Ingredients
Method
1. Preheat the Oven
Set your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
2. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and creamy.
3. Add Pumpkin and Flavorings
Mix in the pumpkin puree, egg, and vanilla extract. Continue mixing until the batter looks smooth and well blended.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt.
5. Make the Cookie Dough
Gradually add the dry ingredients to the pumpkin mixture. Stir just until everything comes together. Fold in the chocolate chips.
6. Scoop the Dough
Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake
Place the cookies in the oven and bake for 11–15 minutes, or until the edges look set and slightly golden.
8. Cool the Cookies
Let the cookies rest on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
Helpful Baking Tips
Use pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that can throw off the flavor and texture. Reduce extra moisture. Pumpkin contains a lot of water. Lightly blotting it with a paper towel can help produce thicker cookies. Don’t overmix the dough. Mixing too much activates gluten in the flour and can create dense cookies instead of soft ones. Soft butter works best. Melted butter spreads too quickly during baking and may produce thin cookies. Avoid overbaking. The cookies continue cooking slightly after leaving the oven, so remove them once the edges are set but the centers still look soft. Use a cookie scoop if possible. The dough is sticky, and a scoop keeps cookies evenly sized for consistent baking.Easy Variations
Feel free to customize these cookies with extra mix-ins or flavor twists.- Swap in white chocolate chips, dark chocolate chips, or butterscotch chips
- Replace the cinnamon with 1 tablespoon pumpkin pie spice
- Add chopped nuts such as pecans, walnuts, almonds, or macadamia nuts
- Mix in dried cranberries or raisins for a fruity touch
How to Store Pumpkin Oatmeal Cookies
Storing the Dough
Refrigerator:Cover the dough tightly and keep it in the refrigerator for up to 4 days. Allow it to soften slightly before scooping. Freezer:
Roll the dough into balls and freeze them on a lined baking sheet. Once solid, transfer to a freezer-safe container. They keep well for up to 3 months. Bake straight from frozen and add 1–2 extra minutes to the baking time.
Storing Baked Cookies
Room Temperature:Keep cookies in an airtight container for 5–7 days. Freezer:
Freeze baked cookies in a sealed container for up to 3 months. For easy grab-and-go snacks, place 1–2 cookies in small sandwich bags before storing them together.
Frequently Asked Questions
Can I use old-fashioned oats instead of quick oats?Yes. Rolled oats work well but create a slightly heartier texture. Why are my cookies too flat?
This often happens when butter is melted instead of softened or when too much pumpkin moisture remains in the dough. Can I freeze baked cookies?
Absolutely. Pumpkin cookies freeze beautifully and maintain their texture after thawing. Do pumpkin cookies taste strongly like pumpkin?
Not overwhelmingly. Pumpkin mostly adds moisture and a subtle earthy sweetness that pairs perfectly with cinnamon and chocolate.