Soft Pumpkin Oatmeal Cookies
These soft pumpkin oatmeal cookies are perfect for fall, because they're comforting, cozy, and you could even say healthy-ish (they have oats, right?). The pumpkin keeps them from being dry, the oats give them great texture, and the chocolate chips makes them just better. They come together fast and are perfect when you want an easy homemade treat without a lot of work.
They're perfect for Halloween parties, Thanksgiving dessert tables, lunchbox treats, or just an easy weekend bake when the weather starts cooling down.
If you want to explore more cookie recipes that include oats, I also have oatmeal raisin applesauce cookies or (if you're a sourdough fan) sourdough discard oatmeal raisin cookies.
Summarize & Save This Recipe On:
Quick Look
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-30 minutes
- Servings: 12 cookies
- Difficulty: Easy
- Baking Method: Oven
- Best For: Afternoon snack, lunchbox treat, fall gatherings
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Pumpkin Oatmeal Cookies
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Pumpkin Oatmeal Cookies
- Other Delicious Recipes
- Pumpkin Oatmeal Cookies
- Need Help Tweaking This Recipe?
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- Pumpkin Pie Crisp with Buttery Pecan Oat Topping
Important Ingredients
- Quick oats give the cookies their chewy texture
- Pure pumpkin keeps them moist and adds natural sweetness
- Maple syrup lightly sweetens without overpowering
- Chocolate chips little pockets of melty indulgence
See recipe card for quantities.
Substitutions & Variations
- Use rolled oats instead of quick oats for a slightly heartier texture.
- Swap chocolate chips for dried cranberries or raisins for a fruitier version.
- Add a pinch of cinnamon, nutmeg, or pumpkin pie spice to enhance the fall flavor.
How to Make Pumpkin Oatmeal Cookies
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, add the oats, pumpkin, maple syrup, and chocolate chips (Image 1).
Step 2: Stir everything together until it forms a sticky dough (Image 2).
Step 3: Divide the dough into 12 even portions. Roll each portion into a ball, then gently flatten them into cookie shapes on the prepared baking sheet (Image 3).
Bake the cookies in the preheated oven for 10-12 minutes, until they're set and lightly golden around the edges.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This helps them hold their shape.
Step 4: Transfer the cookies to a wire rack to cool completely or enjoy them slightly warm for a soft, chewy treat (Image 4).
Hint: if the dough feels extra sticky, let it sit for 5 minutes before shaping. The oats will absorb some of the moisture and make the cookies easier to portion.
Baking Schedule
- Prep Time: 15 minutes - mix ingredients and shape dough.
- Bake Time: 10-12 minutes - until edges are lightly golden.
- Cool on Sheet: 5-10 minutes - lets cookies set and hold their shape.
- Transfer to Rack & Cool: 5-10 minutes - optional if you prefer them fully cooled, or enjoy slightly warm for extra chewiness.
💭Crucial Success Tips
Don't overbake these cookies. Pumpkin adds a lot of moisture, so they'll stay soft after baking. Pull them out once the edges are set and the centers look just done.
Recipe FAQs
Pumpkin cookies are naturally softer because pumpkin adds a lot of moisture. Let them cool fully so they can set, and be sure not to add too much pumpkin.
Yes, you can. The texture will be a little heartier and less soft than with quick oats, but they still work well.
These cookies are best fresh, but you can refrigerate them for a few days. If you do freeze them, the texture may be a little softer once thawed because of the pumpkin.
How To Store Pumpkin Oatmeal Cookies
Store in an airtight container at room temperature for 2-3 days. They don't freeze as well as other cookies because of the pumpkin moisture, but you can refrigerate for up to a week if needed.
Other Delicious Recipes
- Hybrid Sourdough Bread (With Yeast)
- 3-Step Sourdough in Under 4 Hours
- Dinkelbrötchen (Sourdough Spelt Rolls)
- Mediterranean Cheese & Olive Sourdough
If you tried these pumpkin oatmeal cookies or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Pumpkin Oatmeal Cookies
Ingredients
- 2 ½ cups quick oats
- 1 cup pure pumpkin
- 3 tablespoon maple syrup
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, add the oats, pumpkin, maple syrup, and chocolate chips.
- Stir everything together until it forms a sticky dough.
- Divide the dough into 12 even portions. Roll each portion into a ball, then gently flatten them into cookie shapes on the prepared baking sheet. Bake the cookies in the preheated oven for 10-12 minutes, until they're set and lightly golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This helps them hold their shape. Transfer the cookies to a wire rack to cool completely or enjoy them slightly warm for a soft, chewy treat.
