Pumpkin Oatmeal Cookies

ByChristopher Posted on Updated on

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Pumpkin oatmeal cookies are soft, chewy, and warmly spiced with cinnamon and nutmeg. Made with canned pumpkin puree and rolled oats, this fall cookie recipe is quick, cozy, and absolutely delicious.

Table of Contents

When I picked up a can of pumpkin purée during a grocery run a few days ago, I knew I wanted to test a pumpkin cookie recipe that felt comforting but not overly sweet. After several rounds of testing (and taste-testing, of course!), I landed on this version of pumpkin oatmeal cookies that has the perfect balance of chewy oats, warm spice, and pumpkin flavor.

What makes my recipe different? It skips the heavy cake-like texture many pumpkin cookies have. Instead, these are soft and chewy—more like an oatmeal raisin cookie than a slice of pumpkin pie. By using just enough flour, plenty of rolled oats, and the right amount of pumpkin, these cookies hold their shape while still being tender.

Why I Love This Recipe

  • Chewy texture – Think oatmeal cookie meets pumpkin pie spice.
  • Wholesome ingredients – Rolled oats, canned pumpkin puree, and warm spices make them cozy but not too sweet.
  • Versatility – Add chocolate chips, raisins, or nuts for endless variations.
  • Perfect for fall – These cookies taste like autumn in every bite, making them perfect for baking on a cool day.

Ingredients You’ll Need

Here’s a quick breakdown of what makes these cookies work (and how you can swap things if needed):

  • Butter (½ cup, room temperature): Creates richness and structure. For extra depth, try browning it first for brown butter pumpkin cookies.
  • Brown Sugar (⅔ cup): Adds moisture and a caramel-like sweetness.
  • Egg (1): Helps bind the cookie dough together.
  • Canned Pumpkin Puree (1 cup): Use pure pumpkin, not pumpkin pie filling. Drain excess liquid with paper towels if your pumpkin seems watery.
  • Flour (½ cup): Just enough to give structure without making the cookies cakey.
  • Rolled Oats (2 cups): Use old-fashioned rolled oats, not instant. They provide that classic chewy oatmeal cookie texture.
  • Cinnamon & Nutmeg (½ tsp each): Warm fall spices that make the cookies cozy. Pumpkin spice can be swapped in for variety.
  • Optional Mix-ins: Chocolate chips, white chocolate chunks, raisins, or chopped pecans.

Substitutions & Variations

  • Gluten-Free: Swap in a 1:1 gluten-free flour blend and certified gluten-free rolled oats.
  • Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
  • Chocolate Lovers: Add ½ cup chocolate chips or chunks for pumpkin chocolate chip cookies.
  • Raisin Twist: Stir in ½ cup raisins for a pumpkin-oatmeal-raisin vibe.
  • Brown Butter Upgrade: Brown the butter first to create a nutty, caramel flavor.

Directions

  1. Preheat Oven – Preheat to 350°F (175°C). Line prepared baking sheets with parchment paper or silicone baking mats.
  2. Cream Butter & Sugar – In a large mixing bowl, beat butter and brown sugar until light and fluffy.
  3. Add Wet Ingredients – Mix in the egg and pumpkin puree until smooth.
  4. Combine Dry Ingredients – In a small bowl, whisk together flour, cinnamon, nutmeg, and oats. Gently fold into the wet mixture until the dough comes together.
  5. Scoop Dough – Use a cookie scoop to portion dough balls onto your baking sheet, leaving space for spreading.
  6. Bake – Bake 15–20 minutes, until edges are lightly golden.
  7. Cool – Let cookies rest on the sheet for 5 minutes before transferring to a wire rack.

Expert Tips for Perfect Cookies

  1. Drain pumpkin puree if watery—excess moisture makes cookies cakey.
  2. Chill the dough for 30 minutes if it feels too sticky.
  3. Don’t overbake—cookies should look slightly soft in the middle; they’ll firm up as they cool.
  4. Use paper towels to blot pumpkin before adding for chewier texture.

Storage & Make Ahead

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Lasts up to 1 week.
  • Freezer: Freeze baked cookies for up to 2 months, or freeze cookie dough balls and bake straight from frozen (adding 1–2 minutes cook time).

More Pumpkin Recipes:

FAQs

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

Yes—use a 1:1 gluten-free flour blend and gluten-free oats.

Too much pumpkin puree or flour. Make sure to measure accurately and drain pumpkin if it’s too wet.

Absolutely—swap in vegan butter or coconut oil.

Final Thoughts

These Pumpkin Oatmeal Cookies are cozy, chewy, and packed with fall flavor. Whether you’re baking them for a crisp autumn afternoon, a Halloween party, or just to enjoy with your morning coffee, they’re a seasonal favorite that’s tested until perfect. And trust me—you’ll want to save this recipe and come back to it every fall.

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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