Soft, chewy, and full of warm fall flavors — these pumpkin oatmeal cookies are perfect for a cozy treat!

Why You’ll Love This Recipe

• Soft and chewy texture with a hint of pumpkin spice.

• Easy to make with pantry-friendly ingredients.

• Can be customized with raisins, chocolate chips, or nuts.

• Perfect for fall baking or holiday treats.

Ingredients

Wet Ingredients:

• 1 cup canned pumpkin puree

• ½ cup brown sugar

• ¼ cup granulated sugar

• ½ cup unsalted butter, softened

• 1 large egg

• 1 tsp vanilla extract

Dry Ingredients:

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp salt

• 2 cups old-fashioned rolled oats

• ½ cup raisins or chocolate chips (optional)

Prep Time: 15 minutes
Baking Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Kcal: 150 kcal per cookie

Directions

Step 1: Prep

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Cream Butter & Sugars

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Step 3: Mix Wet Ingredients

Beat in egg, pumpkin puree, and vanilla extract until fully combined.

Step 4: Combine Dry Ingredients

Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.

Step 5: Form Cookie Dough

Gradually mix dry ingredients into the wet mixture until just combined. Stir in rolled oats and optional raisins or chocolate chips.

Step 6: Shape & Bake

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart.

Bake 12–15 minutes until cookies are set and lightly golden at the edges.

Step 7: Cool

Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Add-ins: Try chopped nuts, white chocolate chips, or dried cranberries.

• Spice boost: Add ½ tsp ground ginger or allspice for extra warmth.

• Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.

• Chewy cookies: Do not overbake; edges should be lightly golden.

Frequently Asked Questions

Can I use fresh pumpkin?
Yes! Roast and puree fresh pumpkin before using 1 cup in place of canned.

Can I make these gluten-free?
Use gluten-free all-purpose flour to make them safe for gluten-sensitive diets.

Can I skip the add-ins?
Absolutely — the cookies are delicious plain too.

Final Thoughts

These Pumpkin Oatmeal Cookies are soft, chewy, and bursting with cozy fall flavors — a perfect treat to enjoy any time of the year!