These aren’t your typical crisp or cakey pumpkin cookies. They have a soft, chewy texture thanks to pumpkin puree and rolled oats, with just enough sweetness to satisfy a cookie craving without going overboard.
And the best part? They’re incredibly easy to make. No mixer, no chilling the dough, and no complicated ingredients… just mix, scoop, bake, and enjoy!
Recipe adapted from Salley’s Baking Addiction
Looking for fall recipes? You’ll want to try: Light High-Protein Pasta and Pumpkin Muffins with Oats.
Why You’ll Love These Chewy Pumpkin Cookies
- Soft and chewy with a hearty oatmeal texture
- Travels well – Keep a cookie for a healthy snack anytime.
- Meal prep friendly – Make a big batch and enjoy it all week.
Tips for the Best Pumpkin Cookies
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and will change the texture and sweetness of the cookies.
- Don’t skip the flattening step. The dough is thick, and these cookies don’t spread much while baking.
- Don’t overbake. If you want chewy pumpkin cookies, pull them from the oven when the edges are lightly browned and the centers still look soft.
- Use rolled oats. They give these cookies their hearty, chewy texture. Quick oats can work, but the texture will be softer and less substantial.
- Add extra chocolate chips. If you’re a serious chocolate person, press a few extra dark chocolate chips into the tops of the cookies before baking. No judgment here.
Ways to Enjoy These Cookies
- As an afternoon snack – pair one with a glass of milk or a cup of coffee.
- Packed for travel – they hold up well in a lunch bag or carry-on for a sweet bite between flights.
- Warmed up – 10 seconds in the microwave brings back that fresh-baked softness.
- Crumbled over yogurt – break one up over Greek yogurt for a pumpkin-spice parfait.
FAQs
Yes, just make sure it’s well-drained. Fresh pumpkin puree holds more moisture than canned, and extra liquid can make the dough too soft to hold its shape.
Yes. Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
Yes! Freeze in an airtight, freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Chewy Pumpkin Chocolate Chip Cookies
Equipment
Ingredients
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1½ cups rolled oats
- 1/2 cup coconut sugar OR ¼ cup granulated sugar + ¼ cup dark brown sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- pinch of salt
- 1/2 cup dark chocolate chips (I used minis)
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, whisk pumpkin puree, egg, and vanilla until smooth.
- In a separate bowl, combine flour, oats, sugar, baking powder, baking soda, cinnamon, pumpkin spice, salt, and chocolate chips.
- Add the dry ingredients to the wet ingredients and mix well. The dough will be very thick.
- Scoop onto the baking sheet and gently flatten each cookie.
- Bake for 13–15 minutes, until lightly browned around the edges.
- Cool on the baking sheet for at least 5 minutes, then transfer to a wire rack.