These pumpkin oatmeal cookies are soft, chewy, and full of fall flavor! With warm spices and a hint of sweetness, they make the perfect treat for any time of year.
Who doesn’t love cookies that are both tasty and a little healthy? I like to add extra chocolate chips for a sweet surprise. Enjoy them with a cozy cup of tea! 🍂🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not the sweetened pie filling. If you can’t find canned puree, you can roast fresh pumpkin and puree it yourself!
Vegetable Oil: I love using melted coconut oil for a hint of flavor, but feel free to stick with vegetable oil or use applesauce for a healthier option.
Brown Sugar: Brown sugar adds moisture and a deeper flavor. If you’re out, you can use granulated sugar; just add a bit of molasses (about 1 tbsp per cup of sugar) for that rich taste.
Spices: The spices really make these cookies shine. You can adjust them to your liking—add more cinnamon or try pumpkin pie spice for a flavor boost. Don’t skip the nutmeg; it adds that cozy warmth!
How Do I Get My Cookies to Be Soft and Chewy?
To make sure your pumpkin oatmeal cookies stay soft and chewy, follow these tips:
- Don’t overmix the batter! Mix until just combined for a tender cookie.
- Use a measuring scoop to drop cookie dough onto the baking sheet. This helps to keep the cookies thick.
- Pull cookies out of the oven when the edges firm up but the centers look slightly underbaked. They’ll continue to cook as they cool.
- Let them cool on the sheets for a few minutes before moving them to a wire rack to avoid breaking.
These tips will help you achieve that perfect texture everyone loves! Enjoy baking!
How to Make Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookie Batter:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 12-15 minutes of baking, plus a little time to cool down. Altogether, you can have warm, delicious cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Also, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1 packed cup of brown sugar, 1 large egg, and 2 teaspoons of vanilla extract. Mix until everything is smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves if using. This helps to evenly distribute the dry ingredients and adds some air into the flour.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until combined. It’s important not to overmix—just stir until you don’t see any more dry flour.
5. Add Oats and Optional Add-ins:
Now, fold in 3 cups of old-fashioned rolled oats and 1 cup of raisins or chocolate chips, if you’d like. This adds great texture and flavor to your cookies!
6. Shape the Cookies:
Using a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart since they will spread a little while baking.
7. Bake the Cookies:
Pop them in the preheated oven and bake for about 12-15 minutes, or until the edges are set and lightly golden, while the centers remain soft. Keep an eye on them to prevent overbaking!
8. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Optional Glaze:
If you’d like a sweet glaze, whisk together 1/2 cup of powdered sugar, 1-2 teaspoons of milk or cream, and 1/4 teaspoon of vanilla extract until smooth. Drizzle it over the cooled cookies for an extra touch of sweetness!
10. Store and Enjoy:
Store any leftover cookies in an airtight container for up to 5 days. Enjoy them with a nice cold glass of milk or your favorite warm beverage!
These pumpkin oatmeal cookies are soft, chewy, and bursting with fall flavors! The oats give them a hearty texture, making them a delightful treat any time. Happy baking!
Can I Use a Different Type of Sugar?
Absolutely! While brown sugar adds moisture and flavor, you can substitute it with granulated sugar if that’s all you have. Just keep in mind that the cookies may be slightly less moist. If you want a similar effect, add about a tablespoon of molasses to the granulated sugar.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you’re using fresh pumpkin, roast it until it’s tender, scoop out the flesh, and puree it until smooth. Use the same amount, which is 1 cup for this recipe.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or add 1/4 teaspoon to help with texture. The cookies will bake up just as deliciously!
What’s the Best Way to Store These Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just let them cool completely, then place them in a freezer-safe bag, and they’ll keep well for up to 3 months.
