Sweet Pumpkin Oat Flour Chocolate Chip Cookies

I spent years thinking oat flour was some fancy health food store ingredient that required a special trip and a big wallet. Turns out, you can make it at home in about 30 seconds by tossing regular oats into a blender or food processor.

That’s how these pumpkin oat flour chocolate chip cookies came to be in my kitchen. I was craving something sweet but wanted to use up the can of pumpkin puree sitting in my pantry. Regular flour cookies are great, but oat flour gives them this slightly nutty taste and makes them a little heartier. Plus, when you tell people they’re made with oat flour, they automatically assume you’re being healthy—even with all those chocolate chips mixed in.

What Kind of Pumpkin Purée Should I Use?

For these cookies, you’ll want to use plain pumpkin purée, not pumpkin pie filling – there’s a big difference! Plain pumpkin purée is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin purée in the baking aisle of most grocery stores, and brands like Libby’s work perfectly. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned stuff is just as good and much more convenient.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Oat flour: No oat flour? You can make your own by grinding old-fashioned oats in a blender or food processor until fine. You can also substitute with whole wheat pastry flour or all-purpose flour, but the texture will be slightly different.
• Coconut oil: Regular unsalted butter works perfectly here, or you can try melted vegan butter if you want to keep them dairy-free. Make sure whatever fat you use is melted and cooled slightly.
• Coconut sugar: Brown sugar or regular granulated sugar work just fine as replacements. Brown sugar will give you a slightly chewier texture, while white sugar makes them a bit more crisp.
• Almond milk: Any milk you have on hand works – regular dairy milk, oat milk, soy milk, or even water in a pinch. Just keep the amount the same.
• Pumpkin purée: Make sure you’re using plain pumpkin purée, not pumpkin pie filling. If you’re out, you can substitute with the same amount of mashed sweet potato or butternut squash.
• Pumpkin spice: Don’t have pumpkin spice blend? Mix together ½ tsp cinnamon, ¼ tsp each of nutmeg and ginger, and a pinch of cloves. You can also just use cinnamon if that’s all you have.

Watch Out for These Mistakes While Baking

The biggest mistake when making these pumpkin oat flour cookies is using pumpkin purée straight from the fridge, which can cause the melted coconut oil to solidify and create lumpy dough – make sure your pumpkin purée and almond milk are at room temperature before mixing.

Another common error is overmixing the dough once you add the oat flour, which can lead to tough, dense cookies instead of the tender texture you want.

Since oat flour absorbs moisture differently than regular flour, resist the urge to add extra liquid if the dough seems thick – it should hold together but not be wet or sticky.

Finally, don’t skip letting the dough rest for 10-15 minutes before baking, as this allows the oat flour to fully hydrate and helps prevent the cookies from spreading too much in the oven.

What to Serve With Pumpkin Oat Flour Chocolate Chip Cookies?

These soft, spiced cookies are perfect on their own, but they really shine when paired with a warm cup of coffee or chai tea that complements those cozy pumpkin spice flavors. I love serving them alongside a cold glass of almond milk or oat milk for dipping, especially since the oat flour gives them such a nice, tender texture. For a fun fall dessert spread, try them with vanilla ice cream or even a scoop of cinnamon ice cream for an extra treat. They also make a great addition to any autumn gathering when served with hot apple cider or even a pumpkin spice latte.

Storage Instructions

Keep Fresh: These pumpkin oat flour cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to place a piece of bread in the container to help keep them extra moist – just replace the bread slice every couple of days.

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I often make a double batch and freeze half for later when I’m craving something sweet. They thaw perfectly at room temperature in about 30 minutes.

Make Ahead: The cookie dough can be made ahead and stored in the fridge for up to 2 days before baking. Just cover the bowl tightly with plastic wrap. You might need to let it sit at room temperature for a few minutes before scooping since it firms up when chilled.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 10-13 g
• Fat: 36-42 g
• Carbohydrates: 150-165 g

Ingredients

• 1 1/2 tbsp coconut oil or unsalted butter, melted (21 g)
• 1/2 cup plus 2 tbsp pumpkin puree, at room temperature (150 g)
• 1 tsp vanilla extract
• 1 1/4 tsp homemade pumpkin pie spice
• 1/8 tsp salt
• 1 tbsp unsweetened vanilla almond milk, at room temperature (15 ml)
• 1/2 cup coconut sugar (96 g)
• 1 cup oat flour (120 g)
• 1/2 tsp baking soda
• 3 tbsp mini chocolate chips, divided (42 g)

Step 1: Mix Wet Ingredients and Flavorings

• 1 1/2 tbsp coconut oil or unsalted butter, melted (21 g)
• 1/2 cup plus 2 tbsp pumpkin puree, at room temperature (150 g)
• 1 tsp vanilla extract
• 1 1/4 tsp homemade pumpkin pie spice
• 1/8 tsp salt
• 1 tbsp unsweetened vanilla almond milk, at room temperature (15 ml)
• 1/2 cup coconut sugar (96 g)

In a medium bowl, stir together the melted coconut oil or unsalted butter and pumpkin puree until well combined.

