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Pumpkin Chocolate Chunk Oatmeal Cookies.
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5 from 1 vote

Pumpkin Chocolate Chunk Oatmeal Cookies

Enjoy these as beautiful cookies from the oven, or use them to create ice cream sandwiches, either way, know they are a delicious treat to add to your fall baking plan.
Author Kendell


  • 1 C Unsalted Butter room temp
  • 1 C Light Brown Sugar packed
  • 3/4 C Granulated Sugar
  • 1 lg Egg
  • 1/2 C Pumpkin Puree
  • 1 t Vanilla Extract
  • 1 t Kosher Salt
  • 1 t Baking Soda
  • 2 C All-Purpose Flour
  • 1 1/2 C Rolled Oats
  • 1 1/2 C Dark Chocolate Chunks or a 6 oz bar chopped
  • 1 1/2 C Pumpkin Spice Praline Pecans rough chopped
  • 1/2 C Pumpkin Butter


  • Preheat the oven to 350˚F. Line three baking sheets with parchment paper.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium speed until fluffy, 4 minutes. Add the egg, pumpkin, and vanilla, beat until well combined.
  • Add the salt and baking soda and beat to blend into the mixture. Add the flour and the oats and blend just until the mixture comes together and no flour is visible. Add the chocolate chunks and pecans and fold them in by hand. Place the pumpkin butter in the bowl and fold in only 4-5 times to leave streaks running through the cookie dough.
  • Portion the cookies out on to the prepared baking sheets into 2 tablespoon size balls and bake for 18-20 minutes until golden brown. Press a chunk of chocolate into the top of each before baking for the melted chocolate effect on top.


The size of the cookies can be adjusted larger or smaller to your liking, just know that the baking time may change, these are a soft cookie, so you almost have to overtake them the slightest bit.
Also, be sure to let the cookies fully cool on the pan before trying to remove them. The chocolate and pumpkin butter makes them very gooey, and they will stick and lose their centers if you try to remove them too soon. Use a spatula to carefully get them off the tray.