Pumpkin oatmeal cookies have a way of just *screaming* fall, don’t they? The moment I smell that warm, spiced aroma filling my kitchen, I’m transported back to crisp autumn days, jumping into leaf piles. My grandma used to make the most incredible batch of these fall pumpkin oatmeal cookies every year, and the smell alone was pure magic. They had this perfect balance of soft, chewy texture from the oats and that dreamy, spiced pumpkin flavor that just melts in your mouth. I’ve tweaked her recipe over the years to make it just right, and I’m so excited to share my favorite version with you. Get ready to bake up some pure autumn comfort – let’s get cooking!
Why You’ll Love This Pumpkin Oatmeal Cookie Recipe
Seriously, these cookies are a game-changer for your fall baking list. They hit all the right notes and are incredibly satisfying to make and eat.
- Perfectly Spiced Flavor: The blend of cinnamon, ginger, nutmeg, and cloves is pure autumn bliss.
- Ideal Texture: You get that wonderful combination of soft centers and slightly crisp edges.
- Incredibly Easy Pumpkin Oatmeal Cookies: The steps are straightforward, making them perfect for beginners.
- Versatile for Any Occasion: Great for bake sales, holiday gatherings, or just a cozy afternoon treat.
- Delightfully Chewy Pumpkin Oatmeal Cookies: The oats and brown sugar create an irresistible chewy bite.
- Simple Ingredients: You likely have most of the pumpkin oatmeal cookie ingredients in your pantry already.
- A Crowd-Pleaser: Everyone, from kids to adults, adores these warm, spiced cookies.
Ingredients for Homemade Pumpkin Oatmeal Cookies
Gathering your pumpkin oatmeal cookie ingredients is the first step to baking perfection. This recipe uses a thoughtful mix to ensure that classic fall flavor and texture we all crave.
- 1 cup (2 sticks) unsalted butter, softened – Using softened butter is key for creaming properly.
- 1 cup granulated sugar
- 1 cup packed light brown sugar – Brown sugar adds moisture and a caramel-like depth to our pumpkin oatmeal cookie ingredients.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling) – This is the star! Make sure it’s pure pumpkin puree for that authentic flavor.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves – These spices are essential for that warm, spiced pumpkin flavor.
- 3 cups rolled oats (not instant) – Rolled oats are crucial for the chewy texture of these homemade pumpkin oatmeal cookies.
- 1 cup chopped pecans or walnuts (optional) – Adds a delightful crunch and nutty flavor.
How to Make the Best Pumpkin Oatmeal Cookies
Follow these simple steps to create the most delicious and perfectly textured pumpkin oatmeal cookies. This guide will walk you through how to make pumpkin oatmeal cookies that are wonderfully soft and flavorful.
- Step 1: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This helps prevent sticking and ensures even baking for your cookies.
- Step 2: In a large bowl, cream together the 1 cup (2 sticks) softened unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar. Beat until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer. This creaming process incorporates air, which is essential for a good cookie texture.
- Step 3: Beat in the 2 large eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the 1 teaspoon vanilla extract and the 1 (15 ounce) can pumpkin puree until everything is well combined and smooth.
- Step 4: In a separate medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Whisking ensures all the dry ingredients, especially the leavening agents and spices, are evenly distributed.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix at this stage.
- Step 6: Gently stir in the 3 cups rolled oats and 1 cup chopped pecans or walnuts, if you’re using them. Mix until everything is evenly distributed throughout the dough. This is your perfect pumpkin oatmeal cookie dough, ready for baking!
- Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. For perfectly round homemade pumpkin oatmeal cookies, you can gently roll the dough balls with your hands.
- Step 8: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers still look slightly soft. You’re aiming for soft pumpkin oatmeal cookies, so don’t overbake them!
- Step 9: Let the cookies cool on the baking sheets for about 5 minutes. This allows them to set up slightly before you move them. Then, carefully transfer the cookies to a wire rack to cool completely. Enjoy your wonderfully chewy pumpkin oatmeal cookies!
Pro Tips for Perfect Pumpkin Oatmeal Cookies
Want to elevate your cookie game? These little tricks will guarantee your pumpkin oatmeal cookies are always a hit.
- For that ultimate chewy texture, don’t overmix the dough once you add the flour and oats. Gentle mixing is key!
- Always use pure pumpkin puree, never pumpkin pie filling. The filling has added sugars and spices that will throw off the flavor balance of your pumpkin oatmeal cookies.
- Letting the dough chill for at least 30 minutes before baking can help prevent the cookies from spreading too much, ensuring thicker, chewier results.
What’s the secret to perfectly chewy pumpkin oatmeal cookies?
The secret is a combination of ingredients and technique. Using brown sugar for moisture, not overmixing the dough, and slightly underbaking them ensures that delightful chewy texture. The oats also contribute significantly to that chewiness. For more baking tips, check out these bread secrets and recipes.
Can I make these pumpkin oatmeal cookies ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and store it covered in the refrigerator. Simply scoop and bake when you’re ready for fresh, homemade pumpkin oatmeal cookies.
How do I avoid common mistakes with pumpkin oatmeal cookies?
A common pitfall is using pumpkin pie filling instead of pure pumpkin puree, which changes the flavor and sweetness. Also, be sure to use rolled oats, not instant, for the best texture. Overmixing the dough is another mistake to avoid for tender cookies.
