Pumpkin Oatmeal Cookies Recipe

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I fell in love with baking pumpkin oatmeal cookies by complete accident one crisp October afternoon. My daughter had just come home from school asking if we could make cookies, and I was determined not to run to the store.

I rummaged through my pantry and found some leftover canned pumpkin from a pie I’d made the week before, a canister of oats, and my usual baking staples. I figured I’d combine them and see what happened.

What emerged from my oven was pure magic—soft, chewy cookies with the perfect balance of pumpkin spice warmth and hearty oat texture. My family devoured them within hours, and I’ve been making them ever since.

The beauty of these cookies is how forgiving they are. I’ve made them countless times now, tweaking the recipe here and there, and they’ve never disappointed.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	24 cookies
Difficulty Level	Easy

Table of Contents

Why You’ll Love This Pumpkin Oatmeal Cookies Recipe

These cookies hit all the right notes for fall baking. They’re incredibly moist thanks to the pumpkin puree, which also means they stay fresh longer than regular cookies—if they last that long in your house!

The oats add a wonderful chewy texture that makes each bite satisfying. I love how they’re not overly sweet, which means you can enjoy them for breakfast with your coffee without any guilt.

They fill your kitchen with the most incredible aroma while baking. That combination of cinnamon, nutmeg, and pumpkin is pure comfort in cookie form.

Here’s what makes this recipe stand out:

Perfectly soft and chewy texture that stays moist for days when stored properly
Natural sweetness from pumpkin means you don’t need excessive sugar
Hearty oats provide fiber and make them more filling than regular cookies
One-bowl mixing method that makes cleanup a breeze
Incredibly versatile for add-ins like chocolate chips, nuts, or dried cranberries
Freezer-friendly so you can always have cookie dough ready to bake
Kid-approved yet sophisticated enough for adult palates

This pairs beautifully with my pumpkin spice latte for the ultimate fall afternoon treat.

Ingredients

These cookies come together with simple, pantry-friendly ingredients that you probably already have on hand. I use pure pumpkin puree, not pumpkin pie filling, which gives you better control over the spice level.

Dry Ingredients:

1½ cups (190g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 cups (180g) old-fashioned rolled oats

Wet Ingredients:

½ cup (115g) unsalted butter, softened to room temperature
¾ cup (150g) packed light brown sugar
¼ cup (50g) granulated sugar
1 cup (245g) pure pumpkin puree
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Optional Add-ins:

1 cup (175g) chocolate chips
¾ cup (85g) chopped pecans or walnuts
½ cup (75g) raisins or dried cranberries

Kitchen Equipment Needed

Having the right tools makes baking these cookies so much easier. I learned this the hard way after trying to cream butter with a fork for my first batch—it took forever and my hand cramped!

Here’s what you’ll need:

Stand mixer or hand mixer for creaming the butter and sugar
Large mixing bowl
Medium mixing bowl for dry ingredients
Measuring cups and spoons
Rubber spatula for scraping down the bowl
Cookie scoop (2-tablespoon size) for uniform cookies
Baking sheets (at least 2)
Parchment paper or silicone baking mats
Wire cooling rack
Spoon or small offset spatula

Recommended Products for This Recipe

After making these cookies dozens of times, I’ve found a few products that really elevate the results and make the process smoother.

A good cookie scoop is honestly a revelation for getting perfectly uniform cookies that bake evenly. I use a 2-tablespoon size that gives me cookies that are just the right size—not too big, not too small. The spring-loaded mechanism releases the dough cleanly every time, and cleanup is ridiculously easy.

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2. Half Sheet Baking Pans

I upgraded to commercial-grade aluminum baking sheets a few years ago, and they’ve completely changed my cookie game. They don’t warp in high heat, distribute temperature evenly, and my cookies come out with perfectly golden bottoms every single time. These are the same pans professional bakeries use.

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3. Silicone Baking Mats

While parchment paper works fine, silicone baking mats are a worthy investment if you bake regularly. They’re reusable, provide the perfect non-stick surface, and promote even browning. I’ve had the same set for three years now, and they still look brand new.

