Posted Oct 07, 2022, Updated Oct 20, 2024 Fall is my favorite season, and one reason is because we get to bake and enjoy so many pumpkin recipes – like these pumpkin oatmeal cookies. They are easy to make with simple ingredients and are irresistibly delicious. Pumpkin puree, homemade pumpkin pie spice and cinnamon chips make these pumpkin oatmeal cookies stand out from the rest. Plus, they are chewy in the center and crispy on the outside like a good cookie should be (not cakey)! Don’t forget to try pumpkin chocolate chip cookies, soft pumpkin cookies, and maple cookies this fall!
Pumpkin Cookies: Ingredients and Substitutions
All-purpose flour. Use gluten-free all-purpose baking flour to make this recipe gluten-free. Salted butter. Unsalted butter is a good substitute. Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies. Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar. Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices. Sea salt. I bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. Pumpkin puree. Use canned or fresh pumpkin puree. Mix-ins. my favorite mix-in is cinnamon chips. You can use a total of 1 cup of different mix-ins such as white chocolate chips, dried fruit, nuts, etc.
How to Make Pumpkin Oatmeal cookies
Let’s walk through this pumpkin oatmeal cookies recipe step-by-step, and don’t forget to watch the video. Combine the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice in a small bowl. Then set it aside. Then, beat the softened butter, granulated sugar and brown sugar in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, until light and fluffy (about 60 seconds) These pumpkin oatmeal cookies are crispy on the outside and chewy in the center. They’re perfectly sweet and richly flavored with cozy fall spices! Next, add the pumpkin puree, egg and vanilla and beat on medium speed until combined. Then, add the dry ingredient mixture and beat on low speed until just combined. Slowly beat in the oatmeal on low speed until evenly distributed throughout the batter. Lastly, add your desired mix-ins and stir until evenly distributed in the dough.
Mix-in options
Cinnamon chips (my top recommendation) Butterscotch Chips Chocolate chips White chocolate chips Raisins Dried fruit (cranberries, raspberries, blueberries, etc.) Nuts (walnuts, pecans, sliced almonds, etc.)
Chill the dough
Once the dough is finished, transfer it to an airtight container and chill for at least 1 hour, and up to overnight.
Portion, Roll & Bake
Once the dough is chilled, use a 1 ½ to 2 Tablespoon cookie scoop to measure out the dough for the pumpkin oatmeal cookies. Then, roll the dough into balls and place them on the prepared cookie sheet about 1 ½ inches apart. Repeat until all the dough is used. Bake in preheated oven for 10-12 minutes until the top is just set. Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Freeze Cookie Dough
Instead of baking, you can also freeze the pumpkin oatmeal cookie dough in balls to bake them later.
Store/Freeze Baked Cookies
Store these pumpkin oatmeal cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. Here are some frequently asked questions about these cookies! If you have additional questions I did not address in this post, please leave a comment and I will answer them! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
