Pumpkin Oatmeal Chocolate Chip Cookies
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 eggless cookie recipes, check out some of my other favorites like Eggless Oatmeal Cranberry Chocolate Chip, Eggless Brown Sugar Pumpkin Snickerdoodles, Eggless Monster Cookies, or Espresso Walnut Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Oatmeal Chocolate Chip Cookies
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, light brown sugar, pumpkin, all purpose flour
- Flavor Profile: cozy, cinnamon, pumpkin with chocolate and flaky sea salt
- Dietary Info: eggless, no seed oils, vegan and gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: thick, soft and chewy pumpkin oatmeal chocolate chip cookies
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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. We eat pumpkin weekly in our house and I also give it to John John!
- Naturally Eggless: As someone who can eat 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. Also, try Soft Baked Pumpkin Spice Cranberry Sandwich Cookies if you love soft and chewy pumpkin cookies.
Ingredients
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works. If you only have dark brown sugar, that works too, you'll just get a little richer cookie because of the additional molasses in dark brown sugar.
- Pumpkin Puree: I use canned pumpkin, 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! If you have a homemade pumpkin puree, you can also use that too. Don't use pumpkin pie filling as this has added sugars and spices, which we don't need here.
- Rolled Oats: I use organic rolled oats (same as old-fashioned oats). If you're using my gluten free substitute, be sure your oats are gluten free too.
- 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.
- 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. If you want to substitute the cinnamon for pumpkin pie spice, you can also do that! I make these using my Homemade Pumpkin Pie Spice Mix for more fall flavors during the fall.
- 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.
- 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Variations
- Vegan: Swap out the butter for your favorite vegan butter or vegetable shortening. I prefer Miyoko's
- Gluten Free: Swap the all purpose flour with 184 grams (scant 1 ¼ cups) gluten free flour blend. And be sure to use gluten free oats.
- Add Nuts: Add 85 grams of your favorite nuts (like almonds, walnuts, or pecans) into the dough with the chocolate chips.
- Pumpkin Spice: If you want a pumpkin spice flavor, add in 1 teaspoon of pumpkin spice along with the dry ingredients.
- White Chocolate: Replace the dark chocolate chips with white chocolate for a lighter take.
Baker's Tips
- I always use salted butter, but if you want to use unsalted butter you can, just add 1/4 teaspoon of salt.
- Make sure your butter is soft, it's best to let it soften at room temperature naturally. If you need to microwave, only do 10 second intervals so you don't end up with melted butter.
- You don't need to blot or drain pumpkin in this recipe, just use it straight from the can, making it super easy.
- The best thing about eggless cookies is you can underbake them if you like really soft and gooey cookies, so feel free to go a minute or two less if you prefer.
- You can use a cookie scoop if you prefer, just be sure to flatten the cookies slightly if you are doing this.
- Store in an airtight container so they stay soft and chewy.
- These cookies freeze very well, freeze in a tupperware or zip bag for up to 3 months.
How to Make Pumpkin Oatmeal Chocolate Chip Cookies
- 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, do not mix yet.
- Add the flour, oats, coconut, cinnamon, baking soda, and sea salt in that order.
- Mix on low until combined into a cookie dough. Then add in the mini chocolate chips.
- 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. (Be sure to check the Notes at the bottom of the recipe if you are baking at high altitude for the high altitude instructions!).
Pumpkin Oatmeal Chocolate Chip Cookies FAQ's
Yes, pumpkin is a great egg replacer for soft and chewy cookies. You can replace 2 eggs with 113 grams of pumpkin puree. I use Farmer's Market Organic Pumpkin Puree and I never blot or drain it, just use it straight from teh can.
Pumpkin has a lot of moisture, so depending on what brand of pumpkin you are using, that can vary. I solely use Farmer's Market Organic Pumpkin Puree, and I never have to strain or blot out moisture with a paper towel from this pumpkin and my cookies come out perfectly every time. If you are using a different brand, you may want to remove some of the moisture to avoid a cakey cookie and ensure it's soft and chewy!
You can, but I do not advise this as it changes the texture of the cookie. Rolled oats will give you a rustic, chewy and thick cookie. Quick oats are made to absorb moisture quicker (hence the name) and can result in a cookie with less spread and make cookies spread less. Rolled oats are best for baking soft and chewy oatmeal cookies.
I have not tested this, but if you want to you can omit the coconut and add a bit more oats. Because you are removing coconut, you'll need to replace that volume with a bit more oats so the cookies don't spread too much.
You absolutely can, this is a great substitute for fall baking! They are so good with this swap.
Yes, just swap the all purpose flour with 184 grams (scant 1 ¼ cups) gluten free flour blend (I tested these using Namaste Organic Perfect Flour Blend). And be sure to use gluten free oats.
Yes, just use your favorite vegan butter (or vegetable shortening) in place of butter. Though, I recommend Miyoko's for the best results, this is what I usually use!
You can, I just prefer the minis as I feel you get more chocolate in every bite. But, regular size semi-sweet chocolate chips also work too.
If you used quick oats, instead of rolled oats, this can happen. Also, if you didn't measure properly, you can have too much dry ingredients or not enough wet ingredients, which can cause this. Be sure to use a digital foods scale for the best results.
Yes, you can make the cookie dough, ball it onto a cookie sheet and freeze. Once it's frozen, then transfer it to a freezer safe container or bag (use parchment paper to place in between each layer of cookie dough so it doesn't freeze together). You can freeze for up to 3 months. Just thaw the cookie dough to room temperature before baking.
Make sure to store in an airtight container so they stay soft and chewy.
Store in an airtight container so they stay soft and chewy. They'll last for 7 days. You can freeze them for even longer!
Serving Ideas
- I love enjoying these eggless pumpkin cookies with a Chai Tea Hot Chocolate or Boozy Pumpkin Spice Hot Chocolate for a delicious dessert.
- Include in a DIY Christmas Cookie Box for a holiday twist on classic oatmeal.
- Enjoy as a movie night treat along with Brown Butter Pumpkin Spice Popcorn and Healthy Chocolate Peanut Butter Cups.
More Pumpkin Cookie Recipes
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Pumpkin Oatmeal Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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
- I always use salted butter, but if you want to use unsalted butter you can, just add 1/4 teaspoon of salt.
- Make sure your butter is soft, it's best to let it soften at room temperature naturally. If you need to microwave, only do 10 second intervals so you don't end up with melted butter.
- You don't need to blot or drain pumpkin in this recipe, just use it straight from the can, making it super easy.
- You can use a cookie scoop if you prefer, just be sure to flatten the cookies slightly if you are doing this.
- The best thing about eggless cookies is you can underbake them if you like really soft and gooey cookies, so feel free to go a minute or two less if you prefer.
- Store in an airtight container so they stay soft and chewy.
- These cookies freeze very well, freeze in a tupperware or zip bag for up to 3 months.
- Gluten Free — Replace the all purpose flour with 184 grams (scant 1 ¼ cups) gluten free flour blend. And be sure to use gluten free oats.
- Vegan — Replace the butter with your favorite vegan butter, I recommend Miyoko's.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
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!!!