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Soft and Chewy Pumpkin Oatmeal Cookies

Soft and Chewy Pumpkin Oatmeal Cookies

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Why You’ll Love This Recipe

These pumpkin oatmeal cookies are the perfect combination of two fall favorites: pumpkin and oatmeal. The cookies are soft and chewy, with the perfect spice mix of cinnamon and pumpkin pie spice. Plus, they can be customized by adding chocolate chips, nuts, or even a simple glaze for extra flavor. This recipe is simple to make and yields perfectly thick cookies that stay soft for days. They’re a great addition to your fall baking repertoire.

Soft and Chewy Pumpkin Oatmeal Cookies this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup all-purpose flour

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened to room temperature

  • 1/2 cup brown sugar, lightly packed

  • 1/4 cup granulated sugar

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

  • 1/3 cup pumpkin puree (squeeze out excess moisture)

  • 1 and 1/2 cups old-fashioned rolled oats

Directions

  1. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.

  2. In a stand mixer or large mixing bowl, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract, mixing until fully incorporated.

  3. Mix in the pumpkin puree until smooth.

  4. Gradually add the dry ingredients to the wet ingredients, stopping to scrape down the sides of the bowl as needed. Then, fold in the rolled oats.

  5. Cover the dough with plastic wrap and refrigerate for 30 minutes.

  6. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

  7. Scoop 1.5 tablespoons of dough per cookie and roll them into balls. Gently flatten each cookie with your hand and space them apart on the baking sheets.

  8. Bake for 9-12 minutes, until the edges are lightly browned, and the tops are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.

Servings and Timing

  • Servings: 24 cookies

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Total Time: 25 minutes

Variations

  • Add-ins: Mix in chocolate chips, chopped nuts, or even dried cranberries for extra texture and flavor.

  • Glaze: Drizzle a simple vanilla glaze over the cooled cookies for added sweetness.

  • Vegan: Replace butter with plant-based butter and use a flax egg as an egg substitute.

Storage/Reheating

  • Store cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy for several days.

  • To reheat, microwave for a few seconds or warm in the oven at 300°F (150°C) for 3-5 minutes.

FAQs

1. Can I make these cookies without pumpkin pie spice?

Yes, you can substitute it with a mix of ground cinnamon, nutmeg, and ginger for a similar flavor.

2. How do I keep the cookies chewy?

Chill the dough before baking and ensure you remove some moisture from the pumpkin puree. This will help maintain the chewy texture.

3. Can I freeze the cookie dough?

Yes, you can freeze the dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag.

4. How do I remove excess moisture from the pumpkin puree?

Place the pumpkin puree between paper towels and press down gently to blot out as much moisture as possible.

5. Can I add chocolate chips to this recipe?

Yes, feel free to add about 1/2 to 1 cup of chocolate chips to the dough for an extra layer of flavor.

6. What’s the best way to measure flour?

Stir the flour in its container, spoon it into your measuring cup, and level it off with a knife for accurate measurements.

7. How do I make these cookies crispier?

For crispier cookies, bake them a little longer and slightly flatten the dough balls before baking.

8. Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

9. Can I use a different type of sugar?

Yes, you can swap brown sugar for coconut sugar or another type of sweetener, but it may slightly alter the texture.

10. How can I prevent these cookies from spreading too much?

Ensure that your dough is chilled and flatten the dough balls gently before baking to control spreading.

Conclusion

These soft and chewy pumpkin oatmeal cookies are the ideal fall treat, bursting with pumpkin flavor and spices. With a simple process and the ability to customize with add-ins, this recipe is sure to become a favorite in your fall baking rotation. Enjoy these thick, soft, and chewy cookies that stay fresh for days!

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Soft and Chewy Pumpkin Oatmeal Cookies

Soft and Chewy Pumpkin Oatmeal Cookies

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 9 servings
  • Category: Breakfast, Snack, Fall Recipes
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Pumpkin Baked Oatmeal recipe is the ultimate fall breakfast, bursting with cozy pumpkin and spice flavors. Packed with fiber, protein, and healthy ingredients, this dish is naturally gluten-free and can be made dairy-free or vegan. Perfect for meal prepping, it’s an easy, wholesome, and customizable option for busy mornings.

Ingredients

2 cups rolled oats

1 cup pumpkin puree

2 eggs

1 cup milk (dairy or plant-based)

1/4 cup maple syrup or honey

1 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves (or pumpkin pie spice)

Pinch of salt

1 tsp vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and grease a baking dish.

  • In a large bowl, mix together all the ingredients until well combined.

  • Pour the oatmeal mixture into the prepared baking dish.

  • Bake for 30-35 minutes, until the oatmeal is set and golden brown.

  • Allow it to cool slightly before slicing into portions.

Notes

  • For a vegan version, use flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and plant-based milk.

  • Swap pumpkin puree with butternut squash or sweet potato puree for a different flavor.

  • Add mix-ins like chocolate chips, nuts, or dried fruit for variety.

  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.

  • Freeze leftovers by wrapping individual servings and storing in an airtight container for up to 3 months.

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