Pumpkin Oatmeal Cookies | Chew Out Loud

These Chewy Pumpkin Oatmeal Cookies are packed with good old fashioned oats and plenty of pumpkin. Bonus: you’ll only have to use one bowl.

pumpkin oatmeal cookies on a white plate.

In This Article

Why This Recipe Stands Out

  • Texture – these pumpkin oatmeal cookies are chewy, thanks to plenty of pumpkin and oats. No cake-like texture here.
  • One-Bowl – it’s true, you’ll only have one bowl to wash with this recipe.
  • Flavor – loaded with fall spices and molasses, these pumpkin oatmeal cookies are a celebration of fall.
  • Rolled Oats – you’ll feel better than usual about serving your family these pumpkin cookies, as they’re teeming with the goodness of oats.
  • Make-Ahead – pumpkin oatmeal cookie dough can be made ahead of time and chilled or frozen until ready to use. Baked cookies can also be frozen.

Key Ingredients

Oatmeal Cookies Dry Ingredients
  • Butter – salted, melted butter provides flavor and moisture.
  • Pumpkin – pure pumpkin puree gives these cookies moisture and binding.
  • Sweeteners – use a combination of granulated sugar, brown sugar, and molasses for depth of flavor.
  • Vanilla Extract – gives these cookies a fragrant boost in aroma and flavor.
  • Oats – whole, old fashioned rolled oats provide a toothsome and chewy texgture.
  • Dry Ingredients – all purpose flour, baking soda, and salt are the basis and lift of these cookies.
  • Spices – we opt for abundant pumpkin pie spice for warm fall spices.
  • Add Ins – if you can find cinnamon chips, they’re a perfect match for these pumpkin oatmeal cookies. See below for more options.

Substitutions and Variations

pumpkin oatmeal cookies on a platter.
  • Oats – if you only have quick oats, you can use them, but note that they’ll result in a less hearty, chewy texture than whole rolled oats.
  • Flour – you can use half whole wheat and half regular flour, or use all white-whole-wheat flour.
  • Spices – feel free to use a mixture of cinnamon, ginger, nutmeg, cloves, and allspice instead of the pumpkin pie spice.
  • Add Ins – these pumpkin oatmeal cookies would be great with semi-sweet chocolate chips, white chocolate chips, butterscotch chips, or toasted chopped pecans.

Easy Step-By-Step Instructions

pumpkin oatmeal cookies on a baking sheet.
  1. Combine butter, pumpkin, both sugars, molasses, and vanilla. Whisk to incorporate.
  2. Add oats, flour, pumpkin pie spice, baking soda, salt, and use a rubber spatula to fold together just until combined.
  3. Add cinnamon chips or your choice of baking chips, and fold to incorporate into dough. Cover and chill dough several hours or overnight.
  4. Place dough in 1 TB rounded balls onto lined baking sheets, 2 inches apart. Flatten them a bit, as they won’t spread too much in the oven.
  5. Bake at 350F, for 7-8 minutes or just until edges have set. Cookies will be extremely soft and seem under-baked, but they will set nicely upon cooling.

See recipe card below for complete list of ingredients and instructions.

Commonly Asked Questions

What kind of oats should I use?

We highly recommend using rolled oats or old-fashioned oats, as they work best in creating chewy pumpkin oatmeal cookies. They provide a nice texture and heartiness to these cookies.

Can I make these cookies gluten-free?

Yes, you can make gluten-free pumpkin oatmeal cookies by using certified gluten-free oats and a gluten-free flour blend.

How should I store these cookies?

To keep pumpkin oatmeal cookies fresh, store them in an airtight container at mild room temperature for 3-4 days. You can also freeze them for longer storage; place them in a single layer on a baking sheet in the freezer for 15 minutes and transfer them to a freezer-safe container.

Can I add chocolate chips or nuts to these cookies?

Yes, you can add chocolate chips, raisins, nuts, or any other mix-ins you like to your pumpkin oatmeal cookies for extra flavor and texture.

What is a good icing for these cookies?

These pumpkin oatmeal cookies are delicious, and need no topping. However, if you’d like to ice them, a simple cream cheese frosting or vanilla glaze made with powdered sugar and milk are popular choices.

Try our 4-Ingredient Salted Caramel Sauce

Did you make this?

Please give us a rating and comment below. We love hearing from you!

pumpkin oatmeal cookies on a white plate.

Pumpkin Oatmeal Cookies

These Chewy Pumpkin Oatmeal Cookies are packed with good old fashioned oats and plenty of pumpkin.

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

  • In a bowl, combine melted butter, pumpkin, both sugars, molasses, and vanilla. Whisk to incorporate. Add oats, flour, pumpkin pie spice, baking soda, salt, and use a rubber spatula to fold together just until combined. Add your choice of add-ins and fold to incorporate into dough. Cover and chill dough several hours or overnight. (Can be kept in fridge for a few days or frozen several weeks before use.)

  • Preheat oven to 350F and line baking sheets with parchment paper or silicone baking mat. Place dough in 1 TB rounded balls onto baking sheets, at least 2 inches apart. Flatten balls somewhat, as they won’t spread too much in the oven.

  • Bake 7-8 minutes or just until edges have set. Cookies will be extremely soft and seem underbaked, but they will set nicely upon cooling. Do not overbake. Cool cookies completely before serving.

  • Unbaked cookie dough can be kept in airtight container in the fridge for up to a week. 
  • Baked cookies can be stored in an airtight container at mild room temperature for 2-3 days. 
  • Baked cookies can be kept in airtight container and frozen for up to a month. 
  • Optional add-ins include: chocolate chips, white chocolate chips, raisins, and toasted chopped pecans. 
  • If you enjoyed this recipe, please come back and give it a rating – we ❤️ hearing from you.

Calories: 120kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 69mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 732IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: Bake

#Pumpkin #Oatmeal #Cookies #Chew #Loud

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