The Best Ever Pumpkin Oatmeal Cookies Recipe

Soft, chewy, and filled with the warmth of fall spices, these pumpkin oatmeal cookies are the perfect balance of comfort and indulgence. The oats add a hearty chew, the pumpkin lends natural moisture, and the spices tie everything together with autumn richness. This is the kind of cookie you’ll bake once and instantly add to your yearly fall traditions.

Ingredients List

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin purée (unsweetened)
• 1 large egg
• 2 tsp pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins or dried cranberries (optional)
• 1 cup chopped pecans or walnuts (optional)
• 1 cup semi-sweet chocolate chips (optional, for a sweeter version)

Step-by-Step Instructions

Step 1: Prepare the oven

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Cream the base

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add pumpkin purée, egg, and vanilla, mixing until smooth.

Step 3: Mix the dry ingredients

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 4: Combine wet and dry

Gradually add the dry mixture to the wet ingredients. Fold in oats, followed by raisins, nuts, or chocolate chips if using.

Step 5: Shape and bake

Scoop cookie dough by heaping tablespoons onto the prepared sheets. Bake for 12–14 minutes, until edges are golden but centers remain soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Cook Time

12–14 minutes per batch

Servings

24 cookies

Nutritional Information (approx. per serving)

• Calories: 165 kcal
• Protein: 2 g
• Fat: 7 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Sugar: 12 g

Storage Instructions

• Store cookies in an airtight container at room temperature for up to 5 days.
• Refrigerate for up to 10 days to retain freshness.
• Freeze baked cookies for up to 2 months; thaw at room temperature before serving.

Suggestions

• Drizzle with a simple glaze made from powdered sugar and milk for a bakery-style finish.
• Swap raisins for dried cranberries for a festive holiday twist.
• Serve warm with a mug of chai tea or spiced latte for the ultimate fall treat.

Seasonal Relevance

Pumpkin oatmeal cookies are perfect for the fall season, especially September through November when pumpkin flavors shine. They’re equally suited for Halloween gatherings, Thanksgiving dessert tables, or cozy autumn evenings.

Conclusion

These pumpkin oatmeal cookies are chewy, spiced, and irresistibly comforting,exactly what fall baking should be. With their versatile mix-ins and perfect balance of texture, they’re bound to become a seasonal favorite in any kitchen. Bake a batch, and you’ll understand why this recipe truly deserves the title The Best Ever Pumpkin Oatmeal Cookies.

FAQs

Q1: Can I use quick oats instead of rolled oats?
Quick oats can be used, but the cookies will have a softer texture. Rolled oats provide the best chewiness.

Q2: Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure oats are certified gluten-free.

Q3: Can I reduce the sugar in this recipe?
You can reduce the sugar by up to ¼ cup without affecting texture too much. Keep in mind it will slightly change the flavor balance.