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    Home » Pumpkin Oatmeal Cookies

    Pumpkin Oatmeal Cookies

    Published: Oct 7, 2022 · Modified: Oct 21, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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!

    9 Pumpkin Oatmeal Cookies on a plate

    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)!

    up close of a Pumpkin Oatmeal Cookie with a bite taken out of it

    Pumpkin Cookies: Ingredients and Substitutions

    overhead photo of the ingredients in this Pumpkin Oatmeal Cookies recipe
    • 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.
    overhead photo of 6 Pumpkin Oatmeal Cookies

    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.

    dry ingredients for Pumpkin Oatmeal Cookies in a white bowl

    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.

    two photos showing adding egg and vanilla to the Pumpkin Oatmeal Cookies batter

    Then, add the dry ingredient mixture and beat on low speed until just combined.

    two photos showing before and after combining wet and dry ingredients in this Pumpkin Oatmeal Cookies recipe

    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.

    two photos showing adding oatmeal to the Pumpkin Oatmeal Cookies batter
    • 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.)

    Mix-in options

    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.

    two photos showing how to make Pumpkin Oatmeal Cookies - adding butterscotch chips

    Portion/roll dough & bake

    Once the dough is chilled, use a 1 ½ to 2 TBS 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.

    two photos showing Pumpkin Oatmeal Cookies on a baking sheet before and after baking

    To freeze the cookie dough:

    Instead of baking, you can also freeze the pumpkin oatmeal cookie dough in balls to bake them later.

    1. Place the measured and rolled cookie dough balls on a cookie sheet and put them in the freezer for 1-2 hours or until firm. 
    2. Once firm, transfer the dough balls to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag). 
    3. Freeze for up to 2 months. 
    4. To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions. 
    13 Pumpkin Oatmeal Cookies on a baking sheet

    To store/freeze 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.

    9 Pumpkin Oatmeal Cookies on a plate

    Recipe FAQs

    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!

    Are old fashioned oats and quick oats the same?

    No! Old fashioned (or rolled) oats are whole-grain oat kernels that have been rolled flat. Quick-cooking oats are also rolled, but the oat kernel is cut into smaller pieces so it can cook faster. 

    Can you use quick oats instead of old fashioned in oatmeal cookies?

    Yes, you can, just be aware that it will change the texture of the cookies and they will be less chewy and more "fluffy" or cakey. 

    How do you make chewy cookies not cakey?

    These cookies are chewy and not cakey because of sugars, egg, and using less flour than usual and chilling the dough. Also, tapping the baking sheet on the counter releases some air and helps make them chewy.

    Can I double this recipe?

    Yes, double the ingredients and bake on 4 large baking sheets.

    a stack of 3 Pumpkin Oatmeal Cookies, the top one has a bite taken out of it

    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 your creations!

    Pumpkin Oatmeal Cookies

    Pumpkin Oatmeal Cookies Recipe

    Laura
    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!
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 137 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • KitchenAid Mixer
    • hand mixer
    • baking sheet
    • silicone baking mat
    • Parchment Paper

    Ingredients
      

    • ½ cup salted butter softened
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • 1 tsp vanilla extract
    • ½ cup pumpkin puree
    • 1 egg
    • 1 ½ cups all-purpose flour
    • 1 cup old fashioned oats
    • 1 tsp pumpkin pie spice
    • 1 tsp cinnamon
    • ½ tsp sea salt
    • ½ tsp baking soda
    • ¼ tsp baking powder
    • 1 cup mix-ins (chocolate chips, cinnamon chips, white chocolate chips, etc.)

    Instructions
     

    • In a medium bowl, mix together the flour, pumpkin pie spice, cinnamon, sea salt, baking soda and baking powder. Set aside.
    • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, cream together the butter, granulated sugar and brown sugar.
    • Add vanilla, pumpkin puree and egg and beat until combined and light and fluffy.
    • Add dry ingredients and beat on medium speed until combined.
    • Then, add the oatmeal and beat until evenly distributed.
    • If desired, add mix-ins and stir on low speed until evenly distributed throughout the batter.
    • Transfer the dough to an airtight container and chill for at least 1 hour, and up to overnight.
    • After chilling, preheat oven to 375 degrees F.
    • Line two large baking sheets with silicone baking mats or parchment paper.
    • Use a 1.5-2 TBS cookie scoop to measure out a portion of cooking dough, roll it into a ball and place on the prepared baking sheet 1 ½” apart. Gently press down the tops of each ball of dough to slightly flatten. Repeat until all the dough is used.
    • Bake In the preheated oven for 10 minutes, or until cookies look set and slightly puffed.
    • Remove the cookie tray from the oven and tap it on the counter to release some of the air from the cookies.
    • Let the cookies cool on the cookie sheet for 3-5 minutes.
    • Transfer the cookies from the cooking sheet to a wire cooling rack to cool for at least 30 minutes before eating. The cookies “deflate” as they cool and achieve the chewy texture

    Video

    Notes

    Ingredient 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.
    Or, to make only 1 tablespoon of pumpkin pie spice combine: 
    • 1 ½ tsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp cloves
    • ½ tsp allspice

    Mix-in suggestions

    • Cinnamon chips (my top recommendation)
    • Butterscotch Chips (pictured in this post)
    • Chocolate chips
    • White chocolate chips
    • Raisins
    • Dried fruit (cranberries, raspberries, blueberries, etc.)
    • Nuts (walnuts, pecans, sliced almonds, etc.)
    To freeze the cookie dough:
    Instead of baking, you can also freeze the pumpkin oatmeal cookie dough balls to bake them later.
    1. Place the measured and rolled cookie dough balls on a cookie sheet and put them in the freezer for 1-2 hours or until firm. 
    2. Once firm, transfer the dough balls to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag). 
    3. Freeze for up to 2 months. 
    4. To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions. 
    To store/freeze 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.

    Nutrition

    Serving: 1cookieCalories: 137kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 128mgPotassium: 56mgFiber: 1gSugar: 11gVitamin A: 1107IUVitamin C: 1mgCalcium: 16mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    Photos in this post were taken by Ashleigh Scott Creative.

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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