Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies

It’s IMPOSSIBLE to eat just one… 
 
It's impossible to eat just one!
 
 

Pumpkin Oatmeal Chocolate Chip CookiesThe idea behind these bad boys was to merge my super secret, super soft oatmeal chocolate chip cookies recipe, with a sweet taste of Fall. 
 
All I have to say, is this was a VERY good idea :) The pumpkin makes these cookies ultra soft, while only leaving a hint of it’s flavor. 
 
Darryl and the girls proclaimed these THE BEST chocolate chip cookies he has ever had. Needless to say, the whole batch was gone in two days, and Darryl was asking if I could make another batch. 
 
Yes.. they are THAT good!
 
Here is what you need:
(make 3 dozen large cookies)
 
- 1 cup sugar

 - 1 cup brown sugar

- 2  cups all purpose flour

- 1 cup chocolate chips
- 1/2 cup white chocolate chip 
- 2 cups rolled oats (oatmeal)
- 1/2 tsp of ground cinnamon
- 2 tsp of pumpkin pie spice
- 1 TB vanilla extract
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 tsp baking soda
- 1 cup pumpkin puree
- 1 egg
 
 
 
 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

 

2. Next beat butter, sugar and brown sugar until well creamed together.

 

3. Now add in pumpkin, egg and vanilla. Beat until combine well.

 

4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.

 

5. Next, stir in your oats. Mix well.

 

6. Stir in both the white and dark chocolate chips.

 

7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.

 

8. Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture! Hope you enjoy these most delicious Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies!

 

 
It's impossible to eat just one!
 
 
5.0 from 6 reviews
Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • 1 cup chocolate chips
  • ½ cup white chocolate chip
  • 2 cups rolled oats (oatmeal)
  • ½ tsp of ground cinnamon
  • 2 tsp of pumpkin pie spice
  • 1 TB vanilla extract
  • ½ tsp salt
  • 1 cup unsalted butter
  • 1 tsp baking soda
  • 1 cup pumpkin puree
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  2. Next beat butter, sugar and brown sugar until well creamed together.
  3. Now add in pumpkin, egg and vanilla. Beat until combine well.
  4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.
  5. Next, stir in your oats. Mix well.
  6. Stir in both the white and dark chocolate chips.
  7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
  8. Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!
 
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XO
Corey, Darryl, Big D & Little D
 
 
Here is what I used to make these cookies!
 

Comments

  1. Ha! I made similar cookies last week!!! We loved them too!! :)

  2. I have to give this yummy recipe a try for sure! I am so into pumpkin foods lately and thanks for sharing this recipe!:) YUM-O

  3. Found you on Pinterest… I have everything to make these babies tomorrow for the kiddos! Can’t wait! Clicking to follow you so I don’t miss out on any more goodness! Happy Fall!!!

  4. These are great! Love them!

  5. Anonymous says:

    I made these for my family of 5. The pumpkin lover’s thought they were good but the pumpkin haters LOVED them. Definitely a keeper recipe.

  6. Anonymous says:

    I have these cookies in the oven and they are great! This Recipe will definitely be in my home recipe files. Thanks so much for the awesome recipe!

  7. Anonymous says:

    I just pulled my first cookie sheet of these out of the oven. I added some butterscotch chips as well. Soooo good!

  8. Anonymous says:

    I just made these! I made some Pumpkin Cream Cheese last night using puree, so I subbed it. They are so creamy, pumpkiny, oatmealy good. Thank you for sharing this recipe, we love them!!!

    • Wow! Pumpkin cream cheese sounds AWESOME! How do you do that?

    • Anonymous says:

      I had made Pumpkin Cream Cheese the night before for another project. I used about a C of Whipped Cream Cheese, 1 small can of pumpkin puree and about 2 TBS of powdered sugar. I blended it all together and just used it instead of the pumpkin puree. It also is wonderful on toasted bagels of course!

  9. Anonymous says:

    These cookies are awesome. I didn’t exactly get the recommend batch size because I used a bigger spoon than what was recommended. Oh well, I like the bigger cookies anyways. Thanks for the recipe.

  10. Yeah, I picked an 80 degree day, in October, in northeast Ohio, to bake cookies?! SMH at myself, but anywayyyyyy…..I have yet to bake a batch, but I mixed them up and I tasted the dough – amaaaazing!! I am sitting here debating if I should add some flaked coconut or chopped pecans to at least enough dough for a few cookies??????? I can’t decide, but either way – I think they’ll be great!! Thanks for the recipe!!

