Pumpkin Chocolate Chip Oatmeal Cookies

These pumpkin oatmeal chocolate chip cookies are made with browned butter, spiced pumpkin, oatmeal, and rich semi-sweet chocolate chips. This chocolate chip pumpkin oatmeal cookie is the perfect Fall cookie. How to make the perfect chewy, melt-in-your-mouth saucepan pumpkin chocolate chip cookie. 

Saucepan Pumpkin Chocolate Chip Cookies

If you’re a fan of pumpkin treats but crave something more than the usual cakey cookies, this recipe for Pumpkin Chocolate Chip Cookies will quickly become your new fall favorite! These cookies are soft, chewy, and made with real pumpkin puree and oats for extra texture.

Plus, the dough is prepared in one saucepan, making it a quick and easy cleanup. Each bite is filled with rich chocolate chips and warm spices, perfect for cozy autumn days.

These Pumpkin Chocolate Chip Oatmeal Cookies are everything you love about fall wrapped up in a single bite! They’re soft, chewy, and packed with warm, spiced pumpkin flavor. The oats add the perfect amount of texture, and the melty chocolate chips make them even better.

Happy First Day of Fall! We are giddy here in AZ because we are actually in the 80’s so I am definitely bringing out the pumpkin. Truth be told…in the blogger world, we bring out the pumpkin in August to prepare for October posts.  I have been eating a heavy dose of pumpkin baked goods! I am beyond excited to share this Saucepan Pumpkin Chocolate Chip Cookie recipe with you!

This will go down as my favorite pumpkin cookie recipe. A few tweaks to a tradition pumpkin cookie recipe makes it soft and chewy rather than thick and cakey. You will love this recipe!

Why These Pumpkin Chocolate Chip Cookies Are Chewy (Not Cakey!)

Many pumpkin cookies turn out more like little pumpkin cakes, but this recipe ensures a perfectly chewy texture. Here’s why:

• Oats: Adding oats gives the cookies extra chew and structure, helping them avoid that fluffy, cakey texture.
• Pumpkin Purée: While pumpkin puree adds moisture, the oats help balance it, giving the cookies a soft, dense bite.
• Butter: Using melted butter instead of solid butter creates a chewy texture by preventing too much air from getting whipped into the dough.
• Only using 1 Egg Yolk: Eggs tend to give cookies a cakier texture so by using just 1 egg yolk, it works as a binder without making them cakey.

FAQ’s:

Why aren’t these cookies cakey?

• Cakey cookies are typically the result of too much moisture or the addition of eggs. This recipe skips the egg whites and balances the pumpkin puree with oats, creating a dense, chewy texture instead of a light, fluffy one.

Can I use quick oats instead of old-fashioned oats?

• You can, but old-fashioned oats provide a better texture for chewy cookies. Quick oats will blend more into the dough and create a softer, less chewy cookie.

Can I add nuts or other mix-ins?

• Absolutely! Feel free to add chopped pecans or walnuts for an extra layer of flavor and texture.

How do I store these cookies?

• Store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months—just let them thaw at room temperature before enjoying.

Can I make the dough ahead of time?

• Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. If the dough firms up too much, let it sit at room temperature for 15-20 minutes before scooping and baking.

My daughter is a Senior and will be leaving to college sooner than I like to even imagine so I have been slowly but surely teaching her recipes that she can easily cook in her apartment.  A few nights ago, I was teaching her the art of saucepan chocolate chip cookies.

Here’s the deal…they are the easiest cookies to make because you only need one saucepan. No Kitchenaid, Bosch, or hand mixer.  I love to teach kids this method because once you get it down, it is the most simple way to make chocolate chip cookies. Plus, it gives the most insane caramel toffee flavor.

I have been testing pumpkin cookies like crazy.  The interesting thing about pumpkin is that it has a tendency to make cakey cookies. No, no, no cakey cookies in my book. I prefer a chewy, melt-in-your-mouth cookie.

These Pumpkin Chocolate Chip Cookies are soft, chewy, and melt-in-your-mouth. It’s all about the techniques and combinations of ingredients that make this pumpkin oatmeal chocolate chip cookie so special.

Ingredients:

The key is to melt the butter in a saucepan and stir in a hefty dose of brown sugar and sugar until it is silky smooth. This helps to create not only a flavorful pumpkin cookie but a chewy one as well.  These Pumpkin Chocolate Chip Oatmeal Cookies are completely made by hand — using your muscles.

• Butter (melted in saucepan)
• Brown Sugar
• Sugar
• Vanilla Extract
• Egg Yolk
• Pure Pumpkin Puree (not pie filling)
• Flour
• Rolled Oats
• Baking Soda
• Salt
•  Cinnamon
• Pumpkin Pie Spice
• Chocolate Chips

When I was creating a recipe for the Cooking Channel’s Perfect 3 Show Contest, I took my browned butter chocolate chip cookies and added some oats for a more hearty cookie.  I named them, “I Want to Marry You Cookies,” submitted the recipe, and the rest is history.  Here is the recipe on Food Network as well. I love adding oats to saucepan cookies because it is the perfect accompaniment to the caramel notes in the pumpkin chocolate chip oatmeal cookie.

So when I was creating a pumpkin chocolate chip cookie, I wanted to experiment to see if I could make a chewy one. Since cookies made with melted butter create a chewy one, I thought I would give it a shot.  The results were AMAZING!

I was SO excited to finally make a perfectly chewy pumpkin oatmeal cookie. Of course, we add to add chocolate chips because chocolate just elevates these Oatmeal Chocolate Chip Pumpkin Cookies.

How to make the BEST Pumpkin Chocolate Chip Cookies:

1.  Melt butter slowly in a saucepan.  We aren’t making browned butter cookies so you are looking for the butter to melt and start to bubble. Remove from heat and add brown sugar and sugar.  Stir for about 2 minutes, or until the mixture is glossy smooth. We want to get rid of all graininess and make sure it is smooth as silk.  Let cool.
2. Let mixture cool for at least 5-10 minutes before adding egg yolk and vanilla. I added extra vanilla in this recipe because it helps to mellow out the pumpkin flavor.
3. Stir in the remaining ingredients, except for the chocolate chips. It may still be a tad too warm to add the chocolate. We don’t want it melting into the pumpkin cookie dough.  Place the dough in the refrigerator to chill for about 15 minutes.
4. Stir in semi-sweet chocolate chips. I like to use Ghirardelli, Guittard, or Trader Joe’s semi-sweet chocolate chips.
5. Bake until edges start to get barely golden brown.  Let the cookies set up on baking sheet for 5-10 minutes before removing cookies.

Popular Pumpkin Recipes:

The Best Pumpkin Pie Recipe

Best Pumpkin Bread

Pumpkin White Chocolate Chip Cookies

Pumpkin Cake with Cream Cheese Frosting

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Happy Baking, my friends! If you want to see how I am decorating for FALL and a killer pumpkin cupcake with caramel frosting…check out this post.