Fall is in the air and boy do I have the perfect cookie for you! My Pumpkin Cobbler Cookies are filled to the brim with pumpkin and taste like a delicious cobbler in every bite. I added in oatmeal, pecans, and cinnamon chips for the best cobbler texture and flavor. You are going to LOVE these, so let’s get right into them, shall we?

Ingredients for pumpkin cobbler cookies

These delicious cookies are just like my amazing peach cobbler cookies and apple cobbler cookies – but this time we have PUMPKIN as the start of the show! Here’s what you’ll need:

  • unsalted butter
  • brown sugar
  • sugar
  • eggs
  • vanilla
  • flour – make sure to measure correctly.
  • cornstarch
  • baking soda
  • salt
  • oatmeal – old fashioned
  • canned pumpkin – squeezed to remove liquid
  • cinnamon chips
  • pecans – chopped

Size doesn’t matter

I’ve made these into large 8″ cookies or 12-15 smaller ones and they bake up in the 7-9 minute time frame either way. So if you’d like them to be smaller, you certainly can.

Tips FOR MAKING THE BEST COOKIES

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins (chips & pecans) to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

Where to find cinnamon chips?

I found mine at Walmart! For reals! You can also order them online if you’d like to.

As always, if you bake my cookies, I’d love to see it! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun!

Happy Baking!

xo, Mandy

Get the Recipe: Pumpkin Cobbler Cookies

5 from 2 votes
Giant Pumpkin Cookies filled with oatmeal, pumpkin, pumpkin spice, cinnamon chips, and pecans to make the most perfect cookie for fall.
Servings: 12 large cookies
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Ingredients
 

  • 1 cup unsalted butter, cold, cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 large eggs eggs, cold
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 cup oatmeal
  • 1 cup canned pumpkin, squeezed to remove juices and the paste added to the cookie dough
  • 1 cup cinnamon chips
  • 1 cup chopped pecans, you can toast them beforehand if you'd like

Instructions
 

  • Prep large cookie sheet with a sheet of parchment and preheat oven to 410 degrees.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time, whipping up well between each egg addition. Scrape down the sides of the bowl.
  • Add in the pumpkin pie spice, flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of cinnamon chips, then on the lowest speed, add in the oatmeal, pecans, and pumpkin. Mix until just barely combined. Split the dough into 12 balls (baseball-sized) and place 6 on a cookie sheet. Hand-press on the cinnamon chips.
  • Bake for 7-9 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!

Notes

If your cookies are flat, you may need to check the expiration date on your baking soda. It should be purchased within the last month for max freshness.
Cinnamon chips can be found at most grocery stores, specialty baking stores, or always online via Amazon, etc. 
Author: Mandy Merriman – Baking with Blondie