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Soft and Chewy Pumpkin Oatmeal Cookies Recipe

Soft and Chewy Pumpkin Oatmeal Cookies

There's something truly heartwarming about the aroma of pumpkin cookies baking in the oven. It takes me back to cozy fall afternoons, with leaves crunching underfoot and the comforting taste of spices warming my soul. If you're looking for a simple yet delightful treat that brings those nostalgic vibes into your kitchen, you’re in for a treat with these Soft and Chewy Pumpkin Oatmeal Cookies. They are incredibly easy to whip up and perfect for sharing with friends and family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Oatmeal Cookies
  • 1 cup pumpkin puree the star ingredient that brings moisture and flavor.
  • 1/2 cup brown sugar packed for that lovely caramel undertone.
  • 1/2 cup granulated sugar to add sweetness and balance the flavors.
  • 1/2 cup unsalted butter melted makes the cookies rich and delicious.
  • 1 large egg binds everything together beautifully.
  • 1 teaspoon vanilla extract for a hint of warmth.
  • 1 cup all-purpose flour the foundation for our cookie dough.
  • 1 teaspoon baking soda helps the cookies rise.
  • 1 teaspoon baking powder adds extra fluffiness.
  • 1 teaspoon ground cinnamon the quintessential fall spice.
  • 1/2 teaspoon ground nutmeg adds depth and warmth.
  • 1/4 teaspoon salt enhances all the flavors.
  • 2 cups rolled oats for that chewy texture.
  • 1/2 cup chocolate chips optional - because who doesn’t love chocolate?
  • 1/2 cup chopped nuts optional - for a delightful crunch.

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, melted butter, egg, and vanilla extract. Mix until the mixture is smooth and creamy.
  3. Step 3: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Step 4: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. You don’t want to overmix; we want soft cookies!
  5. Step 5: Gently fold in the rolled oats, and if you like, add those chocolate chips and chopped nuts for extra yumminess.
  6. Step 6: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  7. Step 7: Bake for 12-15 minutes, or until the edges are lightly golden. The centers will look soft and that’s exactly how we want them!
  8. Step 8: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are best enjoyed fresh, but you can store them for later! Keep them in an airtight container at room temperature for up to a week. If you want them to last longer, freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a few seconds to enjoy that warm, cozy taste again.