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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

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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!
Course Dessert
Cuisine American
Keyword pumpkin oatmeal cookies
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time (Optional) 30 minutes
Total Time 52 minutes
Servings 32 cookies
Author Gayle

Equipment

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)

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.