Name: Pumpkin Oatmeal Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 1/2 cups old-fashioned rolled oats; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; Optional: 1/2 cup chocolate chips, raisins, chopped pecans, or walnuts

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These Pumpkin Oatmeal Cookies are soft, chewy, and filled with warm autumn spices and hearty oats. They bring together the cozy flavors of pumpkin pie and the satisfying texture of a classic oatmeal cookie. Whether I want a comforting snack or a sweet seasonal treat, this recipe always delivers.

Why You’ll Love This Recipe

I love how these cookies are the perfect blend of soft and chewy. The pumpkin keeps them moist, while the oats add a delightful bite. They’re easy to whip up, make the kitchen smell amazing, and they’re not overly sweet. I can enjoy them with my morning coffee, as an afternoon snack, or tucked into lunchboxes. Plus, they hold up beautifully for a few days, which makes them great for make-ahead baking. Pumpkin Oatmeal Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree
Old-fashioned rolled oats
All-purpose flour
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
Optional mix-ins: chocolate chips, raisins, chopped pecans, or walnuts

Directions

I start by preheating the oven and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate large bowl, I cream the softened butter with the brown and granulated sugars until light and fluffy.
I mix in the egg, pumpkin puree, and vanilla extract until well combined.
I gradually stir in the dry ingredients, followed by the oats. If I’m adding chocolate chips or nuts, I fold them in last.
Using a cookie scoop or tablespoon, I drop the dough onto the prepared baking sheet, spacing them a couple of inches apart.
I bake the cookies until they’re set and slightly golden around the edges—usually about 12–14 minutes.
After baking, I let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. The prep time is around 15 minutes, and the baking time is 12–14 minutes per batch. So in under 30 minutes, I can have a warm batch of cookies ready to go.

Variations

I like to switch things up depending on what I’m craving. Sometimes I add dark chocolate chips for richness or raisins for a touch of natural sweetness. A handful of chopped pecans or walnuts gives a great crunch. For extra spice, I’ve even added a pinch of cloves or allspice to the mix.

Storage/Reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a single layer and thaw at room temperature. For that just-baked feel, I warm them for 10 seconds in the microwave before serving.

FAQs

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

I can, but the texture will be slightly softer and less chewy. I prefer old-fashioned oats for a heartier bite.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree—just make sure it’s well-drained so it doesn’t make the dough too wet.

Why are my cookies too soft?

Pumpkin adds a lot of moisture, so it’s important not to underbake. I also make sure my pumpkin puree isn’t too watery.

Can I make these cookies gluten-free?

Absolutely. I use a 1:1 gluten-free flour blend and make sure my oats are certified gluten-free.

Can I chill the dough ahead of time?

Yes, I sometimes chill the dough for 30 minutes to help the cookies hold their shape better during baking.

Conclusion

Pumpkin Oatmeal Cookies are the perfect way to bring cozy fall flavors into my everyday baking. With their soft centers, spiced aroma, and chewy oat texture, these cookies always feel like a warm hug. I love how easy they are to make and how they satisfy both my sweet tooth and my love for seasonal treats.