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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  • Jennifer Lawrence

    I baked these for the recommended time and they were way undercooked. I had to add at least 5 minutes and they still aren’t done. Hoping my oven broke? They are still cooling, I’m in the comment section looking to see if anyone else had this problem

  • Lily

    SO GOOD, these are one of are favorite cookies! They are amazing! I can’t even explain how good they are. We were trying to find a good cookie recipe and now we found it. If you haven’t made these cookies, then you have never tasted a cookie before!

  • Shama

    I don’t have a mixer (stand up or hand). Can I do this with a regular whisk? These look SO good and I can’t wait to try them.

  • Abi

    I have made these every October for the last 5 years. A couple years ago I went vegan so now I switch the egg for a flax egg and the butter for vegan butter. The difference is imperceptible, so we still get to enjoy these delicious cookies every Fall. Thanks for the recipe!

  • Renee

    Have you tried making them gluten free? And if so, what is the best way to do that? Or best GF flour to use?

    • Jaclyn

      Jaclyn Bell

      Unfortunately without testing myself I couldn’t say on the final outcome but I would try a 1:1 gluten free flour blend.

  • Matthew Andresen

    I followed the recipe and even added more flour, but the cookies from this recipe, as well as from another I tried, come out cake-like. Is there any way to avoid this and have a crispier cookie?

    • Jaclyn

      Jaclyn Bell

      Unfortunately with pumpkin it adds moisture, so most pumpkin cookies are cakey. Those that aren’t use hardly any pumpkin so they lack pumpkin flavor in my opinion. But if you google chewy pumpkin cookies a few options come up. One thing you can do to reduce cakiness in pumpkin cookies is place pumpkin in paper towels and dab up extra moisture and omit eggs.

  • Lily

    This are so yummy!!! A favorite in our home for sure! Thank you for the recipe:)

  • Rebecca Applegate

    I did flatten out the batches a bit after I saw the first batch. They are really good though. I forgot and used old fashioned oats and they worked great too. I did let them sit for 10-15 minutes before baking.

    • Celeste

      I use this recipe starting in the fall on and it’s always a hit my neighbors and coworkers! I put toffee bits and white chocolate chips in it too. I am not an oatmeal cookie fan but I have found that if I pulse the oats in my food processor it makes a different texture and its perfect!! You have to try these cookies!