Nothing says cozy fall baking like Pumpkin Oatmeal Cookies! These soft, chewy cookies blend the warmth of cinnamon, cloves, and nutmeg with hearty oats and real pumpkin puree.
If you enjoy them plain or loaded with chocolate chips, nuts, or dried fruit, they’re the perfect seasonal treat.
Ingredients List
Creating the ultimate Pumpkin Oatmeal Cookies requires the right combination of ingredients. Here’s everything you’ll need:
Cookie Dough Ingredients
- ¾ cup (1 ½ sticks) salted butter, softened
- ½ cup sugar
- 1 cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon cloves
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup quick-cooking “instant” oats
- ¾ cup + 2 tablespoons pumpkin puree (half of a 15-ounce can)
Optional Mix-Ins:
- 1 cup raisins, dried cranberries, chocolate chips, and/or nuts
Required Kitchen Tools
Having the right tools ensures a smooth baking process. Here’s what you’ll need:
- Electric Mixer – To cream together butter and sugar for a smooth and airy texture.
- Mixing Bowls – One for dry ingredients, one for wet ingredients.
- Measuring Cups & Spoons – For accurate ingredient proportions.
- Whisk & Spatula – To combine dry ingredients and fold in mix-ins.
- Baking Sheets – Lined with parchment paper or silicone mats for even baking.
- Cookie Scoop – To ensure evenly sized cookies.
- Wire Rack – For cooling the cookies after baking.
Dough Preparation
Creating the perfect Pumpkin Oatmeal Cookie dough requires a few key steps to ensure a soft and chewy texture. Follow these steps for the best results:
Mixing the Ingredients
- In a large mixing bowl, use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract, then beat until fully combined.
Combining Dry Ingredients & Oats
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Stir in the quick oats to evenly distribute them.
Incorporating the Pumpkin
- Gradually add the dry ingredients to the butter mixture, alternating with the pumpkin puree. Stir until just combined—avoid overmixing to keep the cookies tender.
- If using optional mix-ins like chocolate chips, nuts, or dried fruit, gently fold them into the dough.
Chilling the Dough
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 1 day). Chilling helps the cookies hold their shape and enhances the flavors.
Baking the Cookies
Once your dough is properly chilled, it’s time to shape and bake your Pumpkin Oatmeal Cookies to golden perfection!
Preheating the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Shaping the Cookies
- Using a 1 ½-tablespoon cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each dough mound using the bottom of a measuring cup or fork tines to slightly flatten them. These cookies don’t spread much, so this helps them bake evenly.
Baking Time & Tips
- Bake for 12–17 minutes, or until the edges are lightly golden and the tops appear set (not shiny).
- Be careful not to overbake—you want them soft and chewy!
Cooling the Cookies
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage
These Pumpkin Oatmeal Cookies are best enjoyed fresh, but with proper storage, you can keep them soft and delicious for days!
Serving Suggestions
For extra indulgence, try these serving ideas:
- Drizzle with white chocolate for a decorative and sweet finish.
- Spread cream cheese frosting on top for a pumpkin spice twist.
- Pair with a cup of coffee or spiced tea for a cozy fall treat.
How to Store Pumpkin Oatmeal Cookies
To keep your cookies fresh and flavorful:
- Room Temperature: Store in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking.
- Refrigeration: While not necessary, storing them in the fridge can extend freshness up to 1 week.
- Freezing: These cookies freeze well! Place them in a zip-top freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Pumpkin Oatmeal Cookies
Ingredients
- ¾ cup (1 ½ sticks) salted butter, softened
- ½ cup sugar
- 1 cup brown sugar1 egg
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon cloves
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup quick-cooking “instant” oats
- ¾ cup + 2 tablespoons pumpkin puree (half of a 15-ounce can)
Instructions
- In a large mixing bowl, use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, then beat until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Stir in the quick oats.
- Gradually add the dry ingredients to the butter mixture, alternating with the pumpkin puree. Stir until just combined. If using optional mix-ins like chocolate chips, nuts, or dried fruit, fold them into the dough.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 1 day).
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Using a 1 ½-tablespoon cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each dough mound using the bottom of a measuring cup or fork tines to flatten them slightly.
- Bake for 12–17 minutes, or until the edges are lightly golden and the tops are set (not shiny). Do not overbake, as you want them soft and chewy.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Conclusion
With their soft, chewy texture and warm autumn spices, Pumpkin Oatmeal Cookies are a must-try treat. Whether you enjoy them plain or with mix-ins like chocolate chips and nuts, they’re perfect for fall baking.
Plus, they store well, making them a great make-ahead dessert for the season.
Now that you’ve mastered this recipe, grab your ingredients and start baking—your kitchen will be filled with the irresistible aroma of pumpkin and spice!
