Warm pumpkin spice meets the cozy chew of oatmeal in these easy pumpkin oatmeal cookies. They’re soft in the center, a little crisp on the edges, and loaded with all the flavors that make fall baking irresistible.
Table of Contents
Why You’ll Love These Easy Pumpkin Oatmeal Cookies
If you’re craving a cookie that tastes like a cozy autumn afternoon, this is it. The oats add a hearty chew, while the pumpkin keeps each bite soft and tender for days. They’re simple to make, no fancy tools required, and easy to adapt with chocolate chips, chopped nuts, or even a maple glaze. Best part? The smell while they bake will make your whole kitchen smell like fall. They pair perfectly with a warm mug of caramel spiced apple cider for the ultimate seasonal treat.
Ingredients You’ll Need
- 1 cup (125 g) all-purpose flour (spooned & leveled)
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar, lightly packed
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp pure vanilla extract
- ⅓ cup (80 g) pumpkin puree (moisture pressed out)
- 1½ cups (150 g) old-fashioned rolled oats
Step-by-Step Instructions
Prepare the Dry Ingredients
In a mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
Cream the Butter and Sugars
Beat softened butter, brown sugar, and granulated sugar for 1–2 minutes until creamy and fluffy.
Add Pumpkin and Wet Ingredients
Mix in the egg yolk and vanilla extract. Fold in the pumpkin puree, making sure it’s been blotted with paper towels to remove excess moisture.
Combine and Chill the Dough
Stir in the dry ingredients, then the oats. Cover the dough and chill for 30 minutes for thicker cookies.
Scoop, Shape, and Bake
Preheat oven to 350°F (180°C). Scoop 1.5 tbsp dough, roll into balls, and slightly flatten. Place on a parchment-lined baking sheet, leaving space between. Bake for 9–12 minutes until edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. For another soft pumpkin treat, try our pumpkin sugar cookies they’re equally delicious and perfect for gifting.
Tips for Perfect Easy Pumpkin Oatmeal Cookies
- Always spoon and level flour it keeps cookies from turning dense.
- Press moisture from pumpkin puree to avoid a cakey texture.
- Chill dough before baking for a thicker, chewier result.
- Slightly flatten dough balls so they spread evenly in the oven.
Storage and Freezing Guide
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months; bake from frozen, adding 1–2 extra minutes.
- Baked cookies freeze beautifully — just thaw before serving. Enjoy alongside a slice of our pumpkin bread for the perfect fall dessert spread.
Variations and Add-Ins
- Swap chocolate chips for white chocolate for a sweeter twist.
- Drizzle cooled cookies with a maple glaze.
- Add chopped pecans or walnuts for extra crunch.
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Easy Pumpkin Oatmeal Cookies – Soft, Chewy & Perfect for Fall
- Total Time: 27 minutes
- Yield: 20 cookies 1x
Description
You’re going to fall head over heels for these Pumpkin Oatmeal Cookies soft, chewy, and perfectly spiced with cozy autumn flavors! They’re like a warm sweater in cookie form, with hearty oats, tender pumpkin, and just the right kiss of spice.
Ingredients
- 1 cup (125 g) all-purpose flour (spooned & leveled)
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar, lightly packed
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp pure vanilla extract
- ⅓ cup (80 g) pumpkin puree (moisture pressed out)
- 1½ cups (150 g) old-fashioned rolled oats
Instructions
- In a bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
- Beat the softened butter, brown sugar, and granulated sugar for 1–2 minutes until fluffy.
- Mix in the egg yolk and vanilla extract, then fold in the pumpkin puree (blotted to remove moisture).
- Stir in dry ingredients, then oats. Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (180°C). Scoop 1.5 tbsp dough, roll into balls, slightly flatten, and place on a parchment-lined baking sheet.
- Bake for 9–12 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra flavor and texture, mix in chocolate chips, chopped pecans, or drizzle with maple glaze. Chill the dough and blot the pumpkin your cookies will thank you!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
FAQ
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer and less chewy.
How do I keep them from getting cakey?
Remove excess moisture from pumpkin and avoid overmixing the dough.
Can I make them gluten-free?
Yes use a gluten-free flour blend and certified GF oats.
