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One-Bowl Pumpkin Oatmeal Cookies

These Chewy Pumpkin Oatmeal Cookies are packed with good old fashioned oats and plenty of pumpkin. Cinnamon chips and spices make them an ideal fall treat. Oh, and you’ll only have to use one bowl.


The Littles came home one afternoon to their mama looking like a royal mess, standing there in front of the pantry, knee-high in random food stuff. She looked crazy.

Talking about myself in the third person somehow feels more okay. But let’s be real.

I got into a fall fling with my pantry recently, where I suddenly decided it was high time to clear it all out and organize allthethings. I realize it’s typically spring where people take on such tasks. I guess I missed it last spring and better late than never.

That’s how these pumpkin oatmeal cookies came ’round. After picking my pantry apart, I zeroed in on a new bag of cinnamon chips, a full bag of oats, and a mountain of canned pumpkin.

Which can only mean one thing…


…Pumpkin Oatmeal Cookies. I’ve made plenty and plenty of pumpkin cookies in my life as a cookie eater. But I’m always and forever still searching for more ways to stick pumpkin into cookies. Chewiness being the prime target.

These pumpkin oatmeal cookies are chewy, soft, and they say No to a cakey texture. Rather, they’re hearty with old fashioned oats. Brown sugar and pumpkin give these cookies a delicious blend of flavors, combined with fall spices.

And cinnamon chips are some kind of genius. They add so much oomph to fall treats like nothing else can.

Oh, did we mention you’ll only have to wash one bowl? 💃


Here’s to days that look like a mess but turn out absolutely delicious.


One-Bowl Pumpkin Oatmeal Cookies

5 from 2 ratings
These Chewy Pumpkin Oatmeal Cookies are packed with good old fashioned oats and plenty of pumpkin. Cinnamon chips and spices make them an ideal fall treat. Oh, and you'll only have to use one bowl.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 24 -30
Author: Amy Dong



  • 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 cinnamon chips 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.


Baked cookies can be kept in airtight container and frozen for several weeks.
Course: Dessert

Did you make this?

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Add a comment

Recipe Rating


    • Bernardette Boenecke

    Can butternut squash substitute pumpkin?

      • chewoutloud

      Yes, it can! 🙂

    • Sandra Roberts

    We don’t have cinnamon chips here where I live in Canada. Can cinnamon be added to the recipe and maybe chopped pecans added instead? Maybe even drizzled chocolate added on top of the chunky cookies when done?

      • chewoutloud

      I think any of those ideas would be great!

    • Erika – Love&Custard
    • 5 stars

    I’m loving all this pumpkin Amy, keep it coming! I’m totally with you about cookies – nothing worse than a cakey cookie, yuck. Well, in baking world anyway! I have to say, it’s times like these I feel a little sad not living in the US because we don’t have things like cinnamon chips in England. Cinnamon is very close to my heart and I love the sound of including them in these cookies so I will see if I can track them down somewhere.

      • chewoutloud

      Thanks, Erika! Pumpkin season makes the chill worthwhile 🙂 By the way, I know it’s not the same thing, but chocolate chips or even white chocolate chips could work nicely in lieu of cinna chips, esp. if you add an extra dose of cinnamon into the dough 😉 Enjoy your England fall…hope it’s not getting too cold just yet! Thanks for being here today, Erika! 🙂

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