Sweet and hearty Pumpkin Oatmeal Cookies! They are full of oats, delicious pumpkin, and brown sugar in every bite! These are fall in a cookie.
There is no doubt that fall is the best time of the year for baking! You've got apples, oatmeal, warm spices, pumpkin, and more! I love using pumpkin this time of year and baking with it!
Sometimes you just need a good thick oatmeal cookie, and this is just that. Plus the hints of pumpkin flavour paired with the spices is simply incredible.
They are chewy, irresistibly delicious, and so easy to bake up. The perfect fall cookie!
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Why this recipe works
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. This will not be blotted for the recipe.
- Brown sugar – I used dark brown sugar for this recipe, but light brown works 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.
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 onto the prepared baking tray. 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 scale will give you the most accurate measurements.
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Pumpkin Oatmeal Cookies
Ingredients
- 1/2 cup butter melted and cooled
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 3/4 cups pumpkin puree room temperature, not blotted
- 2 tbsp maple syrup
- 1 3/4 cups all-purpose flour
- 1 cup rolled oats
- 3/4 tsps baking soda
- 1 1/2 tsps cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/4 tsp ginger
- pinch of cloves optional
- 3/4 tsps baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350℉/180℃ and line two trays with parchment paper. Melt and cool the butter.
- In a medium bowl, add in flour, oats, cinnamon, allspice, nutmeg, ginger, cloves, baking powder, baking soda, and salt.1 3/4 cups all-purpose flour, 1 cup rolled oats, 3/4 tsps baking soda, 1 1/2 tsps cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, pinch of cloves, 3/4 tsps baking powder, 1/2 tsp salt, 1/4 tsp ginger
- In a large bowl, whisk cooled butter, brown sugar, and sugar. Add in vanilla, egg, maple syrup, and pumpkin. Whisk until smooth.1/2 cup butter, 1/2 cup brown sugar, 1/3 cup white sugar, 1 egg, 1 tbsp 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 (I used a 1.5oz/3tbsp cookie scooper) and place on the prepared cookie sheet.
- Bake for 13-16 minutes. Mine took 16 minutes. Sometimes oatmeal cookies do not spread well, so your cookies are not spreading in the oven after 8 minutes, remove them from the oven and gently flatten them and place them back in the oven and continue baking. 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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