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Batch of soft and chewy easy pumpkin oatmeal cookies on a baking sheet.

Easy Pumpkin Oatmeal Cookies

These soft and chewy pumpkin oatmeal cookies are quick to make, using simple ingredients, perfect for fall or any time you're craving a cozy snack.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 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
Dry Ingredients
  • 1 1/2 cups old fashioned oats quick oats can work, but less chewy
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice optional
  • 1/2 teaspoon salt
Optional Add-ins
  • 1/2 cup chocolate chips or nuts or dried fruit for customization

Method
 

Preparation
  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, about 2 tablespoons per cookie, leaving space between them.
Baking
  1. Bake for 10 to 12 minutes. The edges should look set and lightly golden, and the tops should not look wet.
  2. Cool on the pan for 5 minutes, then move to a rack to cool completely.

Notes

Experiment with add-ins like nuts or spices to customize these cookies. Store them in an airtight container at room temperature for 3 to 4 days.