Pumpkin Oatmeal Cookies

These Chewy Pumpkin Oatmeal Cookies are packed with good old fashioned oats and plenty of pumpkin. Bonus: you’ll only have to use one bowl.

Key Ingredients

• Butter – salted, melted butter provides flavor and moisture.
• Pumpkin – pure pumpkin puree gives these cookies moisture and binding.
• Sweeteners – use a combination of granulated sugar, brown sugar, and molasses for depth of flavor.
• Vanilla Extract – gives these cookies a fragrant boost in aroma and flavor.
• Oats – whole, old fashioned rolled oats provide a toothsome and chewy texgture.
• Dry Ingredients – all purpose flour, baking soda, and salt are the basis and lift of these cookies.
• Spices – we opt for abundant pumpkin pie spice for warm fall spices.
• Add Ins – if you can find cinnamon chips, they’re a perfect match for these pumpkin oatmeal cookies. See below for more options.

Substitutions and Variations

• Oats – if you only have quick oats, you can use them, but note that they’ll result in a less hearty, chewy texture than whole rolled oats.
• Flour – you can use half whole wheat and half regular flour, or use all white-whole-wheat flour.
• Spices – feel free to use a mixture of cinnamon, ginger, nutmeg, cloves, and allspice instead of the pumpkin pie spice.
• Add Ins – these pumpkin oatmeal cookies would be great with semi-sweet chocolate chips, white chocolate chips, butterscotch chips, or toasted chopped pecans.

Easy Step-By-Step Instructions

1. Combine butter, pumpkin, both sugars, molasses, and vanilla. Whisk to incorporate.
2. Add oats, flour, pumpkin pie spice, baking soda, salt, and use a rubber spatula to fold together just until combined.
3. Add cinnamon chips or your choice of baking chips, and fold to incorporate into dough. Cover and chill dough several hours or overnight.
4. Place dough in 1 TB rounded balls onto lined baking sheets, 2 inches apart. Flatten them a bit, as they won’t spread too much in the oven.
5. Bake at 350F, for 7-8 minutes or just until edges have set. Cookies will be extremely soft and seem under-baked, but they will set nicely upon cooling.

See recipe card below for complete list of ingredients and instructions.

Try our 4-Ingredient Salted Caramel Sauce

Pumpkin Oatmeal Cookies

4.99 from 61 ratings

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These Chewy Pumpkin Oatmeal Cookies are packed with good old fashioned oats and plenty of pumpkin.

Prep Time: 20 minutes mins

Cook Time: 8 minutes mins

Total Time: 28 minutes mins

Servings: 30

Author: Amy Dong

Ingredients  

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• ½ cup butter, melted
• ½ cup pure pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 tsp molasses
• 2 tsp vanilla extract
• 1 ¾ cups old fashioned rolled oats, whole
• 1 ¼ cups all purpose flour
• 2 tsp pumpkin pie spice
• ½ tsp baking soda
• ¼ tsp table salt
• Optional: 1 cup cinnamon baking chips (seasonal item), chocolate chips, white chocolate chips, toasted chopped pecans, or add-ins of your choice

Instructions

• In a bowl, combine melted butter, pumpkin, both sugars, molasses, and vanilla. Whisk to incorporate. Add oats, flour, pumpkin pie spice, baking soda, salt, and use a rubber spatula to fold together just until combined. Add your choice of add-ins and fold to incorporate into dough. Cover and chill dough several hours or overnight. (Can be kept in fridge for a few days or frozen several weeks before use.)
• Preheat oven to 350F and line baking sheets with parchment paper or silicone baking mat. Place dough in 1 TB rounded balls onto baking sheets, at least 2 inches apart. Flatten balls somewhat, as they won’t spread too much in the oven.
• Bake 7-8 minutes or just until edges have set. Cookies will be extremely soft and seem underbaked, but they will set nicely upon cooling. Do not overbake. Cool cookies completely before serving.

Notes

• Unbaked cookie dough can be kept in airtight container in the fridge for up to a week. 
• Baked cookies can be stored in an airtight container at mild room temperature for 2-3 days. 
• Baked cookies can be kept in airtight container and frozen for up to a month. 
• Optional add-ins include: chocolate chips, white chocolate chips, raisins, and toasted chopped pecans. 
• If you enjoyed this recipe, please come back and give it a rating – we ❤️ hearing from you.

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Nutrition (per serving)

Calories: 120kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 69mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 732IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: Bake