These chewy pumpkin cookies are soft, warmly spiced, and packed with oats and chocolate chips for the perfect cozy treat. They are easy to make and ideal for fall baking or any time you want a pumpkin dessert.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
Add the egg and vanilla extract, then mix in the pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Stir in the oats and chocolate chips until evenly distributed.
Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For extra flavor, chill the dough for 20 to 30 minutes before baking if it feels too soft. Store cooled cookies in an airtight container at room temperature for up to 4 days.