These Pumpkin Oatmeal Cookies are like your new BFF this season! So pumpkin-y sweet, laced in pumpkin spice, so hearty with the oats, and so divine with chocolate chunks. This is yet another variation of our viral Oatmeal Cookies and we couldn’t have asked for more!
YES. Pumpkin Oatmeal Cookies is coming your way with a bang. Similar to our viral Healthy Oatmeal Cookies, and our classic Oatmeal Cookies, this will be your next favorite one. If you’re vegan, don’t miss our Vegan Oatmeal Cookies too!
So these cookies combine our love for our oatmeal cookies and pumpkin. And do we ever love pumpkin! Pumpkin Donuts With Cinnamon Sugar is ONE recipe I would beg for you to make! Like it’s too good to miss out on! Pumpkin Spice Latte Donuts is another one.
Pumpkin Spice Oatmeal Latte is like oatmeal and pumpkin latte in one. A dream come true! Instant Chia Pumpkin Pudding is one of my oldest and Pintrest favorite recipes! Pumpkin Cinnamon Rolls, because why not? And finally, a savory luscious Pumpkin Risotto would take your fall dinner to the next level!
So while there’s so much you can do with pumpkin, let’s get on to our best, soft and chewy pumpkin oatmeal cookies!
Ingredients You’ll Need
- Butter. We use unsalted butter at room temperature as we will be creaming it up. We have tested this recipe using browned butter and it worked SO well as well, however you’ll need to use the egg yolk only and chill the dough for 1 hour before baking.
- Sugars. A combo of light brown sugar and granulated sugar is used for optimal taste and chewy texture.
- Egg. Here’s the trick to using a whole egg vs an egg yolk in this recipe. An egg yolk will yield super chewy perfect oatmeal cookies. However a whole egg along with the pumpkin puree will yield a more cake-y like cookie. So BOTH are perfect, it just depends on your taste.
- Pumpkin Puree. Yes the canned stuff. It’s actually a great shortcut to pureed pumpkin, perfect for baking and cooking.
- Flour Mix. All purpose flour, pinch of salt, baking soda and baking powder.
- Oats. Use regular or quick cooking oats. Each has a different texture to the final cookie, one is prominent with larger flakes, while the other is smaller flakes. Both work really well, so it’s up to you or what you have on hand.
- Pumpkin Spice & Vanilla. While you can use cinnamon only, we love a fragrant pumpkin spice. We always buy our spices from The Spice House. This is not a sponsored post, but we genuinely love them.
- Chocolate Chunks. You can use a chocolate bar or quality chocolate chips. We used semisweet here, however you can swap that for milk or dark chocolate.
How to Make Pumpkin Oatmeal Cookies
- Start by creaming the soft butter with the granulated and light brown sugars. Add them to a large bowl, large enough to fit the whole cookie dough. To cream the butter and sugars, we use a hand held electric mixer. You can likewise use a kitchen machine or if you’re in the mood to workout, use your hands.
- Once the butter and sugars are creamed up and look soft and fluffy, you’re going to add in the pumpkin purée, egg (yolk or whole), vanilla and pumpkin spice.
- Again cream those together until well blended using the same mixer.
- Now add in the flour mixture which also has baking soda, baking powder and salt. Very lightly mix that using the same blender, or use a hand whisk. The trick here is not to have any lumps of flour floating around the batter. And of course you want the baking soda and baking powder to be evenly disturbed across the batter.
- At that point you’re going to add in the oats and chocolate chunks. The chocolate is optional, and you can skip it, or you can add in nuts like pecans for a wonderful texture here too. To mix those into the cookie batter, you’re going to switch to a spatula.
- Give that a mix using the spatula until the dough is homogeneous and thick.
- You absolutely don’t need to chill this batter. Because of the baking powder and the hefty amount of oats, this cookie doesn’t spread too much.
- To scoop the batter, we use an ice cream scoop. This is the 1 inch or 2 Tablespoon size. You can make them as giant or as small as you prefer.
- Scoop out the 2 tablespoons of batter into a parchment lined baking sheet. We love a sprinkle of pumpkin spice sugar on top, and extra chocolate chips. We manually add those over every cookie.
- Bake the cookies for about 12 minutes. You can go from 10-14 minutes depending on how soft or chewy/crunchy you want the cookie to be.
- Let the cookies cool on the baking sheet for 8 minutes before removing them.
- They’re all ready to ENJOY! SO good. So Divine!
Tips for Pumpkin Oatmeal Chocolate Chip Cookies
- This is unlike any cookie dough since it has a good amount of liquid in the batter from the pumpkin. For that some adjustments needed to be made and you can further adjust with the egg according to the texture you want.
- If you feel the pumpkin puree brand that you use is watery, you need to drain it on paper towels. Let it drain for about 10-15 minutes, then squeeze out as much water as you can.
- If you love the flavor of brown butter, make them using browned butter –more below.
- If you want a chewy oatmeal cookies, use only the egg yolk in this recipe.
- For a cake-y oatmeal cookies, use the whole egg and bake the cookies for 14-16 minutes, no less.
- You can use a kitchen machine or hand held mixer or just a whisk to make the dough.
- Scoop the size you want using the corresponding ice cream scooper.
- The best way to make sure the cookie batter doesn’t stick to the scoop is to spray some avocado oil spray first. Spray the scoop with the oil, tap away any excess oil on to a plate, and then begin scooping the batter.
- The final garnish of extra chocolate and pumpkin spice sugar we add on top once the cookies are scooped. This way they remain on top and don’t sink in to the cookies.
- Keep an eye out when baking cookies, once the edges are set they cookies are done. Except if you’re using the whole egg, you’ll wait until the center has also set.
- These cookies don’t spread much during baking, so if you like flat looking cookies, push them down slightly before baking.
