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Bite taken out of a pumpkin oatmeal chocolate chip cookie with more cookies in the background.
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4.86 from 7 votes

Pumpkin Oatmeal Cookies

Soft and chewy Pumpkin Oatmeal Cookies made with real pumpkin, oats, warm spices, and chocolate chips. An easy fall cookie recipe that’s full of cozy flavor!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: oatmeal cookies, Pumpkin
Servings: 48
Calories: 105kcal
Author: Kelsey Crist

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.
    Glass mixing bowl with creamed butter and sugar with a mixing paddle on the side.
  • Beat in the egg, vanilla, and milk one at a time. Mix together until creamy.
    Glass mixing bowl with creamed butter and sugar with egg and a mixing paddle on the side.
  • Add quick oats, flour, baking soda, salt, and pumpkin pie spice. Mix at low speed just until blended.
    Pumpkin oatmeal cookie dough in a glass mixing bowl with a mixing paddle on the side.
  • Stir in chocolate chips.
    Chocolate chips combined with pumpkin oatmeal dough in a glass mixing bowl. Mixing paddle on the side.
  • Drop by rounded tablespoonfuls unto cookie sheet.
    Baking sheet lined with parchment paper with balls of pumpkin oatmeal cookies and a cookie scoop.
  • Give each cookie a little press, but don't flatten.
    Pressing down a pumpkin oatmeal cookie dough ball on a cookie sheet.
  • Bake 10 to 12 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container.
    Pumpkin oatmeal cookies cooling on a wire rack.

Video

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

Calories: 105kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 84mg | Potassium: 36mg | Fiber: 1g | Sugar: 10g | Vitamin A: 282IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg