Soft & Chewy Pumpkin Oatmeal Cookies

These soft and chewy pumpkin oatmeal cookies are the perfect fall treat—warmly spiced, naturally sweetened, and made with real pumpkin puree. They’re incredibly easy to make, use pantry staples you probably already have on hand, and are a cozy way to use up leftover canned pumpkin.

No complicated steps or hard-to-find ingredients here—just a simple, tried-and-true cookie recipe that delivers on flavor and texture. You’ll find tips for making them gluten-free, how to store them, and creative add-in ideas like chocolate chips or dried cranberries to make them your own.

Table of Contents

• A Little Story Behind This Recipe
• Why You’ll Love These Pumpkin Oatmeal Cookies
• Ingredients (and Helpful Notes)
• Substitutions & Variations
• How to Make Pumpkin Oatmeal Cookies
• Storage & Make-Ahead Tips
• Final Thoughts

A Little Story Behind This Recipe

This recipe came about one Sunday afternoon when I had an open can of pumpkin puree in the fridge and a craving for something warm and cozy. As a recipe developer and entertaining expert, I’ve tested all kinds of cookies—but there’s something about the combination of pumpkin, oats, and spice that feels especially comforting as the weather cools down.

These cookies have become one of my seasonal staples. I love that they’re not overly sweet, and that the rolled oats give them a hearty texture while the pumpkin keeps them perfectly soft. They’re ideal for after-school snacks, holiday cookie trays, or just when you want a quick homemade treat with minimal fuss.

Why You’ll Love These Pumpkin Oatmeal Cookies

• Made with real pumpkin puree (not just spice!)
• Warm, cozy fall flavors with cinnamon, nutmeg & ginger
• Naturally soft and chewy from the oats and pumpkin
• Minimal ingredients and ready in under 30 minutes
• Easy to customize with chocolate chips, raisins, or nuts

And yes, these freeze beautifully — a big plus when you’re baking ahead for guests or gifting!

Ingredients (and Helpful Notes)

Here’s what you’ll need to make these cookies:

• ½ cup unsalted butter (room temperature): Creates a soft, rich base.
• 1 cup canned pumpkin puree: Not pumpkin pie filling! This gives moisture, flavor, and natural sweetness. You can also use my Homemade Pumpkin Puree Recipe.
• ⅔ cup brown sugar: Keeps the cookies chewy and adds caramel notes.
• 1 egg: Binds the dough and helps with structure.
• ½ cup all-purpose flour: Use gluten-free flour if desired — I’ve tested it and it works well!
• 2 cups rolled oats: I recommend old-fashioned oats for the best chewy texture.
• ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ground ginger: Your pumpkin spice trio!
• Optional: A pinch of salt enhances flavor; a handful of chocolate chips, pecans, or dried cranberries adds extra interest.

Quick Tip

You can easily double this recipe and freeze half the dough for later baking.

Substitutions & Variations

• Gluten-free: Swap the flour with a 1:1 gluten-free flour blend and ensure your oats are certified GF.
• Dairy-free: Use vegan butter or refined coconut oil in place of butter.
• Sweetener swap: Replace brown sugar with coconut sugar or a blend of brown + granulated sugar for slightly crispier edges.
• Add-ins: Fold in ½ cup chocolate chips, chopped walnuts, or raisins.
• Spice it up: Add a dash of clove or allspice for deeper autumn warmth.

How to Make Pumpkin Oatmeal Cookies

Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup canned pumpkin puree
• ⅔ cup brown sugar
• 1 egg
• ½ cup all-purpose flour
• 2 cups rolled oats
• ½ tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Cream butter & sugar in a large bowl until fluffy.
3. Add egg & pumpkin, and mix until fully combined.
4. In a separate bowl, whisk together flour, oats, and spices.
5. Gradually add dry mixture into wet ingredients and stir until combined.
6. Use a cookie scoop to portion dough onto prepared baking sheets, leaving space between cookies.
7. Bake for 15–20 minutes, or until lightly golden on the edges.
8. Let cool on the baking sheet for 5 minutes before transferring to a rack.

For flatter cookies, gently press them down with a spatula after baking.

Storage & Make-Ahead Tips

• Room temp: Store in an airtight container for up to 5 days.
• Fridge: They’ll last up to 10 days chilled.
• Freezer (baked): Store in a freezer-safe bag for up to 3 months.
• Freezer (unbaked): Scoop dough onto a tray, freeze, and transfer to a bag. Bake from frozen at 350°F for 2–3 extra minutes.

Final Thoughts

These pumpkin oatmeal cookies are the perfect fall or winter bake—warm, wholesome, and cozy. They’re soft and chewy with just the right amount of spice, and they come together in one bowl with minimal effort.

Whether you’re using up leftover pumpkin puree from Thanksgiving or looking for a simple cookie recipe that feels seasonal and special, this one hits all the right notes. It’s easy to customize, great for gifting, and—bonus—your kitchen will smell amazing.

Looking for other ways to use leftover pumpkin puree?

HERE ARE 10 PUMPKIN PUREE RECIPES TO TRY…

So grab your mixing bowl and some oats, and let’s make cookies that feel like a warm hug.