These fun pumpkin oatmeal cookies with chocolate chips are a Halloween tradition in my family. We shape them like pumpkins and decorate them like Jack-o-lanterns with candy faces and they are always a hit.
These cookies are delicious on their own. They are loaded with pumpkin, oatmeal, a hint of cinnamon and chocolate chips.
They have a nice chew and the icing almost makes them taste like an oatmeal cream pie. But what really makes them cute are the candy faces!
I have made them as drop cookies before and covered them with a bit of cream cheese frosting and they were delicious that way as well, but there is just something about a candy face that makes them even better!
I first shared this on the blog in 2015. But I thought I would bring it back to the front to remind you about how wonderful they are. Plus that gave Little Dude and I a fun project to work on, we love decorating cookies, cakes and cupcakes together.
Our Family’s History With This Recipe
My mom started making these cookies for us back in 1984. Do you remember those days before food blogs and Pinterest?
She used to find new recipe ideas in the newspaper and that is exactly where this is from. She still has the newspaper page with this and a few other recipes on it. Now it wouldn’t be October without them!
We thought Little Dude would have fun putting candy on the pumpkins. He did have fun, but most of the candy went into his mouth!
I suppose all of those grand ideas of my kid always eating healthy and not having junk are shot. At least he eats well most of the time!
The fun part about these cookies, is you can let your imaginations run wild on the decorations. They don’t always have to make sense, they just have to taste good!
Of course one of his pumpkins got a little out of control with a huge mound of frosting and lots of candy. He was really looking forward to eating it, even if it took him three sitting to get through it!
Tips and Tricks
The dough is on the soft side, that makes them easier to shape, but it does also mean they spread a bit while baking. Be sure to leave some space between the cookies on the tray.
I definitely recommend making these cookies on the bigger side, it gives you more room to decorate and have fun. If you want smaller cookies, be sure to buy mini candies and chocolate chips so you can get a face on there.
Make sure to cool the cookies on the trays for a while. This will give them a chance to firm up a bit before you move them. Once they cool, they are much more sturdy.
We like using candy corn, M&Ms, chocolate chips and red hots to decorate our cookies but get creative and use what you like. A nice stiff buttercream is a good option to hold the candy on and hold its shape.
Store you cookies in an airtight container at room temperature for up to 5 days. For longer storage freeze undecorated cookies for up to 3 months.
More Fun Halloween Recipes:
Ghosts in the Graveyard Trifle is a fun mix of chocolate cake, pudding, white chocolate bones, chocolate dirt and spooky ghosts. It is truly a spooky Halloween dessert and a delight for your taste buds!
Shrimp on the Brain Dip is a fun cracker spread that looks like a brain and tastes like a million bucks. The creamy shrimp base and cocktail sauce blood are a site to behold for sure!
Did you make this recipe? Please leave a review in the recipe card below!
- 2 cups all purpose flour
- 1 cup oatmeal
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup solid pack pumpkin
- 1 cup semi-sweet chocolate chips
- For decorating: crusting buttercream (or frosting tubes) and assorted candies and chocolate chips
- Preheat oven to 350°F
- Combine flour, oats, baking soda, cinnamon & salt.
- Cream butter, gradually add sugars, beating until light and fluffy.
- Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin. mix well after each addition. Stir in chocolate chips.
- Shape into pumpkin shapes on greased or parchment paper lined baking sheets.
- Bake for 10-15 minutes depending on the size of the cookie. They will still be soft and you don’t want them to brown too much around the edges. Cool for 15 minutes, then remove from cookie sheet to a wire rack to cool completely.
- Once completely cooled, decorate with frosting and candies.
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Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 169mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.