Chocolate Pumpkin Oatmeal Cookies

Why You’ll Love This Recipe

I love these cookies because they strike the perfect balance between dessert and feel-good snack. The pumpkin and banana keep them moist, the oats give them a chewy texture, and the dark chocolate chips add just the right amount of indulgence. There’s no refined sugar—just honey for sweetness—and they hold together beautifully without needing any fancy ingredients. Plus, they’re naturally dairy-free and filled with fiber and healthy fats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons honey

• 3 ½ tablespoons coconut oil, melted

• 2 eggs, lightly beaten

• ½ teaspoon vanilla extract

• ¼ cup banana purée (about 1 small banana)

• ¼ cup pumpkin purée

• 1 cup old-fashioned oats

• 1 cup instant oats

• ¼ cup finely ground old-fashioned oats

• ½ teaspoon salt

• ½ cup finely chopped walnuts

• 1 teaspoon pumpkin pie spice

• ½ cup dark chocolate chips

Directions

In a large bowl, I whisk together the honey and melted coconut oil until smooth. Then I add in the eggs, vanilla extract, banana purée, and pumpkin purée, stirring everything until fully combined.

In a separate bowl, I combine the oats (both old-fashioned and instant), finely ground oats, salt, walnuts, and pumpkin pie spice. Once mixed, I stir the dry ingredients into the wet ingredients until just combined.

I fold in the dark chocolate chips last, making sure they’re evenly distributed throughout the dough. Then I cover the bowl and let the dough chill in the refrigerator for at least 45 minutes—this helps the cookies hold their shape and intensifies the flavor.

While the dough chills, I line a baking sheet with parchment paper and preheat the oven to 325°F (160°C). Using a scoop or spoon, I drop 2- to 3-tablespoon portions of dough onto the baking sheet and flatten them to about ¼-inch thick.

I bake the cookies for 20 minutes, or until they’re lightly golden on the edges. After baking, I let them cool completely on the cookie sheet before transferring them to an airtight container.

Servings and Timing

This recipe makes 8 large cookies (or 10–12 smaller ones, depending on the size).

• Prep Time: 10 minutes

• Chill Time: 45 minutes

• Cook Time: 20 minutes

• Total Time: 1 hour 15 minutes

Variations

• Nut-free version: I skip the walnuts or replace them with sunflower or pumpkin seeds.

• Add dried fruit: A few chopped dates or cranberries give a sweet chewiness that plays well with the oats.

• Make it vegan: I swap in flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg) for a completely plant-based version.

• Add coconut: Unsweetened shredded coconut adds extra texture and richness.

• Boost the spice: I add a pinch of cloves or ginger for a spicier cookie.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to 1 week.

They also freeze well. I let them cool completely, then store them in freezer bags or containers for up to 3 months. I reheat in the microwave for 10–15 seconds or let them thaw at room temp.

FAQs

Can I use just one type of oat?

Yes, I’ve used only old-fashioned oats in a pinch. The texture changes slightly—less soft and chewy—but they still turn out great.

Is banana necessary?

The banana adds sweetness and moisture, but I’ve replaced it with extra pumpkin purée and a touch more honey when I didn’t have any on hand.

Can I skip chilling the dough?

I don’t recommend it. Chilling helps the oats absorb moisture and prevents the cookies from spreading too much in the oven.

What kind of chocolate works best?

I like dark chocolate chips (60–70% cacao), but semi-sweet or chopped chocolate bars also work. Milk chocolate makes them sweeter, if that’s what I’m after.

Are these cookies gluten-free?

They can be! I make sure to use certified gluten-free oats and they’re naturally flourless, so no problem there.

Conclusion

These Chocolate Pumpkin Oatmeal Cookies are the cozy cookie I didn’t know I needed until I tried them. They’re soft, spiced, naturally sweetened, and filled with fiber and healthy fats. Whether I’m sharing them with friends, packing them in lunchboxes, or enjoying one with my coffee, they never last long in my kitchen.

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