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–+ servings
a pumpkin oatmeal cookie with oats and a small pumpkin close to it.
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Pumpkin Oatmeal Cookies

With cozy spices, hearty oats, and bakery-style chew these Soft and Chewy Pumpkin Oatmeals Cookies are everything you crave in a fall cookie without the cakey texture. You'll get warm pumpkin pie spice, plenty of oat bite, and tender centers that stay soft for days.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 3 dozen
Calories 127kcal
Author Ellie Haley

Ingredients

For Cookies:

  • 2 sticks (226 grams) unsalted butter softened
  • 1 cup (227 grams) pumpkin puree drained and squeezed out
  • 2 cups (426 grams) light brown sugar packed
  • 2 large (100 grams) eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin spice
  • ½ teaspoon cinnamon
  • 3 cups (267 grams) oats I prefer rolled oats

Instructions

For Cookies:

  • Measure out the pumpkin puree and lay it a paper towel to drain. After a few minutes wrap the paper towel around the pumpkin and gently squeeze out as much of the liquid as you can.
  • In a medium bowl combine the flour, baking soda, salt, pumpkin spice, and cinnamon. Whisk to combine.
  • In a large bowl using a hand mixer cream together the butter, drained pumpkin puree, and brown sugar until light and fluffy.
  • Add the eggs and vanilla. Mix until well combined.
  • Add the dry ingredients to the wet ingredients. Mix until just combined.
  • Mix in the oats.
  • Cover the cookie dough and chill for at least 30 minutes.
  • Preheat your oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
  • Make scoops of cookie dough about 2 to 3 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
  • Bake the cookies for 15-17 minutes or until the edges are golden brown.
  • Allow the cookies to cool on the cookie sheet.

Notes

  • Chill your cookie dough. This prevents overspreading
  • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
  • Don’t use cold ingredients. The dough will combine much easier.
  • Drain and squeeze out as much liquid as you can from the pumpkin. Leaving too much moisture will change the texture of the cookies.

Nutrition

Serving: 1cookie | Calories: 127kcal | Carbohydrates: 19.1g | Protein: 1.7g | Fat: 5.3g | Saturated Fat: 3.2g | Cholesterol: 24mg | Sodium: 1848mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 12.6g | Calcium: 16mg | Iron: 1mg