Irresistibly Delicious Pumpkin Oatmeal Chocolate Chip Cookies: Crispy Edges, Chewy Center
Get ready to bake the most incredible Pumpkin Oatmeal Chocolate Chip Cookies you’ve ever tasted! This recipe delivers the perfect harmony of textures: wonderfully crisp edges coupled with a delightfully soft and chewy center. Forget cakey pumpkin cookies; with our tried-and-true techniques and a generous helping of chocolate, you’ll be creating bakery-quality treats that are surprisingly easy to make and guaranteed to become a fall favorite.
From the Baker’s Bench
The Only Pumpkin Cookie Recipe You’ll Ever Need!
Many traditional pumpkin cookie recipes often yield a puffy, cake-like texture, which, while delicious in its own right, doesn’t quite hit the mark for a true cookie experience. My personal quest was to develop a pumpkin cookie that truly embraces what a cookie should be: distinctly thin, satisfyingly crispy at the edges and bottom, yet wonderfully soft and chewy in the middle. I wanted to banish the ‘cakey’ consistency and create a cookie masterpiece.
And these cookies are just that: absolute perfection. Each bite offers a delightful contrast of textures that makes them truly addictive. If your search for a non-cakey pumpkin cookie has been fruitless until now, consider it over. This is your recipe for pumpkin cookie bliss!
Essential Ingredients for Perfect Pumpkin Oatmeal Chocolate Chip Cookies
Crafting the perfect pumpkin oatmeal chocolate chip cookies starts with quality ingredients. Each component plays a vital role in achieving that sought-after texture and rich flavor. Here’s a breakdown of what you’ll need and why each element is important, along with helpful tips and potential swaps.
| Ingredient | Why It Matters / Smart Swap |
|---|---|
| Unsalted Butter | Room-temperature butter is crucial for proper creaming with sugars, creating an aerated base that contributes to the cookies’ light, yet chewy texture. Avoid melted butter, as it won’t trap air effectively. |
| Brown Sugar | Light brown sugar is essential for that signature chewiness and a subtle molasses flavor. For a deeper, richer molasses note, you can opt for dark brown sugar. |
| Pumpkin Puree | Always use 100% pure canned pumpkin, not pumpkin pie filling, which contains added spices and sweeteners. If your pumpkin puree seems excessively wet, gently pat it with paper towels to remove excess moisture and prevent soggy cookies. |
| Egg Yolk | A single egg yolk adds richness and helps bind the dough without introducing too much additional moisture, which can lead to a cakey texture. You can save the egg white for other recipes, like meringue cookies. |
| Quick Oats | These are non-negotiable for achieving the distinctive chewy bite of oatmeal cookies. Quick oats are smaller and more finely cut than old-fashioned oats, integrating better into the dough and providing the desired texture. Do not swap with old-fashioned oats; the texture will be significantly different. |
| Spices | Ground cinnamon and nutmeg provide a foundational warmth and classic fall aroma. For an extra punch of autumnal flavor, consider adding a teaspoon or two of pumpkin pie spice blend. |
| Chocolate Chips | A medley of semi-sweet and dark chocolate chips offers a delightful depth of flavor. Their varying sweetness and bitterness complement the pumpkin beautifully. White chocolate chips also make a fantastic pairing for a sweeter, creamier contrast. |
| Granulated Sugar | Contributes to the crispiness of the edges and balances the sweetness with the brown sugar. |
| Vanilla Extract | Enhances all the other flavors, adding a fragrant warmth. Always use pure vanilla extract for the best results. |
| Baking Soda & Baking Powder | These leavening agents work in harmony to give the cookies their ideal rise and spread, contributing to the crisp edges and soft interior. |
| Salt | A pinch of salt is crucial for balancing sweetness and enhancing all the other flavors in the cookie, ensuring they don’t taste flat. |
| All-Purpose Flour | The structural backbone of the cookies. Measure accurately, preferably by weight, to avoid overly dense or dry cookies. |
How To Make Bakery-Style Pumpkin Oatmeal Chocolate Chip Cookies
Follow these detailed steps to achieve cookies with that coveted crisp edge and irresistible chewy center. Precision and patience are your best tools here!
