Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies are the ultimate fall treat—soft, chewy, and packed with hearty oats and cozy spices. Unlike cakey pumpkin cookies, this recipe uses just one egg yolk to create a perfectly tender texture without sacrificing chewiness. With rich molasses, warm cinnamon, and the option to mix in your favorite add-ins like dried fruit or chocolate chips, these cookies offer the perfect balance of comfort and flavor in every bite.

Why You’ll Love This Recipe

These cookies are easy to make, incredibly satisfying, and a great way to use up leftover canned pumpkin. The texture is just right—chewy from the oats, moist from the pumpkin, and buttery soft throughout. They’re not overly sweet and offer a comforting blend of fall flavors. Plus, they make a large batch, perfect for sharing or freezing for later.

Ingredients

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

• canned pumpkin puree

• unsalted butter

• light brown sugar

• granulated sugar

• egg yolk

• unsulphured molasses

• all-purpose flour

• ground cinnamon

• baking soda

• salt

• quick-cooking oats

Directions

1. Preheat your oven to 375ºF. Line 3 baking sheets with parchment paper or silicone mats and set aside.

2. Fold 4 sheets of paper towel in half and place them on a baking sheet or plate. Spread the pumpkin puree over the paper towels in an even layer and let sit.

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

4. Add egg yolk and molasses, beating until well combined.

5. Carefully roll the pumpkin puree off the paper towels into the bowl and mix on low speed until incorporated.

6. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.

7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.

8. Fold in the quick oats with a silicone spatula.

9. Scoop 1½ tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.

10. Bake for 10–12 minutes, until the edges are set but centers still look slightly soft.

11. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: 34 cookies
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Add Chocolate Chips: Stir in 1 cup of semisweet or dark chocolate chips for extra indulgence.

• Include Dried Fruit: Add raisins, dried cranberries, or chopped dates for a naturally sweet twist.

• Nutty Version: Mix in chopped pecans or walnuts for added crunch and flavor.

• Spiced Up: Add nutmeg, cloves, or pumpkin pie spice to intensify the autumn vibe.

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats.

• Vegan Option: Replace butter with plant-based butter and use a flax egg instead of the yolk.

Storage/Reheating

Store pumpkin oatmeal cookies in an airtight container at room temperature for up to 4 days. To keep them softer longer, place a slice of bread in the container.

For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Let thaw at room temperature before serving.

To reheat, warm in a 300ºF oven for 3–5 minutes or microwave for 10–15 seconds to revive the fresh-baked texture.

FAQs

Why do I need to blot the pumpkin puree?

Removing excess moisture helps prevent the cookies from becoming too cakey and ensures a chewy texture.

Can I use old-fashioned oats instead of quick oats?

Quick oats are best for a softer cookie. If using old-fashioned oats, pulse them briefly in a food processor to mimic the finer texture.

Can I freeze the cookie dough?

Yes, scoop dough onto a baking sheet and freeze until firm. Then transfer to a freezer bag and bake from frozen, adding 1–2 extra minutes to the bake time.

Do I need to chill the dough?

No chilling is required for this recipe, which makes it perfect for quick baking sessions.

Can I double the recipe?

Absolutely. This recipe scales well and is ideal for larger gatherings or batch baking.

What’s the best way to store leftovers?

Store in an airtight container at room temperature for a few days, or freeze for longer storage.

How do I know when the cookies are done?

The edges should look set, but the centers may still appear soft. They will firm up as they cool.

Can I use canned pumpkin pie mix?

No. Pumpkin pie mix contains added sugar and spices. Use plain canned pumpkin puree for best results.

What does molasses do in the recipe?

Molasses adds depth, color, and a warm, slightly spiced sweetness that complements the pumpkin.

Can I add more spices?

Yes! Feel free to add ginger, nutmeg, or even a dash of allspice to customize the flavor.

Conclusion

Pumpkin Oatmeal Cookies are a delightful way to welcome the flavors of fall into your kitchen. With their chewy texture, warm spice, and endless customization options, these cookies are a seasonal favorite you’ll want to make again and again. Perfect for lunchboxes, bake sales, or cozy nights in—these cookies are comfort food in every bite.