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.
In This Article
Why This Recipe Stands Out
- Texture – these pumpkin oatmeal cookies are chewy, thanks to plenty of pumpkin and oats. No cake-like texture here.
- One-Bowl – it’s true, you’ll only have one bowl to wash with this recipe.
- Flavor – loaded with fall spices and molasses, these pumpkin oatmeal cookies are a celebration of fall.
- Rolled Oats – you’ll feel better than usual about serving your family these pumpkin cookies, as they’re teeming with the goodness of oats.
- Make-Ahead – pumpkin oatmeal cookie dough can be made ahead of time and chilled or frozen until ready to use. Baked cookies can also be frozen.
- 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
- Combine 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 cinnamon chips or your choice of baking chips, and fold to incorporate into dough. Cover and chill dough several hours or overnight.
- 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.
- 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.
Commonly Asked Questions
We highly recommend using rolled oats or old-fashioned oats, as they work best in creating chewy pumpkin oatmeal cookies. They provide a nice texture and heartiness to these cookies.
Yes, you can make gluten-free pumpkin oatmeal cookies by using certified gluten-free oats and a gluten-free flour blend.
To keep pumpkin oatmeal cookies fresh, store them in an airtight container at mild room temperature for 3-4 days. You can also freeze them for longer storage; place them in a single layer on a baking sheet in the freezer for 15 minutes and transfer them to a freezer-safe container.
Yes, you can add chocolate chips, raisins, nuts, or any other mix-ins you like to your pumpkin oatmeal cookies for extra flavor and texture.
These pumpkin oatmeal cookies are delicious, and need no topping. However, if you’d like to ice them, a simple cream cheese frosting or vanilla glaze made with powdered sugar and milk are popular choices.
Try our 4-Ingredient Salted Caramel Sauce
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Pumpkin Oatmeal Cookies
- 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
- 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.
- 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.
Nutrition (per serving)
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