Introduction

These Pumpkin Oatmeal Cookies are the perfect soft and chewy treat for autumn. They combine cozy pumpkin spice with hearty oats for a satisfying cookie that’s great for snacks or dessert. If you love pumpkin desserts, you might also enjoy this Pumpkin Cheesecake Trifle Recipe or festive Hocus Pocus Halloween Cookies Recipe.

Ingredients

These soft and chewy pumpkin oatmeal cookies feature warm autumn spices and wholesome oats for the perfect fall treat.

• 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 convenient treat.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent the Pumpkin Oatmeal Cookies from sticking.

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. This ensures your spices and leavening are evenly distributed throughout the cookie dough.

Step 3 — Cream Wet Ingredients

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. Beat in the pumpkin puree, egg, and vanilla extract until just combined.

Step 4 — Mix Dry into Wet

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until no streaks of flour remain. Be careful not to overmix, as this can make the cookies tough.

Step 5 — Portion the Dough

Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. For uniform Pumpkin Oatmeal Cookies, gently flatten each dough ball slightly with the back of a spoon.

Step 6 — Bake to Perfection

Bake 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 on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7 — Cool and Serve

Allow the Pumpkin Oatmeal Cookies to cool completely on the wire rack. This step is crucial for the texture to set properly, resulting in a soft, chewy cookie that’s perfect for serving.

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 boost; adds subtle sweetness and keeps cookies soft.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb version; yields a nutty flavor and tender texture.
• Coconut Oil — Swap butter with coconut oil for dairy-free Pumpkin Oatmeal Cookies; imparts a light tropical note.
• Applesauce — Substitute half the oil or butter with unsweetened applesauce to reduce fat; adds moisture and natural sweetness.
• Stevia or Monk Fruit — Replace granulated sugar with a sugar-free sweetener to lower carbs; adjust to taste as some blends are sweeter.
• Oat Bran — Mix oat bran with rolled oats for extra fiber; gives a heartier, chewier bite to your cookies.
• Reduced-Sodium Spices — Use no-salt-added pumpkin pie spice and cinnamon to cut sodium while maintaining warm spice flavor.
• Chia or Flax Eggs — For an egg-free option, use a chia or flax egg; helps bind ingredients without altering taste.

Serving Suggestions

• Pair warm Pumpkin Oatmeal Cookies with a cold glass of milk or a hot cup of coffee for a classic comfort treat.
• Serve these cookies as a festive dessert at autumn gatherings, Thanksgiving dinners, or Halloween parties.
• Pack them in lunchboxes or enjoy as an on-the-go snack—their hearty texture holds up well.
• Create a cookie platter by arranging Pumpkin Oatmeal Cookies alongside other seasonal treats like apple cider or spiced nuts.
• For an elegant touch, dust cookies with powdered sugar or drizzle with a simple cream cheese glaze before serving.
• Crumble over vanilla ice cream or yogurt for a quick, delicious dessert bowl.

These Pumpkin Oatmeal Cookies are versatile enough for casual snacking or dressed up for special occasions, making them a year-round favorite.

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 once the flour is added. Fix: Mix just until the flour disappears to avoid developing too much gluten and tough cookies.
• Mistake: Skipping the chilling step for the dough. Fix: Chill the dough for at least 30 minutes to prevent the cookies from spreading too thinly in the oven.
• Mistake: Using quick oats instead of old-fashioned rolled oats. Fix: Stick with old-fashioned oats for the best chewy texture and structure in your Pumpkin Oatmeal Cookies.
• Mistake: Not properly measuring the flour, leading to dense cookies. Fix: Spoon flour into the measuring cup and level it off; avoid scooping directly from the bag.
• Mistake: Baking on a warm, ungreased cookie sheet. Fix: Always use cool, parchment-lined baking sheets to ensure even baking and easy removal.
• Mistake: Overbaking the cookies, expecting them to firm up in the oven. Fix: Remove them when the edges are set but the centers still look slightly soft, as they will continue to cook on the hot pan.
• Mistake: Adding too many mix-ins like chocolate chips and nuts. Fix: Limit add-ins to about 1 to 1.5 cups total so the cookie base can properly bind and bake.

Storing Tips

• Fridge: Store cooled Pumpkin Oatmeal Cookies in an airtight container for up to 7 days.
• Freezer: Place cookies in a freezer-safe bag or container; they will keep for up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–8 minutes, or until heated to an internal temperature of 165°F.

Always allow Pumpkin Oatmeal Cookies to cool completely before storing to maintain texture and prevent sogginess.

Conclusion

These Pumpkin Oatmeal Cookies are the perfect fall treat—soft, chewy, and packed with cozy spices. If you enjoyed baking them, try this easy Pumpkin Mousse for another seasonal dessert. Share your cookie results in the comments below!

Pumpkin Oatmeal Cookies

Print Recipe

Pin Recipe

Soft and chewy pumpkin oatmeal cookies with warm spices, perfect for fall baking.

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

Notes

For softer cookies, do not overbake. You can substitute raisins with chocolate chips or nuts for variety.

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 gluten-free Pumpkin Oatmeal Cookies by using certified gluten-free oats. Ensure all other ingredients, like flour, are also gluten-free to avoid cross-contamination.

How should I store these cookies to keep them fresh?

Store your Pumpkin Oatmeal Cookies in an airtight container at room temperature for up to five days. For longer freshness, you can freeze them for up to three months.