Dessert

Feel-Good Chewy Oatmeal Pumpkin Cookies Recipe

ByCharlotte Montgomery October 18, 2025October 18, 2025

Introduction

These Feel-Good Chewy Oatmeal Pumpkin Cookies are a perfect blend of autumn spices, wholesome oats, and rich pumpkin flavor. Soft and chewy with just the right touch of chocolate, they make a comforting treat for any time of year.

The image shows a white plate filled with five round, golden brown oatmeal chocolate chip cookies, each cookie dense with small dark chocolate chips spread throughout, creating a rough texture on the surface. A woman's hand is holding one cookie broken in half, showing its soft and chewy inside filled with visible bits of oats and chocolate chips. The plate is set on a white marbled surface, alongside a glass of milk and a cooling rack with more cookies partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup pumpkin puree
1 large egg
⅓ cup avocado oil (or melted butter or another neutral tasting oil)
½ cup light brown sugar (or coconut sugar)
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1½ teaspoons cinnamon
¼ teaspoon nutmeg
¾ cup rolled oats
¾ cup all-purpose flour
½ cup mini chocolate chips (+ extra for topping)

Instructions

Step 1: Heat the oven to 350℉ and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the pumpkin, egg, oil, brown sugar, and vanilla until well combined.
Step 3: Add the baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl and whisk again to mix thoroughly.
Step 4: Stir in the flour and oats using a rubber spatula or large spoon. When the flour is almost fully incorporated, fold in the chocolate chips.
Step 5: Scoop the dough into ¼ cup-sized portions and place them on the prepared baking sheet. Gently press the tops down to flatten the cookies slightly, then add a few extra chocolate chips on top if desired.
Step 6: Bake for 12 to 14 minutes, until the cookies are set and just starting to brown around the edges.
Step 7: Let the cookies cool on the baking sheet before enjoying.

Tips & Variations

For a dairy-free option, use avocado oil or coconut oil instead of butter.
Add chopped nuts or dried cranberries for extra texture and flavor.
Use coconut sugar for a deeper caramel-like sweetness and a healthier alternative to brown sugar.
Ensure not to overbake; the cookies will firm up as they cool and remain soft inside.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cookies individually wrapped for up to 3 months. To reheat, thaw at room temperature or warm gently in the microwave for a few seconds to enjoy a soft, freshly baked feel.