Pumpkin oatmeal cookies are chewy pumpkin oat cookies. These cookies are made in one bowl in less than 30 minutes with no chilling or hand mixer required.
These pumpkin oatmeal cookies are a little different than your typical pumpkin cookies. These cookies are chewy, and most pumpkin cookies are cakey.
They’re also made a little differently. This recipe starts with melted butter, doesn’t require a hand mixer, and can be made in one bowl in less than 30 minutes.
All of which make this pumpkin oatmeal cookie recipe easy and delicious!
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Light brown sugar: Feel free to use dark brown sugar if you prefer.
- Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie mix. Pumpkin pie mix has sugar and spices already added to it.
- Flour: Weighing the flour is the most accurate way to measure it. To get the weights, click on “metric” immediately above the ingredients. You can also sift it or stir it well to break it up, lightly spoon it into the measuring cup, and level. Avoid packing the flour as that will give you crumbly dough and dry, dense cookies.
- Pumpkin pie spice: You can make your own pumpkin pie spice blend. If you don’t like the spices in pumpkin pie spice, using cinnamon would be the best substitute, though I would recommend using a little less as not to overpower the cookies.
- Chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even white chocolate chips if you prefer.
How to make pumpkin oatmeal cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
Step 2: In a large mixing bowl, whisk together the melted butter and sugars until well-combined.
Step 3: Place three layers of paper towels on a plate, and place the pumpkin puree in the center of the paper towels. Gently press two more paper towels on top to blot up the excess moisture.
Step 4: Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Mix in until well combined.
Step 5: Add flour, baking soda, pumpkin pie spice, and salt, and mix in until just combined. Don’t over mix.
Step 6: Stir in the oats and chocolate chips.
Step 7: Use a 1.5 tablespoons (medium) cookie scoop to drop the dough onto the prepared baking sheet, about 2 inches apart on the prepared cookie sheet.
Step 8: Bake for about 10-15 minutes, or until cookies are set around the edges but the centers look slightly underbaked and soft.
Step 9: Let the cookies cool for 5 minutes on the baking sheet, and then transfer to a wire cooling rack to cool completely.
Recipe Tips!
- Melting the butter: I recommend melting the butter until it’s about 90% melted and then whisking the butter until it is completely melted. If the butter is hot and sizzling, it can give you greasy cookies.
- Blotting the pumpkin: Blotting some of the excess moisture from the pumpkin helps to make the cookies chewier. If you don’t blot the pumpkin, the cookies will be cakier.
- Mix-ins: You can swap out the chocolate chips for chopped nuts, like chopped pecans or walnuts, or for fruit like raisins or dried cranberries.
Storage
Store any leftover pumpkin oatmeal cookies in an airtight container at room temperature. The cookies will keep for up to 4 days when properly stored.
More pumpkin cookie recipes!
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Pumpkin Oatmeal Cookies
Equipment
- Cookie sheets
Ingredients
- 1 cup butter melted
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour properly measured
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 ¼ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large mixing bowl, whisk together the melted butter and sugars until well-combined.
- Place three layers of paper towels on a plate, and place the pumpkin puree in the center of the paper towels. Gently press two more paper towels on top to blot up the excess moisture.
- Add the blotted pumpkin, egg yolk, and vanilla to the mixing bowl. Mix in until well combined.
- Add flour, baking soda, pumpkin pie spice, and salt, and mix in until just combined. Don’t over mix.
- Stir in the oats and chocolate chips.
- Use a 1.5 tablespoons (medium) cookie scoop to drop the dough onto the prepared baking sheet, about 2 inches apart on the prepared cookie sheet.
- Bake for 10-15 minutes or until cookies are set around the edges but look slightly underbaked and soft in the middle.
- Let the cookies cool for 5 minutes on the baking sheet, and then transfer to a wire cooling rack to cool completely.
Notes
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Light brown sugar: Feel free to use dark brown sugar if you prefer.
- Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie mix. Pumpkin pie mix has sugar and spices already added to it.
- Flour: Weighing the flour is the most accurate way to measure it. To get the weights, click on “metric” immediately above the ingredients. You can also sift it or stir it well to break it up, lightly spoon it into the measuring cup, and level.
- Pumpkin pie spice: You can make your own pumpkin pie spice blend.
- Chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even white chocolate chips if you prefer.
- Nutrition values are estimates.Â
Nutrition
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