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These Pumpkin Oatmeal Cookies are my go-to treat when fall rolls in. They’re soft and chewy with just the right amount of crunch around the edges, and every bite is full of warm pumpkin spice, hearty oats, and gooey chocolate chips. Whether you’re baking a batch for after-school snacks or sharing at a fall get-together, these cookies bring all the comfort and flavor of the season.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I love love these cookies. I doubled the first batch I made. And gave away many and everyone loved them and wanted the recipe. They stayed so soft. The chocolate chip is a very good addition! I’ll definitely make these again!” – Cindy
“I took a chance with these and my kids LOVED them!!! Thanks!” – Allyson
Why I Love These Cookies
When the leaves start to change and the air gets crisp, my baking game kicks into high gear—and these Pumpkin Oatmeal Cookies are always at the top of my list. They have that perfect chewy texture with just a hint of crispiness around the edges. The pumpkin adds moisture without making them cakey, and the oats give them that classic homey feel. Add in some melty chocolate chips, and you’ve got a cookie that tastes like a warm hug. I always make a double batch because they disappear fast!
This time of year I stock up on the pumpkin puree, you will also catch me making our Pumpkin Overnight Oats, Pumpkin Trifle, and Pumpkin Coffee Cake.
🩷 Kelsey
Ingredients You’ll Need
- Butter – Adds richness and flavor.
- Pumpkin Puree – Moistens the dough and adds that earthy, fall flavor.
- Brown Sugar – Brings sweetness with caramel-like depth.
- Egg – Helps bind everything together.
- Vanilla Extract – Enhances the overall flavor.
- Milk – Softens the dough and improves texture.
- Quick Oats – The perfect size and texture for soft, chewy cookies.
- All-Purpose Flour – Gives the cookies structure.
- Baking Soda – Our leavening agent to help them puff up.
- Salt – Balances the sweetness.
- Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, cloves, and ginger.
- Chocolate Chips – I love milk or semi-sweet, but any variety works!
Ingredient Additions and Substitutions
- No chocolate? Try white chocolate chips, butterscotch chips, peanut butter chips, or even cinnamon chips or caramel bits.
- Add-ins: Chopped pecans or walnuts add a nice crunch.
- Dried fruit: Raisins, coconut, or dried cranberries pair beautifully with the warm spices.
- Dairy-free? Use plant-based butter and milk alternatives.
- Gluten-free? Swap in a 1:1 gluten-free flour blend and certified GF oats.
- Pumpkin-free version: Replace pumpkin puree with more butter for a traditional oatmeal cookie with pumpkin spice flavor.
How to Make Pumpkin Oatmeal Cookies
- In a large mixing bowl, cream together softened butter, pumpkin puree, and brown sugar. Then beat in egg, vanilla, and milk one at a time.
- Add oats, flour, baking soda, salt, and pumpkin pie spice. Mix until just combined.
- Stir in chocolate chips (and any extras like nuts or dried fruit).
- Drop by rounded tablespoonfuls onto a baking sheet lined with parchment paper.
- Lightly press each cookie. Bake at 375°F for 10–12 minutes.
- Let cookies cool on a wire rack. Store in an airtight container once cooled.
Baking Tips
- Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning. It also makes cleanup a breeze!
- Use room temperature ingredients like butter and eggs for smoother mixing and better texture. Cold ingredients can cause the dough to be lumpy or mix unevenly.
- Don’t over-mix the dough once you add the dry ingredients. Mix just until combined to keep the cookies soft and tender.
- Scoop evenly using a medium cookie scoop to ensure uniform size and baking. This helps all the cookies finish baking at the same time. Then give them a little press.
- Pull them out slightly underbaked—the centers should look just set. They’ll continue to cook on the hot baking sheet and stay soft and chewy rather than becoming dry.
- Cool completely on a wire rack before storing. This keeps the cookies from becoming soggy from trapped steam.
- For extra flavor and texture, feel free to fold in chopped nuts, a sprinkle of flaky sea salt on top before baking, or even a drizzle of white chocolate after they cool.
Frequently Asked Questions
Nope! We sometimes give them just a light press but it’s not necessary. Fully flattening them can make them crispier instead of chewy.
Quick oats blend more smoothly into the dough and help create that soft, chewy texture.
Most likely they were overbaked. Pull them out when the edges are set but the centers still look slightly soft. They’ll continue baking on the hot pan.
Yes! The dough can be chilled for up to 48 hours. Just bring it to room temperature before baking or scoop and bake directly from the fridge with a slightly longer bake time.
Absolutely! These cookies are just as tasty without them, or you can try one of the substitutions listed above.
Storing and Freezing Cookies
- Storing: Keep cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy!
- Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container. They’ll keep for up to 3 months. You can also freeze unbaked cookie dough balls—just bake them straight from frozen, adding a minute or two to the bake time.
More Pumpkin Treats
- Pumpkin Snickerdoodles
- Pumpkin Coffee Cake
- Pumpkin Mousse
- Pumpkin Cobbler
- The BEST Pumpkin Dessert Recipes for Fall
I’d love to hear how your Pumpkin Oatmeal Cookies turned out! Leave a comment and let me know what you thought—or if you tried any fun add ins! 🍪🎃💛
Pumpkin Oatmeal Cookies
Video
Ingredients
- 1/2 cup butter, softened
- 1/4 cup pumpkin puree
- 1 1/4 cup firmly packed brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/3 cup milk
- 3 cups quick oats
- 1 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 12 ounces chocolate chips
Instructions
- Preheat oven to 375 degrees. In a large mixing bowl, whip together the butter, pumpkin puree, and brown sugar.
- Beat in the egg, vanilla, and milk one at a time. Mix together until creamy.
- Add quick oats, flour, baking soda, salt, and pumpkin pie spice. Mix at low speed just until blended.
- Stir in chocolate chips.
- Drop by rounded tablespoonfuls unto cookie sheet.
- Give each cookie a little press, but don't flatten.
- Bake 10 to 12 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container.
Notes
- Use parchment or silicone mats for easy cleanup and even baking.
- Bring butter and eggs to room temperature for smooth mixing.
- Don’t overmix once dry ingredients are added—stop when just combined.
- Use a medium cookie scoop for uniform cookies.
- Bake until edges are set and centers look slightly soft.
- Let cool on a wire rack before storing to avoid sogginess.
- Optional: Add chopped nuts or sprinkle with sea salt before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
Good cookie, just can’t taste the pumpkin.
Thank you for letting me know. We are re-testing the recipe this week to get more pumpkin flavor.
I was so excited to make these cookies as I love pumpkin and oatmeal. I was a little disappointed. To me they tasted bland. You couldn’t really taste the pumpkin flavor and not enough spices like cinnamon, nutmeg, etc. Just curious if there is a way of adding more pumpkin flavor annd adjusting the recipe to accommodate more of the pumpkin. I have made many of your recipes, and they are all very good! Again, would just prefer our spices and pumpkin flavor..
Thank you for your comment, Linda. We will test this recipe and see what adjustments can be made. We appreciate your input!
yummy and healthy! Pumpkin and oatmeal!!
Really good, will definitely make these again !
These pumpkin cookies were so delicious! I loved everything about them. We cannot wait to make these again!
I took a chance with these and my kids LOVED them!!! Thanks!
I love oatmeal cookies, but adding pumpkin takes them to a whole new level!! They are so good!!
I love love these cookies. I doubled the first batch I made. And gave away many and everyone loved them and wanted the recipe. They stayed so soft. The chocolate chip is a very good addition!
I’ll definitely make these again!