Soft and Chewy Pumpkin Oatmeal Cookies

Why You’ll Love This Recipe

I love how these cookies are soft, chewy, and full of flavor without being overly sweet. The oats bring heartiness, while the pumpkin and spices make them incredibly comforting. They’re easy to make, especially when I’m in the mood for a cozy baking session, and they make the house smell amazing. Plus, they stay soft for days, which means I can bake a batch and enjoy them all week.

Ingredients

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

1½ cups (190g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
½ cup (100g) granulated sugar
½ cup (100g) packed light brown sugar
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
½ cup (120g) pumpkin puree, excess moisture removed
2 cups (200g) old-fashioned rolled oats

Directions

1. Prepare the Pumpkin Puree:
   I place the pumpkin puree between layers of paper towels and press gently to remove excess moisture. I keep repeating with fresh towels until the pumpkin feels much drier—this keeps the cookies from turning cakey.

2. Mix Dry Ingredients:
   In a medium bowl, I whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.

3. Cream Butter and Sugars:
   In a large bowl using an electric mixer, I beat the softened butter with the granulated sugar and brown sugar on medium speed until the mixture is light and fluffy.

4. Add Wet Ingredients:
   I mix in the egg yolk and vanilla extract, then add the prepared pumpkin puree and beat until fully incorporated.

5. Combine Wet and Dry Mixtures:
   I slowly add the dry ingredients to the wet mixture on low speed until just combined. Then I stir in the rolled oats by hand until they’re evenly distributed throughout the dough.

6. Chill the Dough:
   I cover the dough and refrigerate it for at least 30 minutes. This makes it easier to shape and helps keep the cookies from spreading too much.

7. Preheat Oven:
   I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

8. Shape and Bake Cookies:
   I scoop about 1.5 tablespoons of dough per cookie and place them on the prepared sheets, spacing them 2 inches apart. I slightly flatten each dough ball with my fingers, since these cookies don’t spread much. I bake for 10–12 minutes, just until the edges start to brown and the centers look set.

9. Cool and Serve:
   I let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes (plus 30 minutes chilling)
Cooking Time: 10–12 minutes
Total Time: 55–57 minutes
Calories per cookie: ~150 kcal

Variations

Sometimes I add a handful of chocolate chips or chopped pecans for extra indulgence. When I’m baking for the holidays, I drizzle a little vanilla glaze over the top for a festive touch. I’ve also swapped half the flour for whole wheat flour for a heartier version that still tastes great.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time. If I want to keep them longer, I freeze them in a zip-top bag—just a quick thaw at room temp or 10 seconds in the microwave and they’re ready to enjoy.

FAQs

Why do I need to remove moisture from the pumpkin?

Too much moisture can make the cookies cakey. I like a chewy cookie, so pressing out the extra water helps the texture stay soft but not fluffy.

Can I use canned pumpkin pie mix?

I don’t recommend it. It contains added sugar and spices, which will throw off the balance of the recipe. I always stick with pure pumpkin puree.

Can I add mix-ins?

Absolutely. Chocolate chips, chopped nuts, raisins, or dried cranberries all work well in these cookies.

Do I really need to chill the dough?

Yes. Chilling helps the dough firm up, making it easier to handle and helping the cookies hold their shape during baking.

Can I make them gluten-free?

Yes. I use a gluten-free all-purpose flour blend and certified gluten-free oats to keep them chewy and safe for gluten sensitivities.

Conclusion

These soft and chewy pumpkin oatmeal cookies are my favorite kind of fall baking—easy, satisfying, and full of comforting flavor. Whether I’m sharing them with friends, tucking a few into lunchboxes, or enjoying them with a cup of tea, they always bring that cozy autumn feeling I love.