Pumpkin Spice Oatmeal Cookies are the perfect combination of warm fall flavors, chewy oats, and real pumpkin. These cookies are soft, slightly spiced, and packed with cozy autumn flavors. They make a great treat for breakfast, snacks, or dessert and pair wonderfully with a cup of coffee or tea.
Why You’ll Love This Recipe
- Soft & Chewy: A perfect texture with hearty oats and pumpkin puree.
- Warm Fall Flavors: Infused with cinnamon, nutmeg, and cloves.
- Easy to Make: No chilling required—just mix and bake!
- Nutritious & Delicious: Made with wholesome oats and real pumpkin.
- Perfect for Any Occasion: Great for fall gatherings, holiday baking, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Pumpkin puree
- Egg
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Pumpkin pie spice (cinnamon, nutmeg, cloves, ginger)
- Salt
- Optional mix-ins: chocolate chips, raisins, chopped nuts
Directions
- Preheat Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugars: In a bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in pumpkin puree, egg, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, oats, baking soda, pumpkin pie spice, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the wet ingredients and stir until combined. Fold in any mix-ins.
- Scoop & Bake: Drop spoonfuls of dough onto the baking sheet and bake for 10-12 minutes until golden brown.
- Cool & Enjoy: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 10 minutes
- Bake Time: 10-12 minutes
- Total Time: 20-22 minutes
Variations
- Chocolate Lover’s: Add chocolate chips for a sweet twist.
- Nutty Crunch: Stir in chopped walnuts or pecans.
- Raisin Spice: Mix in raisins for extra chewiness.
- Gluten-Free Option: Use a gluten-free flour blend and certified GF oats.
- Coconut Pumpkin Cookies: Add shredded coconut for extra texture.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keeps fresh in the fridge for up to a week.
- Freezing: Freeze in a sealed bag for up to 3 months.
- Reheating: Warm in the microwave for a few seconds to soften.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer.
Do I need to chill the dough before baking?
No, but chilling for 30 minutes can make thicker cookies.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery.
How do I keep these cookies from being too cakey?
Don’t overmix the batter, and use less pumpkin if needed.
Can I make these dairy-free?
Yes! Use dairy-free butter or coconut oil.
Can I substitute whole wheat flour?
Yes, but the cookies may be denser. A 50/50 mix of whole wheat and all-purpose works well.
How can I make them softer?
Slightly underbaking them keeps them extra chewy.
Can I use honey or maple syrup instead of sugar?
Yes, but the dough will be wetter—reduce other liquids slightly.
What’s the best way to add more pumpkin flavor?
Increase the pumpkin spice and use a bit more puree if the dough isn’t too wet.
Can I add a glaze or frosting?
Yes! A simple maple or vanilla glaze drizzled on top is delicious.
Conclusion
Pumpkin Spice Oatmeal Cookies are the ultimate fall treat—soft, chewy, and full of warm spices. Whether you enjoy them plain or with mix-ins, they’re a delicious and easy way to embrace the flavors of autumn. Bake a batch today and enjoy the cozy taste of pumpkin spice in every bite!
Print
Pumpkin Spice Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Cookies, Dessert, Fall Treats
- Method: Baking
- Cuisine: American
Description
These Pumpkin Spice Oatmeal Cookies are soft, chewy, and packed with warm fall flavors! With oats, pumpkin, and a hint of cinnamon, they’re perfect for a cozy treat.
Ingredients
Dry Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 cups (135 g) old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice (or more to taste)
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 g) pumpkin purée 🎃
- 1 egg 🥚
- 1 teaspoon vanilla extract
Optional Mix-ins
- 1/2 cup (90 g) chocolate chips or white chocolate chips 🍫
- 1/2 cup (60 g) chopped pecans or walnuts
- 1/4 cup (40 g) raisins or dried cranberries
Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix the Dough
- In a medium bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin spice, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin, egg, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in any optional mix-ins (chocolate chips, nuts, raisins).
3. Bake the Cookies
- Scoop tablespoon-sized balls onto the prepared baking sheet.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
✔ Want crispier cookies? Use quick oats instead of old-fashioned oats.
✔ Extra chewy? Add an extra 2 tablespoons of pumpkin purée.
✔ Make ahead: Dough can be refrigerated for up to 3 days or frozen for 3 months.