Name: Pumpkin Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: PT-489896H36M51S
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 2 1/2 cups old-fashioned whole rolled oats; 1 2/3 cups all-purpose flour; 1 cup chopped pecans (optional); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 3/4 cup packed light or dark brown sugar; 1 egg yolk; 2 tablespoons unsulfured molasses; 2 teaspoons pure vanilla extract; 1 cup pumpkin puree; 4 tablespoons unsalted butter, softened; 1 1/4 cups powdered sugar; 2 ounces cream cheese, softened; 1 teaspoon vanilla extract; 1 teaspoon reserved spice mix; 2-4 tablespoons milk (plus more as needed)

Nothing says cozy autumn quite like the warmth of a perfectly spiced pumpkin cookie, and this Pumpkin Oatmeal Cookies Recipe is exactly that treat you’ll want to bake over and over again. Chewy oats meet silky pumpkin puree, all infused with a blend of cinnamon, nutmeg, and cloves to create a cookie bursting with seasonal flavor. These cookies strike the perfect balance between soft and chewy, making them ideal for a comforting snack or a delightful dessert that feels like a warm hug in every bite.

Pumpkin Oatmeal Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Pumpkin Oatmeal Cookies Recipe comes down to a handful of simple but essential ingredients. Each one brings something special to the table, whether it’s flavor, moisture, or texture, making these cookies irresistibly delicious.

Pumpkin Puree: Adds moistness and that unmistakable rich pumpkin taste that defines these cookies.
Old-fashioned Rolled Oats: Give the cookies their chewy, hearty texture you’re craving.
Spices (cinnamon, nutmeg, cloves): Infuse the dough with warm, comforting autumn flavors.
Granulated and Brown Sugar: Sweeten the cookies with a perfect balance and a hint of caramel from the brown sugar.
All-purpose Flour: Binds everything into the perfect cookie structure.
Butter: Adds richness and helps create those tender, melt-in-your-mouth bites.
Eggs: Hold the ingredients together and lend extra moisture.

How to Make Pumpkin Oatmeal Cookies Recipe

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats to prevent sticking. Measure out your ingredients carefully to ensure the perfect balance, especially those fragrant spices – they’re key to that signature Pumpkin Oatmeal Cookies Recipe flavor.

Step 2: Cream Butter and Sugars

In a large bowl, cream together softened butter with granulated and brown sugar until the mixture turns light and fluffy. This step is crucial because it incorporates air, helping your cookies rise just right while keeping them tender.

Step 3: Mix in Eggs and Pumpkin Puree

Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then stir in the pumpkin puree until everything is harmoniously blended. The pumpkin brings moisture and that rich autumn vibe everyone loves.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and the aromatic spices – cinnamon, nutmeg, and cloves. This aromatic blend is what makes these cookies feel like a celebration of fall.

Step 5: Bring Wet and Dry Ingredients Together

Slowly add the dry mix to the wet, stirring just until combined to avoid overmixing. Then fold in the rolled oats, distributing them evenly throughout the dough to ensure every cookie is packed with chewy goodness.

Step 6: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Give each cookie plenty of space to spread, about two inches apart. Bake for 12-15 minutes until the edges turn lightly golden and the centers set, then let them cool a few minutes on the sheets before transferring to a wire rack.

How to Serve Pumpkin Oatmeal Cookies Recipe

Garnishes

Adding a simple spiced cream cheese glaze really takes these Pumpkin Oatmeal Cookies Recipe treats to the next level. A drizzle or dip of vanilla and cinnamon-infused frosting mirrors the cookie’s flavorful spices and adds a luscious creamy touch.

Side Dishes

Pair your cookies with a steaming cup of chai tea, coffee, or even a cold glass of milk. These drink companions complement the cookies’ warm spices and sweet flavors beautifully and make snack time feel special.

Creative Ways to Present

For a festive touch, serve these cookies on a rustic wooden board adorned with small pumpkins, cinnamon sticks, or even a scattering of oats and nuts. Perfect for holiday gatherings or fall-themed parties, presentation is all about showcasing that cozy, homemade charm.

Make Ahead and Storage

Storing Leftovers

Keep your pumpkin oatmeal cookies fresh by storing them in an airtight container at room temperature for up to five days. This helps them maintain their tender chew without drying out.

Freezing

If you want to enjoy these cookies anytime, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They stay delicious for up to three months and thaw quickly at room temperature when you’re ready.

Reheating

To revive slightly chilled cookies, simply warm them in the microwave for about 10-15 seconds or in a preheated oven at low temperature. This brings back their soft, chewy texture, almost as if they were just baked.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Roast your fresh pumpkin and puree it until smooth just like canned pumpkin. Just be sure to remove excess moisture to avoid soggy cookies.

