The idea behind these bad boys was to merge my super secret, super soft oatmeal chocolate chip cookies recipe, with a sweet taste of Fall. 
The pumpkin makes these cookies ultra soft, while only leaving a hint of it’s flavor. 
1 cup sugar- 1 cup brown sugar
- 2 cups all purpose flour
- 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!
- 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
- 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.
- Next beat butter, sugar and brown sugar until well creamed together.
- Now add in pumpkin, egg and vanilla. Beat until combine well.
- Gradually add the dry ingredients to wet ingredients and mix until incorporated.
- Next, stir in your oats. Mix well.
- Stir in both the white and dark chocolate chips.
- Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
- 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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Corey, Darryl, Big D & Little D
Ha! I made similar cookies last week!!! We loved them too!!
How funny! I am so in love with pumpkin!
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
Me too! I can’t get enough of pumpkin!!!
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!!!
Awesome! I can’t wait to hear how they turn out
XO
These are great! Love them!
Thank you so much
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.
Hehe.. that is EXACTLY what happened here. People who don’t like pumpkin flavored things still LOVED this cookies
I am so glad they worked out for you. Thank you so much for taking the time to let me know!
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!
Oh good! This comment made my day! XO
I just pulled my first cookie sheet of these out of the oven. I added some butterscotch chips as well. Soooo good!
BUTTERSCOTCH!!!! Yummo
Great idea! I will have to try that with the next batch!
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?
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!
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.
Bigger cookies are better in my opinion anyway
I am so glad you liked them! XO
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!!
Bahaha! That is something that would totally happen to me
Let me know if you do any of those add-ins. They both sound amazing!!! XO
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
i plan to make them tonight, but was hoping they still turn out as i am vegan. good to know EB works in lieu of butter. as for the egg, did you just use egg replacer?
Thank you for sharing all of these gluten free/dairy free tips!
These cookie have just fulfilled all of my fall baking fantasies! Thank you so much for sharing!
Hahaha
Thank you so for stopping by Family Fresh Meals
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.
I can’t wait to hear how they turn out!
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?
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
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.
No worries at all Angela! The parchment paper is used to prevent sticking on the baking sheet. You can simply grease the baking sheet instead
Hope that helps!
Corey
Ohhh perfect! Haha, much easier