  11. I made a gluten free/dairy free version of this cookie tonight with my 3 kids, and they are being GOBBLED up. I sub’d 1 cup Bobs Red Mill GF Pancake Mix, and 1 cup Brown Rice Flour for the 2 cups of regular flour. Bobs Red Mill GF oats for the regular rolled oats. In place of butter I used soy free Earth Balance. For chocolate chips I used Enjoy Life chips. I did need to cook them a little bit longer, and the cookies did not spread, so I’d recommend flattening them after scooping them onto the cookie sheet. The kids love them :)

  12. Anonymous says:

    These cookie have just fulfilled all of my fall baking fantasies! Thank you so much for sharing!

  13. Anonymous says:

    We have both a vegan and a gluen free family member so am going to try to substitue the flour, egg and go to dark chocolate.
    Will let you know how they turn out.

  14. I tried these today and they taste delicious! However, mine did not come out as thin/flat as yours look like in the picture. Mine came out a bit more thick and smaller in width – do you have any idea what could have caused this?

  15. Holy Mother of God… I just made these cookies and they are incredible. Thank you magic Internet stranger.

    • Bahaha! Sarah… you win the award for best comment ever! hahaha. I am so glad you loved the cookies. They are one of our favorites too :) XO

  16. Angela Morganti says:

    Hey guys! I’m not a huge baker and I have no idea what parchment paper is. Is there anything else I can use cause I don’t have that.

  17. Found this on Pinterest and made the, last night. This pregnant, pumpkin craving woman thanks you! Top 5 cookie I’ve ever made!

    • This comment made my day Melanie. Thank you so much for the sweet comment. They are by far one of my favorite cookies now :) I am so glad I could help with your pumpkin craving! haha

      • Follow up. My friend who HATES pumpkin, loved them! Making my second batch tonight to take to girl’s night! Quick question, have you ever frozen the dough? I would love to make double batches and have some ready to go!

  18. These look awesome, but 2 cups of sugar seems like a lot. Has anyone tried cutting back the amount of sugar?

  19. Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html

  20. Tenley Alison says:

    Mine turned out kind of cake like, really fluffy not flat like yours look, any ideas how to make them less cake-like and more chewy cookie??? And dont worry they still tasted amazing ha!

    • Hmmmmm. Where are you at Tenley? Sometime altitude affects baking. Maybe try baking for less time? I am glad to hear they still tasted great :)

  21. I made these for my family today. We loved them. They were so good! I love pumpkin anything. I had one issue, my cookies did not flatten out. They were so good my mother-in-law even complemented me. Thank you

  22. Made these today and they are amazing!! I didn’t have any white chocolate chips on hand, but I added coconut and a little extra flour (I’m at high altitude). Even with using large heaping tablespoons I got 4 dozen cookies. They are a little smaller and didn’t spread quite like yours but still delicious. I can’t wait to try these with all sorts of different add-in combinations: pecans, walnuts, almonds, raisins, craisins, butterscotch chips, white chocolate chips, coconut etc. Thanks so much!

  23. I’m a Resident Assistant at school and I just made these for my floor! So many happy bellies and smiles :) Thanks for the recipe!

  24. I love pumpkin and so does my family….these cookies were a huge hit!! I put 1/2 cup sugar instead of one cup, also only did 1tsp vanilla….I put in 1tsp of ground clove instead 2 pumpkin spice. Added extra oats and used cinnamon and dark chocolate chips, and 1/4 cup white chocolate chips. This is sooo yummy!!

  25. These cookies are amazing!!! I made them last weekend, and again today. Mine are fluffy and cake-like, as some others have mentioned. If anyone has a tip for thinner cookies, please share :)

  26. Hi! Is it possible to substitute the pumpkin puree for real pureed pumpkin? Thanks!

  27. I just made these vegan using earth balance instead of butter, 2 tbs ground flax mixed with 3 tbs water for egg, and dairy free chocolate chips (no white chocolate chips). They turned out great!

    • THank you so much for the vegan adaptation. I was trying to figure out what would be best for an egg replacer in these cookies.
      Great to know that flax eggs work well.
      I plan to try these this weekend !

  28. These cookies were AMAZING! I brought them to work, and they were gone within an hour. Kids and adults alike (I work at a school) loved them. Many of the adults who rarely go for the sweets when back for thirds and fourths! Mine were also thick/fluffy, but I like them that way. I have had multiple requests to make them again. :)

  29. Made these a couple weeks ago to feel a little more cozy during a snowstorm. I cant imagine making regular choc. chip cookies anymore, they’re that good! Making another batch as I type because they satisfy my sweet tooth perfectly! :-D I love the mix of both white and reg chocolate by the way, I also love that I happened to have both on hand! Also, the pumpkin really makes these cookies stay soft, and with the oats the cookies have such a great texture overall! Thanks for such a great recipe, will continue to make and share with friends.

    • I am so happy to hear how much you love these cookies Kim! Regular chocolate chips cookies just don’t taste the same after having these! Thanks for taking the time to stop by and share :) XO

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