Baking season is here and there's no better way to ring in warm-and-cozy vibes than with The Best Pumpkin Oatmeal Cookies! These flavorful fall cookies are a fun twist on a classic oatmeal cookie recipe.
Simple yet satisfying, Pumpkin Oatmeal Cookies are comfort food in dessert form. This treat delivers a soft and chewy center, unlike our Pumpkin Snickerdoodles, which are more cake-like. But with its warming spices, hearty oats, and pumpkin flavor, it checks all our cozy-season boxes! Baking season is in full swing, and we have tons of baking recipes for you to add to your line-up!
HOW TO MAKE PUMPKIN OATMEAL COOKIES
This fall cookie recipe is super easy to make! No chilling dough. No blotting pumpkin purée. No frivolous steps. How about that for a simple dessert?! Swooning over Fall desserts, we have so many to choose from on the blog!
The first thing to do is pre-heat your oven to 350°F.
Have ready a baking sheet lined with either parchment paper or a silicone baking mat. Lining your baking sheet not only ensures an easy transfer of your cookies but helps to keep the bottom of your Pumpkin Oatmeal Cookies from over-browning!
Next, whisk together all-purpose flour and a quick-and-easy homemade pumpkin pie spice! All you need for major fall spice vibes is a combination of cinnamon, ginger, and cloves. You'll also add salt to your dry ingredients and simply whisk to combine!
Moving on to the wet ingredients! You will need room-temperature unsalted butter, light brown sugar, and granulated sugar to kick off your wet ingredients. It is very important that your butter is at room temperature so that it can properly cream with the sugars. Add the butter and sugars to a large bowl and mix using a handheld mixer on medium-high speed for about 3-to-4 minutes.
Once the mixture appears light and fluffy, add the egg and mix until it is well-combined.
Lastly, add the pumpkin purée and vanilla extract to the wet mix and mix until evenly distributed.
Many recipes call for blotting the pumpkin purée with a paper towel before adding it to cookie dough. We found that with the right amount of pumpkin, your Pumpkin Oatmeal Cookies will turn out just fine, allowing you to skip this added step entirely. The batter might appear slightly curdled but don't worry -- that's just from the pumpkin purée. Your dough will look perfectly normal as soon as the dry ingredients go in!
Add the dry ingredients and mix on low until combined, taking time to scrape down the sides of the bowl to ensure everything is evenly mixed. Add in the old-fashioned oats and mix on low until they are evenly distributed throughout your cookie dough, then your Pumpkin Oatmeal Cookies are off to the baking sheet!
Use a medium cookie scoop to scoop generous tablespoon-sized dough balls onto your prepared baking sheet. Make sure you space your cookies about 2 inches apart, so they do not bake into one another. Bake for 16-to-18 minutes or until the edges of the cookies have taken on a burnt orange coloring.
Allow the cookies to cool on the baking sheet for about 10 minutes, then serve and enjoy these warm and cozy treats. Speaking of warm and cozy, our Ginger Molasses Cookies, Pumpkin Muffins, and Pumpkin Spice Cookies make a pretty sweet dessert lineup next to the Pumpkin Oatmeal Cookies!
BEST TIPS FOR OATMEAL PUMPKIN COOKIES
- Be sure to use pumpkin purée for these Pumpkin Oatmeal Cookies. Do not confuse pumpkin purée with pumpkin pie filling; they are not the same thing.
- Make sure to use old-fashioned oats and not quick-cooking oats.
- It is important that your butter is at room temperature so that it can properly cream with the brown and granulated sugar.
- Have your measuring cups and spoons ready! In order for success, it is important that you measure each ingredient with care.
Your fresh-baked cookies will keep well at room temperature in an airtight container for 3-to-4 days. If you would like for the cookies to stay fresh tasting longer than this, freeze them!
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Pumpkin Oatmeal Cookies
Ingredients
- 1 ¾ cup all-purpose flour
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon fine sea salt
- 1 cup room-temperature unsalted butter
- ⅔ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- ⅓ cup pure pumpkin purée
- 1 teaspoon pure vanilla extract
- 1 ¾ cups old-fashioned oats
Instructions
- Preheat the oven to 350°F and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
- In a small mixing bowl, whisk together the flour, cinnamon, ginger, cloves, and salt. Set aside until ready to use.
- Add butter, light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. (If you don't have a stand mixer, use a large mixing bowl and a handheld mixer.) Mix on medium-high speed for about 3-4 minutes until light and fluffy. Add the egg and mix until well combined. Add the pumpkin and vanilla extract and mix until evenly distributed. The batter will appear slightly curdled; this is ok.
- Add the dry ingredients and mix on low to combine. Scrape down the sides of the bowl and mix once more. Add the oats and mix on low until evenly distributed.
- Add a generous tablespoon of batter to the prepared baking sheet, spacing each cookie about 2" apart. Bake for16-18 minutes. Remove from the oven and place on a cooling rack for about 10 minutes. Serve and enjoy!
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