These Pumpkin Oatmeal Cookies are a fall favorite! It’s never a bad idea to include the flavor of pumpkin in an oatmeal cookie.
Pumpkin Oatmeal Cookies
These homemade pumpkin oatmeal cookies are an incredible twist to the classic oatmeal raisin version. The best part is they are made completely from scratch.
With hints of cinnamon and molasses, these fall-themed oatmeal cookies taste phenomenal. This recipe is soft and chewy with loads of flavor. It’s the perfect dessert for your holiday table.
One of my favorite cookies is oatmeal cookies. They are just so darn tasty and versatile. Add in dried fruit, chocolate chips, or candies, and you have a great snack.
They’re also great for making pumpkin oatmeal cream pie cookies!
Last year, I made the best oatmeal raisin cookies I’ve ever had. So this year I wanted to add a pumpkin version to the archives.
One that is perfectly soft and chewy just like my favorite oatmeal cookies.
How to make pumpkin oatmeal cookies?
One of the key tips when baking with pumpkin is to drain some of the liquid out of the puree.
I do this more times than not when I’m using canned pumpkin in cookies.
The process for the cookies is easy and the best thing is the dough doesn’t require chilling.
Chilling oatmeal cookie dough is actually never a good idea because the oats will soak up all the moisture in the dough as it sits and this will negatively affect the texture of the cookie.
Just whip up the dough, use a cookie scoop to drop mounds onto a baking sheet, and bake. Too easy right?!
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
I like to keep the cookies simple when it comes to spices. I didn’t want to drown out the notes of the pumpkin so for this recipe, I used only a small amount molasses and cinnamon.
If you want more cozy spices, try adding a dash of ginger and nutmeg.
If you’re in the mood for a fall treat, definitely give my recipe for pumpkin oatmeal cookies a try!
Tips for making pumpkin oatmeal cookies
- Don’t skip the step for blotting the pumpkin puree. This helps keep the cookies from being too cakey or spreading to thin.
- Properly measure the flour! It is so important to use proper technique with measuring flour. Using too much flour will ruin the cookie’s texture and may prevent the cookies from flattening out into the shape of a cookie.
- Oatmeal cookie dough should be used right away. If it sits too long, the oats will absorb the moisture from the other ingredients in the dough and the cookies may not flatten during baking.
More pumpkin recipes you’ll love:
- Pumpkin Muffins
- Everyone’s Favorite Pumpkin Pie
- Pumpkin Bundt Cake with Brown Butter Glaze
- Pumpkin S’mores Bars