Pumpkin Oatmeal Chocolate Chip Cookies

Don’t let their long title scare you off – these. cookies. are. everything.

Now, if you’re not a basic white girl who doesn’t loves all things fall + pumpkins, well then nope these cookies are not for you. *you can’t sit with us*

But, if you are a basic white girl who dies over all things fall + pumpkins and throws a sweater on as soon as the calendar hits September 1st, well then these cookies are about to make you Elle Woods happy.

You’re welcome.


My love language is food (go figure) and my husband’s love language is cookies after dinner, so when I told him that I was about bake some of that good good you could see the joy beaming from his eyes.

Wife win.

Girls, make these cookies for your man. Just do it. He’ll eat four and then sneak back downstairs for another one.

Make his belly happy, dang it! And your belly – your belly should be happy too.


  • 3/4 cup softened butter (that’s 1 and 1/2 sticks in case you were about to google like I had to)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup + 2 tablespoons pumpkin purée (from a can not a real pumpkin)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all purpose flour
  • 1 and 1/2 cups quick cook oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (do not skip this part – salt makes your cookies taste better than your mom’s)
  • 1 and 1/2 cups mini chocolate chips (I used the Enjoy Life brand, but any brand works)


  1. Preheat oven to 350
  2. In a bowl combine your softened butter, brown sugar, and white sugar. Use a hand mixer or a Kitchen-aid mixer and beat the heck out of it until it’s creamy.
  3. Add in the pumpkin purée, egg yolk, and vanilla. Again, beat the heck out of it until it’s creamy.
  4. In a separate bowl, combine your dry ingredients – oats, flour, cinnamon, baking soda + powder, and salt. Mix those up really well with a fork.
  5. Now you’re gonna add your dry ingredients to your wet ingredients ONE SPOONFUL AT A TIME. Have patience. And make sure your hand mixer or Kitchen-aid is on a low speed so that you don’t make a hot mess. Keep it clean ladies.
  6. Once your dough comes together, add in your chocolate chips.
  7. Get a spoon and eat a lil bit of that dough because let’s be real that’s the best part of baking.
  8. THIS STEP IS SO IMPORTANT – chill your cookie dough for at least 30 min – 1 hour. I know I know ugh so long but good things take time people! Don’t skip this step. It makes your cookies chewy and amazing and you won’t regret it.
  9. Okay now you’re gonna form 1 tablespoon sized cookie balls and distribute them evenly across your cookie sheet that is lined with parchment paper – don’t over crowd your pan or it’ll ruin everything.
  10. Bake for 13-15 min
  11. Let them cool. Chill out – pour a glass of milk while you wait.


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