These pumpkin oatmeal cookies are a warm and cozy treat! They are soft, chewy, and packed with delicious pumpkin flavor and hearty oats. Perfect for fall or any time you want a sweet bite!
I love how easy they are to make. Just mix the ingredients, scoop, and bake! These cookies make my kitchen smell amazing, and I can’t resist sneaking a few while they cool! 🍪💛
Key Ingredients & Substitutions
Canned Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, as the filling contains added spices and sugars. If you prefer, you can use homemade pumpkin puree, just make sure it’s cooked and smooth.
Brown Sugar: This adds moisture and a subtle caramel flavor. You can substitute it with white sugar mixed with a little molasses for a similar effect, or use coconut sugar for a healthier option.
Butter: I used softened butter for a rich flavor, but you can easily replace it with coconut oil or a dairy-free butter substitute if you want a dairy-free cookie.
Old-Fashioned Rolled Oats: These oats give the cookies a chewy texture. You can use quick oats in a pinch, but they may not hold up as well. Gluten-free oats are also a good substitute if you need a gluten-free option.
How Do You Ensure Your Cookies Turn Out Chewy and Not Dry?
The key to keeping your pumpkin oatmeal cookies chewy lies in the mixing and baking process. Here are some tips:
- Don’t overmix the dough once you add the dry ingredients. Mix just until combined to keep the cookies tender.
- Be careful not to overbake! Remove the cookies when they are golden at the edges but still soft in the center. They will firm up as they cool.
- If you want them extra moist, add an extra tablespoon of pumpkin puree or a splash of milk to the dough.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them stay soft.
These tips should help you achieve perfectly chewy cookies that everyone will love! Enjoy baking!
How to Make Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3 cups old-fashioned rolled oats
- 1/2 cup raisins or chopped nuts (optional)
For the Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Allow an additional 5 minutes for cooling before you dive in! Total time is about 30-35 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or lightly grease them to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, use a mixer or a spatula to cream together the softened butter and brown sugar until it’s smooth and fluffy. This is the foundation of the cookies! Next, beat in the egg, then mix in the pumpkin puree and vanilla extract until everything is well combined.
3. Combine the Dry Ingredients:
Grab another bowl and whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and optional ground cloves. This step ensures your leavening agents and spices are evenly distributed.
4. Bring It All Together:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix—this will help keep the cookies tender. Now, fold in the oats and raisins or nuts if you decided to use them!
5. Scoop and Bake:
Using a spoon or cookie scoop, drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
6. Time to Bake:
Pop the baking sheets in the oven and bake for 12-15 minutes, or until the edges are golden and the centers are still soft. The cookies will continue to cook a bit while cooling.
7. Cool Down:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This makes them easier to transfer. After that, move them to a wire rack to cool completely.
8. (Optional) Drizzle:
If you want to elevate your cookies with a sweet glaze, mix the powdered sugar, milk, and vanilla together in a small bowl until smooth. Use a spoon or piping bag to drizzle over the cooled cookies. Let the glaze set before serving.
Enjoy these chewy, flavorful pumpkin oatmeal cookies with a glass of milk! They’re a perfect treat for any time of year. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it. Just ensure that the puree is smooth and not too watery, as excess moisture can affect the cookie texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, or freeze them in a single layer in a freezer-safe bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative. You can add chocolate chips, pumpkin seeds, or dried cranberries for extra flavor and texture. Just keep the total amount of mix-ins around 1/2 cup to maintain the cookie structure.
Why Did My Cookies Spread Too Much?
If your cookies spread too much, it could be due to the butter being too warm or not enough flour. Make sure your butter is softened but not melted, and try chilling the dough for 30 minutes before baking to help reduce spreading.
