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There’s nothing that tastes more like fall than a batch of warm pumpkin oatmeal cookies fresh from the oven. These soft and chewy cookies are filled with cozy pumpkin spice flavor, hearty oats, and just the right amount of sweetness.
Why You’ll Love This Recipe
Cozy Fall Flavor – Pumpkin puree and warm spices give these pumpkin cookies that classic autumn taste.
Perfect Texture – The oats add heartiness while keeping the cookies tender and chewy.
Simple Ingredients – Made with everyday pantry staples, no fancy ingredients required.
Versatile Treat – Add in some chocolates or nuts for a fun flavor variation.
Ingredients Needed
- All purpose flour
- Granulated sugar
- Brown sugar
- Salt
- Baking Soda
- Cinnamon
- Quick Cooking Oatmeal
- Pumpkin Puree (not pumpkin pie filling)
- Pumpkin pie spice
- Eggs
- Butter, salted and softened
- Vanilla Extract
How to Make Pumpkin Oatmeal Cookies
- Preheat oven to 375 degrees F.
- Spread pumpkin puree into a thin layer on a paper towel. Blot the top with another paper towel to remove moisture.
- In the bowl of a stand mixer, combine butter and sugars. Beat until light and fluffy – 2-3 minutes.
- Add in egg yolk, molasses and vanilla extract.
- Blot excess moisture form pumpkin puree by placing it in a thin layer on a paper towel. Place another paper towel on top and blot to absorb moisture.
- Add in pumpkin, stir to combine.
- Pour in dry ingredients, mix just until incorporated.
- Scoop dough onto a parchment lined baking sheet.
- Lightly flatten the cookies with your hand.
- Bake for 10-12 minutes or until lightly golden brown around edges.
- Allow to cool on baking sheet for 5 minutes and then remove to a cooling rack and cool completely.
- Combine powdered sugar, maple syrup and whipping cream in a bowl to make a nice drizzling consistency.
- Drizzle the top of cooled cookies with glaze and allow glaze to set up.
Tips from leigh Anne
- Blot the Pumpkin: Pumpkin puree adds extra moisture. For chewier cookies, lightly blot the puree with a paper towel before adding it to the dough. If you don’t blot your pumpkin, you will have cakey cookies.
- Don’t Overbake: These cookies will look slightly soft in the center when done—let them finish setting up on the baking sheet as they cool.
- Add Mix-Ins: Try chocolate chips, dried cranberries, white chocolate chunks, or chopped pecans for extra flavor and texture.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Frequently Asked Questions
Can I make these cookies gluten free?
Yes! Just swap out the all-purpose flour for a 1:1 gluten-free baking blend and be sure to use certified gluten-free oats. I prefer Bob’s Red Mill Cup for Cup Gluten free flour.
Can I use old fashioned oats instead of quick oats?
You can, but the texture will be slightly different. Old-fashioned oats give more chew, while quick oats make the cookies softer.
Can I freeze pumpkin oatmeal cookie dough?
Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, just add 1–2 extra minutes to the baking time. See all my tips for freezing cookie dough here.
What’s the best way to store oatmeal cookies?
Keep them stored at room temperature in an airtight container for 2–3 days. For longer storage, freeze them
Why do you only use the egg yolk?
Pumpkin puree has a lot of moisture in it and it acts like an egg in cookie dough so you only need the egg yolk.
Try these other yummy recipes too:
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Pumpkin Oatmeal Cookies
Ingredients
- 1 cup butter salted and softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 Tbsp molasses
- 3/4 cup pumpkin puree
- 1 3/4 cups all purpose flour
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups quick cooking oatmeal
Instructions
- Preheat oven to 375 degrees F.
- Spread pumpkin puree into a thin layer on a paper towel. Blot the top with another paper towel to remove moisture.
- In the bowl of a stand mixer, with the paddle attachment, combine butter and sugars. Beat until light and fluffy, 2-3 minutes.
- Add in egg yolk, molasses and vanilla extract Mix to combine.
- Pour in pumpkin puree, stir to combine.
- Add in dry ingredients, mix just until combined.
- Scoop dough onto a parchment lined baking sheet.
- Lightly flatten the cookies with your hand.
- Bake for 10-12 minutes or until lightly golden brown around edges.
- Allow cookies to cool on baking sheet for 5 minutes and then remove to a cooling rack and cool completely.
- In a bowl combine powdered sugar, maple syrup and whipping cream to make a nice drizzling consistency.
- Drizzle the tops of cooled cookies glaze and allow glaze to set up.
Tips & Notes:
- Blot the Pumpkin: Pumpkin puree adds extra moisture. For chewier cookies, lightly blot the puree with a paper towel before adding it to the dough. If you don’t blot your pumpkin, your cookies will be cakey.
- Don’t Overbake: These cookies will look slightly soft in the center when done—let them finish setting up on the baking sheet as they cool.
- Add Mix-Ins: Try chocolate chips, dried cranberries, white chocolate chunks, or chopped pecans for extra flavor and texture.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
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Nutrition Facts:
Beth says
These might be my new favorite fall cookie!