Pumpkin Oatmeal Cookies
Soft, chewy, and bursting with autumnal flavors, these Pumpkin Oatmeal Cookies combine the wholesome goodness of old-fashioned oats with the rich, seasonal taste of pumpkin puree. Spiced with cinnamon, nutmeg, ginger, and cloves, every bite of these cookies is a cozy reminder of crisp fall days. Perfectly balanced with the optional sweetness of chocolate chips or raisins, they’re a great treat for pumpkin lovers and oatmeal cookie enthusiasts alike. Ready in under 30 minutes, these easy-to-make cookies are ideal for snack time, holiday gatherings, or a comforting dessert. Try these irresistible cookies for a warm, flavorful twist on a classic favorite!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.33 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup pumpkin puree (not pumpkin pie filling)
- 1 egg
- 1 teaspoon vanilla extract
- 1.25 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.75 cup chocolate chips or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until thoroughly combined.
In a separate medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using chocolate chips or raisins, fold them into the cookie dough with a spatula.
Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the centers are set.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious pumpkin oatmeal cookies!
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 428.1 g | 156% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 236.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 304 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1436 mg | 31% | |
*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.
