Can quick oats be used in place of old-fashioned oats?

Yes, but keep in mind that quick oats will create a softer, less textured cookie. Old-fashioned oats are recommended for the best chew.

How can I make gluten-free oatmeal pumpkin cookies?

To make them gluten-free, replace the flour with a gluten-free blend and ensure your oats are certified gluten-free.

What is the best way to store these cookies?

Store them in an airtight container at room temperature or freeze them for up to three months for extended freshness.

Can I substitute fresh pumpkin for canned puree?

Absolutely! Fresh pumpkin puree adds a deeper flavor. Roast and puree the pumpkin beforehand for the best results.

How do I prevent the cookies from becoming cakey?

Avoid overmixing the dough and stick to the recipe's pumpkin measurements. Excess pumpkin can lead to a cakey texture.

Are there vegan alternatives for this recipe?

Yes! Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based butter or coconut oil.

Oatmeal Pumpkin Cookies: Soft, Chewy, And Delicious

Description

These soft and chewy oatmeal pumpkin cookies are packed with cozy fall flavors and wholesome ingredients. With warm spices, hearty oats, and sweet pumpkin puree, they strike the perfect balance between chewy and tender. Great for holiday trays, afternoon snacks, or make-ahead treats, these cookies are as delicious as they are comforting.

Ingredients

Scale

1 ½ cups old-fashioned rolled oats

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

½ cup unsalted butter or neutral oil (like canola or coconut oil), softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

¾ cup pumpkin puree (not pumpkin pie filling)

Optional: ½ cup chocolate chips, raisins, chopped walnuts, or pecans

Instructions

In a large bowl, whisk together oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In another bowl, beat the softened butter (or oil) with brown sugar and granulated sugar until light and creamy.
Add the egg and vanilla extract, mixing until fully incorporated.
Stir in the pumpkin puree until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Fold in any optional add-ins like chocolate chips, raisins, or nuts.
Cover the dough and refrigerate for at least 30 minutes to firm up.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Scoop dough into rounded tablespoons and place 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough helps prevent spreading and enhances flavor.

Fresh pumpkin puree can be used in place of canned—just ensure it’s well blended and not too watery.

Toasting nuts before mixing them in boosts their flavor.

Cookies can be frozen for up to 3 months in an airtight container.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 8g
Sodium: 90mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1.5g
Protein: 2g
Cholesterol: 15mg

Keywords: easy oatmeal pumpkin cookies, chewy pumpkin cookies, fall cookie recipe, pumpkin oat cookies, healthy fall treats