Pumpkin Oatmeal Cookies are truly a cozy hug in dessert form, offering that perfect balance of chewy texture and warm, inviting autumnal spices. This recipe shines with its simplicity, bringing together humble ingredients for a truly delightful treat that’s just bursting with fall flavor.
I often bake a big batch on a crisp Sunday afternoon; the smell fills my whole kitchen. They keep beautifully too, so I always have a sweet little pick-me-up ready for the week. My family just adores them.
Why I Love This Recipe
Honestly, these pumpkin oatmeal cookies are a lifesaver! They are super easy to whip up, perfect for busy weeknights. I love how quickly they come together. Plus, the flavor is just incredible. My friends always ask for the recipe! It feels so comforting, like a warm blanket. These scrumptious cookies are amazing for fall gatherings too.
Pumpkin Oatmeal Cookies Ingredients
There’s something magical about how a few simple things can come together to create such remarkable pumpkin oatmeal cookies!
Each ingredient plays a crucial role in making these cookies utterly delicious. Here’s a peek at what we’ll be using:
- Salted Butter: This forms our rich, flavorful base. Softened butter makes for a smooth batter.
- Granulated Sugar: For sweetness, of course, and to help with that lovely crisp-chewy texture.
- Brown Sugar: This adds moisture and a wonderful molasses depth. It’s key for chewiness.
- Vanilla Extract: A splash of vanilla always brightens up the flavors. It’s a cookie must-have.
- Pumpkin Puree: Our star ingredient! It naturally flavors and moistens these cookies.
- Egg: This binds everything together. It gives structure to our cookie dough.
- All-Purpose Flour: The foundation of our cookie structure.
- Old Fashioned Oats: These give our cookies their signature chewy texture. You’ll love them here.
- Pumpkin Pie Spice: For that iconic, cozy fall flavor.
- Cinnamon: Adds a warm, aromatic note.
- Sea Salt: Balances the sweetness beautifully. It really enhances all the other flavors.
- Baking Soda: Helps the cookies spread and become tender.
- Baking Powder: Gives a little lift to our cookies.
Substitutions and Tips
Don’t be afraid to tweak things a bit! I often do. Here are some ideas:
- Flour Power: You can totally use gluten-free all-purpose baking flour. It works wonderfully for gluten-free pumpkin oatmeal cookies.
- Butter Talk: Unsalted butter works too, just consider adding a tiny pinch more salt.
- Oat Options: Old-fashioned oats are my favorite for that perfect chew. Quick oats also work, but the texture will be slightly different.
- Sugar Swaps: Dark brown sugar will give a bolder, more molasses-y taste. White sugar or coconut sugar are fine substitutes for granulated sugar.
- Salt Savvy: If you use iodized salt, halve the amount I’ve listed. Sea salt is my go-to.
- Pumpkin Perks: Canned or fresh pumpkin puree both totally work.
- Spice It Up: No pumpkin pie spice? No problem! Mix 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp allspice for a homemade blend.
- Mix-In Magic: Oh, the possibilities! Cinnamon chips are my absolute fave. But chocolate chips, white chocolate chips, butterscotch chips, raisins, dried cranberries, or chopped nuts like walnuts or pecans are also fantastic. Get creative!
You’ll find exact measurements for all of these wonderful ingredients in the printable recipe card below. It makes things so easy!
How to Make Pumpkin Oatmeal Cookies
Making these delightful pumpkin oatmeal cookies is a breeze! I promise. Just follow these steps, and you’ll have warm, chewy cookies in no time. Think of it as a fun little baking adventure!
Preparing Your Dry Ingredients
First things first, grab a medium-sized bowl. Into this bowl, we’re going to whisk together all those lovely dry ingredients. This includes the flour, pumpkin pie spice, cinnamon, sea salt, baking soda, and baking powder. Give it a good whisk until everything is nicely combined. Then, just set this bowl aside for now. It’s ready for its big moment!
Creaming the Wet Ingredients
Now, let’s get those wet ingredients happy! In a stand mixer, fitted with a paddle attachment, or with a hand-held mixer in a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat them until they’re light and fluffy. This makes such a nice base. Next, add the vanilla, pumpkin puree, and the egg. Continue beating until everything is beautifully combined. It should look smooth and creamy.
Combining and Mixing
Alright, time to bring it all together! Slowly add your dry ingredients from the first bowl into the wet mixture. Beat this on medium speed until everything is just combined. Don’t overmix here! Then, gently fold in the old-fashioned oats. Beat slowly until they are evenly distributed throughout the dough. If you’re adding any fun mix-ins, like chocolate chips or cinnamon chips, now’s the time! Stir them in on low speed until they are spread out nicely. This step is so satisfying!
Chilling the Dough for Perfect Pumpkin Oatmeal Cookies
This next step is super important for amazing chewy pumpkin oatmeal cookies. Transfer your cookie dough to an airtight container. Pop it into the fridge. Let it chill for at least one hour. You can even leave it in there overnight. Chilling helps develop the flavors and prevents the cookies from spreading too much. It’s worth the wait, trust me!
Baking Your Delicious Pumpkin Oatmeal Cookies
Ready to bake? Preheat your oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Using a 1.5-2 tablespoon cookie scoop, measure out portions of the chilled dough. Roll each into a neat ball. Place them about 1.5 inches apart on the prepared baking sheet. Gently press down on the top of each dough ball. This helps them spread just right. Repeat until all your dough is used up. These cookies are almost ready to bake!
Bake in the preheated oven for about 10 minutes. Look for them to be set and slightly puffed. Every oven is a little different, so keep an eye on them! Once out of the oven, give the cookie tray a gentle tap on your counter. This helps release some air and contributes to that perfect chewy texture. It’s a little secret I love!
Cooling for Chewy Perfection
Don’t rush this part! Let your warm pumpkin oatmeal cookies cool on the baking sheet for 3-5 minutes. They are still delicate. After that, carefully transfer them to a wire cooling rack. Let them cool there for at least 30 minutes. This cooling process is key! As they cool, these cookies will “deflate” slightly and achieve their signature chewy texture. Patience is a virtue, especially for freshly baked cookies!
How to Store Pumpkin Oatmeal Cookies
Making a big batch of these delicious pumpkin oatmeal cookies means you’ll want to store them properly! Luckily, it’s super easy to keep them fresh. For short-term storage, just pop them into an airtight container. They’ll stay perfectly soft and chewy at room temperature for up to three days. I usually keep them on the counter. If you want them to last longer, these cookies freeze beautifully! Just place them in a freezer-safe container or bag. They’ll be good for up to one month. When you’re ready for another treat, just let them thaw on the counter. They taste just as good as freshly baked! This is perfect for meal prep or unexpected guests.
Tips for Success
- Always use room temperature ingredients. This makes mixing so much easier!
- Don’t skip chilling the dough; it’s crucial for chewy cookies.
- Measure your flour correctly, spoon it then level it off.
- Don’t overmix the dough once the flour is added.
- Tap the hot cookie sheets gently on the counter. This helps with texture!
- Let them cool completely on a wire rack. Patience makes perfect cookies.
Kitchen Tools You’ll Need
- Stand Mixer or Hand Mixer: Makes creaming butter and sugar a breeze!
- Medium Bowl: For mixing your dry ingredients.
- Cookie Scoop: Ensures uniformly sized and perfectly shaped cookies.
- Baking Sheets: You’ll need two of these.
- Parchment Paper or Silicone Mats: For non-stick baking, easy cleanup.
- Wire Cooling Rack: Essential for proper cookie cooling.
Serving Suggestions
- These pumpkin oatmeal cookies are amazing with a glass of cold milk.
- Pair them with your favorite hot coffee or tea for a cozy treat.
- Serve them warm with a scoop of vanilla bean ice cream.
- They make a lovely addition to any fall dessert platter.
- Pack them in lunchboxes for a delightful surprise.
Frequently Asked Questions
Can I make these Pumpkin Oatmeal Cookies gluten-free?
Absolutely! You can easily make these delicious pumpkin oatmeal cookies gluten-free. Just swap out the all-purpose flour for a good quality gluten-free all-purpose baking flour. The texture will still be wonderfully chewy!
What’s the best way to ensure my Pumpkin Oatmeal Cookies are chewy?
The secret to super chewy pumpkin oatmeal cookies lies in two key steps. First, don’t skip chilling the dough; it helps prevent over-spreading. Second, make sure to cool them properly on a wire rack after tapping the hot cookie sheet gently. This allows them to “deflate” just right.
Can I freeze the dough for these Pumpkin Oatmeal Cookies?
Yes, you definitely can! I love to freeze handfuls of the cookie dough. Just scoop and roll the portions, then freeze them on a baking sheet until firm. Transfer these frozen dough balls to an airtight container or freezer bag. Then, bake them from frozen whenever a craving hits for fresh pumpkin oatmeal cookies!
What are some good mix-in ideas for these cookies?
Oh, the possibilities are endless for these amazing pumpkin oatmeal cookies! My top recommendation is cinnamon chips for an extra warm spice kick. But chocolate chips, white chocolate chunks, butterscotch chips, or dried cranberries all work beautifully. For a nutty crunch, try pecans or walnuts!
Conclusion
And there you have it, friends! These pumpkin oatmeal cookies are more than just a recipe; they are a warm, comforting embrace, perfect for any season, but especially wonderful as the leaves start to turn. I just adore how they fill my home with such inviting aromas. Each bite of these chewy, spiced treats truly brings a little moment of joy. Whether you’re baking for family, friends, or just for yourself, I hope these cookies bring as much happiness to your kitchen as they do to mine. Happy baking!
Print
Pumpkin Oatmeal Cookies
- Total Time: 1 hour 25 minutes
- Yield: Not specified
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Cookies are a perfect fall treat, featuring a chewy texture and warm spices like cinnamon and pumpkin pie spice. They are easy to make and can be customized with your favorite mix-ins.
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 egg
- 1 ½ cups all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon 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
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.)
- Freeze Dough: 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. 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). Freeze for up to 2 months. To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
- 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.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
