We’ve held off long enough…these delicious Pumpkin Oatmeal Chocolate Chip Cookies are our first new pumpkin recipe of the season! We actually made these fantastic Pumpkin Oatmeal Chocolate Chip Cookies a few weeks ago and brought them over to a friend’s house for dessert. These cookies are so good – they were gone in minutes!
These large, chewy cookies are loaded with pumpkin, rolled oats, chocolate chips and walnuts. We actually tailored this recipe around one 15-ounce can of pumpkin purée – because once the can is open, you might as well use it up!
You can, of course, halve this recipe and use the rest of the purée to make something else like our delicious Creamy Pumpkin Pasta Bake or our super popular No-Bake Mini Pumpkin Cheesecake. (Click here for all of our pumpkin recipes.)
These Pumpkin Oatmeal Chocolate Chip Cookies rival any cookie you’d buy at a bakery. You can change the recipe up too with different types of nuts, or swapping in white chocolate chips or toffee chips – the choice is yours. Enjoy!Print
Note: Using a 3-ounce scoop, one batch of batter makes 2½ dozen cookies. If you use a smaller 1½ ounce scoop, you would yield 5 dozen cookies. Also Note: If you make smaller 1 ½ ounce cookies, the baking time will be less by 2-4 minutes. Otherwise the 3 ounce cookies in this recipe take about 18 minutes at 350 degrees F.
- 2 cups rolled oats (not quick oats)
- 1 15-ounce can pumpkin purée
- 2 teaspoons vanilla extract
- ¼ cup honey
- 2 whole eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/8 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 sticks butter, softened (1 cup)
- 2 cups brown sugar
- 1 cup granulated sugar
- 2½ cups semi-sweet chocolate morsels
- 1½ cups walnuts, chopped
- In a medium bowl place oats, pumpkin, vanilla, honey and eggs and beat with a whisk until combined. Let sit at room temperature for at least 15 minutes to let the oats absorb some of the wet pumpkin ingredients.
- Preheat oven to 350 degrees F.
- In a large bowl combine flour, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
- In the bowl of a stand mixer, add butter, brown sugar and granulated sugar and beat with a paddle to combine.
- Add the oat and pumpkin mixture and beat to combine.
- With mixer running on low, slowly add the flour mixture until combined.
- Add chocolate chips and chopped walnuts and mix just a few turns to combine.
- Line four cookie trays with parchment paper.
- Using a 3 ounce scoop, scoop out dough and place eight per tray evenly spaced. I ran the rows front to back with two, then one, then two then one and then two.
- Wet your hands and press each cookie down to ¾ of an inch thick. (If you are making a smaller 1 ½ ounce cookie, this step is not necessary)
- Bake for nine minutes, rotate pan and bake for nine more. If making the smaller cookie, bake for 12 to 14 minutes, rotating half way through baking time.
- Ovens are different so check as you get close to the end time. They are done when the bottoms are brown and the tops turn from a dark brown to a lighter brown and they have puffed up.
- Let sit out of oven on the pan for ten more minutes, and then remove to a rack to cool.
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You may also like these other recipes that use pumpkin purée: