Dessert

Pumpkin Oatmeal Cookies

Name: Pumpkin Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup rolled oats; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup raisins or chocolate chips (optional)

Bysarra August 18, 2025

Jump to Recipe

These pumpkin oatmeal cookies are soft, chewy, and full of warm autumn flavors. Combining pumpkin puree, oats, and spices, they make the perfect seasonal treat for gatherings, afternoon snacks, or cozy evenings at home.

Why You’ll Love This Recipe

These cookies strike the perfect balance between hearty and sweet. The oats add texture and chewiness, while the pumpkin puree keeps them moist and tender. With hints of cinnamon, nutmeg, and other warming spices, these cookies taste like fall in every bite. They are also versatile, allowing you to customize them with add-ins such as chocolate chips, nuts, or dried fruit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Old-fashioned rolled oats
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Unsalted butter
Brown sugar
Granulated sugar
Pumpkin puree
Egg
Vanilla extract
Optional add-ins: chocolate chips, chopped walnuts, raisins, or dried cranberries

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a separate large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in any optional add-ins such as chocolate chips or nuts.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies.

Prep time: 15 minutes
Cook time: 12–14 minutes per batch
Total time: approximately 30 minutes

Variations

Add chocolate chips for a sweeter twist.
Mix in dried cranberries or raisins for extra chewiness.
Stir in chopped pecans or walnuts for crunch.
Replace some of the oats with shredded coconut for a tropical variation.
Add a maple glaze for an extra layer of flavor.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. To reheat, warm a cookie in the microwave for 10–15 seconds to restore its soft texture.

FAQs

1. Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer since quick oats absorb more liquid than rolled oats.

2. Can I make these cookies gluten-free?

Yes, use a certified gluten-free flour blend and gluten-free oats.

3. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will alter the recipe. Use pure pumpkin puree.

4. Can I make these cookies dairy-free?

Yes, substitute the butter with plant-based butter or coconut oil.

5. Do these cookies spread a lot while baking?

They spread slightly but mostly hold their shape, giving a chewy and soft consistency.

6. Can I add protein powder to this recipe?

Yes, replace a small portion of the flour (about ¼ cup) with protein powder, but note that the texture may change.

7. Can I chill the dough before baking?

Yes, chilling the dough for 30 minutes helps prevent excessive spreading and intensifies the flavors.

8. How do I know when the cookies are done?

The edges should be golden brown, and the centers should look set but still soft.

9. Can I freeze the cookie dough instead of baked cookies?

Yes, scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

10. Are these cookies soft or crunchy?

They are soft and chewy with a slightly crisp edge, especially when fresh out of the oven.

Conclusion

Pumpkin oatmeal cookies are a delightful seasonal treat that combines the hearty texture of oats with the comforting flavor of pumpkin and spices. They are versatile, easy to prepare, and perfect for sharing with family and friends. Whether enjoyed fresh out of the oven or stored for later, these cookies bring warmth and coziness to any occasion.

sarra