December 10, 2019
Run! Don’t walk to the kitchen because I’m sharing the pumpkin oatmeal cookie of your dreams! The cookies are generous in size, which means more pumpkin spice flavor in every bite.
Plus, you’ll find helpful tips like how to make these gluten-free and yummy add-ins you can fold into the batter. So grab a cup of coffee, get cozy, and let me show you how it’s done.
Best-Ever Pumpkin Oatmeal Cookies
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.
The hardest part about making this recipe is resisting the urge to eat half the cookie dough. It smells like a pumpkin pie but bakes into a warm cookie- who’s ready to make some?
Take this list of ingredients to the kitchen and see if you’ve got the following items to make these cookies ASAP:
- Butter: the key to soft, chewy cookies.
- Old-fashioned oats: add volume and hearty texture.
- All-purpose flour: enhances the texture. You could also make these gluten-free with oat flour, which I’ll share how to do in the tips section.
- Baking soda: helps the cookie dough rise.
- Salt: brings out the other ingredient flavors.
- Pumpkin pie spice: essential ingredient for pumpkin cookies.
- Ground cinnamon: for more spice!
- Sugar: both white and brown sugars create the perfect chewy texture.
- Egg: binds the ingredients.
- Vanilla extract: it makes any baked good taste better!
- Pumpkin puree: adds moisture and our beloved pumpkin flavor.
- Pecans: chopped and folded into the dough.
Thanks to the pumpkin puree, stevia, and a touch of honey, these cookies are also a flavorful way to enjoy a treat with a hint of sweetness.
How to Make Pumpkin Oatmeal Cookies
Grab those ingredients, and let’s make these pumpkin cookies happen!
Preheat the oven to 350F and line a baking sheet with parchment paper.
- Sift the dry ingredients
Combine the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix the wet ingredients
In a separate bowl, whisk the melted butter and sugars until smooth. Mix the egg and vanilla extract into the mixture.
- Add the pumpkin
Once the egg and sugar mixture is cohesive, add the pumpkin and whisk until smooth.
- Make the dough
Slowly add the dry ingredients into the wet ingredients and fold them to combine. It should be an even light-orange color. Fold in the pecans if using.
- Shape and bake
Use a spoon to scoop about 2 tablespoon-sized balls of cookie dough onto the lined bake sheet. Use your hands to press them down into round cookies. Bake for 14 to 15 minutes.
- Don’t skip this step
Once the cookies are baked, remove them from the oven, and allow them to rest for 10 minutes before enjoying.
How to Know when Pumpkin Oatmeal Cookies are Done
You’ll know these pumpkin oatmeal 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, which I share below:
- 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? I’ve got just the recipes you’re looking for below. Each of them uses 1 cup or less of pumpkin puree, which is exactly the amount you’ll have leftover from these cookies. Love when that happens!
Pumpkin Oatmeal Cookies with Pecans
- 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
- 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.
- 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 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.