Indulge in the deliciousness of pumpkin oatmeal cookies, a perfect treat for fall! These cookies are not only soft and chewy but also packed with the warm flavors of cinnamon and nutmeg. Whether enjoyed with a cup of coffee or shared with friends, this recipe will surely become a favorite. Easy to make and delightful to taste, they’re perfect for any occasion.
Ingredients
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup melted butter
– 1 egg
– 1 cup oats
– 1 cup flour
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is approximately 15 minutes, and cooking time is around 12-15 minutes.
Nutritional Value
Each cookie (approx. 1 cookie) contains about 120 calories, 5g fat, 18g carbohydrates, 1g protein, and 2g fiber. This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the pumpkin puree, melted butter, brown sugar, and granulated sugar.
3. Beat in the egg until fully incorporated.
4. In a separate bowl, mix the oats, flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
7. Flatten each cookie slightly with the back of the spoon.
8. Bake in the preheated oven for 12-15 minutes until the edges are golden.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
10. Enjoy your warm, delicious pumpkin oatmeal cookies!
Alternative Ingredients
You can substitute the brown sugar with coconut sugar for a healthier option. Additionally, feel free to use gluten-free flour if required, and replace butter with coconut oil for a dairy-free version.
Serving and Pairings
These pumpkin oatmeal cookies are delicious on their own but pair wonderfully with a warm cup of chai tea or a glass of milk. They also make a fantastic snack alongside fresh fruit.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply pop them in the microwave for a few seconds for that fresh-baked taste.
Cooking Mistakes
– Avoid overmixing the dough to keep the cookies tender.
– Use fresh pumpkin puree for the best flavor.
– Ensure your oven is preheated for even baking.
– Don’t skip the cooling time; it helps cookies firm up.
– Measure the flour accurately to prevent dense cookies.
Helpful Tips
– Add chocolate chips or nuts for extra texture.
– Experiment with spices like ginger or cloves for a unique flavor.
– Use rolled oats for a chewier cookie.
– Let cookies cool completely before storing to avoid sogginess.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it beforehand for the right consistency.
How can I make these cookies vegan?
To make a vegan version, substitute the egg with a flax egg and use coconut oil instead of butter.
What can I add to enhance the flavor?
You can add chocolate chips, dried cranberries, or chopped nuts for added flavor and texture.
Are these cookies gluten-free?
Yes, by using gluten-free flour, you can easily make these cookies gluten-free.
How do I know when the cookies are done?
The cookies should be lightly golden around the edges and firm to the touch but still soft in the center when done.
Conclusion
These pumpkin oatmeal cookies are a delightful treat that captures the essence of fall. With their soft texture and rich flavors, they are sure to please everyone. Whether you enjoy them as a snack or dessert, this recipe is one you’ll want to keep handy!

Pumpkin Oatmeal Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 1 egg
- 1 cup oats
- 1 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, melted butter, brown sugar, and granulated sugar.
- Beat in the egg until fully incorporated.
- In a separate bowl, mix oats, flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly with the back of the spoon.
- Bake in the preheated oven for 12-15 minutes until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy your warm, delicious pumpkin oatmeal cookies!