Chewy and Spiced Pumpkin Oatmeal Cookies are perfect for pumpkin season! The perfect cookie full of fall flavors, these will easily become a family favorite!

Pumpkin Oatmeal Cookies

If you love pumpkin, you are going to go crazy for these Chewy Pumpkin Oatmeal Cookies. With A twist on your regular oatmeal cookie, these soft cookies are full of fall spices. 

The best part of fall is getting to make all of our baked goods with pumpkin flavor. Not that you can’t make them all year round, but there’s something about the fall season that gives you an extra nudge. Probably all of the pumpkin spiced everything being advertised around us! 

Using simple ingredients that you can find at any grocery store year-round, these baked goods are the perfect pumpkin treats to serve for dessert, send with the kids for lunch, or as an after-school snack. You could also make them for your next Halloween party. 

Recipe Notes:

• You want to use old-fashioned oats in this homemade recipe, not quick oats. You want the result to be a chewy cookie and quick oats may give you more of a cakey cookie with less texture. 
• The cookie dough balls will not spread that much while baking, so be sure that you are using enough dough (1 1/2 tablespoons) for each of the pumpkin oat cookies. A medium cookie scoop will yield the correct amount. 

Bonus Tip – when you are measuring your flour, make sure that you are spooning it into the measuring cup, not scooping it out. The easiest way is to add it by spoon until you get to the top of the measuring cup.

Scrape the flour to level so that a little bit comes off as you scrape, and add it to your ingredients. If you scoop, you will be using too much flour for this delicious cookie. 

How To Make Pumpkin Oatmeal Cookie Recipe

Pumpkin Oatmeal Cookie Ingredients:

1 cup all-purpose flour, spoon & leveled (not scooped)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup 100% canned pumpkin
1 1/2 cups old fashioned oats

Supplies Needed:

Medium bowl
Large mixing bowl
Small whisk or fork
Rubber spatula
Plastic Wrap
Parchment Paper
Baking Sheets
Cooling Rack
Electric mixer (optional)

Directions:

Step 1: In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, and salt. Set the bowl aside.

Step 2: In a large mixing bowl, cream together the butter, brown sugar, and white sugar. I find it easiest to use the bowl of a stand mixer or handheld electric mixer with a large bowl for this.

Add the egg yolk and vanilla extract and mix well.

Beat in your canned pumpkin purée.

Fold the rolled oats into the pumpkin mixture until incorporated. 

Step 3: Slowly mix the dry ingredients into the wet ingredients until well combined.

Step 4: Cover the bowl of cookie batter with plastic wrap and refrigerate it for 30 minutes.

Step 5: Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. One cookie sheet likely won’t be enough, but you can do two batches if you only have one available. 

Step 6: Scoop and drop 1 1/2 tablespoons of cookie dough onto the cookie sheets and press them slightly to flatten. You can also use a medium ice cream or cookie scoop for this step. 

Step 7: Bake for 9 – 12 minutes or until the edge of the cookies are a golden brown.

Allow them to sit on the baking sheet for 5 minutes before moving them to a wire rack to cool. Enjoy!

How To Store Pumpkin Oatmeal Cookies

Store any leftovers in an airtight container in the refrigerator for up to a week or 3 days on your countertop for best results. 

Can I Turn These Into Pumpkin Oatmeal Cream Pies?

Yes! Making sure that your cookies are at room temperature on the cooling rack, take a single chewy pumpkin cookie and spread some vanilla icing on the bottom. Place another cookie bottom on the other side of the icing and voila! Pumpkin Oatmeal Cream Pie! 

Can I Add Anything To These Oatmeal Pumpkin Cookies?

Yes! You can easily turn these into Pumpkin Oatmeal Chocolate Chip Cookies by adding 3/4 cup of chocolate chips to the batter before putting it into the refrigerator. You could also opt for dried cranberries, raisins, or nuts. 

Are You Looking For More Delicious Pumpkin Recipes? Here Are Some Of My Favorites:

• Easy Chocolate Chip Pumpkin Bread
• Pumpkin Coffee Cake With Cinnamon Streusel Topping
• Creamy Cheesecake Pumpkin Bars
• Easy Cream Cheese Pumpkin Muffins
• Pumpkin Caramel Cookies with Toffee

Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece SetRachael Ray Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets – 3 Piece, Gray with Sea Salt Gray GripsMedium Cookie Scoop, Cookie Dough Scoop, 2 Tablespoons/ 30 ml/ 1 oz, Spring-Loaded Scoop, 18/8 Stainless Steel, Comfortable GripHOTEC Food Grade Silicone Rubber Spatula Set Kitchen Utensils for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cake and More

Yield: 24 Pumpkin Oatmeal Cookies

Chewy And Spiced Pumpkin Oatmeal Cookies

Print

Chewy and Spiced Pumpkin Oatmeal Cookies are perfect for pumpkin season! The perfect cookie full of fall flavors, these will easily become a family favorite!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

• 1 cup all-purpose flour, spoon & leveled (not scooped)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/3 cup 100% canned pumpkin
• 1 1/2 cups old-fashioned oats

Instructions

1. In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, and salt. Set the bowl aside.
2. In a large mixing bowl, cream together the butter, brown sugar, and sugar. I find it easiest to use a stand mixer or handheld electric mixer for this.
3. Add the egg yolk and vanilla extract and mix well.
4. Beat in your canned pumpkin purée.
5. Fold the rolled oats into the pumpkin mixture until incorporated. 
6. Slowly mix the dry ingredients into the wet ingredients until well combined.
7. Cover the bowl of cookie batter with plastic wrap and refrigerate it for 30 minutes.
8. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. You will probably need two depending on the size of each cookie sheet. 
9. Scoop and drop 1 1/2 tablespoons of cookie dough onto the cookie sheets and press them slightly to flatten. You can also use a medium ice cream or cookie scoop for this step. 
10. Bake for 9 - 12 minutes or until the edge of the cookies are a golden brown.
11. Allow them to sit on the baking sheet for 5 minutes before moving them to a wire rack to cool. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to a week or 3 days on your countertop for best results. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rachael Ray Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets - 3 Piece, Gray with Sea Salt Gray Grips
• 
  Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cake and More
• 
  Medium Cookie Scoop, Cookie Dough Scoop, 2 Tablespoons/ 30 ml/ 1 oz, Spring-Loaded Scoop, 18/8 Stainless Steel, Comfortable Grip

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 84mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 2g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.