Embrace the cozy flavors of autumn with these incredibly soft and chewy Pumpkin Oatmeal Cookies. This recipe is the perfect fusion of a classic oatmeal cookie and a spiced pumpkin treat, resulting in a cookie that’s wonderfully moist, tender, and packed with warm pumpkin spice. Best of all, it’s incredibly adaptable and can easily be made gluten-free and dairy-free, so everyone can enjoy a delicious fall indulgence. These cookies are destined to become a staple in your autumn baking rotation.
Table of Contents
Why You’ll Fall in Love with These Cookies
This recipe is a true autumn delight. Here’s why you’ll love it:
- Perfectly Soft & Chewy: The combination of pumpkin puree and rolled oats creates a wonderfully soft, moist, and chewy texture that’s simply irresistible.
- Packed with Fall Flavor: A generous amount of pumpkin pie spice infuses every bite with the warm, cozy flavors of cinnamon, nutmeg, and ginger.
- Allergen-Friendly Options: With simple swaps, this recipe easily becomes gluten-free and dairy-free, making it a perfect treat for those with dietary sensitivities.
- Quick and Easy to Make: This is a straightforward cookie recipe that comes together in under 30 minutes, making it perfect for a last-minute baking session.
Your Simple Ingredient Checklist
This recipe uses wholesome ingredients and offers easy substitutions.
The Cookie Foundation:
- Flour: 1 cup gluten-free all-purpose flour blend (or regular all-purpose flour).
- Rolled Oats: 1 cup certified gluten-free rolled oats (or regular rolled oats).
- Baking Soda: ½ teaspoon.
- Salt: ¼ teaspoon.
- Pumpkin Pie Spice: 1 tablespoon.
- Butter/Oil: ½ cup unsalted butter, softened (or use solid-state coconut oil for a dairy-free option).
- Sugars: ½ cup packed brown sugar (or coconut sugar) and ¼ cup granulated sugar.
- Pumpkin Puree: ½ cup of 100% pure pumpkin puree.
- Vanilla Extract: 1 teaspoon.
- Egg: 1 large egg.
Step-by-Step Guide to Your New Favorite Cookie
Follow these simple steps for a perfect batch of soft and chewy cookies.
Part 1: Prepare the Dough
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a small bowl, whisk together the flour (gluten-free or regular), baking soda, salt, and pumpkin pie spice.
- Cream Butter and Sugars: In a large bowl, using an electric hand mixer or a stand mixer, beat the softened butter (or coconut oil) with the brown sugar and granulated sugar for 1-2 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the pumpkin puree, vanilla extract, and egg to the creamed mixture. Beat on low speed until just combined.
- Mix Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Stir with a spatula or on low speed until everything is well combined.
- Fold in Oats: Gently fold in the rolled oats until they are evenly distributed throughout the dough.
Part 2: Bake the Cookies
- Scoop the Dough: Drop rounded tablespoons of the cookie dough onto your prepared baking sheets, leaving some space between each cookie (about 12 per sheet).
- Shape (Optional): These cookies won’t spread much. For thicker, puffier cookies, leave the dough in rounded scoops. For slightly thinner, more traditional-looking cookies, you can gently flatten the tops of the dough balls with a spatula or the bottom of a glass.
- Bake: Bake for 12-14 minutes, or until the edges are set and the tops look firm.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Pumpkin Oatmeal Cookies
- Use the Right Oats: For the best chewy texture, use old-fashioned rolled oats, not quick-cooking or steel-cut oats.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing the flour can lead to tougher cookies.
- Make Your Own Pumpkin Spice: If you don’t have pumpkin pie spice, you can easily make your own! A common blend is 2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon ground cloves.
- Storage: These cookies are wonderfully moist. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week to maintain freshness.
Soft Pumpkin Oatmeal Cookies: The Ultimate Cozy Fall Treat
These soft and chewy Pumpkin Oatmeal Cookies combine the hearty texture of oats with the warm, spiced flavors of pumpkin. Naturally moist and tender, they can easily be made gluten-free and dairy-free for the perfect fall cookie everyone can enjoy.
Equipment
- baking sheets with parchment
- Mixing bowls
- electric hand mixer or stand mixer
- Rubber Spatula
- Wire Cooling Rack
Ingredients
- 1 cup gluten-free all-purpose flour blend (or regular all-purpose flour)
- 1 cup certified gluten-free rolled oats (or regular rolled oats)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup unsalted butter, softened (or solid coconut oil for dairy-free)
- 1/2 cup packed brown sugar (or coconut sugar)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream butter (or coconut oil) with brown sugar and granulated sugar using an electric mixer until light and fluffy.
- Add pumpkin puree, vanilla extract, and egg. Mix on low speed until just combined.
- Add dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
- Fold in rolled oats until evenly distributed.
- Drop rounded tablespoons of dough onto prepared sheets, about 12 per sheet. Flatten slightly if desired.
- Bake for 12–14 minutes, until edges are set and tops are firm. Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
Use certified gluten-free oats and a GF flour blend to make these cookies gluten-free. For dairy-free, swap butter with solid-state coconut oil. Store cookies in an airtight container at room temperature for 3 days, or refrigerate for up to a week.