Pumpkin Oatmeal Chocolate Chip Cookies
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Soft, pillowy, and naturally eggless these Pumpkin Oatmeal Chocolate Chip Cookies are loaded with mini chocolate chips and a hint of cinnamon. You will love this hearty cookie recipe with leftover pumpkin!
If you’re looking for more oatmeal cookie recipes, check out some of my other favorites like Chewy Oatmeal Raisin, Eggless Oatmeal Cranberry Chocolate Chip, or Big Oatmeal Banana Chocolate Chip Cookies.
Soft, chewy, and naturally eggless — these Pumpkin Oatmeal Chocolate Chip Cookies are my new obsession! I always have pumpkin puree in the fridge, between me and John John. So, this is a great cookie recipe with leftover pumpkin!
Because I'm using pumpkin, these cookies are naturally eggless. Pumpkin makes a great egg replacer, creating really soft, chewy, and fluffy cookies. These eggless cookies with pumpkin combine a hint of cinnamon, oats, coconut and chocolate for the ultimate fall cookie!
Why You'll Love This Recipe
Uses Leftover Pumpkin: This cookie recipe with leftover pumpkin is a great way to use up pumpkin whenever you open a can. Pumpkin doesn’t have to be just a fall ingredient as it’s such a good super food for you (and your dog)! I feed John John pumpkin regularly with his Chicken and Pumpkin Dinner for Dogs, so when I have leftover pumpkin I love using it for cookies!
Naturally Eggless: As someone who eats eggs, I’m a huge fan of eggless cookies as they actually are softer and chewier than cookies with eggs! There’s more on that in my book Effortless Eggless Baking. But if you have an egg allergy or simply just run out of eggs, these eggless cookies with pumpkin, oats, and chocolate chips are so good!
Soft & Chewy: This recipe for Pumpkin Oatmeal Chocolate Chip Cookies are soft and chewy, just like your classic oatmeal or chocolate chip cookies. I make these bigger than my usual cookies, so they are even more soft and chewy! One if these cookies equals about two of my regular sized cookies. Check out my article How Many Cookies Equal a Big Cookie for more info on cookie sizing and portions.
Ingredients
- Butter: I use Organic Valley Salted Butter, but you can use unsalted if you prefer. Just add 1/4 teaspoon of salt to the recipe.
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works.
- Vanilla Extract: My favorite is Simply Organic.
- Pumpkin: I use Farmer's Market Organic Pumpkin Puree, this is an excellent egg replacer that makes cookies so soft and fluffy! That makes these cookies naturally eggless!
- Rolled Oats: I use organic rolled oats. If you're using my gluten free substitute, be sure your oats are gluten free too.
- All Purpose Flour: My favorite is Cairnspring Mills, it's what I used here.
- Baking Soda: I use baking soda as these are cookies with brown sugar. For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: I use a fine sea salt.
- Cinnamon: My favorite cinnamon for baking is organic Korintje cinnamon. You can read more about the different types of cinnamon in my post, the Best Cinnamon to Bake With.
- Coconut: I use organic unsweetened fine shredded coconut in these cookies, which gives them a great chewy texture. Wide flake would also work if you want big pieces of coconut.
- Chocolate Chips: I'm using my favorite organic mini dark chocolate chips, but regular size chocolate chips also work.
- Flaky Sea Salt: I top these cookies with a flaky sea salt for that perfect balance of sweet and salty! This part is optional, but if you know me, then you know I'm obsessed with sweet and salty cookies.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I'm using my stand mixer here for ease, but a hand mixer is fine if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I use nontoxic parchment paper as I think cookies bake better with it.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the pumpkin, flour, oats, coconut, cinnamon, baking soda, and sea salt in that order and mix together. Add the chocolate chips and mix again to combine into a smooth dough.
Step 3
Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2 ½-inches in diameter.
Step 4
Bake for 15 to 17 minutes or until the bottoms are golden brown. Sprinkle with flaky sea salt immediately after coming out of the oven (optional). Allow to cool completely on the baking sheets. (Be sure to check the Notes at the bottom of the recipe if you are baking at high altitude for the high altitude instructions!).
FAQ's
Yes, this is a great recipe to make vegan because they are already eggless. Just swap out the butter for your favorite vegan butter. The one I tested with this recipe is Miyoko’s.
Yes, I have a simple adjustment to make these gluten free in the Notes at the bottom of the recipe. I even link to the flour that was used to test these. If you’re baking gluten free just be sure your oats are also gluten free.
Of corse, feel free to substitute the mini chocolate chips for dark chocolate chips or semi sweet chocolate chips, you could even do white chocolate chips.
Yes, nuts would be delicious in these cookies. I’d recommend pecans or walnuts. Try adding 85 grams (3 ounces) chopped nuts. Also be sure to remove some of the chocolate chips to make room for the nuts, I’d recommend removing 57 grams (2 ounces).
Craving More?
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams pumpkin puree
- 170 grams all purpose flour
- 113 grams rolled oats
- 57 grams unsweetened fine shredded coconut
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams mini dark chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the pumpkin, flour, oats, coconut, cinnamon, baking soda, and sea salt in that order and mix together. Add the chocolate chips and mix again to combine into a smooth dough.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2 ½-inches in diameter.
- Bake for 15 to 17 minutes or until the bottoms are golden brown. Sprinkle with flaky sea salt immediately after coming out of the oven (optional). Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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Way better recipe than I have used in the past. Now I can justify having more then 1 cookie 😋
Thank you! So glad you like them as much as I do!
Thank god for pumpkin season and for this recipe!!! So delicious!!!