By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 48
154 cal · 34 min
Pumpkin-Oat Chocolate Chip Cookies
Recipe GLPR3e20e4fe5433d8
Soft and chewy autumn-inspired cookies loaded with pumpkin puree, warm spices, toasted oats, pecans, and semi-sweet chocolate chips. These cookies have a tender crumb and subtle sweetness that makes them perfect for fall gatherings or a cozy treat any time of year.
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Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 1/3 cups packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 3/4 cups semi-sweet chocolate chips
1 cup chopped pecans or walnuts
Directions
Preheat your oven to 350°F. In a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, and nutmeg. Set the dry mixture aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, and light brown sugar until light and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the egg to the butter mixture and beat until fully incorporated. Add the vanilla extract and beat until combined.
Pour in the pumpkin puree and mix on low speed until the pumpkin is fully blended into the wet ingredients. The mixture should look smooth and evenly colored.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.
Remove the bowl from the mixer and fold in the chocolate chips and chopped pecans using a spatula or wooden spoon until evenly distributed. If desired, reserve a small handful of chocolate chips to press into the tops of cookies before baking for visual appeal.
Allow the dough to rest for 5-10 minutes. This gives the oats time to absorb some of the moisture, making the dough less sticky and helping the cookies spread less during baking.
Line baking sheets with parchment paper or Silpat mats. Using a 1½-inch cookie scoop or 2-tablespoon measure, portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart. If you set aside chocolate chips in Step 6, gently press a few into the top of each cookie dough mound.
Bake in the preheated 350°F oven for 12-14 minutes, until the edges are lightly set but the centers still look slightly soft. The cookies will continue to cook slightly on the hot baking sheet after removal from the oven.
Let the cookies cool on the baking sheet for 3-5 minutes, then transfer them to a wire cooling rack to cool completely. Store cooled cookies in an airtight container for up to 5 days.
Comments
These cookies hit the Charlotte sweet spot: every ingredient is a staple at Harris Teeter, Food Lion, or Walmart—even the spices are standard pantry stock, and pumpkin puree is reliably stocked year-round. At roughly $0.35 per serving once you factor in butter, eggs, and chocolate chips, the cost is reasonable for a homemade cookie. The stated 34 minutes ignores the need to cream butter and sugar (5 minutes) and bake two or three batches (12–15 minutes total), putting real elapsed time closer to 50 minutes, though most of that is unattended oven time. The recipe yields 48 cookies that reheat adequately in a low oven and travel well, making them solid for lunchbox additions or casual sharing, though they're neither a weeknight dinner solution nor something demanding constant attention.
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