- Preparation is Key: Begin by preheating your oven to 350°F (175°C). Line a large baking sheet (or two, if you have them) with parchment paper or a silicone baking mat. This prevents sticking and promotes even baking.
- Creaming the Foundation: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the room-temperature unsalted butter with both the light brown sugar and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and visibly creamy. This process incorporates air, which is vital for the cookie’s final texture. Remember to scrape down the sides of the bowl periodically to ensure everything is well combined.
- Wet Ingredient Integration: Add the pumpkin puree, a single large egg yolk, and vanilla extract to the creamed butter and sugar mixture. Continue to mix on medium-low speed until all these wet ingredients are fully incorporated and the mixture is smooth.
- Dry Ingredients and Oats: In a separate bowl, whisk together the ground cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add this dry spice mixture to the wet ingredients in the stand mixer, along with the quick oats. Beat until just combined.
- Folding in the Chocolate: Finally, add the all-purpose flour to the dough, mixing on low speed until no streaks of flour remain. Be careful not to overmix. Gently fold in both the miniature semi-sweet chocolate chips and the milk (or dark) chocolate chips by hand using a spatula.
- The Crucial Chill (First Round): Cover the bowl of cookie dough with plastic wrap and refrigerate it for a minimum of 1 hour. This chilling period is essential for the flavors to meld and for the fats to firm up, preventing the cookies from spreading too much during baking and ensuring a superior texture. Do not skip or rush this step!
- Shape and Chill Again: Once the dough is chilled, scoop it into large balls, about 3 tablespoons (or precisely 58 grams) each. Roll them to be taller rather than wider. Arrange the dough balls on a parchment-lined tray, leaving some space between them. Return these shaped dough balls to the refrigerator for another 15-20 minutes. This second chill is key to maintaining their shape and achieving that perfect crisp-chewy contrast. While they chill, ensure your oven is preheated to 350°F (175°C).
- Baking to Perfection: Place no more than 6 chilled dough balls on your prepared baking sheet, ensuring they are well-spaced. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers still look slightly gooey. These cookies are best when slightly underbaked, as they will continue to set as they cool.
- The “Pan Bang” Technique: Immediately after removing the cookies from the oven, gently but firmly bang the baking sheet on the counter a few times. This helps deflate the cookies slightly, creating those signature crisp edges and a wonderfully dense, chewy center.
- Optional Finishing Touches: While the cookies are still warm from the oven, you can use the back of a spoon to gently push the edges inward, creating a perfectly round shape. For an extra touch of visual appeal and chocolatey goodness, press a few extra chocolate chips onto the tops of the warm cookies.
- Cool and Enjoy: Allow the cookies to rest on the hot baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. Repeat the baking process with the remaining dough.
While most cookies are best fresh from the oven, these pumpkin oatmeal chocolate chip cookies are exceptional at room temperature, and their pumpkin flavor truly intensifies by the next day!
What Others Are Saying
“I followed the directions and ended up with some of the best cookies I have ever made/eaten. I used a baking sheet, topped with a silicone mat then wax paper and the bottoms came out perfect. Thank you for the recipe.”
– Kevin
Pro Baking Tip: Double Chill for Double Delight!
The secret to these cookies’ incredible texture lies in a double chilling process. First, chill the dough after mixing all ingredients. Then, after rolling the dough into individual balls, give them a second chill before baking. This ensures the dough is consistently cold, preventing excessive spreading in the hot oven and guaranteeing those perfect crisp edges and a supremely chewy interior.
Storage and Enjoyment Tips for Your Pumpkin Cookies
While many cookies are at their peak straight from the oven, these Pumpkin Oatmeal Chocolate Chip Cookies truly shine at room temperature. In fact, their rich pumpkin flavor deepens beautifully on the second day, making them an excellent make-ahead treat!
