Pumpkin oatmeal cookies bring everything you love about fall into one warm, chewy bite. They’re soft, gently spiced, and full of texture from hearty oats. If you enjoy pumpkin bread or classic oatmeal cookies, this recipe sits right in the sweet spot.
It’s simple enough for a weeknight bake, but special enough to share. Plus, your kitchen will smell amazing while they bake.
Table of Contents
What Makes This Recipe So Good
- Soft and chewy texture: Rolled oats and pumpkin puree create cookies that stay tender without being cakey.
- Balanced spice: Cinnamon and pumpkin pie spice add warmth without overpowering the pumpkin flavor.
- Not too sweet: A mix of brown sugar and a little granulated sugar keeps the sweetness balanced.
- Easy to customize: Add chocolate chips, raisins, nuts, or even a maple glaze.
- Quick to make: No chilling required, and the dough comes together in one bowl.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk (optional but helps with structure)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (or 1/2 tsp nutmeg + 1/2 tsp ginger)
- 1/2 cup chocolate chips or chopped dark chocolate (optional)
- 1/3 cup chopped pecans or walnuts (optional)
- 1/3 cup raisins or dried cranberries (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the pumpkin puree, vanilla, and egg yolk (if using).Whisk until fully combined.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir in the rolled oats.
- Add the dry mixture to the wet ingredients. Fold together with a spatula until no dry streaks remain.The dough will be soft and slightly sticky.
- Fold in any mix-ins like chocolate chips, nuts, or raisins.
- Scoop the dough into 2-tablespoon portions (a medium cookie scoop works well). Place them 2 inches apart on the prepared sheets. Lightly press the tops to flatten just a bit; they won’t spread a lot.
- Bake for 11–13 minutes, or until the edges look set and the centers are slightly soft.Don’t overbake; they firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Store
- Room temperature: Keep cookies in an airtight container for 3–4 days. Slip in a slice of bread to keep them extra soft.
- Refrigerator: Store up to 1 week in a sealed container. Let them come to room temperature before eating.
- Freezer: Freeze baked cookies for up to 2 months.Thaw at room temperature or warm for 10–15 seconds in the microwave.
- Freeze the dough: Scoop onto a baking sheet and freeze until solid. Transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time.
Benefits of This Recipe
- Wholesome ingredients: Rolled oats add fiber and a satisfying chew, while pumpkin brings moisture and nutrients like vitamin A.
- Lower fat than many cookies: Pumpkin replaces some of the butter without sacrificing texture.
- Kid-friendly and lunchbox-ready: Soft, not crumbly, and easy to pack.
- Flexible sweetness: You can reduce the granulated sugar by a couple tablespoons without affecting structure.
- No special equipment: Just bowls, a whisk, and a spatula.
Common Mistakes to Avoid
- Using pumpkin pie filling: It’s pre-sweetened and spiced, which will throw off the flavor and texture. Use pure pumpkin puree.
- Overmeasuring flour: Scoop and level with a knife.Too much flour makes cookies dry and cakey.
- Overbaking: Pull them when the edges are set but the centers still look slightly soft. They finish setting as they cool.
- Skipping the egg yolk without adjusting: The yolk helps bind and enrich. If skipping, expect a slightly softer cookie; avoid extra mix-ins to keep them from falling apart.
- Using quick oats: They can make the cookies mushy.Old-fashioned rolled oats hold their structure best.
Recipe Variations
- Chocolate chunk: Use chopped dark chocolate instead of chips for bigger pockets of melted chocolate.
- Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons pure maple syrup and a splash of milk. Drizzle over cooled cookies.
- Cranberry orange: Add 1 teaspoon orange zest and 1/3 cup dried cranberries. Reduce cinnamon to 1 teaspoon.
- Pecan streusel: Mix 1/4 cup chopped pecans, 2 tablespoons brown sugar, and a pinch of cinnamon.Press a little onto each scoop before baking.
- Whole wheat twist: Swap 1/2 cup of the all-purpose flour for white whole wheat flour for a heartier bite.
- Dairy-free: Use melted coconut oil or vegan butter, and dairy-free chocolate chips. Texture stays soft and chewy.
- Gluten-free: Use a 1:1 gluten-free baking flour and certified gluten-free rolled oats. The dough may be slightly softer; chill 20 minutes if needed.
FAQ
Can I make these cookies without eggs?
Yes.
The pumpkin provides moisture and some binding on its own. You can skip the egg yolk entirely or replace it with 1 tablespoon milk or plant milk. The cookies will be slightly softer but still hold together.
Why are my cookies cakey?
Too much flour or overbaking are the usual culprits.
Measure flour accurately and pull the cookies when the centers still look a touch soft. Also, avoid overmixing once the dry ingredients are added.
Can I use fresh pumpkin puree?
You can, as long as it’s thick and not watery. If your puree seems loose, strain it through a fine mesh sieve or cheesecloth for 15–20 minutes to remove excess moisture.
Do I need to chill the dough?
Not usually.
The dough should be scoopable right away. If it feels very sticky or warm, a brief 20-minute chill can help the cookies hold their shape.
What kind of oats work best?
Old-fashioned rolled oats. They give the best texture and chew.
Quick oats can make the cookies too soft, and steel-cut oats won’t soften enough.
How do I keep the cookies soft for days?
Store them in an airtight container with a small slice of bread or a piece of apple peel. They’ll absorb the moisture and stay tender longer.
Can I reduce the sugar?
Yes, you can cut the granulated sugar by 2–3 tablespoons without affecting the structure much. Don’t reduce the brown sugar too drastically, as it helps with moisture and chew.
In Conclusion
Pumpkin oatmeal cookies are cozy, reliable, and easy to love.
They’re soft without being cake-like, warmly spiced, and endlessly customizable. Whether you bake them plain or load them up with chocolate and nuts, they deliver that perfect fall flavor in every bite. Keep a batch on hand for lunchboxes, coffee breaks, or last-minute guests—they rarely last long.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the pumpkin puree, vanilla, and egg yolk (if using). Whisk until fully combined.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir in the rolled oats.
- Add the dry mixture to the wet ingredients. Fold together with a spatula until no dry streaks remain. The dough will be soft and slightly sticky.
- Fold in any mix-ins like chocolate chips, nuts, or raisins.
- Scoop the dough into 2-tablespoon portions (a medium cookie scoop works well). Place them 2 inches apart on the prepared sheets. Lightly press the tops to flatten just a bit; they won’t spread a lot.
- Bake for 11–13 minutes, or until the edges look set and the centers are slightly soft. Don’t overbake; they firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