Brown Butter Cookies
To make the brown butter pumpkin cookies, brown the butter over medium heat being careful not to burn. Then proceed to beat the sugars with the butter, and follow the recipe process. You’ll need to chill the dough for 45 minutes-1 hour before scooping and baking. That’s the major difference here.
Make Ahead and Freezing the Pumpkin Oatmeal Cookies
You can prepare the dough and freeze it scooped up on a baking sheet and portioned. Once frozen you can place the cookie batter balls into a ziploc bag and freeze that for up to 30 months. To bake from frozen, simply add 3-4 minutes of extra baking time, and make sure to pat down the cookie halfway during baking.
To store leftover cookies, place them in a tightly sealed container for up to 7 days. If you’re making it in advance, keep the cookie batter in the fridge for up to 3 days. Scoop and let the batter come to room temperature before baking. Bake as usual.
Oatmeal Recipes
Chocolate Oatmeal Breakfast Bowl
Vegan Oatmeal Cookies
Oatmeal Cookies
Healthy Oatmeal Cookies
Pumpkin Recipes
Hazelnut Cranberry Pumpkin Muffins
Pumpkin Spice Oatmeal Latte
Pumpkin Donuts With Cinnamon Sugar
Latte Donuts with Pumpkin Spice
Pumpkin Risotto
Fall Baked Pasta with Roasted Pumpkin, Kale and Mushrooms
Pumpkin Oatmeal Cookies
Ingredients
- 1 stick butter room temperature, unsalted butter
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg yolk use the whole egg for a cake-y like cookie
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla
- 2 teaspoons pumpkin spice
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- pinch salt
- 1 1/2 cups oats old fashioned or quick cooking
- 1 cup Chocolate chunks
- 2 tablepsoons pumpkin sice sugar optional
Instructions
-
Start by creaming the soft butter with the granulated and light brown sugars. Add them to a large bowl, large enough to fit the whole cookie dough. To cream the butter and sugars, we use a hand held electric mixer. You can likewise use a kitchen machine or if you're in the mood to workout, use your hands.
-
Once the butter and sugars are creamed up and look soft and fluffy, you're going to add in the pumpkin purée, egg (yolk or whole), vanilla and pumpkin spice.
-
Again cream those together until well blended using the same mixer.
-
Now add in the flour mixture which also has baking soda, baking powder and salt. Very lightly mix that using the same blender, or use a hand whisk. The trick here is not to have any lumps of flour floating around the batter. And of course you want the baking soda and baking powder to be evenly disturbed across the batter.
-
At that point you're going to add in the oats and chocolate chunks. The chocolate is optional, and you can skip it, or you can add in nuts like pecans for a wonderful texture here too. To mix those into the cookie batter, you're going to switch to a spatula.
-
Give that a mix using the spatula until the dough is homogeneous and thick.
-
You absolutely don't need to chill this batter. Because of the baking powder and the hefty amount of oats, this cookie doesn't spread too much.
-
To scoop the batter, we use an ice cream scoop. This is the 1 inch or 2 Tablespoon size. You can make them as giant or as small as you prefer.
-
Scoop out the 2 tablespoons of batter into a parchment lined baking sheet. We love a sprinkle of pumpkin spice sugar on top, and extra chocolate chips. We manually add those over every cookie.
-
Bake the cookies for about 12 minutes. You can go from 10-14 minutes depending on how soft or chewy/crunchy you want the cookie to be.
-
Let the cookies cool on the baking sheet for 8 minutes before removing them.
Recipe Video
Recipe Notes
Tips for Pumpkin Oatmeal Chocolate Chip Cookies
- This is unlike any cookie dough since it has a good amount of liquid in the batter from the pumpkin. For that some adjustments needed to be made and you can further adjust with the egg according to the texture you want.
- If you feel the pumpkin puree brand that you use is watery, you need to drain it on paper towels. Let it drain for about 10-15 minutes, then squeeze out as much water as you can.
- If you love the flavor of brown butter, make them using browned butter --more below.
- If you want a chewy oatmeal cookies, use only the egg yolk in this recipe.
- For a cake-y oatmeal cookies, use the whole egg and bake the cookies for 14-16 minutes, no less.
- You can use a kitchen machine or hand held mixer or just a whisk to make the dough.
- Scoop the size you want using the corresponding ice cream scooper.
- The best way to make sure the cookie batter doesn’t stick to the scoop is to spray some avocado oil spray first. Spray the scoop with the oil, tap away any excess oil on to a plate, and then begin scooping the batter.
- The final garnish of extra chocolate and pumpkin spice sugar we add on top once the cookies are scooped. This way they remain on top and don't sink in to the cookies.
- Keep an eye out when baking cookies, once the edges are set they cookies are done. Except if you're using the whole egg, you'll wait until the center has also set.
- These cookies don't spread much during baking, so if you like flat looking cookies, push them down slightly before baking.
Brown Butter Cookies
To make the brown butter pumpkin cookies, brown the butter over medium heat being careful not to burn. Then proceed to beat the sugars with the butter, and follow the recipe process. You'll need to chill the dough for 45 minutes-1 hour before scooping and baking. That's the major difference here.
Make Ahead and Freezing the Pumpkin Oatmeal Cookies
You can prepare the dough and freeze it scooped up on a baking sheet and portioned. Once frozen you can place the cookie batter balls into a ziploc bag and freeze that for up to 30 months. To bake from frozen, simply add 3-4 minutes of extra baking time, and make sure to pat down the cookie halfway during baking.
To store leftover cookies, place them in a tightly sealed container for up to 7 days. If you're making it in advance, keep the cookie batter in the fridge for up to 3 days. Scoop and let the batter come to room temperature before baking. Bake as usual.
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