Soft, chewy, and full of fall flavour, these pumpkin oatmeal cookies are lightly spiced, perfectly sweet, and irresistibly soft. Enjoy them plain or with chocolate chips or raisins for an extra touch of comfort.
Ingredients You’ll Need
Here’s what you’ll need to make these pumpkin oatmeal cookies:
- 1 cup rolled oats – adds a hearty, chewy texture.
- 3/4 cup all-purpose flour – gives structure and softness to the cookies.
- 1/2 tsp baking soda – helps them rise just slightly for a light texture.
- 1/2 tsp cinnamon – adds that warm, classic fall flavour.
- 1/4 tsp salt – balances the sweetness and enhances flavour.
- 1/2 cup pumpkin purée – keeps the cookies soft and moist while adding flavour.
- 1/4 cup unsalted butter – adds richness and helps the cookies spread just right.
- 1/3 cup brown sugar – gives sweetness and a touch of caramel flavour.
- 1 tsp vanilla extract – enhances all the flavours.
- Optional: 1/2 cup raisins or chocolate chips – for extra sweetness or texture (either works perfectly).
How to Make Pumpkin Oatmeal Cookies (Step by Step)
Step 1 – Preheat the oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies don’t stick and bake evenly.
Step 2 – Mix the dry ingredients:
In a medium bowl, combine the oats, flour, baking soda, cinnamon, and salt. Stir until everything is well mixed.
Step 3 – Combine the wet ingredients:
In another bowl, whisk together the pumpkin purée, melted butter, brown sugar, and vanilla extract until smooth.
Step 4 – Make the dough:
Pour the wet ingredients into the dry ingredients and mix until just combined. If you’re using raisins or chocolate chips, fold them in now.
Step 5 – Shape the cookies:
Scoop about a tablespoon of dough per cookie and place them on the prepared baking sheet, leaving a little space between each one.
Step 6 – Bake and flatten:
Bake for 12–15 minutes, until the edges are lightly golden. Remove from the oven a minute or two before they’re done and gently flatten the tops with a spoon.
Step 7 – Cool and enjoy:
Let the cookies cool slightly on the pan before transferring them to a rack. Enjoy warm or at room temperature!
Chewy Pumpkin Oatmeal Cookies
Ingredients
- 1 cup quick oats
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup pumpkin purée
- 1/4 cup unsalted butter slightly melted
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- Optional: 1/2 cup raisins or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a bowl, mix oats, flour, baking soda, cinnamon, and salt.
- In another bowl, combine pumpkin purée, butter, brown sugar, and vanilla.
- Stir wet into dry until just combined, fold in raisins/chocolate chips.
- Scoop tablespoon-sized balls onto the baking sheet.
- Bake 12–15 minutes, until edges are golden.
- Remove from oven 2 minutes before they are finished, and flatten with hands or a spoon.
- Cool slightly before removing from sheet.
Notes
- Texture: These cookies are chewy. For a softer, more cake-like texture, use rolled oats instead.
- Sweetness: The cookies are mildly sweet; if you prefer sweeter treats, increase brown sugar to ½ cup.
- Butter substitute: You can replace butter with coconut oil or use half butter, half applesauce for a lighter version.
- Add-ins: Raisins give a cozy, spiced flavour; chocolate chips make them richer. Chopped nuts or dried cranberries also work well.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months.