Pumpkin Spice Oatmeal Cookies
These Oatmeal Pumpkin Cookies feature a satisfying chewy texture and a distinct autumnal flavor. Perfect for all of your fall baking needs, these cookies are made with simple ingredients and only require a few easy steps!
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Soft, nostalgic, and easy to make, these super chewy pumpkin oatmeal cookies are great as holiday treats or anytime snacks during the fall season and taste even better than a regular oatmeal cookie!
Why This Recipe Works
Thanks to simple ingredients and an easy process, these pumpkin spice cookies come together without fuss. If you're a fan of warm fall flavors, these cookies are a must-try!
They feature pure pumpkin for a soft and tender texture, as well as sweet brown sugar and tasty pumpkin spice. The end result is a comforting and indulgent cookie that's perfect to enjoy with a cup of coffee or a cup of hot cider.
And if you're looking for even more pumpkin-y fall desserts, try my Pumpkin Pound Cake, a batch of Pumpkin Streusel Muffins, or this classic Buttermilk Pumpkin Pie!
Ingredients Needed
- All Purpose Flour
- Salt
- Baking Soda: Helps prevent the cookies from becoming too dense.
- Pumpkin Spice: Gives your oatmeal pumpkin cookies a fantastic warm and nostalgic flavor.
- Unsalted Butter
- Brown Sugar: Either light brown sugar or dark brown sugar will work, but light is what I usually have around.
- Eggs
- Pumpkin Puree: You need 100% pure pumpkin, NOT pumpkin pie filling!
- Vanilla Extract
- Quick Oats: Also sometimes called instant oats, you'll want to make sure you don't get old-fashioned oats or your cookies will be tough and hard to chew.
How to Make Oatmeal Pumpkin Cookies
- Step 1: Combine the dry ingredients (flour, baking powder, pumpkin pie spice, and salt) in a large mixing bowl and whisk until combined.
- Step 2: In a separate large bowl cream together butter and sugar using a hand mixer.
- Step 3: Add the eggs, pumpkin puree, and vanilla and use the electric mixer to beat until fully incorporated.
- Step 4: Add the dry ingredients to the wet ingredients and mix on low speed or by hand until a dough forms. Fold in the oats.
- Step 5: Place dough on a parchment paper lined baking sheet about 2 inches apart.
- Step 6: Placed in a preheated oven and bake for 10 to 12 minutes, then transfer to a wire rack to cool.
Recipe Tips
- Make sure to use pumpkin puree and not pumpkin pie filling. The filling already has spices and sweetening, so the cookies will have an overpowering flavor.
- For some extra flavor, fold dark chocolate chips, white chocolate chips, or cinnamon chips into the cookie dough.
- If all you have is old-fashioned oats, you can blitz them in a food processor for a few seconds before adding them to the dough.
- Add parchment paper to your cookie sheet for easier cleanup.
- Keep leftover cookies in an airtight container at room temperature. They should last 4 to 5 days, or potentially longer if kept in a cool, dry place.
- You can also place them in a freezer bag and freeze for several months. Let them sit on the counter and come up to room temperature before enjoying again!
Recipe FAQ's
Yes, instant oats/rolled oats have already been partially processed. They're precooked, then dried and flattened, which makes them re-cook much faster. Old-fashioned oats don't have the initial cooking done to them, which means if you use them for your cookies they'll be too tough.
While oatmeal is typically good for you when eaten as a breakfast food and pumpkin has some healthy benefits, these cookies also have lots of butter and sugar. They taste delicious, but they're definitely not a health food!
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Pumpkin Spice Oatmeal Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1 cup butter softened
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 1/4 cups quick cooking oats
Instructions
- Preheat the oven to 350 degrees, line a baking sheet with parchment paper or a baking mat.
- In a medium bowl add the all-purpose flour, salt, baking soda, and pumpkin spice whisk until combined.
- In a large bowl add the softened butter and brown sugar and using a hand mixer cream together until smooth.
- Add in the eggs, pumpkin puree and vanilla and mix until combined.
- Mix in the dry ingredients just until combined, then add in the quick cooking oats and mix until the dough comes together.
- Using a 2" cookie scoop or spoon place dough balls on the baking sheet about 2" apart.
- Bake for 10-12 minutes remove from the oven and let cool 5 minutes and remove to a rack.
- Store cooking in an airtight container.
