These pumpkin oatmeal chocolate chip cookies have crisp edges, chewy centers, hearty oats, warm pumpkin spice, and plenty of melty chocolate chunks.

And unlike so many pumpkin cookies, they aren’t cakey! The secret is one simple extra step: blotting the pumpkin puree to remove excess moisture before adding it to the dough.

There’s something about the first batch of pumpkin cookies that instantly makes it feel like fall. The second cinnamon and pumpkin spice hit the oven, I’m ready for changing leaves, football, crisp weather, and all the pumpkin desserts.

Ingredients You’ll Need

These simple pantry staples come together to create the ultimate soft, chewy, bakery-style fall cookie packed with pumpkin spice flavor.

• Pumpkin Puree: Adds pumpkin flavor and moisture. Blot it well to keep the cookies chewy, not cakey.
• All-Purpose Flour: Provides structure while keeping the cookies tender.
• Baking Soda: Helps the cookies spread, brown, and develop crisp edges.
• Cinnamon: Adds warm spice and enhances the pumpkin flavor.
• Pumpkin Pie Spice: Gives the cookies their classic fall spice flavor.
• Salt: Balances the sweetness and enhances the other flavors.
• Old Fashioned Oats: Add hearty texture and plenty of chew.
• Unsalted Butter: Adds rich flavor and helps create crisp, golden edges.
• Brown Sugar: Adds moisture, caramel flavor, and extra chewiness.
• Granulated Sugar: Adds sweetness and helps the edges crisp.
• Egg Yolk: Adds richness without the extra moisture of a whole egg.
• Vanilla Extract: Enhances the pumpkin, spice, and chocolate flavors.
• Semisweet Chocolate Chunks: Add pockets of rich, melty chocolate throughout.

The BEST Pumpkin Chocolate Chip Cookies + Video

It was hard work but someone had to do it. We searched for the best pumpkin chocolate chip cookies recipe and today we are sharing it with all of you!!

Why are pumpkin chocolate chip cookies so popular? Even if you don’t like them, you probably know someone who can’t get enough of these festive cookies. We are going to walk you through the steps for making them.

These pumpkin cookies thick and chewy, loaded with chocolate chips and perfectly spiced with those fall flavors we love!

Creating This Pumpkin Chocolate Chip Cookie Recipe

You know where this all started for us, don’t you? The grocery store. It’s not very often that I buy cookies at the grocery store because:

1. We enjoy making cookies together.
2. We love cookie dough (don’t you dare pull the egg thing on me. I know, I know).
3. I happen to think we make really good cookies, so why buy them?

None of that matters when it comes to pumpkin chocolate chip cookies. We tried so many recipes and just didn’t love them so we kept buying the big, pillowy cookies on a tray from the store. Until last year. Last year everything changed. We discovered the most melt in your mouth pumpkin cookie recipe EVER.

You see, Pinterest was bonkers about pumpkin last year. I’d say it was one of the biggest pumpkin years ever, and with all of the pumpkin chocolate chip cookie recipes we just had to start testing them all. And you know what, it was the one that was plastered all over Pinterest we liked the least.

We discovered that often those really high cookies were either too dense and soggy or 90% of the time way too dry. So scratch that. We needed pillowy but height was no longer a concern.

Too little or too much pumpkin led to flavorless or eating squash tasting cookies. We found that 1 cup was the perfect amount. Recipes that were doubled or even tripled didn’t come out as well so we stuck to our 3 dozen batch.

It took some time and patience, but now that we’ve discovered the secret to making truly phenomenal pumpkin cookies with gooey chocolate chips, we’ll never go back to the store-bought kind.

Pumpkin Chocolate Chip Cookies Ingredients

The ingredients for these pumpkin cookies are nothing out of the ordinary, but the &l