How to Store Baked Cookies:
- Room Temperature: For optimal texture and intensified flavor, store these cookies uncovered on a plate at room temperature. This crucial step prevents them from becoming too moist or losing their desired crispness. They will stay fresh and delicious for 2-3 days.
- Preventing Soggy Bottoms: Always allow the cookies to cool completely on a wire rack after baking. This allows steam to escape, ensuring the bottoms remain crisp and don’t become soggy.
Freezing Options:
- Freezing Dough Balls: For fresh-baked cookies anytime, portion the dough into balls as instructed, then flash freeze them on a baking sheet until solid (about 1-2 hours). Transfer the frozen dough balls to a freezer-safe bag or airtight container. They can be stored for up to 3 months. When ready to bake, place frozen dough balls on a prepared baking sheet and add a few extra minutes to the baking time.
- Freezing Baked Cookies: Once completely cooled, baked cookies can also be frozen. Layer them between sheets of parchment paper in an airtight container for up to 2 months. Thaw at room temperature before serving.
Pumpkin Oatmeal Chocolate Chip Cookies
By Chelsea Lords
These Pumpkin Oatmeal Chocolate Chip Cookies are a breeze to whip up, boasting perfect crisp edges, a soft, chewy center, and an abundance of chocolate. Featuring essential tips to guarantee bakery-quality results, they’re destined to be your top choice for fall baking!
Equipment
- Large sheet pan (15″ x 21″)
- Parchment paper or a silicone baking mat
- Cooling rack
- Stand mixer with whisk attachment (optional, but recommended)
- Mixing bowls
- Rubber spatula
- Cookie scoop (3-tablespoon capacity)
- Food scale (for precise dough ball sizing)
Ingredients
- 12 tablespoons unsalted butter, at room temperature (see Note 1)
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling)
- 1 large egg yolk (discard or save the whites for another recipe)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice (see Note 2)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups quick oats (see Note 3)
- 1-1/2 cups all-purpose flour
- 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
- 1/2 cup milk chocolate chips (or dark chocolate chips)
Instructions
- In a stand mixer with the whisk attachment, beat the room-temperature butter, brown sugar, and granulated sugar until light and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the pumpkin puree, egg yolk, and vanilla extract to the creamed mixture. Mix until well incorporated and smooth.
- In a separate bowl, combine the ground cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Add this mixture to the wet ingredients in the stand mixer, along with the quick oats. Beat until just combined.
- Gradually add the all-purpose flour to the dough, mixing on low speed until no dry streaks of flour remain. Be careful not to overmix. Then, gently fold in both types of chocolate chips by hand with a spatula.
- Cover the bowl of dough with plastic wrap and refrigerate for a minimum of 1 hour. This chilling step is crucial for flavor development and prevents the cookies from spreading too much during baking.
- Once chilled, roll the dough into large, 3-tablespoon (or 58-gram) balls. Shape them to be slightly taller rather than wider. Place the dough balls on a parchment-lined tray, leaving space between them. Chill these shaped dough balls in the refrigerator for another 15-20 minutes. While they are chilling, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Place no more than 6 chilled dough balls on the prepared baking sheet at a time, ensuring generous spacing. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers still appear slightly gooey. These cookies are best when slightly underbaked for maximum chewiness.
- Immediately upon removing the cookies from the oven, gently but firmly bang the baking sheet on the counter a few times. This helps to flatten the cookies slightly, creating those signature crisp edges and a chewy interior.
- Optionally, right after banging the pan, quickly use the back of a spoon to press the cookie edges inward, shaping them into perfect circles. For an extra flourish, gently press a few additional chocolate chips onto the warm cookie tops.
- Allow the cookies to rest on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. Repeat the baking process with the remaining dough. These cookies taste best at room temperature, and their pumpkin flavor becomes even more pronounced the next day!
