Chewy Pumpkin Oatmeal Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 3- 4 dozen cookies depending on size
  • 2 cups all-purpose flour
  • 1½ cups old-fashioned oats
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. grated nutmeg
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 cup cinnamon chips*
  • ½ cup white chocolate chips
  1. Preheat oven to 350F. Line a cookie sheet with parchment paper or a sil-pat and set aside.
  2. In a medium-sized bowl, whisk together the flour, oatmeal, baking soda, spices and salt.
  3. In the bowl of your stand mixer (or a large bowl if using a hand mixer,) cream the butter and sugars on medium-high until light and fluffy. Add the egg and vanilla and mix until well-combined and smooth. Stir in the pumpkin puree.
  4. On low speed, gradually add the dry ingredients, mixing until just incorporated. Fold in cinnamon chips, and white chocolate chips.
  5. Use a small cookie scoop to dollop cookie dough onto your prepared sheets, 2-3 inches apart. Bake for 12-16 minutes, or until cookies are golden brown around the edges. (I baked mine the full 16 minutes as I wanted those crispy edges.)
  6. Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool.
*As I mentioned above, cinnamon chips are great in this recipe, but other chips, nuts, dried fruit can but switched out. I'd say that 2 cups total of mix-ins would be perfect!

Recipe slightly adapted from: Annie's Eats via My Baking Addiction
Recipe by The Baker Chick at