Soft, chewy, and packed with fall flavor, these Pumpkin Oatmeal Cookies are the perfect treat for cozy days. Made with real pumpkin puree, warm spices, and hearty oats, these easy pumpkin cookies are a must-try for the season!

You should try these Pumpkin Cheesecake Cookies and Pumpkin Snickerdoodles next!

Close-up view of several pumpkin oatmeal cookies with a golden-brown color and a slightly rough, chunky texture, stacked closely together on a parchment-lined surface.

If you’re craving something cozy, chewy, and full of pumpkin flavor, these oatmeal pumpkin cookies are calling your name. 

These oatmeal cookies with pumpkin bring together the best of both worlds…the warm spices of classic pumpkin treats and the hearty texture of old-fashioned oats. It is a staple of pumpkin season around here and is one of the best pumpkin cookie recipes.

And just like regular oatmeal cookies, these babies are soft, chewy, and all-around delicious. If you like a cakey cookie…specifically pumpkin cake cookies, this recipe is calling your name.

Pumpkin keeps them soft and moist while the cozy spices make your kitchen smell absolutely amazing. And thanks to the oats, each bite has a little chew and a whole lot of comfort. They’re the kind of soft pumpkin oatmeal cookie you’ll want to keep sneaking from the cooling rack.

Perfect for bake sales, afternoon snacks, or just because you need a little pumpkin spice pick-me-up, these chewy cookies are guaranteed to please. They’re fun to make, easy to share, and even better with a glass of milk or a cozy cup of coffee.

Want to make them your own? Toss in some chocolate chips, raisins, or a handful of chopped nuts. No matter how you mix them up, these easy pumpkin oatmeal cookies are a fall favorite you’ll come back to every year.

A stack of four pumpkin oatmeal cookies sits on a light surface with more cookies and cinnamon sticks in the background. The cookies have a soft, chunky texture and a golden-brown color.

Why you’ll love this recipe:

  • Cozy Favors: Warm cinnamon, nutmeg, and real pumpkin make every bite taste like fall.
  • Chewy Texture: Rolled oats give these cookies a hearty, satisfying chew.
  • Soft and Moist: Thanks to the pumpkin, these cookies stay soft for days.
  • Easy to Make: No fancy tools or complicated steps, just simple ingredients and minimal prep time. 
  • Customizable: Add chocolate chips, raisins, or nuts to make them your own.
  • Perfect for any Occasion: Great for lunchboxes, bake sales, or snacking with a cup of coffee.
Top-down view of baking ingredients in bowls and plates on a marble surface, including an egg, brown sugar, oats, flour, pumpkin puree, spices, vanilla extract, butter, and a small bowl of milk.

Ingredients Needed:

  • Old-fashioned Oats: These are also known as rolled oats and give the cookies their chewy texture and a bit of nuttiness.
  • Flour: All-purpose flour works great, but you can switch to whole wheat flour for a nuttier, slightly denser cookie. Just keep an eye on the liquid ratio if you do because whole wheat absorbs more moisture.
  • Baking Soda: Acts as a leavening agent and helps the batter rise, creating a lighter texture.
  • Spices: Pumpkin pie spice and cinnamon are key for that warm pumpkin cookie flavor.
  • Salt: To balance the sweetness. 
  • Butter: I use unsalted butter for better salt control.
  • Brown Sugar: Adds moisture and a mild caramel flavor that complements the pumpkin. You can use coconut sugar too if you want a bit of a different sweetener with lower glycemic index.
  • Granulated Sugar: For an extra does of sweetness.
  • Egg: Keeps everything bound together. 
  • Vanilla: For an extra hint of flavor.
  • Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling). It’s smooth, easy, and perfect for mixing right into cookie dough. If you prefer fresh, roast and puree a sugar pumpkin, but keep in mind the texture might be a little different.

How to Make This Pumpkin Oatmeal Cookie Recipe:

  • Combine: In a medium bowl, add the oats, flour, baking soda, spices, and salt.
  • Cream: In a large bowl, cream the butter and sugar using a hand mixer until light and fluffy. Then, beat in the egg, vanilla, and pumpkin.
  • Mix: Add the dry ingredients into the wet ingredients and mix until just combined.
A glass bowl containing a mixture of flour and oats being whisked with a metal whisk on a light-colored marble surface.
A glass mixing bowl containing light brown cookie dough mixture on a white marble surface, viewed from above.
A large glass bowl containing a thick, light brown oatmeal cookie dough mixture, viewed from above on a white surface.
  • Chill: This step is optional, but if you refrigerate the dough for at least 15 minutes, it will help the cookies to retain their shape when baking and not spread out as much. 
  • Bake: Use a heaping tablespoon and scoop dough out onto baking pans. Bake for 12-14 minutes, or until the edges are just set. Let the cookies cool on the pan for 10 minutes and then move them to a wire rack to cool completely. 

How to Store:

Place cookies in an airtight container at room temperature and for up to five days.

  • Pro Tip: For extra softness, tuck a slice of bread into the container…it helps lock in moisture.

To Freeze Baked Cookies: Once cooled, layer cookies between sheets of parchment paper in a freezer-safe container or zip-top bag and freeze for up to two months. Thaw at room temperature or microwave for 10 to 15 seconds for that fresh-from-the-oven feel.

To Freeze Cookie Dough: Scoop the dough into balls and place them on a baking sheet. Freeze the cookie dough balls until firm, then transfer to a freezer bag. When ready to bake, there no need to thaw, just add a couple extra minutes to the baking time.

