These Pumpkin Oatmeal Cookies are soft, chewy, and full of flavor! Made with warm pumpkin spice and hearty oats, they’re perfect for fall snacking.
Whenever I bake these, my kitchen smells amazing! They’re a great way to enjoy the season, and I love having them with a warm cup of tea. Cozy vibes all around! 🍂
Key Ingredients & Substitutions
Rolled Oats: These give the cookies a chewy texture. If you don’t have rolled oats, quick oats can work, but they will slightly change the texture and make the cookies a bit softer.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If you’re out of pumpkin, unsweetened applesauce can be a great substitute.
Butter: Unsalted butter is preferred for better control of salt levels. If you’re looking for a dairy-free option, coconut oil or a vegan butter substitute will work well in this recipe.
Brown Sugar: This adds moisture and depth. You can replace it with all granulated sugar if you prefer, but the cookies may come out a bit drier. For a different flavor, try dark brown sugar for a more robust taste.
Raisins or Chocolate Chips: I love adding chocolate chips for a sweet twist, but raisins add a nice chewiness and flavor. Feel free to skip them or use nuts instead for a little crunch!
How Do I Get My Cookies to Bake Evenly?
Baking cookies evenly is important for the best texture. Here are some tips to achieve that:
- Make sure your oven is preheated to 350°F (175°C) before putting in the cookies. This ensures they cook consistently.
- Use parchment paper on your baking sheets. It helps cookies bake evenly and prevents sticking.
- Leave enough space between the dough balls (about 2 inches apart). This allows air to circulate while baking.
- For equally-sized cookies, use a cookie scoop for consistent portions. This helps them bake at the same rate.
- Rotate the baking sheets halfway through cooking to avoid any hot spots in the oven affecting cookie size or browning.
How to Make Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
Optional Add-Ins:
- 1/2 cup raisins or chocolate chips (optional)
- 1/4 cup chopped nuts (optional)
- Powdered sugar glaze (1/2 cup powdered sugar mixed with a few teaspoons of milk) for drizzling (optional)
How Much Time Will You Need?
This delightful recipe should take about 15 minutes to prepare and 12-15 minutes to bake. Don’t forget to factor in some cooling time, about 5 minutes on the baking sheet, plus cooling on a wire rack if you’re using one!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper to prevent sticking and make clean-up a breeze!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will create a lovely warm spice mix that pairs perfectly with pumpkin. Set this bowl aside for now.
3. Cream the Butters and Sugars:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or a whisk. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes. This is a great arm workout too!
4. Combine Egg and Pumpkin:
Next, beat in the egg until fully combined, followed by stirring in the vanilla extract and pumpkin puree. These ingredients help to keep your cookies moist and packed with pumpkin flavor.
5. Incorporate the Dry Ingredients:
Gradually add your dry mixture to the wet ingredients, stirring gently just until everything is mixed together. Be careful not to overmix, as this can make the cookies tough.
6. Add Optional Ingredients:
If you’re feeling adventurous, fold in your choice of raisins or chocolate chips, and any chopped nuts you like. These will add a nice texture and sweetness to your cookies!
7. Scoop and Shape:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart for even baking. Flatten each dough ball slightly with the back of the spoon.
8. Bake Your Cookies:
Place the baking sheets into the oven and bake for 12-15 minutes. You want the edges to be set and golden while the centers remain soft. They will continue to cook a bit as they cool.
9. Cool and Decorate:
Once baked, take the cookies out of the oven and let them cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. If you’d like to add a glaze, mix up some powdered sugar with a little milk and drizzle it over the cookies once they are cool.
10. Enjoy!
Now for the best part! Enjoy your delicious soft and chewy pumpkin oatmeal cookies with a glass of milk or your favorite hot beverage. They’re perfect for sharing, but you might want to keep a batch all to yourself!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but be aware that they will change the texture slightly, making the cookies a bit softer with less chew. Rolled oats are preferred for that classic oatmeal cookie bite!
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies; just make sure they are completely cooled, then freeze them in a single layer and transfer to a freezer-safe bag for up to 3 months.
Can I Make These Cookies Vegan?
Absolutely! To make these cookies vegan, substitute the egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thick). Use a dairy-free butter alternative as well!
What Other Mix-Ins Work Well?
Feel free to get creative! Other great mix-ins include chopped dried fruit, coconut flakes, or different types of nuts like walnuts or pecans. Just make sure to keep the total amount of mix-ins around 1 cup for the best texture.
