Halloween Pumpkin Oatmeal Cookies
Get into the spooky spirit with these irresistible Halloween Pumpkin Oatmeal Cookies! Packed with the cozy flavors of cinnamon, nutmeg, and pure pumpkin puree, these soft and chewy cookies are the perfect autumn treat. The addition of old-fashioned oats creates a delightful texture, while mini chocolate chips bring a burst of sweetness in every bite. For a festive twist, decorate with fun candy eyeballs to give your cookies a playful, Halloween-themed look! Quick and easy to make in just 15 minutes of prep time, they’re ideal for everything from trick-or-treat parties to cozy nights in. These cookies are sure to be a hit with kids and adults alike, and they’re perfect for satisfying your fall baking cravings.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Old-fashioned oats
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 0.5 cup Pumpkin puree
- 0.75 cup Mini chocolate chips
- 0.5 cup Candy eyeballs (optional, for decoration)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until creamy and well combined (about 2 minutes).
Add the egg, vanilla extract, and pumpkin puree to the sugar mixture. Mix until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the mini chocolate chips with a spatula.
Using a tablespoon or cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
If using candy eyeballs for decoration, lightly press them into the tops of the cookie dough balls before baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden. The centers will still be soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