Serving Suggestions:

  • With Coffee or Tea: These cookies pair perfectly with a warm mug of coffee, chai, or spiced tea for a cozy fall treat.
  • After-School Snack: Serve with a glass of milk for an easy, kid-approved snack.
  • Dessert Board Idea: Add to a fall-themed dessert board with mini pies, caramel popcorn, and candy corn.
  • Breakfast Cookies: Enjoy one (or two) with Greek yogurt and fruit for a sweet morning dish.
A close-up view of several pumpkin oatmeal cookies on parchment paper, with one cookie broken in half to show its chewy, textured interior.

Recipe Variations:

  • Add Chocolate Chips: Stir in some semi-sweet, dark chocolate chips, or white chocolate chips for a sweet melty surprise.
  • Nutty Upgrade: Mix in chopped walnuts or pecans for extra crunch and a bit of nuttiness.
  • Gluten-Free Version: Swap all-purpose flour for a gluten-free flour blend and ensure oats are certified gluten-free.
  • Drizzle with Icing: Once cooled, drizzle a simple cream cheese or vanilla glaze over the cookies for a little extra flair.

Troubleshooting Common Problems with this Recipe:

  • Cookies Spread Too Much: Make sure your butter isn’t too soft or melted when mixing. Chilling the dough before baking helps the cookies hold their shape better.
  • Cookies Are Too Dry or Crumbly: Don’t overbake, and double-check your flour measurement. Using a kitchen scale for accuracy can save your cookies from drying out.
  • Flavor Is Bland: Fresh spices and a pinch of salt really enhance flavor. If it tastes flat, try adding a bit more cinnamon or vanilla extract next time.
  • Cookies Stick to the Pan: Line your baking sheets with parchment paper or silicone mats to prevent sticking. Also, let the cookies cool slightly before attempting to move them.
A batch of pumpkin oatmeal cookies is scattered on parchment paper with a few cinnamon sticks placed among them. The cookies appear soft and have a rustic, homemade texture.

Can I Make These Ahead of Time?

Yes! The dough can be made ahead and refrigerated for up to 48 hours, or frozen as dough balls for up to two months.

Tips and Tricks:

  • Use Pumpkin Purée (not pumpkin pie filling): Pumpkin pie filling has added sugar and spices, which can throw off the flavor and texture. Stick to 100% pure pumpkin.
  • Don’t Overmix the Dough: Stir until just combined to keep the cookies soft.
  • Chill the Dough if it’s too Sticky: If the dough feels too soft to scoop, pop it in the fridge for at least 30 minutes to firm it up.
  • Scoop Evenly: Use a cookie scoop for uniform cookies that bake evenly.
  • Customize your Mix-ins: Chocolate chips, white chocolate, dried cranberries, or chopped nuts all work well.
  • Watch the Bake Time: The cookies should look just set in the center when you pull them out. They’ll continue to cook on the cookie sheet.
A close-up of a soft, chewy pumpkin oatmeal cookie with a bite taken out, showing its textured inside. More cookies are blurred in the background, all resting on parchment paper.

Looking for More Easy Pumpkin Recipes? I’ve Got You Covered!

Close-up view of several pumpkin oatmeal cookies with a golden-brown color and a slightly rough, chunky texture, stacked closely together on a parchment-lined surface.

Pumpkin Oatmeal Cookies

Yield: 32 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time (Optional): 30 minutes
Total Time: 52 minutes
Soft, chewy, and packed with fall flavor, these Pumpkin Oatmeal Cookies are the perfect treat for cozy days. Made with real pumpkin puree, warm spices, and hearty oats, they're soft, chewy, and delicious. Whether you're baking for a holiday gathering or just craving something sweet, these easy pumpkin cookies are a must-try for the season!
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Ingredients
 

  • 2 cups old-fashioned oats
  • 1½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ cup unsalted butter, (softened to room temperature)
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla bean paste, (or vanilla extract)
  • ¾ cup pure pumpkin, (not pumpkin pie filling)

Equipment

Instructions
 

  • Preheat oven to 350°F. Line two large baking pans with parchment paper. Set aside.
  • In a medium bowl, combine the oats, flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a large bowl, cream butter, brown sugar, and granulated sugar until light and creamy for about 2 minutes using a stand mixer with fitted paddle attachment or electric hand mixer. Beat in egg, vanilla, and pumpkin. Add the oat mixture to pumpkin mixture and beat until just combined, being careful not to overmix.
    OPTIONAL: chill dough for 15-30 minutes to help the cookies retain their shape and not spread out as much.
  • Scoop dough into balls (roughly 2 tablespoons, or a medium cookie scoop) and place about 2 inches apart on prepared baking pans. Bake for 14-16 minutes, or until edges are just set. Remove from oven and let cool on pan for 10 minutes, then move to a wire rack to cool completely.

Notes

  • Cookies will keep in an airtight container at room temperature for up to five days.
  • To Freeze Baked Cookies: Once cooled, layer cookies between sheets of parchment paper in a freezer-safe container or zip-top bag and freeze for up to two months. Thaw at room temperature or microwave for 10 to 15 seconds for that fresh-from-the-oven feel.
  • To Freeze Cookie Dough: Scoop the dough into balls and place them on a baking sheet. Freeze the cookie dough balls until firm, then transfer to a freezer bag. When ready to bake, there no need to thaw, just add a couple extra minutes to the baking time.
  • See my tips and tricks for making these Pumpkin Oatmeal Cookies above the recipe box.
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.