I absolutely love this Pumpkin Oatmeal Cookies Recipe because it strikes the perfect balance between cozy fall flavors and wholesome, chewy oats. Whenever the cooler months roll around, these cookies become my go-to treat — they’re warm, comforting, and easy to whip up for a snack or a dessert. The combination of pumpkin puree and pumpkin pie spice adds just the right amount of autumn magic, and you’ll find yourself reaching for seconds without even thinking twice.
What makes this Pumpkin Oatmeal Cookies Recipe truly special is how adaptable it is and how well it fits into a busy lifestyle. Whether you’re baking for a school bake sale, holiday party, or just a quiet afternoon at home, these cookies come together quickly and store beautifully. Plus, the use of vegan butter and applesauce keeps these cookies moist and flavorful while being a bit lighter than your typical sugar-laden sweet treats. Trust me, you’ll be hooked after your first bite!
Why You’ll Love This Recipe
- Simple ingredients: Uses pantry staples and pumpkin puree for a naturally rich flavor.
- Perfect texture: Chewy oats with tender pumpkin give a satisfying bite every time.
- Allergy-friendly: Vegan butter and applesauce make it dairy-free and moist.
- Great for meal prep: Cooks and stores easily, ideal for snacks throughout the week.
Ingredients You’ll Need
These ingredients come together beautifully to create a cookie that’s both flavorful and wholesome. I recommend using old-fashioned rolled oats for the best chewy texture, and don’t rush the measuring process — it can make all the difference in how your cookies turn out!
- Vegan butter: Using softened, room temperature butter helps achieve that light, fluffy base when creaming with sugars.
- Brown sugar: Adds moisture and a deep caramel flavor that pairs perfectly with pumpkin.
- Sugar: Balances sweetness without overpowering the pumpkin’s natural earthiness.
- Unsweetened applesauce: A fantastic egg substitute that adds moisture while keeping the cookies tender.
- Vanilla extract: Enhances the warm flavors with a subtle sweetness.
- Pumpkin puree: The star of the show, make sure to use pure puree, not pumpkin pie filling with added spices or sugar.
- All-purpose flour: Provides structure; measuring it correctly is key to avoiding dense cookies.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings classic autumn flavor.
- Baking soda: Helps the cookies rise just enough without getting cakey.
- Salt: Balances the sweetness and intensifies the cookie’s flavors.
- Old-fashioned rolled oats: Gives chewy texture and hearty substance to the cookies.
Variations
I love how flexible this Pumpkin Oatmeal Cookies Recipe is — it really invites you to get creative and tweak the ingredients to match your preferences or dietary needs. Over time, I’ve discovered some delicious twists that make these cookies even more exciting.
- Add-ins: I sometimes toss in dark chocolate chips or chopped walnuts for extra texture and richness — they’re crowd-pleasers every time.
- Spice it up: If you like a little heat, a pinch of cayenne or ground ginger can give these cookies an unexpectedly delightful kick.
- Gluten-free version: Swap the all-purpose flour for a gluten-free blend and make sure oats are certified gluten-free for a safe alternative.
- Reduce sugar: Feel free to cut down the sugars by 1/4 cup total if you prefer a less sweet cookie; the pumpkin and spices still make a ton of flavor pop.
How to Make Pumpkin Oatmeal Cookies Recipe
Step 1: Cream your butter and sugars to fluffy perfection
Start by placing your vegan butter, brown sugar, and granulated sugar in a stand mixer or a large bowl if using a hand mixer. Mix on high speed for about 5 minutes until everything looks light and fluffy — this step really affects the texture, so don’t rush it! You’ll notice the mixture turning pale and airy, which means it’s ready for the next wet ingredients.
Step 2: Mix in applesauce, vanilla, and pumpkin puree
Next, add the unsweetened applesauce, vanilla extract, and pumpkin puree to the bowl. Mix everything together for around 2 minutes until completely combined and smooth. This step keeps the dough moist and infuses that signature pumpkin flavor throughout your cookies.
Step 3: Combine dry ingredients and oats
Whisk together the all-purpose flour, pumpkin pie spice, baking soda, salt, and rolled oats in a separate bowl. This evenly distributes the leavening and spices to prevent clumps in your dough, which is key for consistent flavor and texture.
Step 4: Bring wet and dry ingredients together and chill
Slowly add the dry ingredients into the wet mixture and blend gently until just combined — don’t overmix or the cookies can get dense. Cover the bowl with a damp towel and refrigerate the dough for 30 minutes; this resting period helps the oats soften and flavors meld better.
Step 5: Shape and bake your cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a 1½ tablespoon cookie scoop, portion out the dough onto the sheets. Since these cookies don’t spread much while baking, GENTLY press each cookie down with your hand to flatten slightly — this gives you that classic cookie shape and bake.
Bake for 10 to 13 minutes, until the edges and bottom turn a light golden brown and the tops look dry. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling and set completely — this resting helps the cookies firm up perfectly.
