Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies

Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies stacked on a white plate

Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies

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.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!

How to Make Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies

DIRECTIONS:
  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.Baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl
  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.mixing oats into the batter in the mixing bowl
  6. Stir in both the white and dark chocolate chips.chocolate chips and white chocolate chips to mixing bowl
  7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.scooping cookie dough with cookie scoop
  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!Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies on baking sheet that is lined with parchment paperchild eating a Pumpkin Oatmeal DOUBLE Chocolate Chip Cookie

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TOOLS USED FOR THIS PUMPKIN OATMEAL DOUBLE CHOCOLATE CHIP COOKIES RECIPE:
  • Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle. 
    Mixing Bowls: Glass is pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe.
    Cookie Scoop: This gadget makes it easy to make equal sized balls for this recipe.
  • Hand Mixer: Mix ingredients for a variety of recipes from slowly stirring in chunky ingredients, like nuts or chocolate chips, at speed one to whipping egg whites or heavy cream at speed five.

4.80 from 10 votes

Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies

It's IMPOSSIBLE to eat just one of these chocolate chip cookies. My Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies are simply the best fall cookie EVER!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
 

  • 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

Instructions

  • 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!

Video

Nutrition

Serving: 1cookie | Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 73mg | Potassium: 56mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1235IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies stacked on a white plate

Originally posted October 2012, Updated June 2020

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66 Comments

  1. 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!!!

  2. 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.

    1. 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!

  3. 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!

  4. Anonymous says:

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

  5. 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!!!

    1. 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!

  6. 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.

  7. 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!!

    1. 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