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!

These are my favorite pumpkin cookies! Filled with oats, chocolate, and cranberries!

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.

Soft-Baked Pumpkin Oatmeal Cookies filled with your favorites like dried cranberries, pumpkin seeds, and chocolate chips!

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!

Soft-Baked Pumpkin Oatmeal Cookies filled with your favorites like dried cranberries, pumpkin seeds, and chocolate chips!

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! ♥

Soft-Baked Pumpkin Oatmeal Cookies filled with your favorites like dried cranberries, pumpkin seeds, and chocolate chips!

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.

Soft-Baked Pumpkin Oatmeal Cookies filled with your favorites like dried cranberries, pumpkin seeds, and chocolate chips!

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. 

Print

Soft-Baked Pumpkin Oatmeal Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 15-18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These flavorful and moist pumpkin oatmeal cookies are super soft without being cakey. Truly one of my favorite ways to enjoy the fall!


Ingredients

  • 2 cups + 1 Tablespoon all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 1 heaping teaspoon pumpkin pie spice*
  • 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 puree*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups total add-ins* (chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination)

Instructions

  1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
  3. 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.
  4. 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.
  5. 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.

Notes

  1. Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
  2. Pumpkin Pie Spice: Instead of the pumpkin pie spice, you may use 1/4 teaspoon each: ground cloves, ground nutmeg, ground allspice.
  3. Pumpkin: 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 towel to a bowl. Top with 3/4 cup pumpkin puree. Top with another paper towel and “blot” the pumpkin to remove some moisture.
  4. Add-Ins: 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!
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: pumpkin oatmeal cookies

These are my favorite pumpkin cookies! Filled with oats, chocolate, and cranberries!

222 Comments

  1. When I made my fair share of pumpkin cookies for a Nestle Tollhouse post last fall as well as for my book, I cannot tell you how many batches turned into cakey, gloppy, city. So this ” The dough is very heavy, sticky, and thick” is an understatement. Yeah, been there. Ha!

    Cookie scoops for any kind of pumpkin dough is almost mandatory. I mean I swear by one anyway, but with pumpkin, it’s a must. And love that you rotated the add-ins and also that you played around with the egg and the molasses.

    Molasses and fall baking go hand in hand and without it, as you said, things just taste…flat. And no amt of cinnamon, etc can really compensate. I love hearing about the trials and tribulations that go into your cookies b/c it helps me stay centered when I am trying my own stuff and have to continue to tweak and tweak.

    Gorgeous. Pinned!

  2. Mmm, Sally these look delicious! I can totally relate to the cakey gloppy cookies, so sticky! Can’t wait to try these!

  3. Yum! These cookies look amazing! I love all of the add in’s in them! They look amazing!!

  4. I love all things pumpkin and I love your choices of add ins, especially the cranberry and pumpkin seeds. Delicious Sally!

  5. Ooooh, I love the white-chocolate-chip craisin variety! But I’m sure they are all wonderful. 🙂 Thanks for all the pumpkin recipes! I’m an oatmeal-cookie girl too…heck, I’m an oatmeal girl! Which makes me sound like an old lady, haha. 😀

  6. I love the variety!! So many varieties. A definite must try! You are my cookie queen, hands down 🙂

  7. You are a cookie genius! I do not no how you do it, I am the worst with cookies! Although, I have to totally blame it all on the altitude. Cookies are the worst!

    Love these, Sally! I think the dark chocolate pumpkin seed with be my favorite too! YUM!

  8. These look so good! I love all the goodies you added to the dough too. The pumpkin seeds would add the perfect amount of crunch. Thank you for sharing!

  9. Like Averie, I love hearing all your reasoning and how you fought through to delicious success 🙂 These are gorgeous!

    1. Thanks so much Anna. I’m so happy you love to read about how my recipes came to life. I feel like I sound boring, so thank you for the feedback!

  10. After reading this post my brain in all like “waaaaaaah, why isn’t sally here baking these for me?!”. I mean, I guess I could bake them. But it would be 1,000,000 times more awesome the other way 😉 xo

  11. Sign me up for the white chocolate and cranberries! Oh, but also the pistachio…okay, I need all of them. I love the details about your tests and how you get your recipes juuuust right!

  12. I just want you to know as someone who would probably pick an oatmeal cookie LAST out of a line up of them (unless lemon was involved…ick!), I am now MORE than convinced that I need these pumpkin oatmeal cookies in my life! You had me at soft-batch…and of course with the pumpkin (total fiend over here)…again at molasses…but then you SEALED THE DEAL with the dark chocolate pecan filling! YUM! And I have NO idea what I’m doing when it comes to baking (as in making recipes of my own) so I want to thank you so much for all the tips! I never knew that about the egg/egg yolk!

    1. So happy you learned something, Heather! And I’m even happier to have you wanting to make oatmeal cookies, even though you aren’t usually a fan. I am just a tad obsessed with these. And I love molasses + pumpkin together!

  13. Sally, all of these variations look absolutely scrumptious — especially the version with pumpkin seeds! I’m a big fan of soft and chewy oatmeal cookies myself, so I am super excited to try these. And thanks for the tip about fall baking with molasses! I haven’t used it in a few years, but I’m definitely adding it to this week’s grocery list.

    1. Oh I just love molasses, Jamie. And I think you should definitely try these cookies. I am so happy about them and have found every single excuse to make them in the past week. They’re truly a new favorite!

  14. WOW I love the colours.. so fun.. and i must say that it also looks delicious. need to do this soon enough

  15. Oatmeal cookies have always been my favorite, too. I just love the chewy wholesomeness about them. it’s perfect.
    I love how you tried different variations with these! I do that all the time, and feel so inconsistent. haha! But it’s more like creativity, right?
    Gorgeous cookies; I’m putting these on my must-bake list!
    pinned.

  16. Greetings from Saint John, NB!

    Of course males read your blog 🙂 I read your blog all the time, frequently pinning and making your recipes!

    Keep the yummy posts coming 🙂

    Rob

    1. Thanks so much for saying hi, Rob! It is always so nice to hear from all of my readers – the guys too! Happy you love my recipes so much.

  17. Yum1 Oh my goodness, Sally, these are amazing. No stand-mixer needed is such a win in my book. I love the 3 different combos, too! You are so talented, my dear! 🙂

  18. I think each time you make cookies, each new recipe steals my heart. I think you have definitely done it again. Pumpkin cookies make me smile!

  19. How did you know I’ve been aching to make pumpkin oatmeal cookies?? I’m really hoping I have time later today to throw a batch of these together 🙂

  20. I’m with you there, Sally! I am definitely an oatmeal cookie kind of gal too! I love oatmeal raisin cookies even more than chocolate chip cookies (I know I’m so weird) These cookies are literally calling my name—I love the combo of pumpkin and oatmeal and in a cookie? Whoaa..Thanks so much for sharing!

  21. Pumpkin cookies always have the stickiest texture! If you try to use your hands, you’ll end up with orange sticky hands which I like to wiggle around and make monster sounds. Only me? lol These look so good!

    1. Pumpkin is notorious for being sticky, heavy, thick, and a pain in the butt to work with. Luckily the resulting cookie is amazing. 😉

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