Easy Pumpkin Oatmeal Cookies are my go to fix for those days when you want something cozy and sweet, but you do not want to babysit a mixer or chill dough for hours. Maybe you have a half can of pumpkin sitting in the fridge, or maybe you are just craving that warm fall flavor even when it is not fall. Either way, this recipe is simple, forgiving, and honestly hard to mess up. The cookies come out soft, lightly spiced, and filled with oats so they feel a little more like a real snack than a sugar bomb. If you have 30 minutes, you are in business. 
Why Youll Love This Recipe
I have made a lot of pumpkin cookies over the years, and some of them taste great but feel like little cakes. These are different. Easy Pumpkin Oatmeal Cookies are soft and chewy, with that homey oatmeal bite that makes you reach for just one more.
Here is what makes them such a repeat recipe in my kitchen:
- One bowl friendly if you want it to be. You can mix the wet stuff, then stir in the dry stuff right on top.
- No fancy ingredients. If you bake even a little, you probably have everything.
- Perfect for using leftover pumpkin. I hate wasting it, so this recipe saves the day.
- They travel well for lunchboxes, after school snacks, or a little treat at work.
Also, if you are in an oatmeal cookie mood and want to bounce around flavors, I have to point you to these easy lemon oatmeal cookies. Totally different vibe, but so bright and snacky.
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Tricks to Chewy Pumpkin Cookies
Pumpkin is amazing, but it brings a lot of moisture. That is why so many pumpkin cookies turn out fluffy or a little spongy. If your goal is chewy, there are a few small moves that really help.
My simple chewy rules
Blot the pumpkin if it looks watery. Some canned pumpkin is thicker than others. If yours seems loose, spoon it onto a couple paper towels for a minute. You are not drying it out completely, just taking off that extra surface moisture.
Do not overmix. Once the flour goes in, stir just until you do not see dry streaks. Overmixing can make cookies tougher and more bready.
Use old fashioned oats if you can. Quick oats work, but old fashioned oats give you that better chew. If you only have quick oats, it will still be good, just a bit softer.
Let the dough sit for 5 minutes before scooping. This is such an underrated trick. The oats start soaking up moisture and the dough thickens slightly, which helps the cookies bake up thicker.
Do not overbake. Pull them when the tops look set and the edges look lightly golden. They will finish setting as they cool. If you wait until they look fully done in the oven, they can end up dry.
And if you are the kind of person who likes a dramatic cookie moment, you should try these deliciously easy chocolate crinkle cookies sometime. They are totally different from pumpkin, but that crackly top is so fun.
I made these last weekend and my kids kept grabbing them off the cooling rack. They stayed soft for days and the pumpkin flavor was just right, not too strong. This one is going in my regular rotation.
Customize These Pumpkin Oatmeal Cookies
This is where you can really make the recipe yours. Easy Pumpkin Oatmeal Cookies are basically a cozy base that welcomes add ins without getting fussy.
Here are my favorite swaps and mix ins:
Add chocolate chips. Semi sweet is classic, but dark chocolate is amazing with pumpkin spice.
Add chopped nuts. Pecans or walnuts give a great crunch. Toast them first if you have time, but do not stress if you do not.
Add raisins or dried cranberries. This makes them taste like a fall trail mix cookie in the best way.
Boost the spices. If you love a strong spice cookie, add an extra pinch of cinnamon and a tiny pinch of cloves. Tiny is the key, cloves can take over fast.
Make them a little heartier. Replace a couple tablespoons of flour with ground flaxseed if you have it. It adds a mild nutty taste and helps bind.
If you are feeling adventurous and want something nutty and different, these easy black sesame cookies are such a cool change of pace. I love having a few unique cookie recipes in my back pocket.
How to Make Pumpkin Oatmeal Cookies
Alright, here is the part you came for. I am going to keep it straightforward, because cookies should not feel like homework. This makes about 18 to 22 cookies depending on how big you scoop them.
Ingredients you will need
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup melted butter (or neutral oil, but butter tastes better)
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice (optional, but nice)
- 1/2 teaspoon salt
- Optional add ins: 1/2 cup chocolate chips or nuts or dried fruit
Directions
1) Preheat your oven to 350 F and line a baking sheet with parchment paper.
