Pumpkin Oatmeal Chocolate Chip Cookies with Pistachios
These easy and delicious Pumpkin Oatmeal Chocolate Chip Cookies with Pistachios are chewy, crunchy, and loaded with semi sweet chocolate chips and salty pistachios! These easy cookies come together quickly, and pack an extra chewy texture thanks to the addition of pudding mix to the dough!
JUMP TO RECIPEThis site contains affiliate links to products. We may receive a commission for purchases made through these links.
Looking for more great dessert ideas?
Why not try my Pear and Fig Galette, Banana Chocolate Chip Upside Down Cake, Pear Crumb Coffee Cake, or Coconut Caramel Apple Cake!
The ultimate (and easiest) fall pumpkin dessert!
These super simple pumpkin cookies are a toothsome treat you can make in a flash! The hardest part is waiting for the butter to soften (which you can do in the microwave)!
What goes into the pumpkin chocolate chip cookies?
To make these easy and addicting Pumpkin Oatmeal Chocolate Chip Cookies with Pistachios, you will need:
- Rolled oats. I like to use extra thick cut, like Bob’s Red Mill.
- Pumpkin purée. Plain pumpkin only- not pie filling.
- Shelled salted pistachios. I prefer to buy them pre-shelled, but you do you.
- Semi sweet chocolate chips.
- Pumpkin spice seasoning.
- Vanilla extract.
- Light brown sugar.
- A couple eggs.
- Softened butter.
- All-purpose flour.
- Baking powder.
- A package of instant vanilla pudding.
Can you make the pumpkin chocolate chip cookie dough in advance?
You sure can! While it is 100% important to make sure your butter is nice and soft prior to mixing- this cookie dough can be made ahead! HOWEVER- the beauty of these cookies is that it doesn’t need to be. Whether you bake these right away, or pop the dough in the fridge for a few days- these cookies come out the same every time.
Substitutions and alterations
When making these pumpkin chocolate chip cookies, you can adjust for taste and preference. Got a nut allergy? Leave them out! Want a different nut, or don’t have pistachios? Chopped pecans and walnuts are also great! You could also swap the light brown sugar for dark brown sugar. This will give a bit of a richer flavor.
More great cookie recipes
Need more cookie inspo? Give these a try!
Pecan Pomegranate White Chocolate Chip Cookies
Gluten Free Snowballs with Cherries, White Chocolate and Almonds
Never miss a recipe! Sign up today!
Pumpkin Oatmeal Chocolate Chip Cookies with Pistachios
Ingredients
- 1 stick butter, softened
- 3/4 cup canned pumpkin purée
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups thick cut rolled oats
- 1/4 tso pumpkin spice seasoning
- 1/2 cup light brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 3.4 oz box instant vanilla pudding
- 1/2 cup shelled salted pistachios
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 400 degrees. ▪ Cream butter and brown sugar and vanilla until smooth. You can do this by hand, or with a mixer. ▪ Stir in the pumpkin puree, vanilla and egg until well combined. ▪ In a separate bowl, whisk together dry ingredients. ▪ Fold dry ingredients into wet mixture until well combined. ▪ Fold in pistachios and chocolate chips. ▪ Bake on parchment lined cookie sheets for 13-15 minutes, until lightly browned. ▪ Cool and serve. ▪ Store leftover cookies in a metal tin for best texture. ***Makes about 40 cookies Dough can be made up to 2 days in advance and store in an airtight container in the refrigerator.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
Leave a Reply
