Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are extra soft and chewy, filled with cinnamon and just the right amount of pumpkin flavor. A perfect cookie for fall!

If you’re looking for an easy fall cookie recipe, you should definitely try these pumpkin oatmeal cookies. They’re thick, extra soft, and have a delicious pumpkin flavor with a hint of pumpkin pie spice. You could also try gooey pumpkin butter cookies, or pumpkin chocolate chip cookies too.

Pumpkin oatmeal cookies stacked on counter

Oatmeal Cookies with a fall twist

For this recipe, we’re basically taking classic oatmeal cookies and adding in pumpkin puree and warm pumpkin spices.

The cookies turn out super soft with a delicious mild pumpkin flavor and a nice chewiness thanks to the oatmeal. The perfect cookie for fall – they’re not too sweet and totally addicting.

If you’re a longtime fan of cookies and pumpkin, then you’ll enjoy this simple recipe. It’s great for holidays too or served warm with ice cream.

Oats mixed in Pumpkin cookie batter in bowl

Make the Cookie Dough

First, we’ll whisk together the dry ingredients: flour, pumpkin pie spice, baking soda and salt. If you don’t have pumpkin pie spice on hand, you can easily make your own, or just substitute the pumpkin pie spice for cinnamon.

Then in a large bowl, beat together the butter and sugars until fluffy. Mix in the egg yolk and vanilla extract, then beat in the pumpkin puree. Note: Make sure you are using pumpkin puree and not pumpkin pie filling.

Before adding in the pumpkin puree – blot it with a paper towel to remove excess liquid. It’s super important to get out any extra water from the pumpkin, so please don’t skip this step.

Then we’ll beat the flour mixture into the pumpkin mixture. And last but not least – beat in the oats.

We’re using large flake oats or old-fashioned for this recipe. You could substitute them with quick oats, but do not use instant oats. Instant oats are too fine, and therefore behave more like flour, which we definitely don’t want.

Pumpkin cookies with oats on baking sheet

Chilling & Baking the Dough

The dough for these pumpkin oatmeal cookies is super sticky. So before forming it into balls, cover the bowl with plastic wrap and pop it in the fridge for 30 minutes.

Then scoop the dough into balls (I use a 1.5 tablespoon cookie scoop), place 2 inches apart on a lined cookie sheet, and flatten the cookies down so they’re about ¼ – ⅓ inch thick.

Flattening the cookies is super important in this recipe, otherwise they can end up looking like muffin tops.

Pumpkin oatmeal cookie recipe on white plate

They come out just right—soft, chewy, not too sweet, and just the right amount of pumpkin flavor. A win all around!

For more pumpkin treats:

Pumpkin Oatmeal Cookies Recipe

A stack of 3 soft and chewy pumpkin oatmeal cookies
5 from 7 votes
These pumpkin oatmeal cookies are extra soft and chewy, filled with cinnamon and just the right amount of pumpkin flavor.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Chilling 30 minutes
Total Time 48 minutes
Servings 20 cookies
Calories 128 kcal
Author Lil' Luna


  • 1 cup all-purpose flour
  • 1 1/2 teaspoons pumpkin spice*
  • 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg yolk discard the egg white
  • 1 teaspoon vanilla extract
  • 6 tablespoons pumpkin puree not pumpkin pie filling
  • 1 1/4 cups old-fashioned oats


  • In a large bowl whisk together the flour, pumpkin spice, baking soda and salt.
  • In a separate large bowl, beat together the butter, brown sugar and white sugar until fluffy.
  • Mix in the egg yolk and vanilla extract.
  • Blot the pumpkin puree with a paper towel and squeeze out the excess liquid. Then beat the pumpkin into the butter mixture.
  • With the mixer on low speed, mix the dry ingredients into the pumpkin batter.
  • Mix in the oats.
  • Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
  • When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
  • Using a 1.5 tablespoon cookie scoop (or a spoon and your hands), scoop the dough, roll it into balls, and place 2 inches apart on the lined cookie sheets. Flatten each cookie down so that it's about ⅓ inch thick.
  • Bake the cookies 1 sheet at a time on the middle rack of the preheated oven for about 8-10 minutes, or until the tops look just set.
  • Cool on the cookie tray for at least 10 minutes before transferring to a wire rack.


*If you don't have pumpkin spice on hand, you can make your own with ¾ teaspoon cinnamon, ¼ teaspoon ginger powder, ⅛ teaspoon nutmeg and ⅛ teaspoon ground cloves. Or you could simply use 1 teaspoon of cinnamon instead.
Store cookies in an airtight container at room temperature. 


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About Fiona

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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  1. 5 stars
    My canned pumkin puree didnt really Have excess liquid to blot up. Maybe homemade Puree would. Either way, yummy Recipe and perfect fOr fall!