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.

Enjoy.

One-Bowl Pumpkin Oatmeal Cookies

5 from 2 ratings

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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

Cook Time: 8

Total Time: 28

Servings: -30

Author: Amy Dong

Ingredients

½ cup butter, melted
½ cup pure pumpkin puree
½ cup granulated sugar
¼ cup packed brown sugar
2 tsp molasses
2 tsp pure 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
1 cup cinnamon chips, seasonal item

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 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.