Made with just a few pantry staples and an easy one-bowl method, these Pumpkin Oatmeal Cookies are a satisfying snack, breakfast, or dessert to share. (Add more or less chocolate as you like!)
Add the pumpkin puree to a medium bowl. Add the rest of the ingredients, including the chocolate chips if using. Stir to combine thoroughly with a spoon.
Place batter in the fridge or freezer while the oven preheats to 375 degrees F. (Chilling the batter helps it hold together for scooping and portioning.)
Line a baking sheet with parchment paper. Scoop and drop 2-tablespoon-size balls of batter onto the prepared baking sheet. Press slightly to flatten to about 1/2-inch thick.
Bake for 14-16 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.
Remove from oven and let cool on the baking sheet.
Serve immediately or store and serve at room temperature or chilled.
Notes
Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.
I like to grind the oats a little in a blender or food processor to make the overall texture more uniform.
Gluten-free: Use certified gluten-free rolled oats.
Egg-free: Omit the egg and add 2 tablespoons milk or additional pumpkin.
Top with a drizzle of melted chocolate chips, if desired.