Introduction

These soft and chewy Pumpkin Oatmeal Cookies are the perfect fall treat, combining warm spices with wholesome oats and real pumpkin puree. For more seasonal pumpkin desserts, try the Pumpkin Cheesecake Trifle Recipe or festive Hocus Pocus Halloween Cookies Recipe. They are easy to make and fill your kitchen with the cozy aroma of autumn.

Ingredients

These soft pumpkin oatmeal cookies combine warm spices with chewy oats and sweet pumpkin 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 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 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 perfect for a quick autumn treat.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all your ingredients for these Pumpkin Oatmeal Cookies: pumpkin puree, rolled oats, flour, brown sugar, butter, eggs, and spices like cinnamon and nutmeg. Measure everything accurately for consistent results.

Pro tip: Use room-temperature butter and eggs to ensure your cookie dough mixes smoothly and evenly.

Step 2 — Combine Wet Ingredients

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated.

This step builds the base flavor and texture of your Pumpkin Oatmeal Cookies, so mix thoroughly for a uniform dough.

Step 3 — Mix Dry Ingredients

In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, nutmeg, and a pinch of salt. This ensures the leavening and spices are evenly distributed.

For extra-chewy Pumpkin Oatmeal Cookies, use old-fashioned rolled oats rather than quick oats.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies tender.

If the dough seems too sticky, cover and chill it for 20–30 minutes. This makes it easier to scoop and helps the cookies hold their shape while baking.

Step 5 — Scoop and Arrange Dough

Use a cookie scoop or tablespoon to portion the dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Gently flatten each mound slightly with your fingers or a spoon.

For uniform Pumpkin Oatmeal Cookies, aim for consistent dough ball sizes so they bake evenly.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers appear set.

Don’t overbake—these Pumpkin Oatmeal Cookies will continue to firm up as they cool on the baking sheet.

Step 7 — Cool and Serve

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.

Store cooled Pumpkin Oatmeal Cookies in an airtight container to maintain their soft, chewy texture.

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 with subtle sweetness.
• Almond Flour — Use almond flour instead of all-purpose for a lower-carb, gluten-free version with nutty flavor.
• Coconut Sugar — Swap brown sugar for coconut sugar to lower glycemic impact while keeping caramel notes.
• Applesauce — Substitute half the butter or oil with unsweetened applesauce to reduce fat and add moisture.
• Oat Flour — Grind rolled oats into flour for a gluten-free alternative that enhances the oat flavor in your Pumpkin Oatmeal Cookies.
• Coconut Oil — Use coconut oil instead of butter for a dairy-free option with a light tropical aroma.
• Reduced-Sodium Baking Soda — Cut the salt and use aluminum-free baking powder to lower sodium without affecting rise.

Serving Suggestions

• Pair warm Pumpkin Oatmeal Cookies with a cold glass of milk or a hot cup of chai tea for a comforting snack.
• Serve these cookies as a festive dessert at autumn gatherings or Thanksgiving dinners.
• Pack them in lunchboxes with a small container of Greek yogurt for a balanced treat.
• Crumble Pumpkin Oatmeal Cookies over vanilla ice cream or pumpkin mousse for an easy dessert upgrade.
• Arrange on a wooden board with sharp cheddar cheese slices for a sweet and savory appetizer platter.
• Offer alongside coffee or hot apple cider during fall brunches or morning meetings.

For an elegant touch, dust Pumpkin Oatmeal Cookies with powdered sugar or drizzle with a simple maple glaze 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 once the flour is added. Fix: Mix just until the flour disappears to avoid tough Pumpkin Oatmeal Cookies.
• Mistake: Skipping the chilling step for the dough. Fix: Chill dough for at least 30 minutes to prevent excessive spreading and improve texture.
• Mistake: Measuring flour incorrectly by scooping directly from the bag. Fix: Spoon flour into the measuring cup and level it off for accurate results.
• Mistake: Baking on a hot, unlined cookie sheet. Fix: Always use parchment paper or a silicone mat on a cool baking sheet for even browning.
• Mistake: Overbaking the cookies until they are firm in the center. Fix: Remove them when the edges are set but centers look slightly underdone for a soft, chewy finish.
• Mistake: Using quick oats instead of old-fashioned rolled oats. Fix: Old-fashioned oats provide the ideal chewy texture that defines great Pumpkin Oatmeal Cookies.
• Mistake: Not properly creaming the butter and sugars together. Fix: Beat them for 2-3 minutes until light and fluffy to incorporate air for a better rise.

Storing Tips

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

Proper storage keeps your Pumpkin Oatmeal Cookies moist and flavorful for future snacking.

Conclusion

These Pumpkin Oatmeal Cookies are the perfect fall treat—soft, chewy, and packed with warm spices. Give this recipe a try and share your results in the comments below! For another delicious pumpkin dessert, check out this easy Pumpkin Mousse.

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.

• 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 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 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, beat pumpkin, brown sugar, butter, egg, and vanilla until well blended.
3. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add dry ingredients to pumpkin mixture, stirring until combined.
5. Stir in oats and raisins or nuts if using.
6. Drop by rounded tablespoonfuls onto ungreased baking sheets.
7. Bake for 12 to 15 minutes or until edges are lightly browned.
8. 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: 130
• Sugar: 12
• Sodium: 150
• Fat: 4
• Saturated Fat: 2
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 22
• Fiber: 2
• Protein: 2
• Cholesterol: 15

FAQs

Can I make these Pumpkin Oatmeal Cookies gluten-free?

Yes, you can make gluten-free Pumpkin Oatmeal Cookies by using certified gluten-free oats. Simply substitute the all-purpose flour with your preferred gluten-free flour blend in a 1:1 ratio. The cookies will still be soft and flavorful.

How should I store these cookies to keep them soft?

Store your Pumpkin Oatmeal Cookies in an airtight container at room temperature. Placing a piece of bread in the container can help maintain their moisture and soft texture for several days.