If you want a cookie that captures everything good about fall in one bite, this is it. These cookies are thick, soft, and loaded with pumpkin flavor, with hearty oats giving them a satisfying chew. They come together quickly with just a short chill, making them an easy addition to your autumn baking list.
Quick facts
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Makes: 24 cookies
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1/2 cup (100 grams) brown sugar, lightly packed
- 1/4 cup (50 grams) granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (80 grams) pumpkin puree, with excess moisture squeezed out using paper towels
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
A Note on the Pumpkin
Blotting the pumpkin puree before adding it to the dough matters more than it might seem. Pumpkin holds a lot of water, and that extra moisture can throw off the texture of the finished cookie, pushing it toward cakey rather than chewy. Pressing out the excess liquid with paper towels keeps the pumpkin flavor concentrated while helping the cookies hold their thick, soft shape.
How to Make Pumpkin Oatmeal Cookies
Part 1: Mix the Dough
1. Combine the dry ingredients. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set this aside.
2. Cream the butter and sugars. In a stand mixer fitted with the paddle attachment, or a large bowl with an electric mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes, until well combined.
3. Add the egg yolk and vanilla. Mix these in until fully incorporated.
4. Add the pumpkin. Mix in the blotted pumpkin puree until well combined.
5. Add the dry ingredients. Slowly mix in the flour mixture, stopping to scrape down the sides of the bowl as needed.
6. Fold in the oats. Mix in the rolled oats until just combined.
Part 2: Chill
7. Refrigerate. Cover the dough tightly with plastic wrap and chill for 30 minutes.
Part 3: Shape and Bake
8. Preheat and prep. Heat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
9. Scoop the dough. Using a 1.5 tablespoon cookie scoop, portion the dough onto the prepared baking sheets.
10. Shape and flatten. Roll each portion into a ball, then gently press down with your hand to flatten it slightly. Leave some space between the dough balls, since they’ll spread a bit as they bake.
11. Bake. Bake in batches at 350°F for 9 to 12 minutes, until the edges are lightly browned and the tops look set.
12. Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Final Thoughts
These pumpkin oatmeal cookies bring together everything that makes fall baking so satisfying: warm spice, real pumpkin flavor, and a thick, chewy texture from the oats. They come together quickly enough for a weeknight bake but taste special enough for any gathering. Try a batch this season and let me know how they turn out.