These Pumpkin Oatmeal Cookies are the perfect sweet treat to make with your family. They are both ridiculously good and wonderfully easy. You will love the warm pumpkin spice flavor mingling with pumpkin and oats, all rounded out by a perfectly chewy texture. Embrace the season with a batch of these cookies that will fill your home with the aroma of fall!
The last year has been quite eventful for me, and I've found that baking - especially with my daughter - has become my happy place.
This fall, my kitchen has been cozier than ever as I bake my way through all things pumpkin.
From Pumpkin Maple Muffins (that I hid in the freezer for some me-time), to Pumpkin Spice Donuts, and Pumpkin Bars, my kitchen has never felt more like fall.
These Pumpkin Oatmeal Cookies are the latest pumpkin spice creation, and I think you are going to love them as much as I do.
Ingredients
- All-purpose flour: In my experience with gluten-free baking, a 1:1 gluten-free flour would work well in this recipe, but I haven’t tested it.
- Baking powder: To ensure that your cookies get enough lift, make sure your baking powder is fresh.
- Baking soda: Use fresh baking soda, and make sure it isn’t the type intended for cleaning.
- Salt: Use your favorite fine salt.
- Pumpkin pie spice: Buy pumpkin spice premade or make your own with a blend of cinnamon, nutmeg, ground cloves, and ginger.
- Unsalted butter: I recommend using unsalted, but salted butter works best.
- Pumpkin puree: I used canned puree, but you could use homemade pumpkin puree if you have it on hand.
- Light brown sugar: Dark brown sugar could be used for a different flavor profile.
- Sugar: Use white granulated sugar.
- Vanilla extract: Enhances the flavor profile with its warm, aromatic notes.
- Eggs: Use large eggs.
- Old-fashioned oats: I like the texture of old-fashioned rolled oats. Quick oats will make for softer, almost cakey cookies.
- Chopped pecans (optional): Add a nutty crunch; walnuts can be substituted if preferred.
Step by Step
For the full pumpkin cookie recipe with measurements, see the recipe card at the end of the post.
Tools
As an amazon associate, I earn from qualifying sales
- Cookie Sheet
- Spatula
- Cookie Scoop
- Mixing bowls
Wendy's Tips and Tricks
- Don't Skip the Chill:: Chilling the dough helps the cookies maintain their shape when baking.
- Temperature Matters: Fats and liquids emulsify best when they are close to the same temperature. Make sure you bring your eggs to room temperature.
- Don't Overmix!: Stir the ingredients just until combined to prevent tough cookies.
- Leftover Cookies: Keep cookies in an airtight container to retain their chewy texture for up to a week.
- Freeze extra dough: Scoop dough onto a tray, freeze until solid, then store the dough balls in a bag for baking fresh cookies later.
- Add Ins: Feel free to add raisins, dark chocolate chips, milk chocolate chips or white chocolate chips for a fun twist. You can also finish the cookies with cream cheese frosting.
You May Also Like
- Oatmeal Craisin Cookies combine tangy cranberries and hearty oats for a satisfying snack.
- Nutella Thumbprint Cookies are a chocolate lover’s dream, featuring a rich hazelnut center nestled in a buttery cookie.
- Pumpkin Breakfast Cookies bring pumpkin flavor with each wholesome bite.
- Spritz Cookies with Jam are a festive favorite.
Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are the perfect sweet treat to make with your family. They are both ridiculously good and wonderfully easy. You will love the warm pumpkin spice flavor mingling with canned pumpkin and oats, all rounded out by a perfectly chewy texture. Embrace the season with a batch of these cookies that will fill your home with the aroma of fall!
Servings: 42 cookies
Calories: 134kcal
Ingredients
- 3 cups all-purpose flour. 426 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup unsalted butter melted and cooled slightly
- ⅔ cup pumpkin puree
- ¾ cup light brown sugar packed
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature and beaten
- 2 cups old-fashioned oats
- ½ cup chopped pecans optional
Instructions
- In a large bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another large bowl, whisk together the butter, pumpkin puree, brown sugar, granulated sugar, vanilla extract, and eggs.
- Add the dry ingredients to the wet ingredients and stir until combined. Add the oats and pecans and stir again.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Use a cookie scoop to drop the dough onto the cookie sheets, leaving about 2 inches between them.
- Bake for 10 to 13 minutes. Allow to cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely.
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 753IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1mg
Leave a Comment & Rate this Recipe