Description
These irresistibly soft pumpkin oatmeal cookies are the perfect fall treat—chewy, spiced, and guaranteed to disappear fast
Ingredients
Dry Mix:
- 1 cup all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Wet Mix:
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg yolk only
- 1 tsp vanilla extract
- ⅓ cup pumpkin purée, blotted dry
Oats:
- 1½ cups old-fashioned rolled oats
Makes about 24 cookies
Swaps that work:
- Don’t have pumpkin pie spice? Use extra cinnamon with a pinch of nutmeg
- Light or dark brown sugar both work fine
- Quick oats are okay but won’t be as chewy
Instructions
1. Get Ready (5 minutes) Heat oven to 350°F. Line baking sheets with parchment.
2. Mix Dry Stuff (2 minutes) Whisk flour, pumpkin pie spice, cinnamon, baking soda, and salt in a bowl.
3. Cream Butter and Sugar (3-4 minutes) Beat softened butter with both sugars until fluffy. Takes about 3-4 minutes.
4. Add Egg and Vanilla (1 minute) Mix in egg yolk and vanilla.
5. The Pumpkin Prep That Saves Everything (3 minutes) This step saved my sanity! Spread that pumpkin purée between paper towels and press out every drop of water you can. I fold the towels over and really push down. Skip this and your cookies will spread into flat, soggy disasters—trust me, I’ve been there.
6. Add Pumpkin (1 minute) Stir blotted pumpkin into butter mixture.
7. Combine Everything (2 minutes) Add dry ingredients and oats. Mix until just combined—don’t overdo it.
8. The Hardest Part (30 minutes) Cover that bowl and stick it in the fridge for 30 minutes. Yeah, waiting sucks when you want cookies NOW, but this prevents them from spreading into thin pancakes. I usually do dishes or prep dinner while I wait—makes time go faster.
9. Bake Them (12-15 minutes) Scoop heaping tablespoons onto baking sheets. Flatten slightly. Bake 9-12 minutes until edges are barely golden.
10. Cool Down (5 minutes) Let cookies sit on the pan for 5 minutes before moving to a rack.
Notes
Texture stuff: These should be soft and chewy. If yours turned out cakey, you probably had too much water in the pumpkin or used a whole egg.
About the oats: Old-fashioned oats are way better here. Quick oats work but they’re not as chewy.
Spice talk: The pumpkin pie spice plus extra cinnamon tastes really good without being too much of any one thing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg