Is there anything more comforting than a classic chocolate chip cookie, fresh out of the oven, with a glass of cold milk?
To me, there’s not much that can top that experience.
I feel like everyone can relate to that particular food feeling. We either had grandmothers with the best cookie recipe, or we grew up with parents who would let us help slice up the roll of packaged dough, occasionally sneaking a bite or two for ourselves before the treats hit the oven.
(I know, probably unsafe in terms of raw egg consumption, but let’s be real: we’ve all done it, and enjoyed every single second of it!)
The time to bake up these goodies is now. But the exciting thing is, you don’t have to continue to rely on the same old combination of flavors to satisfy your craving. Chocolate chip cookies don’t have to be the exact same version every time, after all.
It’s time to spice things up with some pumpkin (and warming spices, too), isn’t it?
Baking season is officially in full swing, and all I can think about are delicious, crisp, chewy, and fluffy baked treats full of warming spices and pumpkin.
I don’t care what your preconceived notions are about oatmeal cookies, but adding oats is a delightful way to make those classic treats heartier. They provide an excellent chew, and I personally love the flavor of them.
They naturally go well with pumpkin, cinnamon, and all of the other flavors that are rolled up in this recipe. It’s just the right texture variation that keeps them chewy, but still soft and light.
When it comes to making the perfect dessert, keep one thing in mind: you need to chill those balls of dough before you bake them.
Chilling the dough before you bake helps them to keep their shape, so they are nice and fluffy when they come out of the oven.
It’s the best way to get the thick and chewy cookies that you know and love, whether they bring back memories of your grandmother’s recipe, or the treats that you love from your local bakery.
You just need to be sure to serve them up with copious amounts of milk for sipping alongside these delicious baked goodies.
For those of you out there who aren’t able to consume gluten, you can make this recipe gluten-free very easily. Simply substitute your favorite gluten-free flour or baking mix for the all-purpose flour. Then, be sure to use gluten free oats as well. After those two modifications, you are all set!
Everyone can enjoy this recipe and that’s the spirit of holiday baking after all, isn’t it?
This type of baked good will keep for a few days in airtight containers, so they are great for priority shipping to friends and family all over the country. They are also excellent to bring to the potlucks or cookie exchanges that come up so often at this time of year.
Just make sure to bring a bunch of them with you, because they will disappear faster than you might imagine.Print
Pumpkin Chocolate Chip Cookies
- Total Time: 1 hour, 15 minutes
- Yield: 48 cookies 1x
Pass the milk and load up on a few chewy chocolate chip cookies with pumpkin. You won’t be able to resist gobbling these up.
- 2 cups all-purpose flour
- 1 1/2 cups old fashioned oats
- 1/4 cup ground flax seed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350˚F. Line two baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, stir together flour, oats, flax seed, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Using a mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium speed until fluffy. Add pumpkin, egg, and vanilla extract. Mix well.
- Turn off the mixer and add 1/2 of the flour mixture to the pumpkin mixture. Combine on low speed. Repeat with the remaining flour mixture. Turn off mixer and gently fold in the chocolate chips, using a rubber spatula or wooden spoon.
- Drop by rounded tablespoonfuls onto the prepared baking sheets. You should be able to fit 12 cookies on each. Chill the baking sheets for 15 minutes.
- Bake for 15 minutes, or until edges are lightly browned. Let cool on the sheet pans for about 1 minute, then transfer to wire racks to cool completely. Repeat measuring dough, chilling, and baking with the remaining dough.
- Store in an airtight container for 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: pumpkin, chocolate chips, cookie, oats, fall recipes
Cooking by the Numbers…
Step 1 – Soften Butter and Measure Remaining Ingredients
Soften the butter at room temperature for 30-60 minutes, until it is room temperature or spreadable.
If you don’t have time to soften butter the old fashioned way, place it on a microwaveable plate. Microwave on 30 percent power for 15 seconds.
Check the consistency of the butter and repeat as needed. Just be sure to keep an eye on it so it doesn’t start to melt.
Measure all remaining ingredients and set them out in the order they appear in the ingredients list.
Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats.
Step 2 – Mix Together Dry Ingredients
Add flour, oats, flax seed, baking soda, cinnamon, pumpkin pie spice, and salt to a large bowl.
Stir together well, and set aside.
Step 3 – Mix Together Wet Ingredients
In a stand mixer fitted with a paddle attachment, combine the butter, brown sugar, and granulated sugar. Beat together on medium speed until fluffy.
Mix in the pumpkin, egg, and vanilla extract until combined.
Step 4 – Finish Batter
Add half of the flour mixture to the wet mixture. Beat the ingredients together on low to combine. Repeat with the remaining flour mixture.
Remove the bowl from the stand mixer and fold the chocolate chips in gently, until just combined.
Step 5 – Chill Dough
Distribute dough by the tablespoonful onto each prepared baking sheet. You should end up with 12 mounds on each.
Place the baking sheets in the freezer, and chill for 15 minutes.
Step 6 – Bake
Place both baking sheets in the oven and bake for 15 minutes, until lightly browned around the edges.
Let cool on the baking sheets for about 1 minute before transferring them to wire racks to cool completely.
Repeat step 5 and 6 with the remaining dough.
They can be stored in an airtight container for 3-4 days.
Can I Use Fresh Pumpkin in This Recipe?
The answer is yes, you definitely can use fresh pumpkin! I highly recommend checking out our homemade pumpkin puree recipe.
It’s a simple recipe to make, and you can keep it stored in an airtight container in the refrigerator to use for this and other dishes.
If you don’t have the time to make your own pumpkin puree at home, be sure to purchase the canned kind that is 100% pumpkin.
Avoid anything that says it is pumpkin pie filling, because it is way too sweet and will throw off the flavor of the cookies.
Looking for more pumpkin based deserts? If so, these should really do the trick:
- Pumpkin Pie White Chocolate Truffles
- Homemade Pumpkin Cheesecake Bars
- Brown Butter Pumpkin Madeleines with Candied Pecans
Who will you bake these for this season? Tell us in the comments below, and be sure to rate the recipe once you try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 2nd, 2011. Last updated: December 13, 2022 at 13:24 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.