Recipe Notes
Note 1: Room Temperature Ingredients Are Key: It is vitally important that your butter is at true room temperature (soft enough to indent with a finger, but not melted) for proper creaming with the sugars. This creates an aerated mixture that’s essential for the cookie’s structure. Similarly, using a room-temperature egg yolk helps it disperse more evenly into the batter and contributes to better texture. Plan ahead and leave these ingredients out for 45 minutes to an hour before you begin baking.
Note 2: Pumpkin Pie Spice: Pumpkin pie spice is readily available in the spice aisle of most grocery stores. Alternatively, you can easily make your own pumpkin pie spice blend from common pantry spices.
Note 3: Quick Oats vs. Old-Fashioned Oats: While it might seem logical to use any type of oats, quick oats are not interchangeable with old-fashioned (rolled) oats in this recipe. Quick oats are pre-cooked, dried, and cut into smaller pieces, making them denser and more compact. They absorb moisture differently and contribute to the specific chewy texture we’re aiming for. Using old-fashioned oats will result in a different, often tougher, texture.
Note 4: Size Matters for Texture: For these cookies, size is crucial for achieving the perfect balance of crisp edges and a soft, chewy center. This recipe works best with large dough balls, precisely 58 grams (approximately 3 packed tablespoons) each. While you might be tempted to make smaller cookies, please note that the texture will not be the same. Embracing the larger size guarantees that ideal texture profile.
Storage: Unlike many cookies that are best consumed straight from the oven, these pumpkin cookies improve with time. They taste best at room temperature and develop an even richer, more pronounced pumpkin flavor by the next day. To maintain their crisp edges, store them uncovered on a plate at room temperature. This prevents them from absorbing excess moisture and becoming soggy. After baking, always cool them completely on a wire rack to allow steam to escape from the bottoms.
Nutrition Information
Serving: 1 cookie | Calories: 273kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1544IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 2mg
Nutrition information is automatically calculated and should be used as an approximation.
Expert Tips for Unforgettable Pumpkin Oatmeal Chocolate Chip Cookies
Mastering these cookies is all about a few key techniques. These expert tips will elevate your baking and ensure every batch is a success.
- The Power of the Double Chill: As mentioned, chilling the dough twice – once after mixing and again after shaping into balls – is paramount. Cold dough holds its shape better, spreads less in the oven, and ensures that perfect contrast of crispy edges and a chewy center. Don’t rush these chilling periods!
- The Strategic “Pan Bang”: Don’t underestimate the simple act of dropping your hot baking sheet on the counter a few times right after baking. This technique releases trapped air, deflates the cookies slightly, and encourages those beautiful crinkly edges and dense, chewy texture.
- Sculpting for Perfection: For perfectly round cookies with neat edges, use the back of a spoon or a circular cookie cutter (slightly larger than your cookies) to gently push the edges inward immediately after they come out of the oven and after the pan bang. This technique is often called “cookie scooting.”
- Go Big or Go Home (for these cookies): Resist the urge to make smaller cookies. The specified dough ball size (3 tablespoons or 58 grams) is the “sweet spot” for this recipe. It allows the cookies to spread just enough to get those crisp edges while retaining a thick, supremely chewy middle. Smaller cookies may bake too quickly and become uniformly crisp or dry.
- The Next-Day Magic: These cookies, unlike many, taste even better the day after they’re baked. The pumpkin flavor has time to deepen and mellow, becoming more pronounced. For optimal texture and flavor development, store them uncovered at room temperature overnight.
- Don’t Overbake: Aim for lightly browned edges and a slightly gooey center. Overbaking will dry them out and diminish their chewiness. They will continue to set as they cool on the pan.
- Proper Oven Calibration: An accurately calibrated oven is crucial for consistent baking. If your oven runs hot or cold, it can significantly impact cookie texture. Consider using an oven thermometer to verify its accuracy.
Delicious Variations and Customizations
While this recipe is perfect as is, feel free to get creative and customize your pumpkin oatmeal chocolate chip cookies with these delightful additions:
- Nutty Additions: Fold in 1/2 cup of chopped pecans, walnuts, or almonds along with the chocolate chips for added crunch and flavor.
