These Pumpkin Oatmeal Cinnamon Cookies are the perfect fall treat to bake! They have oats, brown sugar, cinnamon, and pumpkin! Before baking, they are topped with a cinnamon sugar that compliments the pumpkin perfectly.
Cinnamon sugar + pumpkin is so good together! Today we're making some delicious pumpkin oatmeal cinnamon cookies.
They are chewy cookies that are irresistibly good. Seriously fall in a cookie.
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Why this recipe works
- Easy to make - No chill time or electric mixer required.
- Pumpkin puree - Perfect to use up any pumpkin puree you may have!
- Oatmeal - It's hard to beat a thick and chewy oatmeal cookie.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!
- Pumpkin puree – I used Libby’s, but any brand of pumpkin puree works. Make sure it is puree and not filling. The cans look similar in the store. This will not be blotted for the recipe.
- Brown sugar – I used dark brown sugar for this recipe, but light brownworks as well.
- Egg – Remove 2 hours prior to baking.
- Flour – I used all-purpose flour for this recipe.
- Oats: Rolled oats, also known as large flake oats, work great for this recipe.
- Vanilla – Using a good quality vanilla is important to enhance the pumpkin flavour.
Step by step instructions
Here is how to make and bake these pumpkin oatmeal cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Prep. Preheat oven to 350°F. Line a cookie sheet with parchment paper, and measure all ingredients. In a small glass, mix together cinnamon and white sugar and set aside. This will be used for the cookie topping.
Step 2 – Mix dry ingredients. In a medium bowl, add in flour, oats, cinnamon, allspice, ginger, cloves, nutmeg, baking soda, baking powder, and salt.
Step 3 – Mix wet ingredients. In a medium bowl, add in melted and cooled butter, brown sugar, and white sugar. Then mix in egg, vanilla, maple syrup, and pumpkin.
Step 4 – Add in dry ingredients. Mix until a soft cookie dough forms. Don’t overmix!
Step 5 – Scoop and bake. Scoop the cookies (about 2 tbsp per cookie) onto the prepared baking tray. Slightly flatten them into an oval shape and sprinkle cinnamon sugar on top. Bake 6 at a time for 13-16 minutes or until the middle has set. Mine took 15 minutes exactly.
Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Make sure to use puree, and not pie filling. The cans look very similar at the store!
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A gram scale will give you the most accurate measurements.
FAQ
Can I add add-ins?
Yes! Feel free to add in pecans, chocolate chips, chopped apples, or whatever your heart desires!
Do I have to add pumpkin?
Yes. That is a main ingredient in these recipes. For a non-pumpkin oatmeal cookie recipe, try Maple Oatmeal Cookies.
Do I have to add oats?
Yes.
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Pumpkin Oatmeal Cinnamon Cookies
Ingredients
For the cookies
- 1/2 cup butter melted and cooled
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg room temperature
- 1 tsp vanilla
- 3/4 cups pumpkin puree room temperature, not blotted
- 2 tbsp maple syrup
- 1 2/3 cups all-purpose flour
- 1 cup rolled oats
- 3/4 tsps baking soda
- 3/4 tsps baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/4 tsp ginger
- pinch of cloves optional
- 1/2 tsp salt
For the topping
- 1/4 tsp cinnamon
- 2 tbsp white sugar
Equipment
Instructions
- Preheat the oven to 350℉/180℃ and line two trays with parchment paper. Melt and cool the butter. In a small glass, combine white sugar and cinnamon and set aside. This will be the topping for the cookies.1/4 tsp cinnamon, 2 tbsp white sugar
- In a medium bowl, add in flour, oats, cinnamon, allspice, nutmeg, ginger, cloves, baking powder, baking soda, and salt.1 2/3 cups all-purpose flour, 1 cup rolled oats, 3/4 tsps baking soda, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/4 tsp ginger, pinch of cloves, 3/4 tsps baking powder, 1/2 tsp salt
- In a large bowl, whisk cooled butter, brown sugar, and white sugar. Add in pumpkin, vanilla, egg, and maple syrup. Whisk until smooth.1/2 cup butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 large egg, 1 tsp vanilla, 3/4 cups pumpkin puree, 2 tbsp maple syrup
- Add in the dry ingredients and mix until a soft cookie dough forms. Don’t over-mix!
- Scoop 6 cookie dough balls (approx 2 tbsp each) and place on the prepared cookie sheet. Gently flatten down and sprinkle cinnamon sugar on top of each cookie (See photo for reference)
- Bake for 13-16 minutes. Mine took 16 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
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