The smell of pumpkin spice drifting through your kitchen… warm, cozy, and just a little bit magical. These pumpkin oatmeal cookies are soft and chewy with a hint of molasses and just the right spice kick. You can enjoy them plain or add a drizzle of creamy icing for extra indulgence.
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Why You’ll Love These Pumpkin Oatmeal Cookies
When it comes to fall baking, these cookies check all the boxes. They’re tender but still chewy thanks to rolled oats. They carry that deep, spiced pumpkin flavor you crave this time of year. The dough comes together in minutes with no need for chilling, which means you’ll have warm cookies on your plate in under an hour. For a cozy dessert spread, pair these cookies with a slice of pumpkin bread and a mug of chai.
Ingredients You’ll Need
- 1 cup pumpkin puree (blotted to remove excess moisture)
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 tablespoon molasses
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Optional: 1 cup chocolate chips, raisins, chopped pecans, or cranberries
For the icing (optional):
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
How to Make Pumpkin Oatmeal Cookies
Prep the Pumpkin
Spoon pumpkin puree onto a plate and blot with paper towels to remove excess liquid. This step keeps the cookies from becoming too cakey.
Make the Dough
In one bowl, whisk together oats, flour, baking soda, spices, and salt. In another, cream butter, brown sugar, and granulated sugar until fluffy. Beat in the molasses, egg yolk, vanilla, and prepared pumpkin. Gradually stir in the dry mixture until just combined. Fold in any mix-ins you like.
Shape and Bake
Scoop the dough onto a lined baking sheet, flattening slightly. Bake at 350°F for 10–12 minutes, or until edges are lightly golden. Cool on the sheet for a few minutes before transferring to a wire rack.
Add the Icing
Whisk cream cheese and butter until smooth, then blend in powdered sugar and milk until creamy. Once cookies are completely cool, dip tops or drizzle for a sweet finish.
Flavor Variations
- Chocolate chip pumpkin oatmeal cookies
- White chocolate and cranberry for a sweet-tart balance
- Cinnamon chip pecan for extra spice
- Raisin spice for a nostalgic touch
If you’re a pumpkin spice lover, you’ll adore this creamy pumpkin fluff pie for your next gathering.
Pro Tips for Perfect Cookies
- Always blot pumpkin puree for the right texture
- Use a cookie scoop for even portions
- Don’t overbake they’ll continue to set as they cool
- Chill the dough between batches if your kitchen is warm
Storage and Freezing
Store iced cookies in the fridge for up to 5 days. Keep plain cookies in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies or unbaked dough balls in a freezer bag for up to 3 months. For a festive twist, try these pumpkin spice sugar cookies alongside your oatmeal batch they make a beautiful cookie tray combo.
FAQs
Can I make these without molasses?
Yes, but you’ll miss some of that deep, caramel-like flavor. You can replace it with maple syrup or dark brown sugar.
How do I make them gluten-free?
Use a gluten-free 1:1 flour blend and certified gluten-free oats.
Can I use quick oats instead of rolled oats?
Quick oats will make the texture softer and less chewy, but they work in a pinch.
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