Oatmeal Pumpkin Chocolate Chip Cookies

pumpkin oatmeal chocolate chip cookies

Michael lit up when he spotted canisters of oatmeal pumpkin chocolate chip cookie mix at TJ’s, so I promised I’d make some from scratch. These aren’t vegan due to the chocolate and butter, but I used aquafaba on hand as an egg stand-in–and it works great!


Oatmeal Pumpkin Chocolate Chip Cookies

Course: CookiesDifficulty: Easy


Prep time


Cooking time



This recipe is based on Sally’s Baking Addiction’s Pumpkin Oatmeal Chocolate Chip Cookies.


  • Mixing Bowl
  • 258g all-purpose flour

  • 120g rolled oats

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons ground cinnamon

  • 2 teaspoon pumpkin pie spice

  • Wet Ingredients
  • 2 sticks or 230g unsalted butter, melted and slightly cooled

  • 3 tablespoons pure maple syrup

  • 150g light or dark brown sugar

  • 100g granulated sugar

  • 1 tablespoon aquafaba, or 1 egg yolk (see “notes”)

  • 170g pumpkin puree, blotted

  • 2 teaspoons vanilla paste or extract

  • Inclusions
  • 270g semi-sweet chocolate chips

  • Equipment Used
  • Stand mixer

  • Parchment paper

  • Full-size baking sheet

  • Large cookie scoop (1½ tablespoon capacity)

  • Rubber spatula


  • Preheat oven to 350°F. Line baking sheet with parchment, and set aside.
  • Add and whisk together flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice in a mixing bowl. Set aside.
  • Add pumpkin puree in a separate large bowl, and blot with paper towels to remove excess liquid. This step help produce a less cake-y cookie.
  • In the same bowl as the pumpkin puree, add melted butter, maple syrup, brown sugar, granulated sugar, aquafaba, and vanilla. Mix until combined.
  • Add the wet mixture to the dry ingredients, and mix until combined: if using a stand mixer, 1 minute on medium-low should suffice. Turn off mixer, and fold in chocolate chips with a rubber spatula.
  • Using a cookie scoop or a spoon (approximately 1½ tablespoons), drop balls of dough onto parchment-lined cookie sheet–about 2-3 inches apart.
  • Bake for 12-13 minutes, or until lightly brown on the edges. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


  • Aquafaba’s egg conversion is 2 tablespoons for an egg white, and 1 for an egg yolk–for a total of 3 tablespoons for one large egg.
pumpkin oatmeal chocolate chip cookies

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