Pumpkin Oatmeal Cookies

• Prep Time: 15 minutes

• Cook Time: 12–15 minutes

• Total Time: 30 minutes

• Servings: 24 cookies

• Difficulty Level: Easy

• Intensity: Low – Perfect for beginner bakers

• Cuisine Type: American

• Best Season: Fall (but delicious all year!)

Introduction

Pumpkin season isn’t complete without a batch (or three) of Pumpkin Oatmeal Cookies. These cookies are soft, thick, and full of cozy fall spices—thanks to a blend of cinnamon, nutmeg, and pumpkin purée. The oats add a chewy texture that pairs beautifully with the tender crumb from the pumpkin. They’re like a cross between classic oatmeal cookies and your favorite pumpkin bread.

Perfect with a warm cup of tea or coffee, these cookies are ideal for afternoon snacks, holiday dessert tables, or even breakfast-on-the-go (we won’t tell!).

Ingredients

Here’s what you’ll need to make these delicious cookies:

Dry Ingredients:

• 1 ½ cups old-fashioned rolled oats

• 1 ¼ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ⅛ teaspoon ground cloves (optional, for depth)

Wet Ingredients:

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• ¾ cup pumpkin purée (not pumpkin pie filling)

• 1 teaspoon vanilla extract

Optional Mix-Ins (Choose Your Adventure):

• ½ cup chocolate chips

• ½ cup raisins or dried cranberries

• ½ cup chopped walnuts or pecans

• ½ cup white chocolate chips

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures easy cleanup.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and light—about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Step 4: Add Wet Ingredients

Beat in the egg, pumpkin purée, and vanilla extract. Mix until fully combined. Don’t worry if the mixture looks a little curdled—that’s normal with pumpkin.

Step 5: Combine Wet and Dry

Gradually add the dry mixture to the wet ingredients. Stir just until everything is incorporated—don’t overmix.

If you’re using mix-ins like chocolate chips or nuts, gently fold them in at this stage.

Step 6: Scoop the Dough

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread only slightly, so shape them how you’d like them to look after baking.

Optional Tip: For bakery-style cookies, press a few chocolate chips on top of each dough mound before baking.

Step 7: Bake

Bake for 12–15 minutes, or until the edges are set and the centers look slightly soft (they’ll firm up as they cool). Avoid overbaking to keep them chewy.

Step 8: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage Instructions

Pumpkin Oatmeal Cookies keep well and are even better the next day as the flavors meld.

• Room Temperature: Store in an airtight container for up to 5 days.

• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds for a warm treat.

Tip: You can also freeze unbaked dough balls for up to 2 months. Bake from frozen—just add 1–2 minutes to the bake time.

Serving Suggestions

• With a pumpkin spice latte or hot chai tea

• Crumbled over vanilla ice cream

• Dipped in melted white or dark chocolate

• Packed into lunchboxes for a surprise treat

• As part of a fall dessert board with apples, cinnamon rolls, and caramel popcorn

Variations & Substitutions

Here are some fun ways to personalize your Pumpkin Oatmeal Cookies:

• Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.

• Vegan: Substitute the butter with vegan butter and the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).

• Healthier Twist: Use coconut sugar instead of brown sugar and swap half the butter with unsweetened applesauce.

• Add Texture: Sprinkle sea salt on top before baking for a sweet-salty combo.

Baking Tips

• Pumpkin Consistency Matters: Use canned pumpkin purée, not pumpkin pie filling. If your purée is watery, blot with paper towels to prevent soggy cookies.

• Chill for Thicker Cookies: If you want thicker, puffier cookies, chill the dough for 30 minutes before baking.

• Use Fresh Spices: Ground spices lose potency over time. For the best flavor, use spices less than 6 months old.

Nutritional Information (Per Cookie – Approximate)

Based on standard ingredients without mix-ins. Nutrition may vary depending on additions.