Small Batch Pumpkin Oatmeal Chocolate Chip Cookies
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These small batch pumpkin oatmeal cookies are thick, soft, and studded with chocolate chips (plus a few tart cranberries for balance). A simple fall cookie with oats, pumpkin, and warm spice. Easily double the recipe to share!
The Oatmeal Cookie Gets a Fall Makeover
This is no ordinary pumpkin cookie recipe (check out my chewy gluten free pumpkin small batch cookies or the small batch of pumpkin snickerdoodles for something a little more classic). In true Butter and Bliss fashion, I have to take my recipes up a notch. There has to a balance of flavor and texture that will have you reaching for more. That is these cookies.
I’ve taken the classic oatmeal cookie – soft, chewy, flavorful – and added some pumpkin puree to make it fit the season. And, there’s more …
These fall cookies are studded with chocolate chips and cranberries to deliver ultimate flavor. And all of that in one easy-to-make cookie. Only a couple of bowls and 10 minutes of prep to make these little gems.
Even better – the recipe is easy to scale. For my household of two, 9 cookies is more than plenty. But if you’re craving more, it is easy to double. Or, pair these with my small batch pumpkin thumbprints to satisfy your pumpkin frenzy. 🙂
But, what I love most about these cookies? When I’m craving pumpkin but don’t need 3 dozen cookies laying around, they hit the spot.
My Pumpkin Cookie Pro Tips
- Yes, the dough needs to be chilled. We use melted butter, and it needs time to set up, so the cookies don’t spread too much.
- Get creative with your mix-ins. Chopped nuts, different dried fruit, or white chocolate chips would also be delish.
- Use a cookie scoop. This may be a given, but if you don’t have one, I recommend getting one. It ensures equal-sized cookies, which means they will all bake evenly.
- There will be extra pumpkin. Use it to make a small batch of pumpkin chocolate chip cookie bars. Or a small pan of frosted pumpkin bars made with oat flour. Same flavor profile, different shape. 🙂
Did You Make It? Let’s Hear About It!
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Did you use my recommended mix-ins or try something different? I love to hear when you’ve made one of my recipes, so let me know how it went in the comments below!
Small Batch Pumpkin Oatmeal Chocolate Chip Cookies
by Erin Cernich
Ingredients
- ½ cup, plus 1 tablespoon all purpose flour
- 5 tablespoons rolled oats
- ⅛ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- ¼ cup organic cane sugar (or granulated sugar)
- 2 tablespoons light brown sugar
- ¼ cup pure canned pumpkin
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled slightly
- ⅓ cup chocolate chips
- 3 to 4 tablespoons dried cranberries
Instructions
- In a small mixing bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, and salt.1/2 cup, plus 1 tablespoon all purpose flour, 5 tablespoons rolled oats, 1/8 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/8 teaspoon salt
- In a medium mixing bowl, add both the sugars, pumpkin, egg yolk, and vanilla extract. Stir with to combine, t hen stir in the melted butter.1/4 cup organic cane sugar, 2 tablespoons light brown sugar, 1/4 cup pure canned pumpkin, 1 large egg yolk, 1 teaspoon vanilla extract, 4 tablespoons unsalted butter, melted and cooled slightly
- Sprinkle the dry ingredients over the wet and use a spatula to fold the batter until no dry streaks remain. Fold in the chocolate chips and dried cranberries until just combined.1/3 cup chocolate chips, 3 to 4 tablespoons dried cranberries
- Cover and refrigerate the cookie dough for 20 to 30 minutes.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Scoop equal portions of the batter, and place the cookie balls on the baking sheet at least 2 inches apart. Note – The number of cookies will depend on the size of cookie scoop you use.
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Cool the cookies on the baking sheet set on a wire rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Notes
- Serving Size – This is a small batch recipe that can be doubled. I recommend 2 egg yolks for a double batch to keep the cookies soft.
- Larger Cookies – If you choose to make larger cookies, you will need two lined baking sheets. I recommend baking one sheet at a time. Keep the cookie dough refrigerated until ready to bake the second batch.
- Pumpkin – Use canned pumpkin puree and not pumpkin pie filling. I prefer Libby’s because it tends to have less water.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
- Storing Cookies – The cookies can be stored covered at room temperature for 3 to 5 days. Beyond that, they may start to dry out.
- Freezing Cookies – You can freeze baked cookies for up to 3 months. Place in a tightly sealed Ziploc bag. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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I had to bake them for over 20 min to get them firm enough. (Yes, my oven works. :). Interesting taste. I didn’t have cranberries, so I used walnuts. I would add more chocolate chips if I made it again.
Made these and even my extra picky teen son enjoyed them. Thank you for sharing the recipe! It’s nice to have a small batch so we can have fresh baked goodies and it’s a great, quick recipe for sharing with others.
Thank you Carla – So glad your family enjoyed the cookies!