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Stack of Pumpkin Oatmeal Cookies on table

Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are soft, chewy, and full of cozy fall flavors. Made with oats, pumpkin puree, and warm spices, they’re perfect for snacking or sharing during the season.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour forms the structure
  • 1 tsp pumpkin pie spice warm fall flavor
  • 0.5 tsp cinnamon cozy spice
  • 0.5 tsp baking soda helps cookies rise
  • 0.25 tsp salt balances sweetness
  • 0.5 cup unsalted butter richness & chewiness
  • 0.5 cup brown sugar adds sweetness and moisture
  • 0.25 cup granulated sugar adds sweetness
  • 1 egg yolk adds richness
  • 1 tsp vanilla extract rounds out flavors
  • 0.33 cup pumpkin puree remove excess moisture for best texture
  • 1.5 cups old-fashioned rolled oats chewy texture

Equipment

  • Stand Mixer or Handheld Mixer
  • Mixing bowls
  • Parchment paper
  • Baking Sheets
  • Plastic Wrap

Method
 

  1. In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
  2. Using a stand mixer or handheld mixer, cream butter, brown sugar, and granulated sugar for 1–2 minutes until smooth and fluffy.
  3. Mix in egg yolk and vanilla until combined. Add pumpkin puree and blend until smooth.
  4. Gradually add the dry ingredients, scraping down sides as needed. Stir in rolled oats until just incorporated.
  5. Cover dough with plastic wrap and refrigerate for 30 minutes to prevent spreading.
  6. 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.
  7. 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

For extra indulgence, add chocolate chips or dried cranberries. These cookies store well in an airtight container for up to 5 days.