These flavorful and moist pumpkin oatmeal cookies are super soft without being cakey. Truly one of my favorite ways to enjoy the fall!
Do you like oatmeal cookies? My favorite cookie varieties all include oats: oatmeal raisin cookies, oatmeal scotchies, oatmeal creme pies, I could go on and on. Today we’re making pumpkin flavored with extra pumpkin spices. I baked many test batches, changing ingredients ever so slightly, and here is the winning recipe.
These pumpkin cookies are better than I ever expected. In fact, one taste tester said, “these are the best cookies I’ve ever eaten.” (And she has tested a lot of my cookie recipes!) Another described them as “better than an oatmeal creme pie” and then said “ohhhhhhh I need another one.”
Can’t argue with either of them!
They’re dense like an oatmeal cookie should be, incredibly moist and soft-baked style without tasting like a cakey pumpkin muffin. I made three different varieties:
- Cranberry Chocolate Chip
- White Chocolate Cranberry
- Dark Chocolate Pecan with Pumpkin Seeds (Pepitas)
So many goodies to choose from for your pumpkin oatmeal cookies! Do you want to know the best part? This recipe is one of the easiest cookie recipes I’ve ever made. There is no mixer required. There is no dough chilling required. No extra work, no extra dishes, no waiting around for dough to chill!
And it’s a great place to use your homemade pumpkin pie spice!
A few notes before you begin:
Favorite Pumpkin Oatmeal Cookies Recipe
Description
These flavorful and moist pumpkin oatmeal cookies are super soft without being cakey. Truly one of my favorite ways to enjoy the fall!
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
- Melt the butter in the microwave in a medium size bowl. Whisk in the molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
- Scoop cookie dough onto prepared baking sheets. About 2 or 3 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven. Do not flatten completely.. If desired, press a few of your add-ins onto the top of the cookie dough balls for looks.
- Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. My cookies took 14 minutes. Allow the cookies to cool completely on the baking sheets. The cookies’ flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days.
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