Pumpkin Chocolate Chunk Oatmeal Cookies

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My Pumpkin Chocolate Chunk Oatmeal Cookies are moist in the middle with crispy edges and the chocolate literally melts in your mouth. They are the perfect fall treat and really delicious with a tall glass of ice cold milk.

It’s October 6th today! I’m going to type that out one more time because I can’t actually believe it. It’s October 6th today. Time flies. They say each year gets faster as you age and I have to say, I agree. I’m amazed at how fast 2018 is coming to an end. Each month feels like it’s getting shorter and shorter and I’m still thinking of Spring when I was cleaning out my closets and purging like crazy. How is it already fall? How is it almost Halloween? I’ll keep pondering these questions in my head, but let’s talk about October.

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October is my all-time favorite time of the year. It’s my birthday month, there’s pumpkins everywhere, and it’s All Hallow’s Eve season. October in my opinion is the BEST month of the year! October always has me doing a reset and looking at all of the areas of my life that need improvement. I’m sure that’s also since it’s my birthday month too and although aging is inevitable, it isn’t always easy, especially for Libra’s.

You see, Libra’s are constantly trying to fix everything and balance everything at the same time. We are constantly seeking and striving for better. We are competitive by nature and at the end of the day just want to be happy. We are rarely ever satisfied and if we are, it’s because we haven’t found better just yet.

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I love being a Libra, but I also hate it sometimes. I’m always hyper critical of myself and I take everything to heart. (Working on that, but it hasn’t been easy.) I’m an empath through and through and I’m working tirelessly on not taking everything so personally. Being a Libra also means striving for the best and trying to find the answers to everything. We are fixers, we are balancers, and we are loyal to a fault. We forgive too easily, and keep people in our lives who aren’t always the best for us. We are the YES people in life. We say YES and sometimes too many yes’s is not good.

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We are fierce protectors and givers. I think at the end of the day, we just want to be happy, but we spend a lot of time searching for things we don’t necessarily need. Anyways, I’m not sure how I got on the Libra tangent, but my brain wanted to write it so there it is. Do you guys read astrology? Do you believe that your astrology sign dictates your actions or is a true representation of yourself? If you are a Libra, girl I FEEL you! It’s tough! Moving on now.

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Let’s talk about these cookies! Who doesn’t love cookies? Cookies are so popular in our household that I can’t even bake a full batch before my hubby has gobbled them all up. He doesn’t discriminate with cookies either. He loves all cookies. And for good reason, because cookies are down right delicious and make people happy so cheers to all of the cookie recipes this month!

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I love oatmeal + pumpkin + chocolate so I thought, why not create the most epic cookie concoction ever and turn it into Pumpkin Chocolate Chunk Oatmeal Cookies with chunks of flakey sea-salt on top? I mean come on! Just that sentence alone sounds amazing! My Pumpkin Chocolate Chunk Oatmeal Cookies are moist in the middle with crispy edges and the chocolate literally melts in your mouth. They are the perfect fall treat and really delicious with a tall glass of ice cold milk.

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If you are gluten-free, simply leave out the flour and add a extra cup oatmeal and they should turn out just fine. Or you could use gluten-free flour instead of regular flour. I do not recommend using almond flour as they cookies will come mealy and won’t be moist. Oatmeal itself is naturally gluten-free so add an extra cup instead of the flour and you should be all set.

You will also need organic pumpkin puree and chocolate chunks for this recipe. You could use chocolate chips, but the chunkier the chocolate, the better. For this recipe, I took a giant bar of chocolate and chopped it into giant chunks. I pressed additional chunks into the tops of the cookies before putting them into the oven. This makes the cookies more moist and more chocolate is always better. You can never have too much chocolate.

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I added flakey sea-salt to the tops of each cookie, but if you’re not a big salty-sweet fan, feel free to leave the salt out. Although, I highly recommend you add the salt because it just makes the Pumpkin Chocolate Chunk Oatmeal Cookies that much better.

There you have it! The perfect fall cookie with ingredients I’m willing to bet you already have in your panty.

If you make my recipes, please tag me on Instagram @fittyfoodlicious using the hashtag #fittyfoodlicious I love seeing my recipes in your kitchens!

With Love,


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Pumpkin Chocolate Chunk Oatmeal Cookies

By Genevieve | Fitty Foodlicious October 6, 2018

My Pumpkin Chocolate Chunk Oatmeal Cookies are moist in the middle with crispy edges and the chocolate literally melts in your mouth. They are the perfect fall treat and really delicious with a tall glass of ice cold milk.

Makes: 2-bathches of cookies

Name of image (title of post is fine)

Prep time:

Cook time:

  • 2-cups organic oatmeal (Trader Joe’s Organic Oats is my personal favorite.
  • 1-cup and ¼-cup organic flour (leave out the organic flour if gluten-free.)
  • 1-teaspoon baking powder
  • 1-teaspoon baking soda
  • 1-tablespoon cinnamon
  • 1-tablespoon pumpkin spice
  • 1-teaspoon salt
  • 1-stick of melted grass-fed butter
  • 1-cup fresh organic pumpkin puree
  • 1-cup and ¼-cup coconut sugar
  • 1-tablespoon vanilla extract
  • 2-tablespoons blackstrap molasses
  • 1-cup of dark chocolate chunks
  • Flakey sea-salt for garnish

  1. Preheat oven to 375-degrees
  2. For the dry ingredients, combine the oatmeal, flour, baking powder, baking soda, cinnamon, pumpkin spice, salt and combine.
  3. Melt the butter and add the pumpkin puree, melted butter, coconut sugar, vanilla extract, and the molasses to a medium mixing bowl and combine until smooth.
  4. Add the wet ingredients to the dry ingredients and combine until the batter is slightly smooth.
  5. Next, add the chocolate chunks and combine again.
  6. Take a baking sheet and line it with parchment paper.
  7. Using a cookie dough scooper, scoop out the cookie dough into 1-inch balls and place onto the parchment lined baking sheet, leaving ¼-inch between cookies. Place additional chocolate chunks into the top of each cookie before putting the cookies into the oven.
  8. Bake the cookies for 15-minutes or until the edges are crispy. Don’t overbake the cookies. Remove the cookies from oven and place them on cookie racks and let cool for 15-minutes. Sprinkle cookies with additional flakey sea-salt, optional.
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