Favorite Pumpkin Oatmeal Cookies.
These flavorful and moist pumpkin oatmeal cookies are super soft without being cakey. Truly one of my favorite ways to enjoy the fall!
Your weekly daily dose of pumpkin is here. And you might want to listen up. This recipe is one of the best.
You’re aware of my cakey pumpkin cookie problem, right? It took me 12 tries to develop a soft (not cakey!) pumpkin chocolate chip cookie. And last month, I finally nailed it! Those soft-baked cookies have been a HUGE hit on my website so far. Try crumbling them over vanilla ice cream…
I gave myself a new challenge over the past few weeks… to keep things exciting.
I’m an oatmeal cookie kind of girl. My favorite cookie varieties all include oats: oatmeal raisin, oatmeal scotchies, oatmeal creme pies, I could go on and on. I’ve been craving a soft, slightly chewy pumpkin oatmeal cookie. Lots of texture without any of that cakey business. I baked a ton of different batches of pumpkin oatmeal cookies in 2 days, changing ingredients ever so slightly, and here is the winning recipe.
These pumpkin cookies are better than I ever expected.
I brought them to my friends Kristen and Seth before heading out to a double date sushi night. They both couldn’t resist a taste before dinner. My friend Erin came over the next day and she too – couldn’t resist. She said they were the best cookies she’s ever eaten. I made another batch of the pumpkin oatmeal cookies to bring to my friend Marie when we visited her last weekend in Cleveland. She described them as “better than an oatmeal creme pie” and “ohhhhhhh I need another one.”
Can’t argue with any of ’em!
They’re dense like an oatmeal cookie should be, incredibly moist and soft-baked style without tasting like a cakey pumpkin muffin.
I made three different varieties to share with my friends because I couldn’t choose what add-ins I wanted.
- The first? Cranberry Chocolate Chip. Oh-so-delish, obviously.
- The second? White Chocolate Cranberry. Pumpkin and white chocolate are a match made in heaven.
- And the third variety I made? Dark Chocolate Pecan with Pumpkin Seeds. I think I liked those the best! ♥
So many goodies to choose from for your pumpkin oatmeal cookies! Do you want to know the best part? This recipe is one of the easiest cookie recipes I’ve ever made. There is no mixer required. There is no dough chilling required. No extra work, no extra dishes, no waiting around for dough to chill! When I want a pumpkin cookie, I want it NOW. And thankfully, you can have it now.
A few notes before you begin:
(1) The dough is very heavy, sticky, and thick. It will not be dry like some cookie dough. It’s very wet.
(2) Use a cookie scoop for ease. The dough is rather sticky and will get all over your hands, so make use of your cookie scoop. I find that a cookie scoop is especially helpful when working with little bakers. Don’t have a cookie scoop? You should buy the one I swear by (in size large). Or you can use a spoon. Use about 2-3 Tablespoons of dough per cookie. It depends how large you want your cookies. When you place your cookie dough balls on the cookie sheet, press down ever so slightly. Don’t flatten the cookies, but just press them down lightly. This will give them a “spreading head start.”
(3) A third note about my cookies: don’t leave out the molasses. In the first test trial of these cookies, I didn’t add any molasses. The cookies were completely flavorless, despite the amount of spices I used! Molasses is one of my favorite fall/holiday flavors and you will love it inside these cookies.
(4) The egg. Oh the egg. I wanted my pumpkin oatmeal cookies to have a rich, tender texture without tasting cakey. Now I’ve explained to you before what an egg’s purpose is in cookie dough. I’ve also explained to you that replacing an egg with pumpkin will fix the cakey cookie problem. In the second test trial of these cookies, I did not add any eggs and the cookies were sort of dry. In the third test trial, I used an egg. Too cakey! The solution? Just use 1 egg yolk. Surely you know how much I love using egg yolks in cookies, right? So much richness!
(5) Last but not least, I found that my cookies have the best flavor and consistency on day 2. Similar to banana bread and carrot cake. The molasses and spices have melded together and the pumpkin flavor really comes out. The cookies are soft and slightly chewier. In fact, there were leftover cookies by day 4 (I had made a double batch) and they were STILL so soft and flavorful. Now that’s what I call a cookie success.
So ladies and gentlemen… (do any males read my blog besides my dad? I know Kevin pretends to.) …I bring you my favorite pumpkin oatmeal cookies!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Soft-Baked Pumpkin Oatmeal Cookies
Yield: 15-18 large cookies
Prep Time: 15 minutes
Total Time: 30 minutes
These spiced, flavorful pumpkin oatmeal cookies are soft without being cakey. No dough chilling, no mixer, less dishes, more cookies!
- 2 cups + 1 Tablespoon all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 heaping teaspoon pumpkin pie spice1
- 1/2 teaspoon salt
- 1 and 1/2 cups old-fashioned rolled oats
- 1 cup (2 sticks) unsalted butter, melted
- 1/4 cup dark molasses
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 3/4 cup pumpkin puree2
- 1 teaspoon vanilla extract
- 1 and 1/2 cups total add-ins3 (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination)
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
- Melt the butter in the microwave in a medium size bowl. Whisk in the molasses, brown sugar, and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick, heavy, and sticky. Keep mixing until just combined, no more. Fold in your add-ins.
- Scoop cookie dough onto prepared baking sheets. About 2 or 3 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven. Do not flatten completely. See my photo above for a visual. If desired, press a few of your add-ins onto the top of the cookie dough balls for looks.
- Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers. My cookies took 14 minutes. Allow the cookies to cool completely on the baking sheets. The cookies' flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days.
- Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
- Instead of the pumpkin pie spice, you may use 1/4 teaspoon each: ground cloves, ground nutmeg, ground allspice.
- *IMPORTANT: This recipe is tested with Libby's pumpkin puree, which is much less "watery" than other brands (such as Trader Joe's). More water in your pumpkin = cakey cookies. If you think your pumpkin puree is too moist, add a paper bowl to a bowl. Top with 3/4 cup pumpkin puree. Top with another paper towel and "blot" the pumpkin to remove some moisture.
- Use 1 and 1/2 cups total add-ins. For example, 1/2 cup of chocolate chips, 1/2 cup of pecans, 1/2 cup of dried cranberries. Enjoy!
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