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A stack of soft and chewy Pumpkin Oatmeal Cookies on a white plate with more cookies in the background.
Linda

Pumpkin Oatmeal Cookies

Soft, chewy cookies packed with warm spices and hearty oats, perfect for crisp autumn afternoons.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 98
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 0.5 cup unsalted butter softened (1 stick)
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.75 cup pumpkin puree not pumpkin pie filling
  • 1 large egg room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 1.25 cups all-purpose flour spooned and leveled
  • 1.5 cups old-fashioned rolled oats
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt

Equipment

  • Baking Sheets
  • Parchment Paper
  • Mixing Bowls
  • Electric mixer or wooden spoon
  • Cookie Scoop or Tablespoon

Method
 

Prep
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy, about 2 minutes. Beat in pumpkin puree, egg, and vanilla until well combined. The mixture will look slightly curdled - this is normal.
  3. In a separate bowl, whisk together flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. Add dry ingredients to wet ingredients and mix just until no flour streaks remain. Do not overmix. The dough will be soft and sticky.
  5. Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake for 12 to 14 minutes, until edges look set and tops appear dry with slight cracks. Centers will still look soft.
  6. Let cookies rest on baking sheets for 5 minutes, then transfer to wire racks to cool completely. They firm up as they cool.

Notes

For chewier cookies, use quick oats instead of old-fashioned. The dough can be refrigerated for up to 2 days or frozen in scoops for up to 3 months; add 2 minutes to baking time from frozen. These cookies stay soft for days stored in an airtight container - if they last that long.