healthy with less sugar and fat ?

    • Jaclyn

      Jaclyn Bell

      Something like applesauce and alternative sweetners might work but without testing I can’t say for sure sorry!

  • Amber

    For readers who need gluten free, I made these with GF flour and oats and DF butter and choc chips. I let them sit as suggested, but found they came out on the dry side. I reduced the bake time and flattened them with a fork before baking (like a peanut butter cookie). Next time I think I’ll add a little more pumplin and bake right away. They are a great Fall treat with the pumpkin added!

    • Stephanie M

      What kind of gluten-free flour did use use? I use cassava flour and so wonder if that would work?