These pumpkin oatmeal cookies are the perfect bakery-style fall cookie!
You won’t believe how soft and chewy these delightful pumpkin oatmeal cookies are!
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When fall rolls around, I start making ALL the pumpkin spice goodies.
Cookies make their way into our rotation pretty often–especially pumpkin snickerdoodles, molasses sugar cookies, no-bake pumpkin oatmeal cookies, and pumpkin chocolate chip cookies.
And since I love a good soft and chewy oatmeal raisin cookie, I knew I needed to add a fall-inspired oatmeal cookies to add to our repertoire!
Homemade cookies are one of my absolute favorite treats. Especially when they’re soft and chewy (with lightly crisp edges, of course), as all good cookies should be.
The only trouble is, I have often found that many pumpkin cookies are more cake-like in texture, sort of like the top of a muffin would be.
While there’s nothing wrong with that, it just isn’t a proper cookie, if you ask me!
So I set out to create the most perfect pumpkin oatmeal cookie, and this is it!
More Delicious Pumpkin Treats:
- Grandma’s Amazing Pumpkin Bread
- Easy Pumpkin Cobbler
- Pumpkin Whoopie Pies
- Pumpkin Pecan Caramel Chip Cookies
- Pumpkin Cream Cheese Muffins
- Pumpkin Chocolate Chip Bread
- Pumpkin Crunch Cake
- Super Simple Cake Mix Pumpkin Muffins
Why You’ll Love These Pumpkin Oatmeal Cookies
First and foremost, these cookies are just plain delicious. Not gonna lie about it.
Not only that, but they’re also easy to make!
Simple staple ingredients transform into these soft and chewy cookies, and since they have oatmeal in them, we can count them as breakfast, right?!
These cookies also don’t use any eggs, which can be great if you have dietary restrictions or just don’t have any eggs on hand! The pumpkin puree serves as the binder in this cookie, so no eggs are necessary.
There’s just enough pumpkin puree to add a hint of flavor and also keep the cookies soft, without adding so much moisture that they turn into a cake-like cookie.
How to Make Pumpkin Oatmeal Cookies
It’s really easy to whip up a batch of these cookies, and I’m guessing they’ll become a favorite in your home as soon as you do!
Ingredients You’ll Need:
- Butter
- Brown Sugar
- White Sugar
- Pumpkin Puree
- Vanilla Extract
- All-Purpose Flour
- Old-Fashioned Oats
- Baking Soda
- Salt
- Pumpkin Pie Spice
How to Make It:
(Full printable recipe available below)
Cream butter and sugars. First, you’ll use a mixer to cream together the butter and both sugars. Next, you’ll add the pumpkin puree and vanilla, mixing until combined.
Combine dry ingredients. Next, you’ll mix together the flour, oats, baking soda, salt, and pumpkin pie spice in a mixing bowl.
Make the batter. With the mixer on low speed, gradually add the dry ingredients just until combined.
Shape and bake. Last, you’ll scoop out the cookie dough and place on a baking sheet.
The batter will be a little sticky. If you prefer, you can chill it to make it easier to work with–but I’m usually not that patient!
I just scoop it out with the Tablespoon, roll it slightly, and place it on the baking sheet.
Pop them in the oven and that’s it!
Recommended Equipment:
Pumpkin Oatmeal Cookies
Soft and chewy, these pumpkin oatmeal cookies are a fall dream come true!
Ingredients
- 1 cup butter, softened to room temperature
- 1 cup brown sugar
- 1/2 cup white sugar
- 6 TBSP pumpkin puree
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 3/4 tsp salt
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper or silicone mat.
- Using an electric mixer, cream together the butter and both sugars until light and fluffy.
- Add pumpkin puree and vanilla, mixing to combine well.
- In a medium mixing bowl, combine flour, oats, baking soda, baking powder, pumpkin pie spice, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until combined.
- Scoop dough out by tablespoonful and place on prepared baking sheet. I fit 12 rounds of dough on a sheet.
- Bake for about 12 minutes, until edges are beginning to turn golden.
- Remove from oven and let set on the baking sheet for a couple of minutes, until they can easily be transferred to a cooling rack.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 139mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 1g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Where are the reviews and how many does this make ? 12 cookies you put on a baking sheet. How many times did you do rhis ? One.
Hi Ar! If you scroll all the way down to the printable recipe card, you’ll see that information. It makes approximately 3 dozen cookies and currently has a rating of 4.6 out of 5 stars. Hope that helps! 🙂