Picture this: It’s a chilly morning, you’ve got your favorite sweater on, the air smells like crisp leaves, and all you want is a warm, cozy treat to go with your coffee. What do you reach for? Pumpkin Oatmeal Cookies, of course!
I first stumbled upon this perfect combo one lazy afternoon when I was craving something familiar, like oatmeal cookies, but I wanted a little twist, a little autumn magic.
So, I grabbed some pumpkin puree, threw in a sprinkle of cinnamon, and before I knew it, these easy pumpkin oatmeal cookies were born. Let me tell you, they’re soft, chewy, and packed with the kind of flavors that make you feel like you’re wrapped up in a blanket with a good book.
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Here’s the thing, oatmeal cookie recipes are a classic for a reason. But when you throw in pumpkin, cinnamon, and nutmeg? It’s like fall wrapped up in a cookie.
These are simple to make, so you’ll be snacking on them in no time.
Ingredients Overview
- Large Egg – The binder! It helps everything stick together and gives your cookies that perfect chewy texture.
- Vanilla Extract – A splash of sweetness that balances out all the fall spices and adds a cozy touch to your dough.
- Canned Pumpkin Puree (Not Pumpkin Pie Mix) – Pure pumpkin magic that keeps the cookies soft and gives them that perfect autumn flavor.
- Vegetable Oil – Keeps the cookies soft and moist, without making them greasy. Just what you need for a melt-in-your-mouth texture.
- Granulated Sugar – Sweetens the deal and helps your cookies turn that lovely golden brown as they bake.
- All-Purpose Flour – The foundation! Give your cookies structure, so they hold their shape while baking.
- Old-Fashioned Oats – Adds the chew and comforting oatmeal flavor that makes these cookies hearty and satisfying.
- Ground Cinnamon – The classic fall spice that gives your cookies a warm, sweet kick and fills your kitchen with the best aroma.
- Pumpkin Pie Spice – It’s the secret to that perfect, cozy autumn flavor in every bite.
- Freshly Ground Nutmeg – Just a pinch! It brings a rich, layered taste that truly amplifies your cookies’ appeal.
- Baking Powder – The magic that helps your cookies rise, giving them that soft, light texture we all love.
- Baking Soda – Helps the cookies spread and gives them that golden-brown color and chewy goodness.
- Fine Sea Salt – A tiny pinch to balance out the sweetness and bring out all those amazing flavors.
How to Make These Delicious Pumpkin Oatmeal Cookies
Start by Preheating the Oven
The first step is always the same: preheat your oven to 350°F (175°C). Place parchment paper on your tray to avoid sticking and simplify the cleaning process. Set it aside, because we’ll need it soon.
Whisk Together the Wet Ingredients
Take a big bowl and toss in your pumpkin purée, sugar, oil, vanilla, and that one trusty egg.
Give everything a good whisk until it’s nice and smooth. You want the texture to be rich and creamy.
This is the foundation of those soft, pumpkin-packed cookies, so take your time and make sure everything is blended well.
Mix the Dry Ingredients
Grab a second bowl and mix together the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and sea salt.
Blend thoroughly with a whisk until the mixture is fully cohesive. These dry ingredients will bring all the texture and flavor to the table.
Combine Wet and Dry Ingredients
Now comes the fun part, mixing everything together. Gradually fold the dry mix into the wet ingredients for a smooth batter.
Stir it gently, just until everything is combined. Don’t over-mix! You want to avoid tough cookies, and the key to that is keeping things gentle.
There might be a little flour left in the bowl, but that’s okay, just mix it until it’s almost all combined.
Shape and Scoop the Dough
Use a spoon or a medium-sized cookie scoop to drop the dough onto the prepared baking sheet.
Make sure to space each cookie about 2 inches apart, so they have room to spread a little as they bake. No need to flatten them; they’ll spread on their own while baking!
Bake to Perfection
Place the cookies in the oven and bake until set, about 10 to 12 minutes. Look for a gentle golden color underneath, with a clean toothpick test confirming they’re baked through.
