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.

If there’s one dessert that shows up on repeat in our house every single fall, it’s this pumpkin cake. It’s soft, it’s moist, it’s perfectly spiced, and it’s topped with the creamiest cream cheese frosting you’ll ever spread on a cake.

My kids ask for this one by name, and honestly? So do I. If you’ve been searching for the best pumpkin cake recipe, you’ve found it.

I don’t remember eating a lot of pumpkin anything when I was a little girl. Was it not a big thing or did I just miss out? Either way, once I was married, a neighbor brought some pumpkin cake to a church function and I never did get the recipe from her.

That means I’ve now spent over twenty years trying to recreate it and this is finally the recipe that wins! It’s the fluffiest, pumpkin-iest cake I’ve made, and that cream cheese frosting is absolute luscious divinity.

Ingredients You’ll Need

You don’t need anything fancy to make this pumpkin cake, just a handful of pantry staples, plenty of pumpkin puree, warm fall spices, and a rich cream cheese frosting that takes it completely over the top.

Cake

• Flour: All-purpose flour is the base of this cake and gives it structure without weighing it down.
• Baking Powder: Works alongside the baking soda to give the cake its lift, so you get that soft, fluffy crumb instead of a dense one.
• Baking Soda: Works with the baking powder to give the cake lift and a soft, tender crumb.
• Salt: Just a touch to balance all that warm spice and sweetness — don’t skip it!
• Cinnamon: Adds warm fall flavor and complements the pumpkin perfectly.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves that takes the spice level from good to perfect!
• Vegetable Oil: The secret to an exceptionally moist cake that stays soft for days.
• Eggs: Bind everything together and give the cake structure and richness. Large egg

This chocolate pumpkin bread is unbelievably moist and fudgy with real pumpkin, rich cocoa and melty chocolate chips, then covered in a silky chocolate ganache. It’s part pumpkin bread, part chocolate cake, and absolutely a dessert.

I had wondered about making a chocolate pumpkin bread for years, but I was always worried the cocoa powder would make it dry. So I finally started testing recipes last spring, and you guys, this is one of the best chocolate loaf recipes I’ve ever had.

The pumpkin is the secret. It adds so much moisture that you get a tender, almost brownie-like loaf without losing that classic pumpkin bread texture. And then we add chocolate chips AND pour ganache over the top because apparently we don’t know when to stop. 😂

Ingredients For Cho

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!

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

These chewy pumpkin cookies have crisp edges, soft chewy centers and plenty of warm pumpkin spice flavor, all thanks to browned butter, an egg yolk and a few simple tricks for controlling pumpkin’s extra moisture. They give you that classic chewy cookie texture without the fluffy, cakey pumpkin cookie problem.

It took me SIX YEARS of testing to get these right! Pumpkin adds so much moisture to cookie dough that batch after batch came out too puffy, too flat or basically like little pumpkin cakes. But a few simple tricks finally changed everything, and we’re walking through every one of them—including exactly what your dough should look like in the NEW VIDEO TUTORIAL below.

Ingredients You’ll Need

These arenR