I’ve actually already written a beautiful recipe for Peanut Butter Oatmeal Cookies here if you’re interested.
Okay, I know it’s not fall, but I actually use a lot of pumpkin in my recipes, because I cook a lot of pumpkin for my dogs.
They’re good for dogs and people.
Pumpkin oatmeal cookies are very cozy, I love how comforting it is during the evening because I take tea-time very seriously. My partner and I wind down to play boardgames, and this goes great with a cup of tea or coffee.
(I have included variations and substitutes at the end of the recipe in case you want dairy-free options or want to make different variations)
It satisfies my cravings, and I love the scent of cinnamon and cloves while the pumpkin is baking in the oven – it is so soothing.
I do use canned pumpkin for convenience, but the flavor is just as good. The oats give it that heartiness and and sometimes, I throw in choco chips or chopped walnuts if I want more of a crunch.
But even plan, these cookies are like a cozy hug in cookie form, lol.
- For chewier cookies, refrigerate the dough for 30 minutes before baking. It helps prevent spreading and enhances flavor.
- Use Libby’s 100% Pure Pumpkin for the richest flavor (not pumpkin pie mix). It’s perfect!
- These parchment paper sheets make cleanup so easy and prevent sticking every time.
- Add a handful of chopped pecans or dark chocolate chips to take things up a notch. I love this brand.
- Want bakery-style round cookies? Try using a cookie scoop like this.
Now, let’s dive into the recipe!
Pumpkin Oatmeal Cookies
Course: DessertDifficulty: Easy20
cookies15
minutes12
minutesIngredients
1 cup canned pumpkin puree
½ cup unsalted butter, softened
¾ cup brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
1½ cups old-fashioned rolled oats
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
Optional: ½ cup chocolate chips, raisins, or chopped nuts
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Then, add the pumpkin puree, egg, and vanilla extract, mixing until smooth and well combined.
- In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. If you’re adding chocolate chips, raisins, or nuts, fold them in at the end. The dough will be soft but scoopable.
- Use a cookie scoop or tablespoon to portion the dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Lightly flatten the tops with your fingers or the back of a spoon (they won’t spread much). Bake for 12 to 15 minutes or until the edges are set and the tops no longer look wet. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- I personally love these for tea time. It goes great with some lemon tea.
Variations and Substitutes:
Swap half the flour for whole wheat flour for a fiber boost.
Make them dairy-free by using plant-based butter and skipping the egg (substitute with a flax egg: 1 tbsp ground flax + 3 tbsp water).
If you’re watching sugar, use coconut sugar instead of brown sugar.
Add dried cranberries or white chocolate chips for a fun twist on holiday flavors.
Want to go full breakfast cookie? Add a tablespoon of ground flaxseed and reduce sugar to ½ cup.
There’s something about pumpkin oatmeal cookies that I just love. Sometimes, I chew on these even when I’m reading. I’m currently reading The Gunkle, and it’s such a good book.
These cookies are soft, hearty, and wonderfully spiced!
Whether you’re baking for loved ones or just craving something cozy, these cookies are perfect! I hope they become a little seasonal tradition in your kitchen too.