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4. Premium Vanilla Extract

Since vanilla is one of the key flavors in these cookies, using high-quality pure vanilla extract makes a noticeable difference. I can actually taste the complex vanilla notes instead of just sweetness. It’s more expensive upfront, but you use so little per batch that it lasts forever.

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Another favorite: Pumpkin Cookies

Step-by-Step Instructions: How to Make Pumpkin Oatmeal Cookies

I’ve refined this process over many batches to make it as straightforward as possible. Take your time with each step, especially if you’re new to baking.

1. Preheat and Prepare Your Baking Sheets

Preheat your oven to 350°F (175°C) and position the racks in the upper and lower thirds of the oven
Line two baking sheets with parchment paper or silicone baking mats
If using parchment paper, make sure it lies flat against the pan—wrinkled paper can cause uneven baking
Set the prepared sheets aside while you mix the dough

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt
Whisk vigorously for about 30 seconds to ensure all the spices are evenly distributed
Add the oats to this mixture and stir with a spoon to combine
Set this bowl aside—you’ll add it to the wet ingredients later

3. Cream the Butter and Sugars

In a large mixing bowl or the bowl of your stand mixer, add the softened butter
Add both the brown sugar and granulated sugar
Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and noticeably paler in color
Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula
This creaming process is crucial for creating the right cookie texture, so don’t rush it

4. Add the Pumpkin, Egg, and Vanilla

Add the pumpkin puree to the butter-sugar mixture
Add the egg and vanilla extract
Beat on medium speed for about 1 minute until everything is thoroughly combined
The mixture might look slightly curdled at this point—that’s completely normal
Scrape down the bowl again to ensure no butter is stuck to the sides

5. Incorporate the Dry Ingredients

With the mixer on low speed, gradually add the flour-oat mixture to the wet ingredients
Add it in three separate additions, mixing just until combined after each addition
Stop the mixer as soon as you no longer see streaks of flour
Overmixing at this stage will make your cookies tough, so err on the side of under-mixing
Use your spatula to do a final gentle fold, making sure everything is incorporated

6. Add Optional Mix-ins

If you’re adding chocolate chips, nuts, or dried fruit, fold them in now
Use a rubber spatula and fold gently—you don’t want to overmix the dough
Make sure the mix-ins are evenly distributed throughout the dough

Using a 2-tablespoon cookie scoop or two spoons, portion out the dough onto your prepared baking sheets
Space the cookies about 2 inches (5cm) apart—they’ll spread slightly during baking
You should get about 12 cookies per baking sheet
If the dough is sticking to your scoop, dip it in cold water between scoops

8. Bake the Cookies

Place one baking sheet on the upper rack and one on the lower rack
Bake for 12-14 minutes, switching the pans between racks halfway through baking
The cookies are done when the edges are set and lightly golden, but the centers still look slightly underdone
They’ll continue cooking on the hot pan after you remove them from the oven
Don’t overbake—these cookies should be soft, not crispy

9. Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes—they’re too delicate to move immediately
After 5 minutes, use a spatula to transfer them to a wire cooling rack
Let them cool completely before storing, about 30 minutes
They’ll firm up as they cool but should remain soft and chewy in the center

Read Also: Pumpkin Chocolate Chip Cookies

Tips for The Best Pumpkin Oatmeal Cookies

I’ve learned so much from making these cookies over and over. Here are the tricks that make the biggest difference.

Key tips for perfect results:

Use pure pumpkin puree, not pumpkin pie filling – The pie filling contains added sugar and spices that will throw off the recipe balance. I once grabbed the wrong can in a rush and ended up with overly sweet, oddly spiced cookies.
Don’t skip the room temperature butter – Cold butter won’t cream properly, and melted butter will make the cookies spread too much. I leave mine on the counter for about an hour before baking.
Measure the pumpkin carefully – Too much pumpkin makes the cookies cakey instead of chewy. I learned this when I dumped in “about a cup” without measuring and got pumpkin muffin-tops instead of cookies.
Use old-fashioned oats, not quick oats – Quick oats will make the texture mushy. Old-fashioned oats maintain their structure and give you that satisfying chew.
Don’t overbake – These cookies might look underdone when you pull them out, but they’ll set as they cool. I typically pull mine when the edges are just set but the centers still look wet.
Let them cool on the pan first – If you try to transfer them immediately, they’ll fall apart. That 5-minute rest is crucial for them to set.
Rotate your pans halfway through baking – This ensures even browning since most ovens have hot spots.
Store them with a slice of bread – This old baker’s trick keeps cookies soft for days. The cookies absorb moisture from the bread.
Chill the dough if it’s too soft – If your kitchen is warm and the dough feels too soft to scoop, refrigerate it for 30 minutes.

