I bake soft, chewy cookies packed with old-fashioned oats, real pumpkin puree, and warm pumpkin spice (with extra cinnamon) for the coziest fall treat—perfect with coffee, cider, or straight off the sheet pan.

Why You’ll Love This Recipe

• I get big pumpkin pie flavor in a cookie that stays chewy, not cakey.

• I mix everything in one bowl with pantry staples—no mixer required.

• I chill the dough briefly so the cookies hold shape and bake evenly.

• I adjust the sweetness and spice to taste and fold in my favorite mix-ins.

• I make a generous batch that freezes beautifully for fall cravings anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups old-fashioned rolled oats

• 1 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice

• 1/2 cup unsalted butter, melted and cooled (or 1/2 cup neutral oil)

• 3/4 cup packed light brown sugar

• 1/4 cup granulated sugar

• 1 large egg (room temperature)

• 1/2 cup pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

optional mix-ins (choose up to 1 cup total):

• chocolate chips or chunks

• chopped pecans or walnuts

• dried cranberries or raisins

Directions

1. I whisk the dry ingredients: in a large bowl, I combine oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.

2. In another bowl, I whisk the melted butter with brown sugar and granulated sugar until glossy. I whisk in the egg, pumpkin puree, and vanilla until smooth.

3. I pour the wet ingredients into the dry and stir just until no dry pockets remain. I fold in any mix-ins I’m using.

4. I cover and chill the dough for 20–30 minutes so the oats hydrate and the cookies won’t spread too much. Meanwhile, I heat the oven to 350°F (175°C) and line two baking sheets with parchment.

5. I scoop 1 1/2-tablespoon mounds (about a heaping tablespoon), spacing them 2 inches apart. I gently flatten the tops with damp fingertips for even baking.

6. I bake 11–13 minutes, until the edges are set and the centers look slightly underdone (they’ll finish on the sheet).

7. I cool the cookies on the pan for 5 minutes, then transfer to a rack to cool completely. The texture turns perfectly chewy as they cool.

Servings and timing

• Yield: about 22–24 cookies

• Prep time: 15 minutes

• Chill time: 20–30 minutes

• Bake time: 11–13 minutes per batch

• Total time: about 45–55 minutes

Variations

• I go nutty: I fold in 3/4 cup chopped pecans and finish with a light sprinkle of flaky salt.

• I make chocolate-pumpkin: I add 1 tablespoon cocoa powder to the dry ingredients and 3/4 cup chocolate chips.

• I do maple glaze: I whisk 1/2 cup powdered sugar with 1–2 tablespoons pure maple syrup and drizzle over cooled cookies.

• I make them gluten-free: I swap in a 1:1 gluten-free flour blend and certified gluten-free oats.

• I boost fiber: I replace 1/4 cup of the flour with ground flaxseed or oat flour.

storage/reheating

I store the cookies in an airtight container at room temperature for 3–4 days. For longer storage, I freeze baked cookies (or scooped dough balls) up to 2 months; I bake frozen dough straight from the freezer at 350°F (175°C) for 12–14 minutes. To refresh baked cookies, I warm one in a 300°F (150°C) oven for 3–4 minutes for that just-baked softness.

FAQs

How do I keep these chewy instead of cakey?

I use melted butter, a modest amount of pumpkin puree, and I pull the cookies when the centers still look slightly soft—carryover heat sets them without drying.

Can I use quick oats?

I can, but I prefer old-fashioned oats for better chew. If I use quick oats, I reduce the chill time to 15 minutes and watch the bake a minute early.

Do I have to chill the dough?

I like to—the brief chill hydrates the oats and firms the dough for thicker, chewier cookies. If I skip it, I expect a bit more spreading.

Can I make these egg-free or vegan?

I replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes) and use oil or dairy-free butter plus dairy-free chocolate.

Can I reduce the sugar?

I can trim the granulated sugar to 2 tablespoons and keep the brown sugar at 3/4 cup; the texture stays chewy and the spice shines through.

Conclusion

I love how these pumpkin oatmeal cookies bring warm spice, gentle pumpkin sweetness, and cozy chew to every bite. With one bowl, a quick chill, and a short bake, I get a fall favorite that tastes even better the next day.