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?!
I like to keep the cookies simple when it comes to spices. I didn’t want to drown out the notes of 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
Pumpkin Oatmeal Cookies
- 3/4 cup canned pumpkin puree
- 2/3 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tablespoon unsulphered molasses
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups quick cooking oats
- Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside.
- In a large mixing bowl, beat together the butter and sugars together until light and fluffy. Add the egg yolk and beat until combined. Beat in the molasses and vanilla.
- Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to the mixing bowl with the butter mixture and beat on low speed until well incorporated.
- In a separate bowl, combine the flour, cinnamon, baking soda, and salt. Stir with a whisk. Add the flour mixture to the pumpkin mixture, beat on low speed just until combined. With a silicone whisk, gently stir in the oats.
- Use a cookie scoop to drop 1 and 1/2 tablespoon sized balls of dough, 2 inches apart, onto the prepared baking sheet. Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 5 minutes; transfer to a wire rack to cool completely.
Make ahead tip
- Cookies will keep for up to 1 week stored in an airtight container in the refrigerator or up to 3 days at room temperature.
- Cookies can also be frozen for up to 3 months.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.