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Soft and Chewy Pumpkin Oatmeal Cookies with Warm Spices

A stack of four chewy pumpkin oatmeal cookies topped with visible oats, resting on a white plate.
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Make these soft and chewy pumpkin oatmeal cookies, packed with warm autumn spices. This recipe delivers a moist, comforting treat perfect for fall baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 cups old-fashioned rolled oats
  • Optional: 1 cup chocolate chips or nuts

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree until fully incorporated.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the rolled oats and any optional additions like chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can gently flatten the tops slightly if desired.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. These are **best pumpkin oatmeal cookie recipe** favorites when slightly underbaked.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy pumpkin cookies, chill the dough for 30 minutes before scooping.
  • If you prefer a glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle over cooled cookies.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain moisture.

Nutrition

Find it online: https://cravybite.link/pumpkin-oatmeal-cookies-recipe/