Best Ways to Serve Pumpkin Oatmeal Cookies
These delightful cookies are fantastic on their own, but they truly shine when paired with the perfect accompaniments. Imagine a warm mug of coffee or a steaming cup of spiced tea alongside a plate of these homemade pumpkin oatmeal cookies – pure autumn bliss!
For a more decadent treat, serve these pumpkin spice oatmeal cookies slightly warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. They also make a wonderful addition to any fall dessert platter, complementing pies and other seasonal treats perfectly.
Nutrition Facts for Pumpkin Oatmeal Cookies
Let’s talk about what makes these pumpkin oatmeal cookies so satisfying! Each cookie offers a balanced taste of sweet and spice, making them a perfect treat.
- Serving Size: 1 cookie
- Calories: Approx. 180-200
- Fat: Approx. 9g
- Saturated Fat: Approx. 5g
- Protein: Approx. 3g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 2g
- Sugar: Approx. 15g
- Sodium: Approx. 70mg
Nutritional values are estimates and may vary based on specific ingredients used, especially if you add nuts or other mix-ins to your homemade pumpkin oatmeal cookies.
How to Store and Reheat Pumpkin Oatmeal Cookies
Proper storage is key to keeping your delicious homemade pumpkin oatmeal cookies fresh and flavorful. Once your cookies have completely cooled on the wire rack – this is super important to prevent sogginess – you can store them for enjoying later. For short-term storage, place the cooled pumpkin oatmeal cookies in an airtight container at room temperature. They should stay wonderfully soft and chewy for about 3 to 4 days. This method is perfect for when you want a fresh cookie treat throughout the week.
If you’ve made a big batch and want to save some for longer, freezing is an excellent option for storing homemade pumpkin oatmeal cookies. You can freeze them for up to 3 months. To do this, wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy them, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes. For a warm treat, you can reheat them gently in a low oven (around 300°F or 150°C) for a few minutes until warmed through.
Frequently Asked Questions About Pumpkin Oatmeal Cookies
What are pumpkin oatmeal cookies?
Pumpkin oatmeal cookies are a delightful baked treat that combines the warm, comforting flavors of pumpkin and fall spices with the hearty texture of oats. They are typically soft, chewy, and packed with classic autumnal spices like cinnamon, ginger, and nutmeg. They’re a wonderful way to capture the essence of fall in a portable, delicious cookie.
Why are pumpkin oatmeal cookies so good?
These cookies are so good because they hit all the right sensory notes! The combination of sweet pumpkin puree, rich brown sugar, warming spices, and chewy oats creates a flavor and texture profile that’s incredibly satisfying. They evoke feelings of comfort and nostalgia associated with autumn, making them a beloved seasonal favorite.
Can I add chocolate chips to these pumpkin oatmeal cookies?
Absolutely! Adding chocolate chips is a fantastic variation. You can stir in about 1 cup of semi-sweet, dark, or even white chocolate chips along with the oats and nuts in Step 6. This adds another layer of deliciousness to your already amazing pumpkin oatmeal cookies.
What’s the best way to store homemade pumpkin oatmeal cookies?
To keep your homemade pumpkin oatmeal cookies fresh and chewy, store them in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can freeze them for up to 3 months. Make sure they’re completely cooled before storing to prevent any sogginess.
Variations of Pumpkin Oatmeal Cookies You Can Try
Once you’ve mastered the classic recipe, you’ll love experimenting with these fun twists on your pumpkin oatmeal cookies. These variations offer something for everyone, whether you have dietary needs or just want to mix things up.
- Oatmeal Pumpkin Chocolate Chip Cookies: For a decadent treat, simply stir in 1 cup of your favorite chocolate chips (semi-sweet, dark, or milk) along with the oats and nuts in Step 6. The rich chocolate pairs wonderfully with the spiced pumpkin flavor.
- Vegan Pumpkin Oatmeal Cookies: To make these vegan, substitute the butter with vegan butter sticks, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) or commercial egg replacer for the eggs, and ensure your chocolate chips are dairy-free if adding.
- Gluten-Free Pumpkin Oatmeal Cookies: Swap the all-purpose flour for a gluten-free all-purpose baking blend that contains xanthan gum. Ensure your oats are certified gluten-free to avoid cross-contamination.
- Spiced Pumpkin Oatmeal Cookie Bars: Instead of dropping dough, press the entire batch of dough into a greased 9×13 inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cut into bars once cooled.

Pumpkin Oatmeal Cookies: 10 Amazing Fall Treats
- Total Time: 32 minutes
- Yield: About 3 dozen cookies 1x
- Diet: Vegetarian
Description
Learn how to make the best chewy pumpkin oatmeal cookies with this easy recipe. These soft pumpkin spice cookies are perfect for fall.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups rolled oats (not instant)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and chopped nuts, if using, until evenly distributed. This creates your pumpkin oatmeal cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. For perfectly round pumpkin oatmeal cookies, you can roll them into balls.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. These are your delicious homemade pumpkin oatmeal cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your chewy pumpkin oatmeal cookies!
Notes
- For softer pumpkin oatmeal cookies, slightly underbake them.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Consider adding chocolate chips or white chocolate chips for a variation on these pumpkin oatmeal cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 180-200
- Sugar: Approx. 15g
- Sodium: Approx. 70mg
- Fat: Approx. 9g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 2g
- Protein: Approx. 3g
- Cholesterol: Approx. 30mg
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