Add the vanilla extract, homemade pumpkin pie spice, and salt, mixing until everything is fully incorporated.

Then, stir in the unsweetened vanilla almond milk and coconut sugar until the mixture is smooth.

Step 2: Incorporate Dry Ingredients and Add Chocolate Chips

• 1 cup oat flour (120 g)
• 1/2 tsp baking soda
• 2 1/2 tbsp mini chocolate chips (from the 3 tbsp total, 42 g)

Pour the oat flour into the wet mixture.

Sprinkle the baking soda evenly over the oat flour to help prevent clumping.

Stir both into the wet ingredients until just combined—avoid overmixing for soft cookies.

Next, gently fold in 2 1/2 tablespoons of the mini chocolate chips.

I always recommend chilling this cookie dough for about 30 minutes at this point; it makes the dough easier to handle and the cookies bake up thicker and chewier.

Step 3: Portion and Bake the Cookies

• remaining 1/2 tbsp mini chocolate chips (from Step 2)

Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat or parchment paper.

Using a spoon and spatula, drop the chilled dough into 12 rounded scoops onto the prepared baking sheet.

Flatten each cookie to about 3/8 inch thick using a spatula, since these cookies won’t spread on their own.

Press the remaining chocolate chips gently into the tops of the cookies.

Bake in the preheated oven for 9–11 minutes, until the edges look set.

For extra flavor, I sometimes sprinkle a little extra pumpkin spice on top before baking.

Step 4: Cool and Serve the Cookies

Allow the baked cookies to cool on the pan for 10 minutes to help them set, then transfer to a wire rack to cool completely before serving.

Enjoy these pumpkin chocolate chip cookies as a seasonal treat—personally, I think they’re even better the next day!

Sweet Pumpkin Oat Flour Chocolate Chip Cookies

Delicious Sweet Pumpkin Oat Flour Chocolate Chip Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1000 kcal

Ingredients

  

• 1 1/2 tbsp coconut oil or unsalted butter, melted (21 g)
• 1/2 cup plus 2 tbsp pumpkin puree, at room temperature (150 g)
• 1 tsp vanilla extract
• 1 1/4 tsp homemade pumpkin pie spice
• 1/8 tsp salt
• 1 tbsp unsweetened vanilla almond milk, at room temperature (15 ml)
• 1/2 cup coconut sugar (96 g)
• 1 cup oat flour (120 g)
• 1/2 tsp baking soda
• 3 tbsp mini chocolate chips, divided (42 g)

Instructions

 

• In a medium bowl, stir together the melted coconut oil or unsalted butter and pumpkin puree until well combined. Add the vanilla extract, homemade pumpkin pie spice, and salt, mixing until everything is fully incorporated. Then, stir in the unsweetened vanilla almond milk and coconut sugar until the mixture is smooth.
• Pour the oat flour into the wet mixture. Sprinkle the baking soda evenly over the oat flour to help prevent clumping. Stir both into the wet ingredients until just combined—avoid overmixing for soft cookies. Next, gently fold in 2 1/2 tablespoons of the mini chocolate chips. I always recommend chilling this cookie dough for about 30 minutes at this point; it makes the dough easier to handle and the cookies bake up thicker and chewier.
• Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat or parchment paper. Using a spoon and spatula, drop the chilled dough into 12 rounded scoops onto the prepared baking sheet. Flatten each cookie to about 3/8 inch thick using a spatula, since these cookies won't spread on their own. Press the remaining chocolate chips gently into the tops of the cookies. Bake in the preheated oven for 9–11 minutes, until the edges look set. For extra flavor, I sometimes sprinkle a little extra pumpkin spice on top before baking.
• Allow the baked cookies to cool on the pan for 10 minutes to help them set, then transfer to a wire rack to cool completely before serving. Enjoy these pumpkin chocolate chip cookies as a seasonal treat—personally, I think they're even better the next day!