Pumpkin Oatmeal Cookies
Pumpkin meets oats and decides to throw a cozy fall party. These cookies are chewy, warm, and smell like your favorite candle, but way more edible. If autumn had a favorite snack, this would be it. You’ll love how easy they are to make, and your kitchen will smell like you baked a hug.
Why You’ll Love This Recipe
These cookies are soft, spiced, and full of pumpkin flavor. The oats give them a chewy texture, and the pumpkin keeps them moist. They make a great afternoon snack, and they’re perfect for sharing, if you can resist eating half the batch first.
Prep Details
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Nutrition Information (per cookie)
- Calories 120
- Fat 5g
- Carbohydrates 18g
- Protein 2g
- Fiber 1g
- Sugar 10g
Ingredients
- 1 cup canned pumpkin puree
- 1 cup quick oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup chocolate chips or raisins (optional but fun)
Kitchen Tools
- Large mixing bowl
- Medium bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cooling rack
How to Make Pumpkin Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk pumpkin, melted butter, sugars, egg, and vanilla until smooth.
- In a medium bowl, mix flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add dry ingredients to wet ingredients. Stir until just combined.
- Fold in chocolate chips or raisins if using.
- Drop spoonfuls of dough onto the baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes or until edges are golden.
- Cool on the baking sheet for 5 minutes, then move to a rack to cool fully.
Helpful Tips
- Chill the dough for 15 minutes if it feels too soft.
- Use old-fashioned oats for a thicker, chewier texture.
- Add a drizzle of cream cheese icing for a dessert-style twist.
- Store cookies in an airtight container for up to 4 days.
Final Thought
Pumpkin oatmeal cookies are the sweet spot between comfort and convenience. They taste like fall, look like happiness, and disappear faster than you can say “save me one.” 🎃🍪😋
Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are soft, chewy, and bursting with cozy fall flavor. Each bite melts with warm pumpkin spice and a hint of sweetness, while the oats add a satisfying bite that keeps you coming back for more. Irresistibly tender and perfectly spiced, they’re the kind of cookie you can’t stop at one. 🍪😋
Ingredients
- 1 cup canned pumpkin puree
- 1 cup quick oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup chocolate chips or raisins (optional but fun)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk pumpkin, butter, sugars, egg, and vanilla in a large bowl.
- In another bowl, mix flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine wet and dry ingredients until just mixed.
- Stir in chocolate chips or raisins if desired.
- Drop spoonfuls of dough onto the baking sheet, spacing them apart.
- Bake 10–12 minutes until edges are golden.
- Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
- Chill the dough 15 minutes if it feels too soft.
- Use old-fashioned oats for a chewier texture.
- Add a drizzle of cream cheese icing for extra sweetness.
- Store in an airtight container for up to 4 days.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 120Total Fat: 5gCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g