You might also enjoy: Pumpkin Snickerdoodle Cookies

Serving Suggestions

These cookies are incredibly versatile and work for so many occasions. I serve them warm with a glass of cold milk for an after-school snack, but they’re equally at home on a dessert platter at Thanksgiving.

Pair them with a steaming mug of coffee or hot apple cider for the ultimate cozy experience. They’re substantial enough to serve for breakfast alongside yogurt and fresh fruit.

Perfect pairings:

A tall glass of cold milk or mulled apple cider
Hot coffee, especially with a splash of cream
Pumpkin spice latte for double the pumpkin goodness
Vanilla ice cream sandwiched between two cookies
Homemade cinnamon applesauce on the side
Carrot ginger soup for a savory-sweet lunch combo
Cheese plate with sharp cheddar and apple slices
Butternut squash soup for a complete fall meal

Variations of Pumpkin Oatmeal Cookies

One of my favorite things about this recipe is how easy it is to customize. I’ve tried countless variations over the years, and here are the ones that have become family favorites.

Popular flavor variations:

Chocolate Chip Pumpkin Oatmeal Cookies – Fold in 1 cup of semi-sweet or dark chocolate chips. This is my kids’ absolute favorite version.
Maple Pecan – Replace ¼ cup of the brown sugar with maple syrup and add ¾ cup chopped pecans. The maple flavor is subtle but wonderful.
White Chocolate Cranberry – Add ¾ cup white chocolate chips and ½ cup dried cranberries for a festive twist.
Pumpkin Spice Latte Cookies – Add 1 tablespoon instant espresso powder to the dough and drizzle cooled cookies with a simple glaze made from powdered sugar and strong coffee.
Chai-Spiced – Replace the spice blend with 1½ teaspoons of chai spice mix and add ½ cup chopped crystallized ginger.
Vegan Version – Use vegan butter and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes).
Gluten-Free – Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. The texture is nearly identical.
Nutty Delight – Add ½ cup each of chopped walnuts and pecans for extra crunch and healthy fats.
Coconut Tropical – Fold in ¾ cup shredded coconut and ½ cup chopped macadamia nuts for an unexpected twist.
Cinnamon Sugar Topped – Before baking, sprinkle the tops with a mixture of cinnamon and sugar for a sparkly, sweet crust.

Read Also: Pumpkin French Toast

Storage and Reheating

Proper storage keeps these cookies fresh and delicious for days. I’ve experimented with various methods, and here’s what works best.

Storage guidelines:

Room Temperature – Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them extra soft.
Refrigerator – If you want them to last longer, refrigerate them in an airtight container for up to 2 weeks. Let them come to room temperature before eating, or warm them briefly.
Freezer for Baked Cookies – Place completely cooled cookies in a freezer-safe container or bag with parchment paper between layers. They’ll keep for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5 minutes.
Freezer for Cookie Dough – Scoop the dough onto a baking sheet and freeze until solid, about 2 hours. Transfer the frozen dough balls to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
Reheating – Warm individual cookies in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to restore that fresh-baked texture.
Avoid Stacking Fresh Cookies – Let them cool completely and firm up before stacking, or they’ll stick together.

For a lighter option, try: Healthy Chocolate Chip Cookies

Nutritional Facts

Here’s the approximate nutritional information per cookie (based on 24 cookies without optional add-ins):

Calories: 118
Total Fat: 4.5g
Saturated Fat: 2.5g
Cholesterol: 18mg
Sodium: 95mg
Total Carbohydrates: 18g
Dietary Fiber: 1.5g
Sugars: 9g
Protein: 2g

Note that these values will vary depending on what add-ins you choose. Adding chocolate chips or nuts will increase the calorie and fat content.

