Introduction

These Pumpkin Oatmeal cookies are a must bake for fall, combining the cozy flavors of the season into a soft, chewy treat. They are incredibly easy to make and fill your kitchen with an irresistible aroma. If you enjoy classic bakes, you might also love the The ULTIMATE Chocolate Chip Cookie! Melissa Says Best.

Ingredients

The warm, inviting aroma of pumpkin and cinnamon that fills your kitchen while baking these pumpkin oatmeal cookies is just the beginning. Gather these simple ingredients to create a batch of soft, chewy, and perfectly spiced autumn treats.

• 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 are a must bake for fall and come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the perfect temperature for baking these Pumpkin Oatmeal cookies when your dough is ready.

Line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for an easy cleanup.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, cinnamon, pumpkin pie spice, and salt. Whisking ensures the leavening agents and spices are evenly distributed throughout the flour and oats.

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. This step is crucial for creating a soft cookie texture.

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

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until no streaks of flour remain. A few dry spots are okay; overmixing can lead to tough cookies.

If you are adding mix-ins like chocolate chips or raisins, fold them in gently with a spatula at this point.

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. This gives the cookies room to spread as they bake.

For uniformly shaped cookies, you can gently roll the scooped dough into balls and slightly flatten the tops with your fingers.

Step 6 — Bake to Perfection

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft; this is normal and they will firm up as they cool.

For the best texture, avoid overbaking. A good test is to gently press the center; it should spring back slightly.

Step 7 — Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period on the hot pan helps them set without becoming too hard.

These Pumpkin Oatmeal cookies are best enjoyed once fully cooled, as the flavors meld together beautifully.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These Pumpkin Oatmeal cookies are a must bake for fall, but you can easily tailor them to your dietary needs with a few simple swaps.

• Protein Powder — Replace ¼ cup of flour with unflavored or vanilla protein powder for a protein boost without overpowering the warm spices.
• Almond Flour — Swap all-purpose flour for almond flour to create a lower-carb, gluten-free version with a nutty flavor.
• Coconut Sugar — Use coconut sugar instead of brown sugar for a less refined sweetener that adds a subtle caramel note.
• Applesauce — Substitute half the butter or oil with unsweetened applesauce to reduce fat while keeping the cookies moist.
• Dairy-Free Butter — Use a plant-based butter alternative to make these Pumpkin Oatmeal cookies completely dairy-free.
• Sugar-Free Maple Syrup — Opt for a sugar-free maple syrup to lower the overall sugar content while maintaining that classic fall flavor.
• Low-Sodium Baking Soda — If monitoring sodium, ensure you are using a fresh, low-sodium baking soda to control the salt content.
• Chia or Flax Eggs — For an egg-free version, use a chia or flax egg to bind the ingredients while adding a nutritional boost.

Serving Suggestions

• For a cozy fall breakfast, serve these pumpkin oatmeal cookies warm with a generous glass of cold milk or a steaming mug of your favorite coffee.
• Transform them into an elegant dessert by plating two cookies with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
• Pack them for a seasonal picnic or a hike; their sturdy texture makes them perfect for travel and enjoying outdoors.
• Create a beautiful cookie platter for a holiday party by arranging them alongside other autumnal treats like spiced nuts and apple cider.
• For a simple afternoon treat, enjoy these pumpkin oatmeal cookies with a hot cup of chai tea or spiced apple cider.
• Add a festive touch by serving them on a wooden board with a small bowl of cream cheese frosting for dipping.

These Pumpkin Oatmeal cookies are a must bake for fall, and these serving ideas will help you enjoy them in so many delicious ways.

Common Mistakes to Avoid

• Mistake: Using pumpkin pie filling instead of puree. Fix: Ensure you use 100% pure pumpkin puree, as the pie filling contains added sugar and spices that will throw off the recipe’s balance.
• Mistake: Overmixing the cookie dough. Fix: Mix the ingredients just until combined to avoid developing too much gluten, which results in a tough, cakey cookie instead of a soft, chewy one.
• Mistake: Not properly measuring the oats. Fix: Use the spoon-and-level method for measuring old-fashioned oats to prevent using too much, which can make the cookies dry and crumbly.
• Mistake: Skipping the chilling step for the dough. Fix: Chill the dough for at least 30 minutes; this prevents excessive spreading in the oven, giving you thicker, more perfectly shaped cookies.
• Mistake: Baking on a dark-colored cookie sheet. Fix: Use a light-colored, aluminum baking sheet to prevent the bottoms from over-browning before the centers are fully set.
• Mistake: Overbaking the cookies. Fix: Remove them from the oven when the edges are set but the centers still look slightly soft; they will firm up perfectly as they cool on the baking sheet.
• Mistake: Adding too many mix-ins like chocolate chips or nuts. Fix: Stick to about 1 cup total of add-ins to maintain the dough’s structure and let the pumpkin and oatmeal flavors shine.
• Mistake: Using quick oats instead of old-fashioned. Fix: Old-fashioned oats provide the best chewy texture; quick oats absorb more moisture and can make the cookies mushy.

Storing Tips

• Fridge: Store these Pumpkin Oatmeal cookies in an airtight container in the refrigerator for up to 1 week.
• Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet before transferring to a freezer bag or airtight container for up to 3 months.
• Reheat: To enjoy warm, reheat cookies in an oven or toaster oven preheated to 300°F (150°C) for 5-10 minutes, or until heated through.

Always ensure leftovers have cooled to room temperature before storing and reheat to an internal temperature of 165°F (74°C) if they contain perishable ingredients like dairy or eggs.

Conclusion

These Pumpkin Oatmeal cookies are a must bake for fall. They are the perfect treat to fill your home with cozy autumn aromas. If you loved this recipe, be sure to try these Pumpkin Brownies next. Don’t forget to leave a comment and let everyone know how your cookies turned out!

Pumpkin Oatmeal Cookies

Print Recipe

Pin Recipe

These Pumpkin Oatmeal Cookies are a must-bake for fall, combining the warm flavors of pumpkin and spices with hearty oats for a soft, chewy treat.

• 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 the butter and brown sugar until light and fluffy.
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 tablespoonfuls onto ungreased baking sheets.
8. Bake for 12 to 15 minutes or until edges are lightly browned.
9. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

For extra chewiness, slightly underbake the cookies. You can substitute raisins with chocolate chips or nuts for variety. Store in an airtight container to keep them soft.

Nutrition

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

FAQs

Can I make these pumpkin oatmeal cookies gluten-free?

Yes, you can easily make these pumpkin oatmeal cookies gluten-free. Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your oats are certified gluten-free as well.