Pumpkin Oat Chocolate Chip Cookies

If you love pumpkin, and soft chewy cookies, this recipe is for you. All the flavours of fall in one cookie. These cookies are delicious fresh from the oven, but get even better as they sit.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 dozen


  • 1 1/4 cups all-purpose flour
  • 3/4 cup quick oats
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/2 cup butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup white granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup pumpkin puree NOT pumpkin pie filling
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Grease a large cookie sheet. Set aside.

  2. In a large bowl, mix together flour, baking soda, oats, cinnamon, nutmeg and ginger. Set aside.

  3. In another mixing bowl, whip together butter and sugars until smooth and creamy. About 2 mins. Add the egg, vanilla and pumpkin puree, and mix on low speed until the mixture is smooth. Scrape down the sides of the bowl.

  4. With the mixer on low speed, slowly add the flour mixture into the wet mixture, and blend until the dough has formed and is smooth. Mix in the chocolate chips.

  5. Form dough balls the size of ping-pong balls, (about 2 tbsp) and place balls on greased cookie sheet, about 1-2 inches apart. Bake in the oven for 10-12 minutes until the cookies are lightly browned around the edges.

  6. Let cookies rest on baking tray for 10 minutes, then transfer to a cooling rack.

    Store in an airtight container for up to 1 week.