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These chewy pumpkin oatmeal cookies are packed with warm fall spices and wholesome oats, making them the perfect treat. Soft, slightly spiced, and incredibly delicious!

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As the weather turns crisp and the leaves begin to change, there’s nothing more comforting than the warm, inviting flavors of pumpkin and spices. For me, these pumpkin oatmeal cookies are a must-bake during the fall season. They blend the earthy sweetness of pumpkin with the chewiness of oatmeal, creating a cookie that’s just the right balance of hearty and sweet. Whether it’s for a cozy weeknight treat or an addition to a holiday dessert spread, these cookies ALWAYS deliver.

I wanted to make a easy fall cookie that uses minimal ingredients, but healthy at the same time. I tested these on some friends who came over for dinner the other day, and they were such a hit that everyone wanted to take some home! What I love most about these cookies is their versatility. You can add chocolate chips, drizzle some cream cheese frosting, or even make them gluten-free with just a few substitutions.

Ingredients for Pumpkin Oatmeal Cookies

  • Butter: Room temperature butter ensures the cookies are soft and rich.
  • Pumpkin puree: This adds moisture and a delightful pumpkin flavor without making the cookies too cakey.
  • Brown sugar: Deepens the sweetness and adds a slight molasses flavor.
  • Egg: The binding agent that keeps everything together.
  • Flour: Provides structure to the cookies.
  • Rolled oats: Adds that chewy texture that oatmeal cookies are known for.
  • Spices: Nutmeg and cinnamon bring those warm, cozy flavors of fall.

Additions, Variations, and Substitutions

  • Add chocolate chips: For a decadent twist, fold in some chocolate chips to the dough before baking.
  • Gluten-free version: Use gluten-free rolled oats and substitute all-purpose flour with a 1-to-1 gluten-free baking flour to make these cookies gluten-free.
  • Cream cheese frosting: Drizzle cream cheese frosting over the top for extra indulgence. This is perfect if you love a rich and creamy element to your cookies.
  • Porridge oats instead of rolled oats?: While porridge oats can be used, they may result in a softer, less chewy cookie. For the best texture, stick with whole rolled oats.

My Expert Tips for Making Pumpkin Oatmeal Cookies

Preventing sticky cookies: If your pumpkin cookies come out sticky, it’s likely because of the moisture in the pumpkin puree. Be sure not to overmeasure the puree, and try blotting it with paper towels before adding it to the mix to reduce excess moisture.

Achieving the perfect chew: For chewy cookies, avoid overbaking! Remove them from the oven just as the edges start to turn golden brown.

Freezing cookie dough: You can freeze the cookie dough balls for up to 3 months. Just place them on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag.

How to Make This Recipe

  1. Instructions Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the butter and sugar: In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
  3. Add wet ingredients: Beat in the egg, then stir in the pumpkin puree until well combined.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, nutmeg, and cinnamon. Slowly incorporate the dry ingredients into the wet ingredients until just combined.
  5. Shape the cookie dough: Using a cookie scoop, drop dough balls onto your prepared baking sheet, leaving space for them to spread.
  6. Bake: Bake for 15-20 minutes or until the edges are golden brown.
  7. Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe FAQs

Pumpkin has a lot of moisture, so blotting the puree with a paper towel before mixing can help prevent sticky cookies.

Yes, but keep in mind that porridge oats will give you a softer texture than rolled oats. For chewy cookies, stick with rolled oats.

Overbaking is the most common cause of dry cookies. Remove them from the oven as soon as the edges are lightly golden.

Leftover pumpkin puree can be used in pancakes, smoothies, or even stirred into oatmeal for a delicious breakfast.

Tips for Making Ahead, Leftovers, and Storage

  • Making ahead: You can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking.
  • Freeze cookie dough: Freeze the cookie dough balls on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, simply add an extra 1-2 minutes to the baking time.
  • Leftover cookies: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months.

Serving Suggestions

  • Pair with a pumpkin spice latte: These cookies are the perfect complement to a warm, spiced drink.
  • Dress them up with frosting: For a festive touch, drizzle with cream cheese frosting, maple glaze or this Maple Buttercream Frosting.
  • Holiday dessert platter: Include these cookies in your holiday cookie platter along with other seasonal treats like gingerbread cookies or chocolate chip cookies.

These pumpkin oatmeal cookies are everything you want in a fall dessert—warm spices, chewy oats, and just the right amount of pumpkin flavor. Whether you’re baking for a cozy afternoon treat or prepping for a party, this recipe is sure to impress. Try them out, and don’t forget to experiment with add-ins like chocolate chips or a frosting drizzle for extra indulgence!

Did you make this recipe? I’d love to see! Tag @may.eighty.five on Instagram!

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Pumpkin Oatmeal Cookies Recipe

Yield: 12 cookies
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These pumpkin oatmeal cookies are everything you want in a fall dessert—warm spices, chewy oats, and just the right amount of pumpkin flavor. Whether you're baking for a cozy afternoon treat or prepping for a party, this recipe is sure to impress. Try them out, and don't forget to experiment with add-ins like chocolate chips or a frosting drizzle for extra indulgence!

Ingredients

  • ½ cup butter, room temperature
  • 1 cup canned pumpkin puree
  • ⅔ cup brown sugar
  • 1 egg
  • ½ cup flour
  • 2 cups rolled oats
  • ½ tsp nutmeg
  • ½ tsp cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and brown sugar until smooth and fluffy.
  3. Add Egg and Pumpkin: Beat in the egg, followed by the pumpkin puree, mixing until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, nutmeg, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Shape Cookies: Using a cookie scoop, drop cookie dough balls onto the prepared baking sheet, leaving space between them.
  6. Bake: Bake for 15-20 minutes, or until the edges of the cookies are lightly golden.
  7. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Additions: For a fun twist, fold in chocolate chips, raisins, or chopped nuts into the dough.
  • Sticky Cookies?: If your cookies are sticky after baking, it’s often due to excess moisture in the pumpkin puree. Blot the pumpkin with paper towels before mixing to remove excess water.
  • Substitutions: You can replace the nutmeg and cinnamon with 1 tsp of pumpkin pie spice for a warmer flavor.
  • Gluten-Free: To make these cookies gluten-free, substitute the flour with a 1:1 gluten-free flour blend.

    • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 72mgCarbohydrates: 25gFiber: 2gSugar: 11gProtein: 3g
    © Christopher

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