When the leaves start to change and pumpkin spice takes over every coffee shop, it’s time to bring those cozy flavors into your baking. These Pumpkin Oatmeal Cookies combine the heartiness of oats with the warmth of pumpkin pie spice, cinnamon, and a touch of pumpkin puree for a cookie that’s soft, chewy, and irresistibly spiced.
Perfect with a cup of tea or coffee, these cookies are easy to make, family-friendly, and a delicious way to use up leftover pumpkin puree. Unlike classic oatmeal cookies, this version is lighter, more fragrant, and captures the essence of fall in every bite.
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Pumpkin Oatmeal Cookies
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
- Using a stand mixer or handheld mixer, cream butter, brown sugar, and granulated sugar for 1–2 minutes until smooth and fluffy.
- Mix in egg yolk and vanilla until combined. Add pumpkin puree and blend until smooth.
- Gradually add the dry ingredients, scraping down sides as needed. Stir in rolled oats until just incorporated.
- Cover dough with plastic wrap and refrigerate for 30 minutes to prevent spreading.
- Preheat oven to 350℉ (180℃). Line two baking sheets with parchment paper. Scoop dough into 1.5 tbsp portions, roll into balls, flatten slightly, and place on baking sheets with space between.
- Bake for 10–12 minutes until edges are set and centers are slightly soft. Let cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
Why Pumpkin Oatmeal Cookies Are the Perfect Fall Bake
A Seasonal Favorite
Pumpkin adds natural sweetness and pairs perfectly with warming spices like cinnamon and pumpkin pie spice.
Soft and Chewy Texture
The combination of oats and pumpkin makes these cookies tender yet hearty.
Balanced Flavor
They’re not overly sweet just the right blend of sugar, spice, and oats.
Easy to Make Ahead
The dough chills beautifully, making this a great prep-ahead dessert for busy fall days.
Key Ingredients
- All-purpose flour (1 cup / 125 g): Forms the structure of the cookies.
- Pumpkin pie spice (1 tsp) & cinnamon (½ tsp): Infuses warm, cozy fall flavors.
- Baking soda (½ tsp): Helps the cookies rise slightly.
- Salt (¼ tsp): Balances sweetness and enhances flavor.
- Unsalted butter (½ cup / 115 g): Provides richness and chewiness.
- Brown sugar (½ cup / 100 g) & granulated sugar (¼ cup / 50 g): Adds sweetness, moisture, and a hint of caramel flavor.
- Egg yolk (1): Gives richness without making the cookies cakey.
- Vanilla extract (1 tsp): Rounds out the flavors.
- Pumpkin puree (⅓ cup / 80 g): Adds moisture and subtle pumpkin taste. (Tip: remove excess moisture with paper towels for the best texture.)
- Old-fashioned rolled oats (1 ½ cups / 150 g): The star ingredient for chewy, hearty cookies.
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
Step 2: Cream Butter and Sugars
Using a stand mixer with the paddle attachment (or a handheld mixer), cream butter, brown sugar, and granulated sugar together for 1–2 minutes until smooth and fluffy.
Step 3: Add Wet Ingredients
Mix in the egg yolk and vanilla until fully combined. Then, add pumpkin puree and blend until smooth.
Step 4: Combine Wet and Dry
Gradually mix in the dry ingredients, scraping down the sides as needed. Gently stir in the rolled oats until just incorporated.
Step 5: Chill the Dough
Cover the cookie dough with plastic wrap and refrigerate for 30 minutes. This step prevents spreading and keeps the cookies chewy.
Step 6: Shape the Cookies
Preheat the oven to 350℉ (180℃). Line two baking sheets with parchment paper. Scoop dough into 1.5 tablespoon portions, roll into balls, and place on baking sheets. Gently flatten each ball with your hand. Leave space between cookies as they will spread slightly.
Step 7: Bake & Cool
Bake for 9–12 minutes, until edges are golden and tops are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Tips for easy pumpkin bakes
- Pumpkin Moisture: Be sure to blot your pumpkin puree with paper towels before using. Too much moisture will make the cookies cakey.
- Chilling is Key: Refrigerating the dough helps control spread and keeps cookies chewy.
- Oat Type: Stick to old-fashioned rolled oats quick oats will change the texture.
- Mix-Ins: Feel free to add chocolate chips, chopped nuts, or dried cranberries for variety.
Nutrition (Per Cookie – Approx. 20 cookies)
| Nutrient | Amount | Benefit |
|---|---|---|
| Calories | ~110 kcal | Light and snackable |
| Protein | 2 g | Boosted by oats and egg yolk |
| Carbohydrates | 15 g | Natural energy from oats and pumpkin |
| Fiber | 2 g | Digestive benefits from oats |
| Fat | 5 g | Healthy fats from butter |
| Sugar | 8 g | Balanced sweetness from sugars & pumpkin |
Variations for chewy pumpkin cookies
- Pumpkin Chocolate Chip Oatmeal Cookies: Add ½ cup chocolate chips for a decadent twist.
- Nutty Pumpkin Oatmeal Cookies: Stir in ½ cup chopped walnuts or pecans.
- Cranberry Pumpkin Oatmeal Cookies: Dried cranberries add tangy contrast to the sweet pumpkin.
- Healthier Swap: Replace half the butter with unsweetened applesauce to cut down fat.
Serving Suggestions
- Enjoy with a cup of hot coffee, chai tea, or pumpkin spice latte.
- Serve as a sweet bite after dinner.
- Pack into lunchboxes as a seasonal snack.
- Drizzle with a light glaze made of powdered sugar and milk for extra sweetness.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 6 days.
- Freezer: Freeze baked cookies for up to 2 months. Defrost at room temperature or warm briefly in the microwave.
FAQs About Pumpkin Oatmeal Cookies
Can I make these cookies gluten-free?
Yes, substitute a 1:1 gluten-free flour blend and use certified gluten-free oats.
Can I freeze the dough?
Yes, scoop dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding 2 minutes to bake time.
Can I use fresh pumpkin puree?
Yes, just be sure to drain moisture as fresh puree is usually wetter than canned.
Why are my cookies cakey?
Most likely, too much moisture in the pumpkin puree or overbaking.
Can I double the recipe?
Absolutely! These cookies are freezer-friendly and great for sharing.
Conclusion
These Pumpkin Oatmeal Cookies are the perfect blend of chewy oats, warm spices, and subtle pumpkin flavor. They’re easy to make, naturally cozy, and versatile enough for everyday snacking or festive gatherings.
Whether you enjoy these cozy desserts with coffee on a crisp morning or share them at a fall party, they’ll quickly become a favorite in your kitchen and among the Flash Meals Club community.
For more fall baking inspiration, check out our Pumpkin Chocolate Chip Muffins or Pumpkin Chocolate Chunk Cake
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