These pumpkin oatmeal chocolate chip cookies are chewy and full of pumpkin flavor. When fall begins, I usually celebrate by making these cookies.

It’s official. I’ve got the fall baking bug.

It’s all I can do, think about, dream about, eat about… you know, totally normal. Puh-lease tell me I’m not alone in this?!

Pumpkin Oatmeal Chocolate Chip Cookies

Every year around this time I get really excited for fall. There’s something about that smell in the air, the leaves starting to change colors, my birthday ๐Ÿ™‚  I don’t know it just gets me in the mood to die my hair darker, buy mums, bake until my eyeballs fall out. It’s pretty safe to say it’s my favorite season. Can you tell?

Pumpkin Oatmeal Chocolate Chip Cookies l #fallbaking #pumpkinrecipe

This weekend my hubs and I are heading up north with our great friends {Mike and Heidi} to the Charlevoix area for a little getaway. If the weather holds out we’ll be doing something crazy like a 3 hour hike and zip-lining excursion… feel free to follow me {or don’t} on Instagram if you want to see this girl in a helmet. {I’m a little scurrrd!}

So thinking about the semi-long road trip ahead, made me think about cookies… doesn’t everyone? I was in the mood for something fall-y so I baked up some pumpkin oatmeal chocolate chip cookies!


Look I pretty much cover all the food groups {you can thank me later}:

Pumpkin = vegetable

Golden Flax Meal = fiber, omegas… YUM!

Oatmeal = more fiber and now you can consider these cookies as a breakfast item.

Chocolate Chips = dairy {riiiiight?!}

dry ingredients

First, measure and add all the dry ingredients in a bowl; you got your flour, your oatmeal, ground flax seed and cinnamon, salt and baking soda.


Next, give it a stir and scoot off to the side.

sugar & butter

Next, in a larger mixing bowl; add the two sticks of butter, the cup of granulated sugar and a cup of dark brown sugar.


Then blend until light and fluffy.


Next add in the egg…


And then blend until just incorporated.

add pumpkin

Next comes the cup of pumpkin…


And then 3/4 teaspoon of pure vanilla extract.


Next, scrape the bowl down, making sure you get it all in there…


And then mix on low.

half the dry ingredients

Next, add in half of the dry ingredients, mix and repeat with the rest.

final mix

This batter is AMAZING… totally beater licking GOOD!

chocolate chips

Then throw in an entire 11 ounce bag of milk chocolate chips…

mix by hand

And then stir by hand.

form cookie dough balls

Next using two spoons, or if you have those nifty ice cream scoops, just form 12 rounded balls of dough and space them out onto a lined sheet pan. Bake at 350ยฐ for 10-12 minutes, rotating the pan halfway, until the edges are golden.

bake cool

Let them cool on the pan before carefully transferring them to a rack to cool. These cookies are crazy soft and chewy, so be careful when transferring them!

Pumpkin Oatmeal Chocolate Chip Cookies

If pumpkin and oatmeal chocolate chip cookies had a baby… these would be the result.

Pumpkin Oatmeal Chocolate Chip Cookies l #fallbaking #pumpkinrecipe

Super soft, chewy and LOADED with chocolate chips… these pumpkin oatmeal chocolate chip cookies are falls “it” cookie. Everyone’s eating one… or seven.

Enjoy! And if you give these Pumpkin Oatmeal Chocolate Chip Cookies a try, let me know! Snap a photo and tag me on twitter or instagram!

Pumpkin Oatmeal Chocolate Chip Cookies l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Pumpkin Oatmeal Chocolate Chip Cookies
Yield: 36

Pumpkin Oatmeal Chocolate Chip Cookies

If pumpkin and oatmeal chocolate chip cookies had a baby... these would be the result.

Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 28 minutes
Total Time 1 hour


  • 2 cups all-purpose flour
  • 1/2 cup golden flax seed meal
  • 1 cup old fashioned oatmeal
  • 1/2 cup quick oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup pumpkin puree
  • 1 whole egg
  • 3/4 teaspoon real vanilla extract
  • 1 (11 ounce) bag of milk chocolate or semi-sweet chocolate chips (like Ghirardelli)


  1. Preheat your oven to 350° and line a couple baking sheets with parchment or a Silpat.
  2. In a medium bowl stir together the flour, golden flax meal, oats, cinnamon, baking soda and salt.
  3. In a larger bowl combine the butter and both sugars. Blend until light and fluffy. Add in the cup of pumpkin, the egg and vanilla and blend until all the ingredients are incorporated.
  4. Scrape down the sides of the bowl and add half of the dry ingredients. Mix until combined and then repeat with the remaining dry ingredients.
  5. Add in the bag of chocolate chips and mix in by hand.
  6. Form into rounded tablespoons of cookie dough and place them on the prepared baking sheets. Bake at 350 for 10-12 minutes, rotating the pan halfway through, until the edges of the cookie are slightly golden.
  7. Allow the cookies to cool on the pan for 5-8 minutes before carefully transferring them to a wire rack to cool completely.
  8. Store in an airtight container for 3-4 days.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 73mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g

Nutrition information may not always be accurate.

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