Soft and Chewy Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are extra soft and chewy, full of cinnamon and just the right amount of pumpkin flavor. The perfect cookie for fall!
If you’re looking for an easy fall cookie recipe, you should definitely try these Pumpkin Oatmeal Cookies. They’re thick, extra soft, and have a delicious pumpkin flavor with a hint of pumpkin pie spice. You could also try gooey pumpkin butter cookies, or pumpkin chocolate chip cookies.
Oatmeal Cookies with Fall Flavor
For this recipe, we basically take classic oatmeal cookies and add pumpkin puree and warm pumpkin spice.
Thanks to the oatmeal, the cookies turned out to be very soft, with a delicious mild pumpkin flavor and great chewiness. The perfect cookies for fall – they’re not too sweet and totally addicting.
If you’re a longtime fan of cookies and pumpkin, then you’ll love this easy recipe. It’s also great for the holidays or served warm with ice cream.
make cookie dough
First, we whisk together the dry ingredients: flour, pumpkin pie spice, baking soda, and salt. If you don’t have pumpkin pie spice on hand, You can easily make your own, or substitute pumpkin pie spice for the cinnamon.
Then in a large bowl, beat butter and sugar until fluffy. Combine egg yolks and vanilla extract, then add pumpkin puree. notes: Make sure you are using pumpkin puree and not pumpkin pie.
Before adding pumpkin puree – blot excess liquid with paper towels. It is very important to remove excess water from the squash, so please do not skip this step.
Then we beat the flour mixture into the pumpkin mixture. Last but not least – add the oats.
We use large flakes or old-fashioned oatmeal for this recipe. You can replace them with instant oats, but don’t use instant oats. Instant oats are so fine that they behave more like flour, which we definitely don’t want.
Freeze and bake dough
The dough for these pumpkin oatmeal cookies is super sticky. So before making it into a ball, Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.
Then scoop the dough into balls (I use a 1.5 tablespoon cookie scoop), place 2 inches on a lined cookie sheet, and flatten the cookies so they are about ¼ – ⅓ inches thick.
In this recipe, it is very important to flatten the cookies, Otherwise they will end up looking like muffin tops.
They came out just right – soft, chewy, not too sweet, and just the right amount of pumpkin flavor. Great victory!
More Pumpkin Snacks:
Prep time 10 minutes
Cook Time 8 minutes
Chill for 30 minutes
Total time 48 minutes
Serves 20 cookies
Calories 128 kcal
by Lil’ Luna
- 1 cup all-purpose flour
- 1 1/2 teaspoons pumpkin spice*
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup softened unsalted butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg yolk discarded egg white
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree not pumpkin pie
- 1 1/4 cups old fashioned oats
In a large bowl, whisk together flour, pumpkin spice, baking soda, and salt.
In a separate large bowl, beat butter, brown sugar, and white sugar until fluffy.
Add egg yolks and vanilla extract.
Drain the pumpkin puree with paper towels and squeeze out excess liquid. Then beat the squash into the butter mixture.
With the mixer on low speed, combine the dry ingredients into the pumpkin batter.
Stir in oats.
Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Using a 1.5 tablespoon cookie scoop (or a spoon and your hand), scoop the dough and roll it into balls 2 inches apart on the lined cookie sheet. Flatten each cookie to about ⅓ inch thick.
Bake cookies one at a time on the middle rack of the preheated oven, about 8-10 minutes, or until the tops look just set.
Cool on the cookie tray for at least 10 minutes before transferring to a wire rack.
*If you don’t have pumpkin spice on hand, you can make your own with ¾ teaspoon cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon nutmeg and ⅛ teaspoon cloves. Or you can simply substitute 1 teaspoon of cinnamon. Store cookies in an airtight container at room temperature.