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These pumpkin oatmeal cookies are butter-based chewy and moist pumpkin cookies made with deep brown sugar, pumpkin puree, and yummy oats!
My top 3 words that best describe comforting foods during the fall: are pumpkin, oatmeal, and cookies. Put them together and you have the most delicious treat to share with friends and family!
These pumpkin oatmeal cookies are deliciously chewy and moist butter-based cookies, made with pumpkin puree, brown sugar, warm pumpkin pie spice, and yummy old-fashioned oats.
And since they’re made with oats, that means they’re a great source of fiber and whole grains (so you don’t have to feel bad for having 2 or 3 at a time).
You can even freeze the dough ahead of time, so pumpkin oatmeal cookies will always be ready when the craving strikes.
Trust me, you’ll be making these pumpkin oatmeal cookies all throughout the fall!
Ingredients for pumpkin oatmeal cookies
- Butter – Butter is the fat of choice for these cookies, and will add yummy flavor and moisture.
- Brown sugar – Brown sugar will add a deep rich sweetness, and help the cookie have the perfect chewy texture.
- Egg – This will emulsify all of the ingredients together.
- Pumpkin puree – Pumpkin puree will give these cookies a delicious pumpkin flavor.
- Vanilla extract – This will add a sweet vanilla flavor.
- Old-fashioned oats – Old-fashioned oats will give the cookies a delightful chewiness.
- All-purpose flour – This is a common baking ingredient that will make up our dough.
- Baking soda – Baking soda will help prevent the cookies from getting dense.
- Pumpkin pie spice – Pumpkin pie spice will add a blend of warm flavors.
What is the difference between canned pumpkin puree and pumpkin pie filling?
When you’re at the grocery store, in the baking aisle, you’ll see two different canned pumpkin products: canned pumpkin puree, and canned pumpkin pie filling.
How do you know which one to choose? It’s easy!
Canned pumpkin puree is just that: pureed pumpkin (or some other type of winter squash). It has no other additives or flavorings.
Pumpkin pie filling usually includes sweeteners, chemical additives, and spices (like nutmeg, ginger, clove, and cinnamon).
Be sure to use canned pumpkin puree here, so we can control the amount of sweetness and the combination of flavors in our pumpkin oatmeal cookies!
Make ahead!
Did you know that you can make these pumpkin oatmeal cookies whenever the craving strikes?
Simply prepare the cookie dough as written, but do not bake!
Put the raw cookie dough balls spaced apart on a cookie sheet.
Pop the cookie sheet in the freezer until the cookie dough balls are hard, and place frozen cookie balls in a freezer-safe ziplock bag for up to 3 months!
To use from frozen, simply thaw the cookie dough balls on a cookie sheet in the refrigerator overnight before baking.
Storage and leftovers
Any leftover pumpkin oatmeal cookies can be stored at room temperature for up to 3 days.
More pumpkin treats
- Looking for a delicious copycat? Try my Copycat Starbucks Pumpkin Bread
- Need a treat for an autumn party? Try my Pumpkin Pie Cupcakes
- Want something a little savory? Try my Sweet Pumpkin Cornbread Muffins
- Love something fancy? Try my Spiced Pumpkin Madeleines
Pumpkin Oatmeal Cookies
Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 1 large egg
- ¼ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1-½ cups old fashioned oats
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the mixture is light and fluffy.
- Next add the egg, pumpkin puree, and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
- In a medium bowl, combine the oats, flour, baking soda, pumpkin pie spice, and kosher salt.
- With the mixer on low speed, slowly add the dry ingredients to the wet. Mix just until the dry ingredients are incorporated– you don’t want to overmix!
- Scoop out 1.5 tablespoon-sized portions and place them at least 2” apart on the parchment-lined baking sheets.
- Bake for 12-14 minutes or until the cookies are set and beginning to brown around the edges. Immediately when you remove the cookies from the oven, tap the tray on the counter a few times– this will help sink the centers so the cookies become soft and chewy.
- Allow the cookies to cool completely on the pan and then transfer them to an airtight container. Store at room temperature for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m always ready for a delicious dessert! Can’t wait to make it this weekend!