These pumpkin oatmeal cookies are soft, chewy, and full of warm spices! With oats and pumpkin mixed in, they are perfect for a cozy treat on a chilly day.
I love how easy they are to make—just mix everything together and bake. Plus, they fill your kitchen with the sweetest smell. Who can resist a warm cookie? 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use plain canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. If you don’t have canned puree, you can roast and mash fresh pumpkin or use butternut squash puree as a substitute.
Brown Sugar: Brown sugar adds moisture and flavor to your cookies. You can switch it with white sugar or coconut sugar, but your cookies might be less chewy and slightly different in taste.
Unsalted Butter: I prefer unsalted butter to control the salt content. If you need a dairy-free option, coconut oil or a plant-based butter alternative can work here.
Old-Fashioned Rolled Oats: These give your cookies a hearty texture. Quick oats can be used instead, but they may result in a softer cookie. Consider gluten-free oats for a gluten-free version.
How Do You Get the Perfect Cookie Texture?
Getting the right texture for your pumpkin oatmeal cookies is all about not over-mixing your dough and paying attention to baking time. Here are some tips:
- Mix your wet and dry ingredients until just combined. Over-mixing can make them tougher.
- Drop the dough in rounded tablespoonfuls, keeping some space between them as they spread.
- Watch baking time! Pull them out when the edges are set but the centers look soft; they’ll firm as they cool.
- Let them cool on the baking sheet for a few minutes before moving them to a wire rack. This prevents them from breaking.
Try these tips and enjoy baking your delicious pumpkin oatmeal cookies! 🍪
How to Make Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
- For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
- For the Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, making a total of around 30 minutes from start to finish! Plus, you’ll want to allow a few minutes for the cookies to cool before enjoying them.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, you can prepare the baking sheet by lining it with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and brown sugar. Use a hand mixer or a spoon to cream them together until the mixture is smooth and creamy.
3. Add the Wet Ingredients:
Next, stir in the pumpkin puree, egg, and vanilla extract. Mix until all the ingredients are well combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. This will ensure that your spices and leavening are evenly distributed throughout the dough.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until everything is just combined—be careful not to over-mix!
6. Fold in the Oats:
Now, fold in the rolled oats until they are evenly incorporated into the cookie dough.
7. Scoop the Dough:
Using a spoon or cookie scoop, drop heaping tablespoons of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes. The cookies are done when the edges are set, and the tops look dry.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Glaze Preparation:
If you’d like to add a glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cookies.
11. Serve and Enjoy:
Now your delicious pumpkin oatmeal cookies are ready to enjoy! Serve them with a cozy glass of milk and savor the fall flavors!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just roast a small pumpkin, scoop out the flesh, and blend it until smooth. Make sure to measure it out once it’s pureed to match the 1 cup needed for the recipe.
What Can I Use Instead of Butter?
If you need a dairy-free option, you can substitute an equal amount of coconut oil or a dairy-free butter alternative. Just make sure it’s softened for easy mixing!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage; just make sure they cool completely before freezing!
Can I Add Mix-Ins to the Cookies?
Definitely! Feel free to fold in chocolate chips, nuts, or dried fruits like cranberries for added flavor and texture. Just keep the total mix-ins to about 1 cup for the best results.
