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Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies

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It’s IMPOSSIBLE to eat just one…

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.

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best cookies ever!
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
Serves:36 cookies
Hover over "serves" value to reveal recipe scaler
Calories:176
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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!

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Nutrition Information:

Serving: 1cookieCalories: 176kcal (9%)Carbohydrates: 25g (8%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 5g (25%)Cholesterol: 19mg (6%)Sodium: 73mg (3%)Potassium: 56mg (2%)Fiber: 1g (4%)Sugar: 16g (18%)Vitamin A: 1235IU (25%)Vitamin C: 1mg (1%)Calcium: 23mg (2%)Iron: 1mg (6%)

Nutrition 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.

Course:Dessert
Cuisine:cookies, Thanksgiving
Keyword:Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a comment & rating below.

Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies stacked on a white plate

Originally posted October 2012, Updated June 2020

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66 Comments

  3. blesid thrifter says

    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!!!

    Reply

  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.

    Reply

  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!

    Reply

  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!

    Reply

  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!!!

    Reply

    • 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!

      Reply

  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.

    Reply

  10. Kailene says

    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!!

    Reply

  11. Christopher And Tia says

    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 🙂

    Reply

  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.

    Reply

  14. Anonymous says

    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?

    Reply

    • Anonymous says

      Hi! I wrote this post above about the thickness. I am about to bake these again, and I was wondering if you now have any advice to give on this? Thanks!

      Reply

    • Corey says

      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

      Reply

  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.

    Reply

    • Corey says

      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

      Reply

  17. Melanie says

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

    Reply

    • Corey says

      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

      Reply

      • Melanie says

        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!

        Reply

  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!

    Reply

    • Corey says

      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 🙂

      Reply

  21. Tory says

    5 stars
    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

    Reply

  22. Logan says

    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!

    Reply

  23. Aliza says

    5 stars
    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!

    Reply

  24. Victoria says

    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!!

    Reply

  25. Maryann says

    5 stars
    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 🙂

    Reply

  27. Lindsey says

    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!

    Reply

    • Michelle says

      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 !

      Reply

  28. Amy says

    5 stars
    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. 🙂

    Reply

  29. Kim says

    5 stars
    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! 😀 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.

    Reply

    • Corey says

      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

      Reply

  30. Alaina says

    5 stars
    Just made these tonight. Between myself, my 2 year old and my husband, I hope these cookies last at least 48 hours..I think I will have to hide some. They are amazing! I love oatmeal chocolate chip cookies, but am craving pumpkin with it being fall. Thank you, thank you! This recipe will be a keeper!

    Reply

  31. Cat mom of 3 says

    3 stars
    Just made these tonight they were a hit with everyone especially my husband who does not like “healthy” cookies! I subbed 1 cup of the regular flour with almond meal and reduced regular sugar by 1/2, it worked out great. Also used my homegrown pumpkin that I had on hand, just be sure to strain off extra liquid when you puree. Always trying to add calories and protein for my little athletes! Thanks for a great recipe!

    Reply

  32. Hilary says

    These are in the oven right now, I just tried one and they are REALLY good. If there is any way you could put the ingredients in the order they’re made, it would make it a LOT easier, it got confusing, but maybe it’s just me. 🙂
    I shared them on my social media too. Fun, fall cookie!

    Reply

  35. Shana Clark says

    I am SO in love with these cookies! September is officially here and pumpkin is in full swing. I’m 9 months pregnant with my second and was hoping to do some baking with my toddler this week. She is severely allergic to milk and eggs, do you have any suggestions as far as substituting for the egg? I can use vegan butter and chocolate chips (not as good without the white chocolate) but I will do anything for my sweet girl. Thanks.

    Reply

  36. Kat N. says

    5 stars
    I used your recipe for these cookies for a science assignment and it worked wonders! I did altered it slightly to fit my assignment but otherwise, It worked perfectly.

    Reply