Go Back
+ servings
Pumpkin oatmeal cookies on a cutting board with pumpkin candies and white chocolate chips
Print Recipe
5 from 4 votes

Pumpkin Oatmeal Cookies Recipe

Pumpkin Oatmeal Cookies are soft and chewy and so easy to make! It's all about the fall spices and flavors in this recipe!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 162kcal
Author: Dorothy Kern
Cost: $8

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

Use any mix-ins you like – regular chocolate chips, nuts, raisins, dried cranberries or a combination of all of them would be delicious.

Nutrition

Serving: 1cookie | Calories: 162kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 94mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1324IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg