Pumpkin Oatmeal Chocolate Chip Cookies

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a thick and chewy pumpkin oatmeal cookie that has been broken in half and stacked on each other so you can see the inside of the cookie loaded with melty chocolate chunks

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.

Why You’ll Love These Cookies

  • Chewy, not cakey: Blotting the pumpkin removes excess moisture for tender centers and crisp edges.
  • Loaded with texture: Old fashioned oats and chocolate chunks make every bite thick and satisfying.
  • Full of fall flavor: Pumpkin, cinnamon, and pumpkin pie spice give them plenty of warm spice.
  • Easy to make: No mixer required and the dough comes together quickly.
  • Stay soft for days: They’re just as delicious a few days later, making them perfect for fall gatherings or make-ahead treats.

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.
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Brown Butter Chewy Pumpkin Chocolate Chip Cookies

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Brown Butter Chewy Pumpkin Chocolate Chip Cookies

Every fall I find myself coming back to these brown butter pumpkin chocolate chip cookies and wondering why I ever bake anything else. Thick, chewy, loaded with real pumpkin and rich chocolate, and built on a base of nutty brown butter, these are everything a fall cookie should be and nothing like the cakey pumpkin cookies you may have had before.

The secret to getting pumpkin cookies chewy instead of cakey? Brown the butter and blot as much moisture as possible from the pumpkin puree. It takes a few extra paper towels, but it’s what gives you those thick, bakery-style cookies with chewy centers and golden edges.

👉 NOTE: If you ARE looking for classic cakey pumpkin chocolate chip cookies, we have the BEST recipe for those!

Why You’ll Love These Pumpkin Chocolate Chip Cookies

  • Actually chewy: No fluffy, cakey pumpkin cookies here.
  • Brown butter: Adds a deep, nutty flavor that works ridiculously well with pumpkin and chocolate.
  • Real pumpkin: You get genuine pumpkin flavor without sacrificing cookie texture.
  • No chilling required: Once the brown butter has cooled, you can mix, scoop and bake.
  • Bakery-style: Thick centers, golden edges and big pools of melty chocolate.

Ingredients You’ll Need

A few simple ingredients and two important techniques are what make these pumpkin cookies so chewy. Here’s what you’ll need:

  • Unsalted Butter: Browned until golden and nutty, it gives the cookies their rich, toasted flavor.
  • Pumpkin Puree: Blotting away the excess moisture gives you pumpkin flavor without a cakey cookie.
  • Light Brown Sugar: Adds molasses flavor, moisture and chewiness.
  • Sugar: Helps create those lightly crisp, golden edges.
  • Egg Yolks: Using yolks without the whites keeps the cookies rich and chewy instead of fluffy.
  • Vanilla Extract: Rounds out the pumpkin, spices and brown butter.
  • All-Purpose Flour: Provides structure for a thick, substantial cookie.
  • Pumpkin Spice + Cinnamon: Gives the cookies plenty of warm fall spice.
  • Baking Soda: Helps the cookies spread and brown without becoming puffy.
  • Fine Sea Salt: Balances the sweetness and brings out the brown butter and chocolate.
  • Chocolate: Use chopped
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