Made with real pumpkin, brown sugar, and pumpkin pie spice, these soft pumpkin cookies are a must-bake for fall dessert lovers.

½ cup butter, softened

1 cup brown sugar

¼ cup pumpkin puree (not pumpkin pie filling)

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

Optional Add-ins:

½ cup chocolate chips, white chocolate chips, raisins, or chopped pecans/walnuts

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Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.

In a large bowl, beat the butter and brown sugar together for 1–2 minutes until fluffy.

Add pumpkin puree, egg, and vanilla. Blend until fully incorporated.

In a separate bowl, whisk oats, flour, baking soda, and pumpkin pie spice.

Gradually mix dry ingredients into wet until just combined. Do not overmix.

Use a cookie scoop to portion dough (about 1½ tbsp per cookie), spacing 2 inches apart.

Bake for 12–14 minutes, until edges begin to brown.

Remove from oven and tap the pan gently on the counter for a ripple effect.

Cool completely before serving.

For more intense spice flavor, add extra cinnamon or a splash of maple syrup.

Cookies do not require chilling, but a short chill can help with scooping if the dough is soft.

Drizzle with icing for an extra treat.