Why I Love This Recipe

I enjoy this recipe because it combines the hearty texture of oatmeal cookies with the rich, spiced flavor of pumpkin. The use of pure pumpkin puree adds moisture, resulting in a soft and chewy cookie that’s hard to resist. It’s a simple yet satisfying treat that embodies the essence of fall.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup butter, softened
1 cup brown sugar
¼ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1½ cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice

Directions

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and brown sugar on medium speed for 1-2 minutes until fluffy.
Add the pumpkin puree, egg, and vanilla extract to the bowl and blend until fully combined, scraping down the sides as needed.
In a separate bowl, mix together the oats, flour, baking soda, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, blending just until incorporated. Avoid overmixing.
Using a medium cookie scoop, drop 1½ tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the edges begin to brown.
Remove the cookies from the oven and tap the baking sheet on the counter a couple of times to help them set and achieve a slight ripple effect.
Allow the cookies to cool completely before enjoying.

Servings and Timing

Yield: Approximately 18 cookies
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: About 30 minutes

Variations

Add-ins: Incorporate ½ cup of chocolate chips, white chocolate chips, raisins, chopped pecans, or walnuts for added texture and flavor.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
Extra Spice: Add a bit of maple syrup or extra ground cinnamon to enhance the flavor.
Icing: Drizzle the cooled cookies with a simple icing made from ½ cup of powdered sugar and 2 teaspoons of milk.

Storage/Reheating

Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Freezing: Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
Reheating: Allow frozen cookies to thaw at room temperature, or warm them briefly in the microwave if desired.

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, you can use fresh pumpkin puree. Just ensure it’s well-drained and has a similar consistency to canned puree to prevent excess moisture in the dough.

Can I make the cookie dough ahead of time?

Absolutely! You can prepare the dough up to 4 days in advance and store it in the refrigerator. Bring it to room temperature before scooping and baking.

Do I need to chill the dough before baking?

No, this recipe doesn’t require chilling the dough. However, if you find the dough too soft to handle, a short chill in the refrigerator can help.

Can I make these cookies vegan?

Yes, to make these cookies vegan, substitute the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg.

How do I prevent the cookies from being too cakey?

To avoid cakey cookies, ensure you blot the pumpkin puree to remove excess moisture and avoid overmixing the dough. Also, be careful not to overbake the cookies.

Conclusion

These Pumpkin Oatmeal Cookies are a delightful treat that combines the hearty texture of oats with the warm, spiced flavor of pumpkin. They’re easy to make, customizable, and perfect for sharing during the fall season or any time you’re craving a comforting cookie. Enjoy them fresh out of the oven or save some for later—they’re sure to be a hit!

Pumpkin Oatmeal Cookies