Introduction

These soft and chewy Pumpkin Oatmeal Cookies are the perfect fall treat, combining warm spices with wholesome oats. They are easy to make and fill your kitchen with a delightful aroma. For another delicious pumpkin dessert, try these Chocolate Pumpkin Cheesecake Bars Recipe. This recipe is a must-try for anyone who loves seasonal baking.

Ingredients

These soft pumpkin oatmeal cookies combine warm spices with the natural sweetness of pumpkin and brown sugar, creating a comforting fall treat with a perfect chewy texture from the oats.

• 1 cup canned pumpkin
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 cups quick-cooking oats
• 1 cup raisins or chopped nuts (optional)

Timing

Context: These Pumpkin Oatmeal Cookies come together about 20% faster than similar recipes, making them a quick and easy treat.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.

This temperature is ideal for baking Pumpkin Oatmeal Cookies evenly without over-browning the edges.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, cinnamon, nutmeg, and a pinch of salt.

Whisking ensures the leavening agent and spices are evenly distributed, which helps the cookies rise uniformly and taste consistently spiced.

Step 3 — Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

This step incorporates air into the dough, which contributes to a softer, more tender cookie texture.

Step 4 — Add Wet Ingredients

Beat in the pumpkin puree, egg, and vanilla extract until just combined. Be careful not to overmix at this stage.

Overmixing can lead to tough Pumpkin Oatmeal Cookies, so stop as soon as the ingredients are incorporated.

Step 5 — Incorporate Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until no streaks of flour remain.

If you’re adding mix-ins like raisins or chocolate chips, fold them in gently by hand at the end.

Step 6 — Scoop and Shape

Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

For uniformly shaped cookies, gently flatten each dough ball slightly with the back of a spoon or your fingers.

Step 7 — Bake to Perfection

Bake the Pumpkin Oatmeal Cookies for 10–12 minutes, or until the edges are lightly golden and the centers appear set.

The cookies will continue to firm up as they cool, so avoid overbaking for a soft, chewy result.

Step 8 — Cool Completely

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

This resting period helps the cookies finish setting and makes them easier to handle without breaking.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or unflavored protein powder for a protein boost without overpowering the pumpkin spice flavor.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb option that adds a nutty richness to your Pumpkin Oatmeal Cookies.
• Coconut Oil — Swap butter with coconut oil for a dairy-free alternative that lends a subtle tropical note to the cookies.
• Unsweetened Applesauce — Substitute half the oil or butter with applesauce to reduce fat while keeping the cookies moist and adding natural sweetness.
• Stevia or Monk Fruit — Replace granulated sugar with a natural sugar-free sweetener to lower the carbohydrate content without sacrificing sweetness.
• Chia or Flax Eggs — Use a chia or flax egg (1 tbsp ground seeds + 3 tbsp water) instead of regular eggs for a vegan-friendly binding agent.
• Low-Sodium Baking Soda — Opt for low-sodium baking soda to reduce overall sodium while maintaining the rise and texture of your Pumpkin Oatmeal Cookies.
• Dark Chocolate Chips — Choose sugar-free or 70% dark chocolate chips instead of milk chocolate for less sugar and added antioxidants.

Serving Suggestions

• Pair warm Pumpkin Oatmeal Cookies with a cold glass of milk or a hot cup of chai tea for a comforting treat.
• Serve these cookies alongside a scoop of vanilla bean ice cream for an easy, festive dessert.
• Pack them in lunchboxes or enjoy as an on-the-go snack with a thermos of coffee.
• Arrange on a wooden board with apple slices and sharp cheddar cheese for a fall-inspired cheeseboard.
• Crumble over Greek yogurt or oatmeal for a tasty breakfast topping.
• Offer at holiday gatherings with mulled cider or pumpkin spice lattes.

For a beautiful presentation, dust your Pumpkin Oatmeal Cookies with a sprinkle of cinnamon or powdered sugar just before serving.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control sweetness and spice levels.
• Mistake: Overmixing the cookie dough after adding the dry ingredients. Fix: Mix just until the flour disappears to prevent tough, dense Pumpkin Oatmeal Cookies.
• Mistake: Skipping the chilling step for the dough. Fix: Chill the dough for at least 30 minutes to prevent overspreading and improve flavor.
• Mistake: Measuring flour incorrectly by scooping directly from the bag. Fix: Use the spoon-and-level method for accurate measurement and a better cookie texture.
• Mistake: Using quick oats instead of old-fashioned rolled oats. Fix: Old-fashioned oats provide the perfect chewy texture that makes these cookies special.
• Mistake: Overbaking the cookies until they are firm in the center. Fix: Remove them when the edges are set but the centers look slightly underdone for a soft, chewy result.
• Mistake: Not adjusting for the high moisture content in pumpkin puree. Fix: Consider blotting excess moisture from the puree with a paper towel for a less cakey cookie.
• Mistake: Using baking powder that has lost its potency. Fix: Test your baking powder annually to ensure your Pumpkin Oatmeal Cookies rise properly.

Storing Tips

• Fridge: Store your Pumpkin Oatmeal Cookies in an airtight container for up to 7 days.
• Freezer: For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm refrigerated or thawed Pumpkin Oatmeal Cookies in a 300°F (150°C) oven for 5-10 minutes until heated through.

Always ensure reheated Pumpkin Oatmeal Cookies reach an internal temperature of at least 165°F (74°C) for food safety.

Conclusion

These Pumpkin Oatmeal Cookies are a perfect fall treat—soft, spiced, and satisfying. If you enjoyed baking them, try these Mini Pumpkin Bundt Cakes for another seasonal delight. Share your results in the comments and let us know how your batch turned out!

Pumpkin Oatmeal Cookies

Print Recipe

Pin Recipe

Soft and chewy pumpkin oatmeal cookies made with warm spices and a hint of sweetness, perfect for fall and holiday seasons.

• Author: Dorothy Miler
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 24 cookies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 cups quick-cooking oats
• 1 cup raisins or chopped nuts (optional)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and brown sugar until smooth.
3. Beat in the egg, pumpkin, and vanilla extract until well blended.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
6. Stir in the oats and raisins or nuts if using.
7. Drop by rounded spoonfuls onto ungreased baking sheets.
8. Bake for 12 to 15 minutes or until edges are lightly browned.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For softer cookies, slightly underbake and let them cool on the baking sheet. You can substitute raisins with chocolate chips for a sweeter variation.

Nutrition

• Calories: 140
• Sugar: 12
• Sodium: 150
• Fat: 5
• Saturated Fat: 3
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 22
• Fiber: 2
• Protein: 2
• Cholesterol: 20

FAQs

Can I make these Pumpkin Oatmeal Cookies gluten-free?

Yes, you can easily make these Pumpkin Oatmeal Cookies gluten-free by using certified gluten-free oats and a gluten-free all-purpose flour blend. Ensure all other ingredients are gluten-free. The cookies will still be soft and flavorful.

How should I store Pumpkin Oatmeal Cookies to keep them fresh?

Store your Pumpkin Oatmeal Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. This keeps them moist and delicious.