Pumpkin Oatmeal Cookies
Updated Nov 01, 2025
These pumpkin oatmeal cookies are made with pumpkin spice, pumpkin puree, and a mix of brown sugar and old-fashioned oats that keep them chewy.
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A Chewy Pumpkin Oatmeal Cookies
Pumpkin oatmeal cookies are one of those bakes I make when I’ve got a half-can of pumpkin purée sitting in the fridge after another recipe. They’re soft, chewy, and just spiced enough to taste like fall without being over the top.
This recipe makes 22 cookies and has a whole tablespoon of pumpkin spice in the pumpkin oatmeal cookie batter, but it only needs ⅓ cup of pumpkin puree. My kids fell in love with the flavor and that chewy texture, so we have been making them on repeat this fall!
Happy Baking!
– Yumna
This recipe was part of our monthly Cooking Challenge for October 2025!
Pumpkin Oatmeal Cookies Ingredients
- Dry ingredients: All-purpose flour, pumpkin spice, baking soda, salt, and old-fashioned oats.
- Wet ingredients: Melted butter (cooled slightly so it doesn’t scramble the yolk), brown sugar, granulated sugar, pumpkin purée, egg yolk, and vanilla extract. Make sure the pumpkin purée isn’t watery if it looks loose, blot it with a paper towel before using.
How to Make Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookie Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon pumpkin spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin purée
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 2 cups old-fashioned oats
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
- In another large bowl, whisk together the melted butter and sugars until smooth. Add the pumpkin purée, egg yolk, and vanilla extract, and whisk again until well combined.
- Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Add the oats and mix until just incorporated.
- Using a 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded amount of dough and place 2 inches apart on the prepared baking sheet. Lightly flatten the top of each cookie.
- Bake for 10-12 minutes, or until the edges are just set and lightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
FAQs
Once cooled, keep the cookies in an airtight container at room temperature for up to 4 days. To keep them chewy, place a slice of bread in the container, and the cookies will absorb the moisture from the bread and stay soft longer.
Yes. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. They’ll keep for up to 2 months.
Comments
I just made these tonight as a Halloween treat! They were delicious and I will be continuing to make them throughout the rest of the fall! The perfect amount of pumpkin flavor, and a great way to spice up regular oatmeal cookies!
Awesome!! So glad you enjoyed them, Jenna. Thank you!
Perfect cookies for the season! Mine came out a little dry; not sure why, but they tasted wonderful, especially with a cup of coffee!
So glad you liked them, Laurie! Hmm, not sure why they ended up a little dry. Did you bake them at the recommended temperature and for the recommended amount of time? Or perhaps your oven runs hot?
Made these yesterday and they are “so good!” So easy to make and full of pumpkin flavor!
Amazing! So happy you loved them!!
I loved these cookies. This definitely was my pumpkin fix. Instead of using all purpose flour I used quinoa flour since I only had quinoa flour in my pantry. The cookies were very light. The family truly enjoyed them!
Yum, love that! So happy you liked how they turned out!!
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