2) In a medium bowl, whisk together pumpkin puree, melted butter, brown sugar, egg, and vanilla until smooth.
3) Sprinkle the flour, baking soda, cinnamon, pumpkin pie spice if using, and salt over the wet mixture. Stir until you do not see dry flour.
4) Stir in the oats, then fold in any add ins. Let the dough rest for 5 minutes.
5) Scoop dough onto the baking sheet. I do about 2 tablespoons per cookie and leave a little space between them. They spread some, but not wildly.
6) Bake for 10 to 12 minutes. The edges should look set and lightly golden, and the tops should not look wet.
7) Cool on the pan for 5 minutes, then move to a rack to cool completely. Or just eat one warm. I will not tell.
These are great as is, but if you want to go full dessert mode, sandwich a little cream cheese frosting between two small cookies. Dangerous, but worth it.
Also, for another cute cookie idea that feels fun for parties, check out these easy cherry bell cookies. They are different from pumpkin, but they have that homemade charm.
Recipe Development
I have tweaked this recipe more times than I can count, mostly because I am picky about texture. My first tries were too puffy, and they tasted more like muffin tops than cookies. Not a tragedy, but not what I wanted.
Here is what finally got me to the version I make now:
Brown sugar over white sugar. Brown sugar adds moisture and that deeper caramel flavor, which really works with pumpkin and oats.
More oats, not more flour. Adding flour to fight pumpkin moisture can make cookies dry. Oats help with structure while keeping a soft bite.
A short rest before baking. That 5 minute rest is small but mighty. The oats start doing their job, and the cookie holds its shape better.
Baking time discipline. I used to bake until the tops looked fully firm and that made them drier the next day. Slightly underbaked is the sweet spot.
If you are a chocolate chip person first and everything else second, you might also love these easy chocolate chip cannoli cookies. They are rich and fun when you want something beyond a basic chocolate chip cookie.
Common Questions
Can I use fresh pumpkin instead of canned?
Yes, but make sure it is thick like canned puree. If it is watery, drain it in a fine mesh strainer for a bit or blot it. Too much water makes the cookies cakey.
Why did my cookies turn out fluffy instead of chewy?
Most likely too much moisture or too much flour. Measure flour by spooning it into the cup and leveling it, not packing it. Also try resting the dough for 5 minutes before baking.
Can I make the dough ahead of time?
Yes. Cover it and keep it in the fridge up to 24 hours. Let it sit at room temp for about 10 minutes so it is easier to scoop.
How do I store them and how long do they stay soft?
Store in an airtight container at room temp for 3 to 4 days. Add a piece of bread to the container if you want to help keep them extra soft.
Can I freeze these cookies?
Definitely. Freeze baked cookies in a freezer bag for up to 2 months. Thaw on the counter, or warm one in the microwave for about 10 seconds.
A cozy batch you will actually make again
If you want a simple treat that feels like a warm hoodie in cookie form, Easy Pumpkin Oatmeal Cookies are it. They are easy to mix, easy to bake, and you can customize them with whatever is in your pantry. If you want to compare cookie styles, I like reading recipes like Soft and Chewy Pumpkin Oatmeal Cookies – Live Well Bake Often and Pumpkin Oatmeal Cookies – Sugar Spun Run because they have great tips that help you dial in the texture you love. Now grab that can of pumpkin and make a batch while your kitchen is quiet. You deserve a cookie that tastes like comfort.
Easy Pumpkin Oatmeal Cookies
Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together pumpkin puree, melted butter, brown sugar, egg, and vanilla until smooth.
- Sprinkle the flour, baking soda, cinnamon, pumpkin pie spice if using, and salt over the wet mixture. Stir until you do not see dry flour.
- Stir in the oats, then fold in any add ins. Let the dough rest for 5 minutes.
- Scoop dough onto the baking sheet, about 2 tablespoons per cookie, leaving space between them.
- Bake for 10 to 12 minutes. The edges should look set and lightly golden, and the tops should not look wet.
- Cool on the pan for 5 minutes, then move to a rack to cool completely.
Notes
