If you’re craving something cozy and warm, these classic pumpkin oatmeal cookies are just the ticket. They blend the comforting flavors of pumpkin and warm spices, making them a great treat any time of the year.
This recipe helps prevent dry, crumbly cookies by maintaining softness and chewiness, controls spreading during baking, and keeps cookies fresh longer with added moisture.
I’ve had my share of cookie mishaps, especially when trying to get that soft, chewy texture just right. Nothing’s more frustrating than cookies that come out dry! Thankfully, this recipe addresses that issue perfectly, ensuring your treats are just the right kind of chewy, which is a must when I’m baking.
What I love about this recipe is how quick and easy it is to whip up. In just about 25 minutes, you can pop these cookies into the oven and enjoy the amazing smell wafting through your kitchen. They’ll come out warm, soft, and totally satisfying.
If you’re in the mood for delicious cookie variations, check out my Sourdough Banana Muffins for another tasty treat!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour used in its ingredients.
- The recipe contains butter and chocolate chips, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of pumpkin puree and sugars.
- The recipe is vegetarian as it includes no meat, eggs, or animal-derived gelatin.
- The recipe is nut-free when walnuts or pecans are omitted from the ingredient list.
Why You Will Love This Recipe
- Soft Texture These classic pumpkin oatmeal cookies are soft and chewy, delivering that comforting feel during every bite. The oats create a hearty consistency that’s perfect for satisfying your cookie cravings.
- Seasonal Flavors With pumpkin pie spice and cinnamon, these cookies capture the essence of fall. The warm spices make them a cozy treat, great for chilly days or festive gatherings.
- Quick to Make Getting these cookies ready is a breeze! With just 15 minutes of prep time, you can whip up a batch in under 30 minutes, making them easy for any occasion.
- Lasting Freshness Thanks to the oats and pumpkin puree, these cookies stay fresh longer than traditional cookies. This means you can enjoy them over several days without sacrificing taste or texture.
How to Make Classic Pumpkin Oatmeal Cookies
- Prep Time: 15 minutes
- Cool Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious classic pumpkin oatmeal cookies with a soft and chewy texture, perfect for fall.
Ingredients
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (115 grams) unsalted butter, use good quality for rich flavor
- 1/3 cup (80 grams) pumpkin puree, canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100 grams) brown sugar, light or dark
- 1/4 cup (50 grams) granulated sugar
- 1 large egg yolk
- 1 1/2 cups (150 grams) old-fashioned rolled oats (whole and fresh)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract, pure
Instructions
- Step 1: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt until evenly mixed. Set the bowl aside.
- Step 2: In a separate large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar together for 1 to 2 minutes until the mixture is light and fluffy. This step incorporates air to create a soft and chewy cookie texture.
- Step 3: Add the egg yolk and vanilla extract to the butter and sugar mixture. Mix until fully combined, scraping down the sides of the bowl if necessary to ensure thorough mixing.
- Step 4: Mix in the pumpkin puree until well distributed throughout the batter. Stir well to avoid any lumps.
- Step 5: Slowly add the dry ingredients to the wet mixture. Gently mix until just combined to avoid over-mixing which could lead to tough cookies. Scrape down the sides of the bowl as needed.
- Step 6: Carefully fold in the old-fashioned rolled oats until evenly incorporated, maintaining a gentle mixing action to preserve the cookie texture.
- Step 7: Wrap the cookie dough tightly with plastic wrap. Refrigerate for 30 minutes to enhance flavors and yield thicker, chewier cookies.
- Step 8: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper. Allow the oven to fully heat to ensure even baking.
- Step 9: Using a 1.5 tablespoon cookie scoop, portion dough balls and drop them onto the prepared baking sheets. Space them well apart to prevent the cookies from merging as they bake.
- Step 10: Bake the cookies at 350°F (180°C) for 9 to 12 minutes. The cookies are done when the edges are lightly browned and the tops are set. Watch the cookies closely toward the end of the baking time to avoid overbaking.
- Step 11: Remove the baking sheets from the oven. Let the cookies cool on the sheets for 5 minutes to firm up, then transfer them to a wire rack to finish cooling.
Notes
- Store cookies in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight and humidity.
