Go Back
To make bakery-style pumpkin oatmeal chocolate chip cookies, gather these key ingredients: - 1 cup pumpkin puree (canned or fresh) - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon pumpkin spice (or mix of cinnamon, nutmeg, and ginger) - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) These ingredients create a warm, spiced flavor with a delightful chewy texture. Measuring your ingredients accurately is key. Here’s how to get it right: - Use a dry measuring cup for flour and oats. - Pack the brown sugar firmly in the cup. - Level off the baking powder and baking soda with a knife. - Use a liquid measuring cup for pumpkin puree and melted butter. These precise measurements ensure your cookies bake evenly and taste great. Feel free to customize your cookies! Here are some fun options: - Nuts: Add 1/2 cup of walnuts or pecans for crunch. - Dried Fruit: Toss in a handful of raisins or cranberries for sweetness. - Spices: Swap pumpkin spice for your favorite fall spices like allspice or cardamom. - Gluten-Free Flour: Use a gluten-free blend instead of all-purpose flour. These add-ins let you create a cookie that fits your taste perfectly. Start by gathering your ingredients. You need: - 1 cup pumpkin puree - 1/2 cup unsalted butter - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon pumpkin spice - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Make sure your butter is softened. This makes it easier to mix. Measure all your ingredients accurately for the best results. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until it looks light and fluffy. This step adds air to your mix. Next, add the pumpkin puree, egg, and vanilla extract. Stir until everything blends well. In another bowl, whisk the rolled oats, flour, baking soda, baking powder, pumpkin spice, and salt. This helps to evenly distribute the dry ingredients. Gradually mix the dry ingredients into the wet ingredients. Be gentle. Over-mixing can make your cookies tough. Finally, fold in the chocolate chips and walnuts if you’re using them. Make sure they are spread out evenly. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps the cookies not stick. Using a tablespoon or cookie scoop, drop balls of dough onto the baking sheet. Space them about 2 inches apart. Bake for 10-12 minutes. The edges should be lightly golden. The centers may look soft but will firm up as they cool. After baking, let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious cookies! To get that soft and chewy cookie, measure your flour well. Use a spoon to scoop it into a measuring cup, then level it off. Too much flour can make your cookies dry. Also, don’t over-mix the dough. This can make cookies tough instead of soft and chewy. When you fold in the chocolate chips, do it gently. Keep your cookies fresh by storing them in an airtight container. This helps keep them soft. If you want to keep them longer, freeze them. Place your cookies in a freezer bag. They can last up to three months. When you want one, just take it out and let it sit for a few minutes. You can also warm it in the microwave for a few seconds. These cookies shine when served warm with a glass of milk. You can also drizzle melted chocolate on top. For an extra festive touch, sprinkle pumpkin spice over the cookies. If you want to impress, serve them on a decorative plate or in a rustic cookie jar. This makes for a cozy display that everyone will love! {{image_2}} You can make these cookies gluten-free by swapping the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that include xanthan gum. This will help your cookies hold together. Be sure to check the labels for any allergens. You might also want to add a bit more pumpkin puree for moisture. This keeps your cookies soft and chewy. If you want to change the sweetness, try different sweeteners. Honey or maple syrup can work well. Just remember, these liquids will change the dough's texture. You might need to reduce the amount of pumpkin puree slightly. If you prefer a lower-calorie option, consider using stevia or monk fruit sweetener. These can add sweetness without the calories. Try adding seasonal flavors to make your cookies unique. You can mix in cranberries or white chocolate chips for a twist. Chopped pecans can also add a nice crunch. For a festive touch, use peppermint extract instead of vanilla. Adding spices like cardamom or allspice can enhance the holiday feel. Experimenting with these flavors can make your cookies even more special. To keep your Bakery-Style Pumpkin Oatmeal Chocolate Chip Cookies fresh, use an airtight container. Place parchment paper between layers to prevent sticking. Store them at room temperature for up to one week. If you want to keep them longer, freezing is a great option. To freeze these cookies, let them cool completely first. Then, place each cookie in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can stay in the freezer for up to three months. Remember to label them with the date. To enjoy that fresh-baked taste again, reheat the cookies in the oven. Set your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5 to 7 minutes. You can also use the microwave for a quick fix. Heat each cookie for about 10 to 15 seconds. This method will bring back their soft, chewy texture. Yes, you can use fresh pumpkin. Just make sure to cook it first. Cut the pumpkin in half, remove the seeds, and roast it until soft. Then, scoop out the flesh and mash it until smooth. This will give your cookies a fresh taste. However, canned pumpkin is more convenient and saves time. To make vegan pumpkin oatmeal chocolate chip cookies, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. You can also use vegan butter instead of regular butter. This keeps the cookies rich and tasty. To prevent your cookies from spreading too much, chill the dough for at least 30 minutes before baking. This helps keep the shape. Also, make sure your butter is softened but not melted. Too much heat can cause the cookies to spread out. Lastly, use parchment paper on your baking sheet for easy removal and to help maintain shape. You learned about making pumpkin oatmeal chocolate chip cookies. We covered key ingredients, measurements, and tasty add-ins. I provided clear steps for mixing and baking to help you get perfect cookies. Remember to try my tips for texture and storage. You can explore variations too, like gluten-free or seasonal flavors. With these ideas, your cookies will impress everyone. Enjoy baking and sharing these treats!

Bakery-Style Pumpkin Oatmeal Chocolate Chip Cookies

Indulge in the warm flavors of fall with these bakery-style pumpkin oatmeal chocolate chip cookies! Made with wholesome ingredients like pumpkin puree and rolled oats, these cookies are fluffy, chewy, and bursting with chocolatey goodness. Perfect for any occasion, they are easy to make and sure to impress. Click through for the full recipe and make your kitchen smell amazing! #PumpkinCookies #BakingAtHome #FallTreats #ChocolateChipCookies
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree (canned or fresh)

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ginger)

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined.

        In another bowl, whisk together the rolled oats, flour, baking soda, baking powder, pumpkin spice, and salt.

          Gradually add the dry mixture to the wet mixture, folding until just combined. Be careful not to over-mix.

            Gently fold in the chocolate chips and nuts (if using) until evenly distributed.

              Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden; the centers may still appear soft but will firm up as they cool.

                  Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve the cookies warm with a drizzle of melted chocolate on top and a sprinkle of pumpkin spice for an extra festive touch. Place them on a decorative plate or in a rustic cookie jar for an inviting display.