Description

These soft and chewy pumpkin oatmeal cookies are packed with warm spices and hearty oats, making them the perfect cozy treat for fall. Quick to make and easily adaptable for gluten-free or vegan diets, they’re a crowd-pleaser for any occasion.

Ingredients

Scale

1 1/2 cups old-fashioned oats
1 cup all-purpose flour
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup mini chocolate chips (optional)
1/2 cup raisins or dried cranberries (optional)

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine oats, flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well. For a softer texture, pulse oats in a blender for 5 seconds.
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined (about 1 minute). Add pumpkin puree, egg, and vanilla extract. Whisk until smooth and creamy.
Gradually add the dry mixture into the wet mixture, stirring with a spatula until just combined. Do not overmix.
Fold in any optional add-ins (nuts, chocolate chips, dried fruit) if desired.
Chill the dough in the fridge for 10-15 minutes (optional, but recommended for thicker cookies).
Use a cookie scoop or tablespoon to drop 2-tablespoon-sized mounds onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12-15 minutes, until edges are set but centers are soft. Cookies will look slightly underdone but will firm up as they cool.
Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend and certified gluten-free oats. For vegan cookies, substitute butter with coconut oil or vegan butter and use a flax egg. Chilling the dough helps cookies hold their shape and enhances chewiness. Toast nuts for extra flavor. Cookies freeze well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9
Sodium: 70
Fat: 5
Saturated Fat: 3
Carbohydrates: 18
Fiber: 1.5
Protein: 2

Keywords: pumpkin oatmeal cookies, fall dessert, soft cookies, chewy cookies, pumpkin spice, easy cookies, autumn baking, gluten-free option, vegan option