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 hearty oatmeal cookie. Plus the hints of pumpkin flavour paired with the spices is simply incredible.
They are chewy cookies that come together in one bowl. No chill time or electric mixer required.
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Ingredients Notes
Full recipe is in the recipe card below. Feel free to scroll through this section to view some key 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 the dry ingredients; all-purpose flour, rolled oats, spices, baking soda, baking powder, and salt. Stir together and set aside.
Step 3 – Mix wet ingredients. In a medium bowl, add in melted and cooled butter, oil, brown sugar, and white sugar. Whisk until well combined (2-3 minutes). Then mix in egg, vanilla, maple syrup, and pumpkin. Whisk until smooth (Another 2-3 minutes).
Step 4 – Add in dry ingredients. Mix just until a soft oatmeal cookie dough forms. Once no flour streaks are showing, stop mixing.
Step 5 – Scoop and bake. Scoop 6 cookies at a time onto the prepared baking trays. Bake the cookies for 13-16 minutes or until the edges are a golden brown colour. Mine took 15 minutes exactly.
Store the cookies on the counter for 2 days, or in the fridge in an airtight container for a week.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Double check you're using puree, and not pie filling. The cans are very similar.
- Don’t over mix. If you over mix, the cookies will come out tough.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. I always recommend using a gram scale.
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Pumpkin Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 2 tbsp oil
- 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
- 3 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.1/2 cup unsalted butter
- In a medium bowl, add the dry ingredients in and mix. Set aside to use later.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 melted and cooled butter, brown sugar, and sugar. Mix until it's well combined (2-3 minutes). Add in vanilla, egg, maple syrup, and pumpkin. Continue whisking until smooth.1/2 cup unsalted butter, 1/2 cup brown sugar, 1/3 cup white sugar, 1 egg, 1 tbsp vanilla, 3/4 cups pumpkin puree, 3 tbsp maple syrup
- Add in the dry ingredients. Mix with a spatula just until a soft cookie dough forms. Don't over-mix!
- Scoop 6 cookie dough balls per baking tray, spaced about 2-3 inches on a baking tray.
- Bake for 13-16 minutes. Mine took 15 minutes. Sometimes oatmeal cookies do not spread well, so if your cookies are not spreading in the oven after 7 minutes, remove them from the oven and gently flatten them. Then place them back in the oven to continue baking. When the edges are a golden brown, the cookies are ready. Remove from the oven and let the cookies sit on the hot pan for a few minutes before transferring to a cooling rack.
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