Pumpkin Oatsies Cookies

Despite the fact that “oatsies” is not a real, live word and that you are possibly thinking, upon seeing another pumpkin cookie recipe this time of year, that you want to punch someone in the face, I totally think you should make these cookies.

No, really, you should! I wouldn’t be posting them if they were like the other bajillion pumpkin cookies staring you in the face right now. True, the recipe calls for pumpkin, I’ll give you that. But the addition of wholesome, hearty oats and three different kinds of chips (we’ve got butterscotch, white and semisweet going on here) put these cookies in a league of their own.

Pumpkin Oatsies Cookies

My Aunt Marilyn spent an entire weekend perfecting this recipe, for goodness’ sake, so you know they have to be good. Soft and fluffy (the cookies, not my Aunt Marilyn), these perfect-for-fall-even-though-its-pretty-much-winter cookies are irresistible. Personally, I was won over by the triple chip factor. You so totally can’t go wrong there.

Look at that light and cakey interior! It’s calling to you. Or maybe to me. Either way, it’s calling.

P.S. The kind folks at Outdoor Cooking have decided to extend the awesomeness of the 25% discount until December 2nd. Just for you! So as you shop your little heart out in the next couple of weeks, keep that in mind! MKC25.

Pumpkin Oatsies Cookies

One Year Ago: Chocolate Mousse Cheesecake Pie
Two Years Ago: Vegetable Sauté with Simple Cream Sauce
Three Years Ago: Country-Style Pork and White Beans {Slow Cooker}

Triple Chip Pumpkin Oatsies

Yield: Makes about 3 dozen cookies.

Triple Chip Pumpkin Oatsies

You can really use any 1 1/2 cups chips you prefer (all chocolate, 3/4 cup butterscotch and 3/4 cup white, etc.). Also, if you don't have the myriad of spices called for, you can sub 2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon for the total of all the cinnamon, nutmeg, allspice and cloves called for in the recipe.


  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 cup (2 sticks) butter, softened to room temperature
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups quick rolled oats
  • 1/2 cup butterscotch chips
  • 1/2 cup white chocolate chunks or chips
  • 1/2 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream together the sugars, eggs, butter and vanilla. Mix until light and fluffy.
  3. Stir in the pumpkin and mix well.
  4. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, salt and baking soda.
  5. Add the dry ingredients plus the oats to the wet ingredients. Mix until just combined. Stir in the chip until the dough is well-combined.
  6. Spoon out mounds of dough onto lined or greased baking sheets. The dough will be sticky; using two spoons to scoop onto the baking sheets will help.
  7. Bake for 13-15 minutes until small holes begin to form in the tops of the cookies. Don't overbake (incidentally, my Aunt Marilyn only had to bake these cookies 10-11 minutes but my oven needed more around he 15 minute mark so watch carefully or they will be dry if overbaked).

Recipe Source: adapted slightly from my Aunt Marilyn (cut recipe in half, used various spices instead of pumpkin pie spice mixture)

24 Responses to Triple Chip Pumpkin Oatsies

  1. Shanna says:

    I have recently made a move from Arizona to Oregon. In talking with some other bakers, maybe it’s the change in altitude I am not used to! Mel, do you have any tips for baking in a higher altitude?

    • Mel says:

      A lot of the high altitude tips I’ve learned have come from googling – there are some great resources online. But usually if I’m baking somewhere over 3,500 feet or so, I’ll add a tablespoon or two extra flour to cookies and cakes. I lived for years at 6,500 feet and didn’t alter my recipes much from there to living at sea level. High altitude (or low for that matter) is a funny thing. Sometimes it makes a big difference and other times it doesn’t seem to matter! It’s baffling.

  2. Shanna says:

    I had the same experience Michelle did with these 🙁 The taste is there which is the important part but the puffy pillow like consistency was not. Maybe I could use margarine instead of butter next time??

    • Mel says:

      Certainly worth a try, Shanna – but I don’t use margarine so I can’t tell you how it would work out. I would suggest perhaps adding just another 1/4 cup or so of flour to see if that helps.

  3. Heather bell says:

    With -26 degrees today and a cancelled music group for my little ones I was a little flummoXed with how to spend our time. Then I remembered this recipe and we made it together. Love the variety in every bite:) pumpkin forever!!

  4. Michelle says:

    Mel, I love your recipes, I have used so many of them and they have turned out awesome! However, I have failed to get these cookies to turn out! I’m pretty good when it comes to making cookies; the end result has never been flat or floppy cookies. I have tried this recipe twice and they spread out all over the cookie sheet and are thin, gooey, floppy splats on a pan (although still quite delicious!) I followed the recipe exactly and even added a bit of extra flour because of high altitude… Because they were still so tastey I tried it again and even added more flour by 1.5 cups and that helped a little bit, but they were still nothing like your results. What have I done wrong?!?! Is it possible there was a typo in the recipe posted? No worries, you will still be my go-to-gal when it comes to great recipes, love ya!

