Pumpkin–Chocolate Chip Oatmeal Cookies

These Pumpkin–Chocolate Chip Oatmeal Cookies are the ultimate fall dessert—soft, chewy and brimming with spice. The pumpkin puree not only adds antioxidants like beta carotene, but also keeps the cookies tender and moist. Pumpkin pie spice—a mix of cinnamon, nutmeg, ginger and cloves—infuses each bite with autumn aroma. Fiber-rich oats add a satisfying chew, while dark chocolate chips offer rich, melty pockets of sweetness. Whether enjoyed as a midday snack, tucked into a lunchbox or served at fall gatherings, these cookies taste like fall. And the best part? They’re easy to make in big batches and freeze well, so you can enjoy the taste of the season any time. Try them now using our expert tips and tricks below!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Leftover canned pumpkin can be stored in the refrigerator for up to 1 week. Use leftovers in recipes like Whipped Pumpkin Spice Coffee or Pumpkin Overnight Oats,
• Pumpkin pie spice is a warm, aromatic blend that captures all the classic flavors of fall in one mix. If you prefer a stronger note, like cinnamon, ginger or nutmeg, you can easily customize it by making your own blend at home.
• Dark brown sugar has a deeper, richer flavor than light brown sugar, but light brown sugar works well in this recipe too.

Nutrition Notes

• Oats contain fiber, a nutrient that can help slow digestion so you feel full for longer. The fiber in oats can also improve heart health by helping to stabilize blood sugar and lower high blood pressure. 
• Pumpkin is a good source of antioxidants, specifically beta carotene. Beta carotene converts in the body to vitamin A, which then works to reduce inflammation