Pumpkin Oatmeal Cookies

Amethyst · November 11, 2025, 9:55pm

Pumpkin Oatmeal Cookies

Prep Time: 20 minutes mins
Cook Time: 8 minutes mins
Total Time: 28 minutes mins
Servings: 30

Ingredients:

½ cup butter, melted
½ cup pure pumpkin puree
½ cup granulated sugar
¼ cup brown sugar, packed
2 teaspoons molasses
2 teaspoons vanilla extract
1 ¾ cups old-fashioned rolled oats, whole
1 ¼ cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon table salt
1 cup add-ins of your choice (chocolate chips, toasted chopped pecans, etc) - OPTIONAL

Directions:

In a bowl, combine melted butter, pumpkin, both sugars, molasses, and vanilla. Whisk to incorporate. Add oats, flour, pumpkin pie spice, baking soda, and salt, and use a rubber spatula to fold together just until combined. Add your choice of add-ins and fold to incorporate into the dough. Cover and chill the dough for several hours or overnight. (Can be kept in fridge for a few days or frozen for several weeks before use.)

Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mat. Place dough in 1 TB rounded balls onto baking sheets, at least 2 inches apart. Flatten balls somewhat, as they won’t spread too much in the oven.

Bake 7-8 minutes or just until edges have set. Cookies will be extremely soft and seem underbaked, but they will set nicely upon cooling. Do not overbake. Cool cookies completely before serving.

Notes:

Unbaked cookie dough can be kept in an airtight container in the fridge for up to a week.

Baked cookies can be stored in an airtight container at a mild room temperature for 2-3 days.

Baked cookies can be kept in an airtight container and frozen for up to a month.

Optional add-ins include: chocolate chips, white chocolate chips, raisins, and toasted chopped pecans.

Substitutions and Variations:

Oats – if you only have quick oats, you can use them, but note that they’ll result in a less hearty, chewy texture than whole rolled oats.

Flour – you can use half whole wheat and half regular flour, or use all white-whole-wheat flour.
Spices – feel free to use a mixture of cinnamon, ginger, nutmeg, cloves, and allspice instead of the pumpkin pie spice.

Add-ins – these pumpkin oatmeal cookies would be great with semi-sweet chocolate chips, white chocolate chips, butterscotch chips, or toasted chopped pecans.

Nutritional Facts:

Recipe courtesy of Chew Out Loud.com