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Soft, chewy, and brimming with flavor, these pumpkin spice oatmeal cookies are the perfect way to welcome pumpkin season into your kitchen.
You’ll Love These Pumpkin Spice Oatmeal Cookies
There’s no shortage of pumpkin spice recipes this time of year: you have pumpkin spice muffins, pumpkin spice snickerdoodles, and to wash it all down, Pumpkin Spice Lattes. But these cookies, boy, do they hit that sweet spot! They’ve got the chewy texture of a classic oatmeal cookie, but with the warm spices and pumpkin purée that make baked goods feel like fall. All that flavor and texture almost makes it hard to believe they come together in just 20 minutes with simple pantry staples.
They’re soft, never cakey cookies, thanks to the balance of oats and pumpkin, and the option to fold in chocolate chips or raisins means you can make them exactly the way you like. If you’re baking for a cozy afternoon treat or need a quick dessert to share, these chewy pumpkin oatmeal chocolate chip cookies will not disappoint!
Ingredients You’ll Need
- Unsalted butter
- Brown sugar
- Canned pumpkin purée
- Large egg
- Vanilla extract
- Pumpkin pie spice (or ½ tsp cinnamon + ½ tsp nutmeg)
- Baking soda
- Salt
- All-purpose flour
- Old-fashioned oats
- Optional add-ins: Dark chocolate chips or raisins.
Step-by-Step Instructions
1. Preheat the Oven
Heat oven to 350°F and line a baking sheet with parchment paper.
2. Mix in the Wet Ingredients
In a large bowl, use a hand mixer or stand mixer with the paddle attachment. Beat softened butter and brown sugar on medium speed until creamy. Add pumpkin purée, egg, and vanilla extract. Scrape down the sides of the bowl and mix until smooth.
3. Add Dry Ingredients
Sprinkle in pumpkin pie spice, baking soda, salt, and flour. Stir until combined, but don’t overmix the flour mixture.
4. Fold in Oats (and Extras)
Stir in the old-fashioned oats and, if using, chocolate chips or raisins. The cookie dough should be soft but not sticky.
5. Shape the Cookies
Scoop about 1½ tablespoons of dough per cookie onto the prepared baking sheet. Flatten gently with a greased cup bottom or medium cookie scoop.
6. Bake & Cool
Bake 10–12 minutes, until edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
And get ready to fall in love!
Storage
These pumpkin treats keep beautifully in an airtight container at room temperature for 4–5 days. For longer storage, freeze baked cookies in a freezer-safe bag for up to 2 months. Just thaw at room temp or pop in the oven for an extra minute to bring back their chewy texture!
Frequently Asked Questions
You sure can! Quick oats will still give you a tasty cookie, but old-fashioned oats bring that hearty, chewy bite most folks love. I wouldn’t go with instant oats, though, since they break down too much and can make the cookies a little mushy.
What’s the difference between pumpkin puree and pumpkin pie filling?
This one trips people up all the time. Pumpkin puree is just plain pumpkin, while pumpkin pie filling already has sugar and spices mixed in. Stick with puree here so you can control the flavor and sweetness yourself.
How do I keep my pumpkin cookies from turning out too cakey?
Pumpkin’s naturally full of moisture, which can make cookies puff up like little cakes. The trick is to pat your pumpkin puree with a paper towel before adding it to the dough.
Can I make these cookies dairy-free or vegan?
Yep! Use a plant-based butter or coconut oil in place of regular butter, and swap the egg with a flax egg. You’ll still end up with cozy, fall-spiced cookies that nobody will guess are dairy-free.
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup brown sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or ½ tsp cinnamon + ½ tsp nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 ½ cups old-fashioned oats
- Optional add-in: ½ cup chocolate chips or raisins
- Instructions
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, using a hand or stand mixer, mix the butter and brown sugar until creamy. Add pumpkin, egg, and vanilla. Mix until smooth. Add pumpkin pie spice, baking soda, salt, and flour. Mix until combined.
- Stir in oats (and chocolate chips or raisins if using).
- Scoop dough onto the baking sheet (about 1 1/2 tablespoons per cookie). Spray the bottom of a cup with non-stick cooking spray and flatten the cookie. (The cookies don’t spread in the oven)
- Bake for 10–12 minutes, or until the edges are set.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