- Store in an airtight container in the refrigerator for up to 7 days. Allow cookies to come to room temperature before serving.
- Wrap cookies individually in plastic wrap and place them in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature before eating.
- If the dough feels too wet, add 1 tablespoon of all-purpose flour at a time until manageable before chilling.
- To prevent cookies from spreading too much during baking, refrigerate the dough for at least 30 minutes before scooping.
- If edges brown too quickly, rotate baking sheets halfway through baking to ensure even cooking.
- For chewier cookies, consider adding an additional egg yolk to increase moisture and richness.
- If cookies are too soft after baking, allow them to cool on the baking sheet for 5 minutes to firm up before transferring to the wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source
Ingredient Notes
- Unsalted butter: Use good quality unsalted butter for rich flavor. It helps create a chewy texture, preventing the cookies from spreading too much.
- Pumpkin puree: Go for canned pumpkin puree, not pumpkin pie filling. It gives moisture and that classic fall flavor without added sugar or spices.
- Brown sugar: Light or dark brown sugar works well. It keeps the cookies soft and gives a warm caramel note; aim for freshness for the best taste.
- Granulated sugar: This adds sweetness and helps with a slightly crisp edge. Use standard granulated sugar for consistency in texture.
- All-purpose flour: Stick with regular all-purpose flour for great structure. If gluten-free, substitute with a good measure-for-measure blend for similar results.
- Rolled oats: Old-fashioned rolled oats give a lovely chewy texture. They should be whole and fresh for the best outcome.
- Baking soda: This leavening agent helps the cookies rise and become fluffy. Make sure your baking soda is fresh for optimal effectiveness.
- Cinnamon: Use ground cinnamon for warmth and spice that complements pumpkin beautifully. Freshly bought spices can really enhance flavor.
- Nutmeg: Ground nutmeg adds depth and a hint of earthiness. Use a small amount as it can be quite strong; fresh ground is best.
- Vanilla extract: Pure vanilla extract elevates flavor, adding sweetness and depth. Opt for pure extract rather than imitation for the best results.
- Walnuts or pecans: Chopped walnuts or pecans add crunch and richness. Choose fresh nuts for a great texture and flavor contrast.
- Chocolate chips: Use semi-sweet chocolate chips for a touch of sweetness. They’re optional but add a delightful finish to each bite.
Recipe Tips
- If dough feels too wet, add 1 tablespoon of all-purpose flour at a time until it reaches a manageable consistency before chilling.
- When baking, if cookies spread too much, refrigerate the dough for 30 minutes before scooping onto the baking sheets to maintain shape.
- If cookie edges brown quickly, rotate the baking sheets halfway through baking to ensure even cooking at 350°F for 9-12 minutes.
- For cookies that aren’t chewy enough, consider using an additional egg yolk for better moisture and richness in the dough.
- If cookies are too soft after baking, allow them to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack.
Serving Suggestions
Serve with a glass of cold milk or a warm cup of coffee. Add a side of fresh fruit or a simple yogurt parfait.
Use to make oatmeal cookie ice cream sandwiches or crumble topping for fruit crisps. Add to your breakfast bowl or mix into granola bars.
Top with a drizzle of melted chocolate or a light glaze of icing. Sprinkle with chopped nuts or a dusting of powdered sugar for added flair.
Recipe variations
- You can use chopped pecans or walnuts added to the pumpkin oatmeal cookie dough to introduce crunch and a nutty flavor.
- Add 1/2 cup of semi-sweet chocolate chips or dried cranberries for a sweet twist that complements the warm spices in the dough.
- Either canned pumpkin puree or freshly steamed pumpkin can be used, ensuring you measure 1/3 cup for the recipe’s moisture balance.
- If baking for a larger group, double the ingredient amounts to make 48 cookies and bake in batches at 350°F for 9-12 minutes each.
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How to Store?
To keep your classic pumpkin oatmeal cookies fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep cookies away from direct sunlight and humidity.
Refrigeration: Place in an airtight container in the refrigerator for up to 7 days. Allow cookies to come to room temperature before serving.
Freezing: Wrap cookies individually in plastic wrap, place in a freezer bag or container, freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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