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Pumpkin Oatmeal Chocolate Chip Cookies - Giant, tender cookies loaded with pumpkin, oats, chocolate chips and walnuts! Incredible!

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!

Pumpkin Oatmeal Chocolate Chip Cookies - Giant, tender cookies loaded with pumpkin, oats, chocolate chips and walnuts! Incredible!

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!

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Pumpkin Oatmeal Chocolate Chip Cookies - A Family Feast

Pumpkin Oatmeal Chocolate Chip Cookies

  • Prep Time: 30 mins
  • Cook Time: 18 mins
  • Total Time: 48 minutes
  • Yield: 2 1/2 dozen large cookies


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


  1. 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.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl combine flour, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
  4. In the bowl of a stand mixer, add butter, brown sugar and granulated sugar and beat with a paddle to combine.
  5. Add the oat and pumpkin mixture and beat to combine.
  6. With mixer running on low, slowly add the flour mixture until combined.
  7. Add chocolate chips and chopped walnuts and mix just a few turns to combine.
  8. Line four cookie trays with parchment paper.
  9. 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.
  10. 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)
  11. 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.
  12. 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.
  13. Let sit out of oven on the pan for ten more minutes, and then remove to a rack to cool.

Disclosure: This post contains affiliate links.

You may also like these other recipes that use pumpkin purée:

Soft Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies - Lightly sweet pumpkin cookies full of chocolate chips and walnuts. So good!

No Bake Mini Pumpkin Cheesecake

No-Bake Mini Pumpkin Cheesecakes - A Family Feast

Creamy Pumpkin Pasta Bake

Creamy Pumpkin Pasta Bake - A Family Feast

Pumpkin Oatmeal Chocolate Chip Cookies - Giant, tender cookies loaded with pumpkin, oats, chocolate chips and walnuts! Incredible!

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  • Sumi wrote:

    I baked a batch of these cookies today! mMmmm… Definitely a keeper. Thank you!
    I didn’t realize I didn’t have enough vanilla extract, so I put half maple extract.
    I didn’t have any brown sugar or enough white sugar to make up for it either (time to go shopping!) and just put 2 C white sugar. It was still plenty sweet! mMmmm… I think I’ll go have another.

    • Martha wrote:

      Thanks Sumi!

  • Janet wrote:

    My cookie scoops are 1 T. 1 1/2T., 2 T. & 3 T. Which size would I use for the 3 oz. size scoop you use for these cookies? Thank you!

    • Martha wrote:

      Hi Janet – 3 oz is 3 T sized scoop

  • Ruthanne Shanafelt wrote:

    Just finished baking the Oatmeal pumpkin, choc. Chip, walnut cookies, absolutely heavenly! My next batch I will leave out choc. chips and put in dried cranberries and walnuts. I prepared and baked exactly as directed, with a smaller scoop. Baked them 14 minutes. Perfect. The dough was sticky but resisted the urge to add more flour, but wet my hand as directed, and they are perfect – chewy and soft! Thank you!

    • Martha wrote:

      You’re welcome Ruthanne! Glad you enjoyed the cookies!

  • Tracey wrote:

    I made these today and what a delight! Little crispy on top and chewy soft in the middle! I made smaller cookies and ended up with over 100 cookies (will freeze some for later in the season).

    I made a few modifications: used spelt flour, real pumpkin puréé, 1/2 cup 80% chocolate chips and 2 cups 54% chocolate. Made homemade pumpkin spice because it’s not easy to find in Belgium. 😉

    Highly recommend trying these if you’re a huge pumpkin fan like me! 🎃

    Bonus: these are not cakey like a lot of other recipes… they’re perfect!

    Note: make sure you use big bowls because it is a lot of dough!

    • Martha wrote:

      Thanks Tracey – great to know that spelt flour will work too!

  • Linda R wrote:

    Martha, you never fail to inspire me!!!! I have been searching for a special cookie recipe to honor a dear 94 year old Aunt. She was known for her delicious pies in our family. At our family’s celebration of her life, I offered to make cookies and I knew typical chocolate chip cookies weren’t good enough. Kate would have enjoyed one of these with her afternoon coffee.
    God Bless

    • Martha wrote:

      I hope everyone loves the cookies Linda! We’re honored that you would choose to make one of our recipes for your Aunt’s celebration. Thanks for taking the time to write to us! (And apologies for the delay in responding.) Martha

  • Mercedes wrote:

    These look YUMMY! I am wondering however, since I live in an area that is considered high altitude, should I add extra flour?

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