Pro Tips for Making Pumpkin Oatmeal Cookies Recipe
- Fluff the flour: I learned that spooning and leveling your flour instead of scooping prevents dense cookies every time.
- Flatten before baking: These cookies won’t spread on their own, so a gentle flattening ensures they bake evenly with the right shape.
- Blot excess pumpkin: If the cookies turn cakey, try pressing your pumpkin puree in a towel to remove extra moisture — this saved me from soggy dough!
- Chill the dough: Refrigeration gives you better texture and flavor development, plus easier handling when shaping.
How to Serve Pumpkin Oatmeal Cookies Recipe
Garnishes
I like to keep it simple by sprinkling a little cinnamon sugar on top before baking for an extra sweet, crunchy finish. Sometimes, a light drizzle of vegan white chocolate or maple glaze also makes these cookies feel delightfully fancy — perfect for sharing with friends!
Side Dishes
These cookies pair wonderfully with a cup of chai tea or a creamy oat milk latte, especially during crisp autumn mornings. They’re also a great companion to fruit salads or roasted nuts if you want a snack spread with variety.
Creative Ways to Present
For holiday gatherings, I like to stack the Pumpkin Oatmeal Cookies between sheets of parchment paper arranged on a rustic wooden board with small bowls of pumpkin butter and cinnamon whipped cream for dipping. It makes the spread look cozy and inviting, and guests always ask for the recipe!
Make Ahead and Storage
Storing Leftovers
I store mine in an airtight container at room temperature, layering parchment paper between cookies to prevent sticking. They stay fresh and chewy for up to five days this way, making them perfect for a week of grab-and-go snacks.
Freezing
If I’m making a big batch, I freeze the baked cookies in a sealed freezer bag with parchment between layers. They freeze beautifully and keep for up to three months — which is a lifesaver when you want to enjoy fall flavors anytime of the year.
Reheating
To enjoy leftovers warm, I pop a cookie in the microwave for about 10 seconds or place it in a warm oven for a few minutes until soft and fragrant again. This little trick revives that fresh-baked texture and makes the pumpkin oatmeal flavor pop!
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree in this recipe?
It’s best to use plain pumpkin puree rather than pie filling because the latter contains added sugars and spices that can throw off the flavor balance and sweetness of the cookies. Using pure pumpkin gives you control over the spices and sugar levels.
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What’s the best way to measure flour for this Pumpkin Oatmeal Cookies Recipe?
I recommend fluffing the flour in its container with a spoon, then spooning it gently into your measuring cup before leveling it off with a knife. Scooping directly can compact the flour and lead to dense, dry cookies.
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Can I make these cookies gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup, and use certified gluten-free oats. This keeps the flavor and texture similar without compromising dietary needs.
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Why do the cookies need to be chilled before baking?
Chilling the dough helps the oats absorb moisture and flavors meld, which results in cookies that stay chewy and maintain their shape better during baking. It also makes the dough easier to handle and shape.
Final Thoughts
This Pumpkin Oatmeal Cookies Recipe has become one of those treasured fall staples in my kitchen, and I’m so happy to share it with you. Whether it’s your first time baking with pumpkin or you’re a seasoned pro, these cookies are straightforward to make and deliver that warm, cozy feeling with every bite. Give them a try—you might just find yourself baking these year-round!
Print
Pumpkin Oatmeal Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delightfully soft and chewy Pumpkin Oatmeal Cookies made with vegan butter and pumpkin puree, bursting with warm pumpkin pie spice. These wholesome cookies are perfect for a cozy autumn treat, combining hearty oats and subtle sweetness with a vegan twist.
Ingredients
Wet Ingredients
- ½ cup vegan butter, at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
Dry Ingredients
- 1 cup all-purpose flour
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups old-fashioned rolled oats
Instructions
- Cream the Sugars and Butter: In the bowl of a stand mixer or a large bowl with a handheld electric mixer, combine the vegan butter, brown sugar, and granulated sugar. Mix on high for about 5 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the unsweetened applesauce, vanilla extract, and pumpkin puree to the creamed sugar and butter mixture. Continue to mix for 2 minutes until everything is thoroughly combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, salt, and old-fashioned rolled oats.
- Mix Dry and Wet Ingredients: Add the dry ingredient mixture to the bowl with the wet ingredients, mixing just until fully combined to form the cookie dough.
- Chill the Dough: Cover the bowl with a damp towel and refrigerate the dough for 30 minutes. This helps the dough firm up for easier shaping and better texture.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Shape the Cookies: Using a 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Use your hand to gently press down each cookie, lightly flattening them since they don’t spread much while baking.
- Bake the Cookies: Bake for 10 to 13 minutes until the edges and bottoms of the cookies turn lightly browned and the tops appear dry.
- Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool and set completely before serving.
Notes
- Measure the flour properly to avoid dense cookies: fluff the flour, spoon it into the measuring cup, and level it off with a knife.
- Flatten the cookies before baking as they do not spread naturally, ensuring a traditional cookie shape.
- If the cookies turn out too cakey, blot excess moisture from the pumpkin puree before mixing to reduce liquid content.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