    • Mel says:

      Michelle – ack! I’m so sorry these cookies aren’t working out for you! I read your comment and immediately came over here to scour the recipe. Even though a few people have said that these cookies worked for them, guess what? (I feel terrible about this…) but I did find a typo in the recipe. I don’t know if it will make a huge difference but it should be only 1 egg instead of two. That will probably help a lot with the spreading. So sorry!

  5. /sherry says:

    To save and print these wonderful recipes, just highlight (by left clicking your mouse and hover over everything, then right click and select “copy”, then go to Word and either right click the mouse and “paste” or find the paste button in Word. I then go back (if the picture hasn’t been pasted) and try to get it. Sometimes you’ll have to save the picture then insert it into the Word.

  6. Pumpkin is such a nice addition, even to sweet yummies. I made some pumpkin granola and I am sure that this cookies will be amazing.

  7. Okay, either my iPad was asleep on that comment…or I was. I, or the iPad, didn’t leave my whole website.

  8. I was excited to see your triple chip and pumpkin combination today when I opened my blog lovin email! I had to giggle because I just posted a Triple Chip Blondie Pumpkin Pie recipe today! Great minds think alike! Wink!

  9. Katrina says:

    Oh Mel. (May I call you Mel? Sometimes I feel like we’re the oldest and best of friends that call each other by nick names, even though really we’re strangers.) These cookies are delicious! They are a yummy fall version of one of my favorite cookies- oatmeal applesauce chocolate chip. Now sadly for me, I don’t have any butterscotch chips, but really I didn’t feel like I missed them. The white chocolate chips really shine in this recipe. (What is it about pumpkin and white chocolate…so yum!) Even the batch that I knocked to the floor fresh from the oven was good. (Don’t judge- my floor was clean-ish.)
    My 3 yr old baker’s assistant and I thank you and your aunt for a delicious treat and a fun afternoon spent together.

  10. Why yes, yes I will try another pumpkin recipe. These look delicious! And semi-wholesome which is as much wholesome as I need.

  11. I’ve lurked on your site before and something keeps drawing me back. So I have officially thrown off the cloak and and I am becoming a serious subscriber of all the goodness that you throw out to all of us hungry for your witticism and yes, dang-it….the darn delicious recipes you keep pulling out of….your hat!!!
    Warm Hugs-Kari/SourdoughNative


  12. amber says:

    Hey Mel. I tried using the mkc25 code today and it said that it is expired 🙁 …

  13. Celeste says:

    So I do get your emails for the recipes. I do. And the ones we’ve tried we love. (Red enchiladas and sweet and sour chicken are on our top ten list.) But I almost mostly get them to enjoy your writing. How many ways can one person say a food is good and keep people reading? But you do it. I chuckle aloud pretty much every time. I personally haven’t felt to punch anyone in the face about their pumpkin cookie recommendation yet, but I appreciate the sympathy to the overstimulated fall recipe reader.

  14. Rachel R. says:

    Seeing these did not make me want to punch someone in the face. lol! Coming from a girl that has pumpkin pie on her birthday instead of cake… I love love pumpkin and there can never quite possible be enough. Keep ’em coming

  15. Lisa says:

    Every time I try to print a recipe it says blank page and never pulls up the recipe. Do you know what I need to do to make these print???

    • Mel says:

      Hi Lisa, if you are using Internet Explorer, the print feature isn’t working right now. Internet Explorer doesn’t play nice with many website features which is why I’m always encouraging readers to switch to Chrome, Firefox or Safari. I am looking into how to get it fixed for Internet Explorer but it may take a while so if you’d like to print, I’d suggest using a different browser. Sorry for any inconvenience!

  16. mommy of 4 says:

    I just have to ask…how are you so darn trim and skinny when you cook such yummy things all the time? I love to bake, LOVE to eat what I bake and therefore I have to run 3 times a week so I don’t get fluffy — like the cookies!!! The cat is out of the bag and I can no longer blame my kids for eating all the baked goods. 🙂

    I like to make pumpkin anything, so I will have to try these.

    Have you ever tried Rachel Ray’s penne wise pumpkin pasta…if you like pumpkin, it’s so good!

  17. I can’t wait to try these – they sound absolutely delicious! So many of my favorite flavors all in one cookie!

  18. Who doesn’t love pumpkin cookies? Love the chip variety. I bet these are amazing!

  19. Pumpkin AND Butterscotch? They may not be the coolest kids on the block, but I LOOOVE them!!

  20. Sheila says:

    Although the words Aunt Marilyn within your posts increase my heartbeat in excitement, I am always totally “wowed” by your pictures. It is beyond me how you can place a cookie on what appears to be a paper towel (maybe napkin) and make it appear so alluring! Now I am going to have to try to squeeze this light, flaky, and irresistible cookie on my already jam packed holiday Mel recipe menus.

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