Can I make these cookies gluten-free?

Yes, simply swap the all-purpose flour for a gluten-free flour blend. Be sure to check the blend includes xanthan gum or add a bit yourself to help with binding.

What if I want to substitute the butter?

You can replace butter with coconut oil or margarine in the same quantity. These alternatives work well and can introduce a subtle flavor twist.

Is it possible to add a glaze or frosting?

Definitely! A spiced cream cheese glaze or even a light vanilla icing pairs beautifully with these cookies and enhances their festive appeal.

How can I prevent the cookies from spreading too much?

Chilling the dough in the refrigerator for about 30 minutes before baking can help the cookies hold their shape and prevent over-spreading.

Final Thoughts

There’s something truly special about baking pumpkin oatmeal cookies, especially when they come out soft, chewy, and packed with cozy fall spices. This Pumpkin Oatmeal Cookies Recipe is straightforward, satisfying, and guaranteed to brighten any day with its comforting flavor. I can’t wait for you to try it and bring a little autumn magic into your kitchen.

Pumpkin Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.7 from 21 reviews

These Pumpkin Oatmeal Cookies are the perfect autumn treat, featuring a chewy texture from old-fashioned rolled oats and a rich pumpkin flavor infused with warm spices like cinnamon, nutmeg, and cloves. Topped with a spiced cream cheese icing, these cookies are delightful for breakfast, snacks, or dessert, combining seasonal goodness with comforting sweetness.

Author: Maya
Prep Time: 15 minutes (plus additional 15 minutes to prepare pumpkin)
Cook Time: 12 minutes per batch
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Spice Mix

2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Dry Ingredients

2 1/2 cups old-fashioned whole rolled oats
1 2/3 cups all-purpose flour
1 cup chopped pecans (optional)
1 teaspoon baking soda
1/2 teaspoon salt

Creaming Ingredients

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
3/4 cup packed light or dark brown sugar
1 egg yolk
2 tablespoons unsulfured molasses
2 teaspoons pure vanilla extract
1 cup pumpkin puree

Spiced Cream Cheese Icing

4 tablespoons unsalted butter, softened
1 1/4 cups powdered sugar
2 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon reserved spice mix
2–4 tablespoons milk (plus more as needed)

Instructions

Prepare Pumpkin: Line a plate with paper towels and spread 1 cup pumpkin puree on top. Let it sit for 15 minutes or longer to drain moisture. When ready, blot with dry paper towels to remove as much moisture as possible for the desired cookie texture.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
Mix Spice and Dry Ingredients: In a large bowl, whisk together the cinnamon, nutmeg, cloves, ginger, and allspice. Remove 1 teaspoon of this blend for the icing. To the remaining spice mix, whisk in the oats, flour, baking soda, salt, and chopped pecans if using. Set aside.
Cream Butter and Sugars: Using a stand mixer with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar together at medium speed until light and fluffy, about 2 minutes.
Add Egg Yolk, Vanilla, and Molasses: Mix in the egg yolk, vanilla extract, and molasses until fully combined, scraping down the sides as needed.
Add Pumpkin Puree: Mix in the prepared pumpkin puree until just combined.
Incorporate Dry Ingredients: With the mixer on low, slowly add the dry ingredients and mix until just combined, being careful not to overmix.
Form Cookies: Using a 1 ½ tablespoon cookie scoop, scoop and roll dough into balls. Place on prepared baking sheets about 3 inches apart. Gently flatten each ball with your hand.
Bake Cookies: Bake at 350°F for 11-13 minutes, or until edges are lightly browned and tops are set (about 12 minutes). If cookies are not spreading by 9 minutes, remove and bang the baking sheet on the counter 2-3 times, then return to oven to finish baking.
Cool Cookies: Allow cookies to cool completely on the baking sheets before icing.
Make Spiced Cream Cheese Icing: In a large bowl, cream together softened butter, cream cheese, powdered sugar, vanilla extract, reserved spice mix, and 2 tablespoons milk until smooth. Add more milk as needed to reach a consistency that drips when dipped.
Ice Cookies: Dip the tops of each cooled cookie into the icing, then transfer to a flat surface to set. Serve and enjoy!

Notes

Moisture in pumpkin affects cookie texture: more moisture yields cakier cookies, less moisture results in denser, chewier cookies.
Chilling dough for 30 minutes before baking helps prevent excessive spreading.
Omit pecans if nut allergies or preference; texture and flavor will slightly change.
For gluten-free version, substitute all-purpose flour with gluten-free flour blend.
Butter can be substituted with coconut oil or margarine for dairy-free alternatives.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies in a single layer; keep up to 3 months. Thaw at room temperature or warm briefly before serving.
Add 1/2 cup chocolate chips or dried cranberries for variation.