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Pumpkin Oatmeal Cookies are made with pumpkin puree and pumpkin pie spice for a fall twist on a classic soft and chewy cookie. We love them with white chocolate chips!
Pumpkin season is one of my favorite seasons, and I look forward to it every year so I can make all the pumpkin things! These are the perfect fall pumpkin oatmeal cookie with a soft and chewy texture and tons of flavor! These are one of my favorite pumpkin cookies ever!
I took a classic oatmeal cookie and married it with pumpkin chocolate chip cookies to make the perfectly spiced fall cookie. I really should call them pumpkin pie oatmeal cookies because that’s what they taste like. It’s like the best of pie with the spices and pumpkin with the chewy, soft oatmeal cookie. It’s a match made in heaven.
Pumpkin Oatmeal Cookie Ingredients
- Quick Oats: I prefer quick oats in my cookie recipes since they are smaller than old fashioned rolled oats. If you don’t have quick cooking oats, pulse rolled oats in a blender or food processor just a few times to make your own quick oats!
- Cinnamon & Pumpkin Pie Spice: Don’t have pumpkin pie spice? Here is how to substitute individual spices. If you want to use individual spices you’ll need ground ginger, cloves, nutmeg, and allspice.
- I use softened unsalted butter in this recipe. Omit salt if using salted butter.
- This cookie uses a combination of brown sugar (for flavor and softness) and granulated sugar (to help with spread).
- Egg Yolk: Since pumpkin is so wet, you don’t need the whole egg.
- Pumpkin Puree: Use canned pumpkin puree. If you’re using homemade, make sure it’s not too wet.
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Dorothy’s Expert Tips
- The pumpkin adds a touch of flavor and makes these cookies so soft and moist. So when you make a batch, you don’t need to worry about them turning out dry.
- I like using a 2-tablespoon cookie scoop, but you can also make thes with a smaller scoop (they’ll bake up in less time).
- Once they’re cooled, they keep well for up to three days at room temperature. Or pop them in the freezer for up to two months! Freeze between paper towels to absorb moisture as they thaw.
- You can use all kinds of mix-ins for this recipe. Try chocolate chips, pecans, walnuts, raisins, dried cranberries, or any combination of these will work great. Or make my apple oatmeal cookie recipe.
Pumpkin Oatmeal Cookies Recipe
Ingredients
- 1 cup (124g) all-purpose flour
- ¾ cups (67g) quick cooking oats
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ¾ cup (183g) pumpkin puree
- 1 ½ cups (255g) white chocolate chips
Instructions
- Preheat oven to 350°. Line your baking sheets with parchment paper and set aside.
- Whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Beat butter, brown sugar, and granulated sugar in the bowl of an electric mixer until light and fluffy. Add pumpkin and egg and mix well. Mix in flour mixture and beat until well combined. Stir in white chocolate chips.
- Drop 2-tablespoon scoops onto prepared baking sheets. Bake for 14-16 minutes or until cookies are lightly golden around the edges and no longer glossy. Cool on baking sheet at least 2 minutes before removing to a cooling rack.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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FAQ
Yes, they freeze great. Allow them to cool, and then store them in a freezer bag or container. They will keep for two months.
Use canned pumpkin to make pumpkin scones, pumpkin bread, pumpkin bars and so many more pumpkin recipes!
Adding pumpkin to oatmeal cookies is a great way to add flavor, especially with cinnamon or pumpkin pie spice.
Be sure to use the spoon and level method to measure the flour. Too much flour will thicken the cookies, and they won’t flatten. It’s also important to use quick oats. For this recipe, the cookie will puff up as they bake, but as they cool, they will flatten.
How to make Pumpkin Oatmeal Cookies
- It’s always important to whisk the dry ingredients together first.
- Once the butter and sugars are creamed they’ll be thick, fluffy, and brown. Then you can add the other wet ingredients.
- Once the batter is combined it’ll be thick and orange with oatmeal spots (not smooth).
I made these yesterday and they were gone within a couple hours. So moist and flavorful! The addition of the white chocolate chips was perfect. I’ve made other desserts before that just didn’t have enough of the pumpkin/fall flavor. I hit the jackpot with this one. It’s Halloween and I’ll be baking more tonight.
Nice soft cookie. Great base amenable to customizing. I added extra spices (double cinnamon, fresh nutmeg, ginger and cloves to match our preferences. I added nuts, raisins & a handful of milk chocolate chips. I didn’t have quick oats and was fine with old fashioned oats
Thanks for a great recipe
I just made these 3 days agoand they are good
Truthful be told, I prefer to not add ANY kind of “chips” to this recipe. One reason is who needs all that extra sugar and sweetness.
I’m weary of “chips” since they seem to appear everywhere (even hard to find premium ice cream which doesn’t include a “chip” of some sort). What I do enjoy adding is nuts, and dried cranberries. That’s just my “two cents”.
I’m also enjoying making Pumpkin Biscotti. Biscotti, in general, has become my cookie of choice lately. Not so sweet, but full of wonderful flavor !!
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