Recipe

These pumpkin oatmeal cookies have the perfect texture with lots of pumpkin spice flavor and crunchy pecans in each bite!

Grab a cup of coffee and let me show you how to make these epic pumpkin oatmeal cookies, plus all the helpful tips you need to know.

stack of four pumpkin oatmeal cookies and a few more on the back

Best-Ever Pumpkin Oatmeal Cookies

Laura fuentes holding a skillet of food standing in front of a blue door

These pumpkin cookies are thick and chewy with bits of crunchy pecan pieces in every bite. I also like to double up on the spice and make these cookies with cinnamon AND pumpkin pie spice. It smells like a pumpkin pie but bakes into a warm cookie- who's ready to make some?

Ingredients

The dry ingredients in this recipe are old-fashioned oats, all-purpose flour (or oat flour), baking soda, salt, pumpkin pie spice, ground cinnamon, sugar (both white and brown), and chopped pecans. The wet ingredients needed are butter, egg, vanilla extract, and pumpkin puree.

How to Make Pumpkin Oatmeal Cookies

Here’s a visual of each step, plus a video you’ll find in the recipe card:

Mix ingredients.
Combine all the dry ingredients (except the sugars) in one bowl. In another bowl, whisk melted butter, sugars, egg, vanilla extract, and pumpkin puree until smooth.

Side-by-side view of pumpkin oatmeal cookie preparation, showing the dry ingredients mixed together in one bowl and the wet ingredients stirred until smooth in another bowl

Combine.
Add the dry mixture to the wet ingredients and fold until you have an even, thick, light-orange dough. If using pecans, now is when you add them.

a bowl of wet and dry ingredients being mixed into pumpkin cookie dough

Form the cookies.
Use a scoop to place the cookie dough on the baking sheet. Since they don't spread, flat each cookie with your hands.

Side-by-side view of pumpkin oatmeal cookie preparation, showing cookie dough scooped onto a baking sheet and the dough flattened into cookie rounds before baking.

Bake.
These cookies are done in about 15 minutes. Before grabbing one or two, allow them to cool down for about 10 minutes.

stack of four pumpkin oatmeal cookies on a cooling rack and a few more on the back

How to Know when Pumpkin Oatmeal Cookies are Done

You’ll know these cookies are done when the tops are light brown, and the centers aren’t wet. Pumpkin puree adds a lot of moisture, so you want to ensure they bake long enough for the oats to absorb it.

Mix-Ins and Swaps

In order for these pumpkin cookies to turn out right, you’ll want to stick to the base recipe, but there are a few ingredients you can swap out and add in:

1 to 1 oat flour: swap out the regular flour for equal parts of oat flour. Don’t have any on hand? You can easily make your own oat flour with a blender and oats.
½ cup chocolate chips: melted chocolate in a warm pumpkin cookie- enough said.
½ cup dried cranberries: this flavor combo is golden.
½ cup golden raisins: in case you love oatmeal raisin cookies.
½ cup walnuts: a tasty alternative to pecans. Just fold them in.

Other Epic Pumpkin Recipes

Want more pumpkin goodness? Make these iced pumpkin cookies, these pumpkin scones, and these pumpkin spice pancakes. Each of them uses 1 cup or less of pumpkin puree, which is exactly the amount you’ll have leftover from these cookies.

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Pumpkin Oatmeal Cookies with Pecans

Servings: 10

Prep Time: 15

Cook Time: 15

These pumpkin oatmeal cookies have the perfect texture with lots of pumpkin spice flavor and crunchy pecans in each bite!

5 from 10 votes

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Ingredients

½ cup unsalted butter, melted – about 1 stick
1 cup old-fashioned rolled oats
¾ cup all-purpose flour, (or oat flour)
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
½ cup granulated sugar
⅓ cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
½ cup pumpkin puree
½ cup chopped pecans, optional

Instructions

Prep the oven:

Preheat the oven to 350F and line a baking sheet with parchment paper.

Make the dough:

In a medium bowl, combine the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
In another bowl, pour the melted butter. Add the sugars and whisk to combine. Add the egg and vanilla extract and whisk into the sugary mixture. Once cohesive, add the pumpkin puree and whisk until smooth.
Slowly add the oat mixture to the wet ingredients and continue folding the mixture until a thick dough is formed. Fold in the pecans if using.

Form the cookies:

Scoop about 2 tablespoon-sized balls of cookie dough onto the parchment-lined baking sheet.
Using your hands, flatten them down into round cookies (they don’t spread).

Bake:

Bake for 14 to 15 minutes until the tops are light brown and the middle of the cookies are not wet.
Remove from oven and allow cookies to cool down for 10 minutes.

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