If it’s still a little doughy, give them another minute or two. Every oven is a little different, so check one or two to be sure!
Let Them Cool and Enjoy
Once they’re done baking, take the cookies out and let them sit on the baking sheet for about 5 minutes.
This helps them firm up just enough to transfer without falling apart. After that, move them to a cooling rack and let them cool completely, if you can wait that long!
Little Pitfalls to Avoid for Perfect Cookies Every Time
Overmixing the Dough
It’s tempting to mix until everything’s perfectly smooth, but don’t overdo it! Overmixing can lead to tough cookies. Just mix until the flour is barely incorporated, it’s okay if a tiny bit of flour is still visible. Gently is the way to go!
Not Measuring Your Ingredients Correctly
Baking is a science, and precise measurements matter! Too much flour can make your cookies dense, while too little sugar can make them taste flat.
Use dry measuring cups for your flour and oats, and liquid measuring cups for pumpkin puree and oil to get the perfect balance.
Not Checking Your Cookies Early Enough
Sometimes cookies can bake faster than you think. Check your cookies at the 10-minute mark.
If the edges are golden and a toothpick comes out clean, they’re done! Baking them for too long can dry them out, and you definitely want to avoid that.
Fun Add-Ins for Your Pumpkin Oatmeal Cookies
- Chocolate Chips- Semi-sweet or white chocolate adds a sweet, melty touch.
- Nuts- A handful of walnuts, pecans, or almonds introduces a pleasing crunch to the mix.
- Dried Cranberries or Raisins- For a tart burst of flavor to balance the sweetness.
- Shredded Coconut- Adds texture and a tropical flair.
How to Keep Your Pumpkin Oatmeal Cookies Fresh
Room Temp, No Worries
Pop your cookies into an airtight container and store them at room temperature for 3-4 days.
They’ll stay soft and just the right amount of chewy, ready for you to grab and enjoy whenever that craving hits!
Freeze Them for a Cozy Day Later
Got extras? Lay your cookies out on a baking sheet until they’re firm, then pack them in a container or bag.
They’ll last up to 3 months. Whenever you’re in the mood, just thaw them or microwave for a few seconds.
Keep the Crunchy Add-Ins Separate
If you’ve added nuts or chocolate chips, store them in a separate little container to avoid any soggy cookie drama.
More Oatmeal Cookies to bake
- Banana Oatmeal Cookies
- Protein Oatmeal Raisin Cookies
- Oatmeal Cream Pie Cookies
- Gluten-Free Oatmeal Raisin Cookies
Pumpkin Oatmeal Cookies: Warm, Cozy, and Full of Flavor!
Picture this: It’s a chilly morning, you’ve got your favorite sweater on, the air smells like crisp leaves, and all you want is a warm, cozy treat to go with your coffee. What do you reach for? Pumpkin Oatmeal Cookies, of course!
Ingredients
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ¾ cup 150g granulated sugar
- 1 ¼ cups 160g all-purpose flour
- 1 cup 100g old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- Pinch of freshly ground nutmeg
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Set it aside for now.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, vanilla extract, and egg until smooth and creamy. This step creates the soft, pumpkin-packed base for your cookies, so be sure everything is well-blended.
- In a separate bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, freshly ground nutmeg, and sea salt. This blend of dry ingredients brings all the flavor and texture to your cookies.
- Add the dry mixture bit by bit to the wet ingredients, stirring gently until the batter comes together.Â
- Don’t over-mix, keeping it light ensures your cookies stay soft and tender. It’s fine if there’s a little flour left; just mix until mostly incorporated.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. No need to flatten them, they’ll naturally spread out while baking!
- Let the cookies bake for 10 to 12 minutes, or until they’re golden on the bottom and a toothpick comes out clean. If the toothpick still has a bit of dough, give them an extra minute or two, as oven times can vary.
- Once baked, let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely. Then, enjoy the deliciousness!
Notes
- Don’t skip the parchment paper. It stops the cookies from sticking while helping them bake to perfection.
- If you want a thicker cookie, chill the dough for 30 minutes before baking, it helps the cookies keep their shape.
