Pumpkin Oatmeal Cookies are made with pumpkin puree and pumpkin pie spice for a fall twist on a classic. These cookies are soft and chewy and so easy to make. The perfect fall treat!
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Pumpkin season is one of my favorite seasons, and I look forward to it every year so I can make all the pumpkin things! Today it’s soft and chewy pumpkin oatmeal cookies with white chocolate chips.
BEST Pumpkin Oatmeal Cookie Recipe
I took a classic oatmeal cookie and gave it a pumpkin spin for this recipe. It’s all about the fall spices and flavors!
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.
The recipe is so simple to make. You don’t have to chill the dough – just mix, roll, and bake. They are so easy.
They are also freezer-friendly, so feel free to make a double batch to keep these tasty treats on hand all through the fall season.
Ingredients in Pumpkin White Chocolate Oatmeal Cookies
All-purpose Flour: Be sure to measure it correctly!
Quick Oats: I prefer quick oats in my cookie recipes since they are smaller than old fashioned oats.
Baking Soda: Necessary for cookies
Cinnamon & Pumpkin Pie Spice: Don’t have pumpkin pie spice? Here is how to substitute individual spices.
Salt: For Flavor
Butter: I use softened unsalted butter in this recipe.
Sugar: We’re going to use a combination of brown sugar and granulated sugar for this easy cookie.
Egg Yolk: Since pumpkin is so wet, you don’t need the whole egg.
Pumpkin Puree: I use canned pumpkin puree. If you’re using homemade, make sure it’s not too wet.
White Chocolate Chips: I love the combination of pumpkin and white chocolate. You can also use chocolate chips or nuts!
How to Make Pumpkin Oatmeal Cookies
- Dry Ingredients: Whisk the flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt in a mixing bowl.
- Cream: Cream the butter, brown sugar, and granulated sugar in a large bowl until it’s smooth and fluffy.
- Mix: Add the pumpkin, egg and mix to combine. Mix in flour mixture and beat until well combined.
- Mix-In: Stir in the white chocolate chips.
- Bake: Drop two tablespoon scoops onto prepared baking sheets. Bake the cookies at 350°F for 14 to 16 minutes or until cookies are lightly golden around the edges and have lost their glossy sheen.
Why You’ll Love These Cookies
- 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.
- 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!
- Don’t like white chocolate? Make pumpkin oatmeal chocolate chip cookies instead – semi-sweet, milk, or dark chocolate chips will all work, too!
- Quick oats work best for this pumpkin oatmeal cookie recipe. If you have old-fashioned oats on hand, you can pulse them in a food processor to turn them into quick oats.
- You can use all kinds of mix-ins for this recipe. Try chocolate chips, nuts, raisins, dried cranberries, or any combination of these will work great.
Yes, they freeze great. Allow them to cool, and then store them in a freezer bag or container. They will keep for two months.
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.
Soft and chewy pumpkin white chocolate oatmeal cookies are definitely a recipe to make this fall! They’re so easy and loaded with all the fall flavors. You will love them!
More Oatmeal Recipes You’ll Love
- Peanut Butter Oatmeal Cookies
- Oatmeal Scotchies
- Berry Crisp with Oatmeal Cookie Crumble
- Pumpkin Spice Baked Oatmeal
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Pumpkin Oatmeal Cookies Recipe
- 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
- 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.
Nutritional information not guaranteed to be accurate
Pumpkin Oatmeal Cookies are a soft and chewy oatmeal cookie recipe for pumpkin season – these are perfectly spiced, freeze well and are great with white chocolate chips!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 19, 2021