Pumpkin Oatmeal Cookies

Run! Don’t walk to the kitchen because I’m sharing the breakfast cookie of your dreams! So grab a cup of coffee, and let me show you how it’s done and all the helpful tips you need to know for epic pumpkin oatmeal cookies.

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?

Ingredients

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! Here you’ll find the steps and useful tips for success:

1. Prep
   First, preheat the oven and line a baking sheet.
2. 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.
3. Combine
   Now, 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.
4. 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.
5. Bake
   You’ll know the pumpkin oatmeal cookies are done when the tops are light brown, and the middle of the cookies are no longer wet.
6. Allow to cool down
   Before grabbing one or two, allow them to cool down for about 10 minutes.

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! 

Iced Pumpkin Cookies | Pumpkin Scones | Pumpkin Spice Pancakes

Pumpkin Oatmeal Cookies with Pecans

Servings: 10

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

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. 

Equipment

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Nutrition

Serving: 1 cookie | Calories: 225kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 86mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2215IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg