I’m sharing one of my favorite Easy Pumpkin Cookie Recipes: soft, chewy pumpkin oatmeal cookies made with old-fashioned rolled oats, real pumpkin, pumpkin spice, and extra cinnamon, with one small twist that makes them stand out.

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I never expected a cookie to make me pause, but these soft and chewy Pumpkin Oatmeal Cookies did. I swear the mix of canned pumpkin puree and old fashioned rolled oats gives them this pillowy chew that keeps you sneaking more, its spice not overpowering but noticeable.

They’re not some overworked pastry they sit between a cookie and a little slice of fall, kind of like the Fall Oatmeal Cookies you keep pretending you only eat one of. I messed around with timing and, well, texture matters, so if you’re curious give these a try, you might end up hooked.

Ingredients

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Adds richness, fat and calories, helps cookies spread, makes them tender and flavorful.
Gives moisture and caramel notes, adds sweetness and a bit of chewiness.
Adds fiber, vitamin A, moistness, subtle sweetness and a hint of earthiness.
Provides whole grain fiber and chew, so cookies feel hearty and filling.
Gives structure and carbs, can make cookies cakey if overmixed.
Brings warm cinnamon, cloves, nutmeg flavors, boosts aroma, not sweet by itself.
Chocolate adds sweetness and richness, raisins give chew and concentrated fruit sugar.
Nuts add crunch, healthy fats, protein, and slightly bitter to balance sweetness.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar (or dark, whatever you got)

1/2 cup granulated sugar

1 large egg

1 large egg yolk

1 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1 3/4 cups old fashioned rolled oats

1 3/4 cups all purpose flour

1 tablespoon cornstarch (makes em chewy)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon extra

1/2 teaspoon ground nutmeg (optional)

3/4 cup semisweet chocolate chips or raisins, optional

1/2 cup chopped walnuts or pecans, optional

How to Make this

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1. Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat, rack in the middle of the oven.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the sides so nothing gets missed.

3. Add 1 large egg and 1 large egg yolk, beat until combined, then stir in 1 cup canned pumpkin puree (not pumpkin pie filling) and 1 teaspoon vanilla extract until smooth.

4. In another bowl whisk together 1 3/4 cups old fashioned rolled oats, 1 3/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg if using.

5. Add the dry mix to the wet in two additions, mixing on low until just combined; dont overmix or the cookies will get tough — the dough should be thick and a little sticky.

6. Fold in 3/4 cup semisweet chocolate chips or raisins and 1/2 cup chopped walnuts or pecans if using; scrape the bowl good so all the bits get folded in.

7. Chill the dough for 30 minutes to an hour to firm up and prevent excessive spreading, its optional but i strongly recommend it.

8. Scoop dough by rounded tablespoon or a small cookie scoop onto the prepared sheets about 2 inches apart, then gently press each mound to roughly 1/2 inch thick so they bake evenly.

9. Bake 10 to 13 minutes until edges are set and centers still a touch soft; theyll continue to firm as they cool. Rotate pans halfway through if baking multiple sheets.

10. Let cookies cool on the baking sheet 5 to 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container with a slice of bread to keep them soft for several days or freeze dough balls for later.

Equipment Needed

1. Oven set to 350 F with rack in the middle
2. Two baking sheets lined with parchment paper or silicone mats
3. Two large mixing bowls (one for wet, one for dry)
4. Electric hand mixer or a sturdy wooden spoon, for creaming the butter and sugars
5. Whisk for the dry ingredients
6. Measuring cups and spoons
7. Rubber spatula for scraping the bowl
8. Cookie scoop (rounded tablespoon works) and a small spatula to gently press the mounds
9. Wire cooling rack for cooling the cookies

FAQ

Can I use pumpkin pie filling instead of pumpkin puree? Yes you can, but dont. Pumpkin pie filling has added sugar and spices so it changes the texture and flavor, use canned pumpkin puree for best results. If thats all you got, cut back on the added sugars and skip the pumpkin pie spice.

What oven temp and bake time should I use and how do I know when they're done? Bake at 350 F (175 C) for about 10 to 12 minutes. The edges should look set and lightly golden while the centers still seem a bit soft, they firm as they cool so dont overbake.

How do I make these cookies extra soft and chewy? The cornstarch in the recipe helps, also use more brown sugar than white, chill the dough 30 to 60 minutes so they dont spread, and pull them out as soon as the centers look slightly underdone. Let them cool on the sheet for 5 minutes then move to a rack.

Can I swap ingredients like oats flour or butter? Yes, rolled oats are best, quick oats will give a denser texture and steel cut wont work. For flour you can often use a cup for cup gluten free all purpose blend, just use certified gf oats. You can use salted butter but skip or cut back on added salt. Chocolate chips, raisins or nuts are all fine, just fold them in gently.