Health Benefits of Key Ingredients

While these are definitely treats, they do contain some nutritious ingredients that provide real health benefits. I feel better about serving them knowing they’re not just empty calories.

Nutritional highlights:

Pumpkin puree is loaded with vitamin A and beta-carotene, which support eye health and immune function. It’s also high in fiber and potassium, and adds moisture without adding much fat.
Oats provide soluble fiber that helps lower cholesterol and keeps you feeling full longer. They’re a good source of manganese, phosphorus, and magnesium.
Cinnamon has been shown to help regulate blood sugar levels and contains powerful antioxidants with anti-inflammatory properties.
Ginger aids digestion and has anti-inflammatory compounds that can help reduce muscle pain and soreness.
Nutmeg contains compounds that may improve mood and has been traditionally used to support digestive health.
Eggs provide high-quality protein and contain choline, which is important for brain health.

FAQs About Pumpkin Oatmeal Cookies

1. Can I use quick oats instead of old-fashioned oats?

I don’t recommend it based on my experience. Quick oats are more processed and smaller, which means they absorb more moisture from the dough. When I tried this substitution, my cookies came out with a mushy, paste-like texture instead of the chewy consistency you want.

The old-fashioned oats maintain their structure during baking and give you that satisfying bite. If quick oats are all you have, the cookies will still be edible, but the texture won’t be as good.

2. Why are my cookies flat and spreading too much?

This usually happens for one of three reasons. First, your butter might have been too soft or even melted—it should be softened but still hold its shape when pressed.

Second, you might not have enough flour in the dough, which can happen if you pack the flour into the measuring cup instead of spooning it in lightly.

Third, your baking soda might be old and not providing enough lift. I also find that baking sheets that are too hot from a previous batch can cause excessive spreading, so make sure they’ve cooled down before adding more dough.

3. Can I make these cookies ahead of time?

Absolutely! These are perfect for advance preparation. You can make the dough up to 2 days ahead and keep it refrigerated in an airtight container.

Actually, chilled dough often produces even better cookies because the flavors have time to meld.

You can also freeze the dough balls and bake them straight from the freezer whenever a cookie craving hits. I do this all the time—it’s like having a freshly baked cookie ATM in my freezer.

4. My cookies turned out cake-like instead of chewy. What went wrong?

The most common culprit is too much pumpkin puree. If you measure the pumpkin in a liquid measuring cup instead of a dry one, you might end up with more than the recipe calls for.

Also, overbaking will dry them out and make them more cake-like. Remember that they should look slightly underdone when you remove them from the oven.

Another possibility is that you overmixed the dough after adding the flour, which develops the gluten and creates a more cake-like texture.

5. Can I substitute the pumpkin with something else?

I’ve experimented with this quite a bit! Sweet potato puree works beautifully and gives you a similar texture and moisture level.

Applesauce is another option, though your cookies will be a bit less rich and flavorful.

Mashed banana works too, but it will give the cookies a banana flavor that competes with the spices.

If you want to maintain the pumpkin spice profile, sweet potato is your best bet. Just make sure whatever substitute you use has a similar consistency to pumpkin puree—not too watery or too thick.

Final Thoughts

These pumpkin oatmeal cookies have become such a staple in my fall baking rotation that I honestly can’t imagine the season without them.

They’re the kind of recipe that makes your house smell amazing and brings everyone into the kitchen asking when they’ll be ready. I love how simple they are to throw together, yet they taste like you spent hours perfecting them.

The combination of tender pumpkin, hearty oats, and warm spices creates something truly special—cookies that work just as well for a casual afternoon snack as they do for a holiday dessert table. Give them a try this fall, and I think you’ll find yourself making them again and again.

I’d love to hear how your cookies turn out! Drop a comment below and let me know if you tried any fun variations or what your family thought of them.

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Why You’ll Love This Pumpkin Oatmeal Cookies Recipe

Ingredients

Kitchen Equipment Needed