- Spice It Up: Enhance the warm fall spices by adding a pinch of ground ginger or allspice to the dry ingredients.
- Different Chocolates: Experiment with butterscotch chips, white chocolate chips, or even chopped dark chocolate chunks for varying flavor profiles.
- Dried Fruit: For a touch of fruity chewiness, add 1/4 to 1/2 cup of dried cranberries or chopped dried apricots.
- Glaze or Frosting: For an extra decadent treat, drizzle cooled cookies with a simple cream cheese glaze or a powdered sugar icing.
Serving Suggestions: The Perfect Accompaniments
These Pumpkin Oatmeal Chocolate Chip Cookies are delicious on their own, but here are a few ideas to make them even more special:
- Classic Milk Pairing: A tall, cold glass of milk is the ultimate companion for any chocolate chip cookie.
- Warm Beverages: Enjoy them with a hot cup of coffee, tea, or a comforting pumpkin spice latte.
- Dessert Upgrade: Serve slightly warmed cookies with a scoop of vanilla bean ice cream or a dollop of whipped cream for an easy, impressive dessert.
- Fall Gatherings: They are a fantastic addition to any fall potluck, holiday spread, or cozy evening by the fireplace.
Frequently Asked Questions About Pumpkin Oatmeal Chocolate Chip Cookies
Why are my pumpkin cookies cakey?
Many pumpkin cookie recipes tend to be cakey due to a higher moisture content from the pumpkin puree and often a higher proportion of flour or leavening agents that promote a fluffy texture. This recipe specifically addresses that by carefully balancing ingredients and using techniques like chilling the dough and the “pan bang” to encourage spreading and a chewier result.
Can I use old-fashioned oats instead of quick oats?
It is strongly recommended to use quick oats for this recipe. Quick oats are finer and absorb moisture differently, contributing to the distinct chewy texture. Old-fashioned oats will result in a tougher, less desirable texture for these specific cookies.
Why do my cookies spread too much?
Cookies can spread too much for several reasons: butter that is too warm or melted, not chilling the dough sufficiently, an oven that isn’t hot enough, or using too much leavening. This recipe combats spreading with precise measurements, room-temperature (but not melted) butter, and a crucial double-chilling step.
How do I know when the cookies are done baking?
Look for lightly golden brown edges and centers that still appear slightly soft or gooey. These cookies are best when slightly underbaked, as they will continue to firm up as they cool. If you wait until the centers are fully set in the oven, they will likely be dry.
Can I make the dough ahead of time?
Absolutely! The dough can be made up to 2-3 days in advance and stored covered in the refrigerator. In fact, chilling the dough for an extended period can deepen the flavors. You can also freeze scooped dough balls for up to 3 months.
Don’t Waste a Drop: Use Leftover Pumpkin in These Recipes!
If you find yourself with extra pumpkin puree after making these delicious cookies, don’t let it go to waste! Here are some fantastic recipes to make the most of your leftover pumpkin and keep the fall flavors going:
Desserts
Pumpkin Pecan Pie
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Cupcake Recipe
Desserts
Pumpkin Coffee Cake Recipe
My Favorite Tools for Flawless Cookies
Having the right tools can make all the difference in your baking. Here are my top recommendations for achieving perfect cookies every time:
- Silicone Baking Mats: These are a game-changer for even baking and ensuring your cookie bottoms never burn. They also provide a non-stick surface, making cleanup a breeze.
- Cookie Scoop: A cookie scoop (especially a 3-tablespoon one for this recipe) is invaluable for ensuring consistent cookie size. This leads to uniform baking and ensures every cookie has that ideal chewy texture.
- Food Scale: For truly precise and consistent results, a food scale is a baker’s best friend. Measuring ingredients by weight (especially flour) and portioning dough balls by gram ensures perfect cookies batch after batch.
- Wire Cooling Rack: Essential for preventing soggy bottoms. Allowing air to circulate around the cookies as they cool helps maintain their crispness.