How should I store or freeze the cookies or dough? Store cooled cookies in an airtight container at room temp for up to 3 days, refrigerate up to 1 week. Freeze baked cookies up to 3 months. For dough, scoop onto a tray, freeze until firm then transfer to a bag, bake from frozen adding 2 to 4 minutes to the bake time.

Any tips for egg free or nut free versions? For nut free just leave out nuts and add extra chocolate or seeds. For egg free try a commercial egg replacer or use two flax eggs (2 tbsp ground flax mixed with 6 tbsp water) and add a tablespoon or two of neutral oil or extra pumpkin to replace the yolk fat, results will be slightly different but still tasty.

Pumpkin Oatmeal Cookies Recipe Substitutions and Variations

Unsalted butter: substitute 1:1 with solid coconut oil or with unsalted margarine. Coconut oil can give a faint coconut taste and a slightly firmer cookie, margarine works fine but watch added salt.
1 cup packed light brown sugar: replace with 1 cup granulated sugar + 1 tablespoon molasses (for light brown) or 2 tablespoons molasses (for dark). Or use 1 cup coconut sugar 1:1 if you want a less sweet, slightly caramel note.
1 cup canned pumpkin puree: swap 1:1 with unsweetened applesauce or with mashed cooked sweet potato. Applesauce will make the dough a bit softer so you might need to add 1 tablespoon or two of flour or oats if it seems too wet.
1 3/4 cups all purpose flour: use a 1:1 cup for cup gluten free flour blend that contains xanthan gum, or try whole wheat pastry flour 1:1. Whole wheat pastry gives more nutty flavor but can be a touch denser so add an extra tablespoon or two of pumpkin or milk if needed.

Pro Tips

– Chill the dough longer than you think. 30 minutes helps but overnight is even better if you want thicker, chewier cookies. if the dough gets rock hard just let it sit 10 minutes before scooping.

– Cut excess moisture from the pumpkin if your dough seems loose. either let the puree simmer a few minutes to concentrate it or press it in a fine sieve to drain a bit. wetter dough = more spreading and flatter cookies.

– Toast your nuts and even the oats quick in a dry pan for 2 to 3 minutes to wake up the flavors, let cool before folding in. also, if you want a deeper flavor try browning the butter first but chill the dough longer after that because brown butter is warmer.

– For extra chew give an extra egg yolk or add another tablespoon of cornstarch, and use a mix of light brown sugar and a little molasses if you got it. small tweaks like that change texture big time.

– Watch the bake time, and take them out when edges are set but centers still soft, they firm up as they cool. store in an airtight container with a slice of bread to keep them soft for days or freeze scooped dough for later.

Pumpkin Oatmeal Cookies Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

262

kcal

Equipment: 1. Oven set to 350 F with rack in the middle
2. Two baking sheets lined with parchment paper or silicone mats
3. Two large mixing bowls (one for wet, one for dry)
4. Electric hand mixer or a sturdy wooden spoon, for creaming the butter and sugars
5. Whisk for the dry ingredients
6. Measuring cups and spoons
7. Rubber spatula for scraping the bowl
8. Cookie scoop (rounded tablespoon works) and a small spatula to gently press the mounds
9. Wire cooling rack for cooling the cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar (or dark, whatever you got)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 3/4 cups old fashioned rolled oats
1 3/4 cups all purpose flour
1 tablespoon cornstarch (makes em chewy)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon extra
1/2 teaspoon ground nutmeg (optional)
3/4 cup semisweet chocolate chips or raisins, optional
1/2 cup chopped walnuts or pecans, optional

Directions

Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat, rack in the middle of the oven.
In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the sides so nothing gets missed.
Add 1 large egg and 1 large egg yolk, beat until combined, then stir in 1 cup canned pumpkin puree (not pumpkin pie filling) and 1 teaspoon vanilla extract until smooth.
In another bowl whisk together 1 3/4 cups old fashioned rolled oats, 1 3/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg if using.
Add the dry mix to the wet in two additions, mixing on low until just combined; dont overmix or the cookies will get tough — the dough should be thick and a little sticky.
Fold in 3/4 cup semisweet chocolate chips or raisins and 1/2 cup chopped walnuts or pecans if using; scrape the bowl good so all the bits get folded in.
Chill the dough for 30 minutes to an hour to firm up and prevent excessive spreading, its optional but i strongly recommend it.
Scoop dough by rounded tablespoon or a small cookie scoop onto the prepared sheets about 2 inches apart, then gently press each mound to roughly 1/2 inch thick so they bake evenly.
Bake 10 to 13 minutes until edges are set and centers still a touch soft; theyll continue to firm as they cool. Rotate pans halfway through if baking multiple sheets.
Let cookies cool on the baking sheet 5 to 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container with a slice of bread to keep them soft for several days or freeze dough balls for later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.