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. 

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pumpkin oatmeal cookies on a white plate

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


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


  • 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)


  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.


  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!


Comments are closed.

  1. Beth @ bethcakes says:

    Oh, I love all the variations and the fall colors! And, of course, they’re probably delicious. Love these!

  2. What size cookie scoop do you use? These cookies look great!

    1. Hi Michelle! I provided the link to where I purchased this cookie scoop in the post and it gives details. 3 Tablespoons.

  3. jodye @ whole pure recipes says:

    The dark chocolate pecan would have to be my number one choice for these cookies, but all of the mix ins sound great! Keep the pumpkin coming, Sally! These look amazing!

    1. Thanks Jodye! And I have more pumpkin coming next week – with pecans involved. And it’s healthy!

  4. Tina @ Tina's Chic Corner says:

    Pumpkin in oatmeal cookies?! That’s so awesome! They do look mad chewy and that’s my favorite. 🙂

    1. Pumpkin just belongs in oatmeal cookies. At least in my world. 😉 Thank you Tina!

  5. Amy, you’re not the strange one. I am! I love nuts in my cookies, brownies, and baked goods. I used to hate them until a few years ago. I know most of the world isn’t a fan of nuts, so I usually don’t include them in my cookies. 🙂 I also love munching on almonds plain. I like roasted & salted almonds the best. Yum!

  6. I made these at 2am this morning. Fantastic? I had to add a little more flour because my dough was wet but once I did it was as you described. Thank you so much for making me look like I know what I’m doing lol my friends are raving sbout them. I used dark chocolate chips and dried mixed berries.

    1. Hi Sam! Yes, like I mentioned – the cookie dough is sticky and wet, which is expected. Happy that you all love them! And you DO know what you are doing if they came out wonderful. Thank you!

  7. Nicole @ Young, Broke and Hungry says:

    Hearty cookies like this recipe are my favorite! Another winner for the books.

  8. Andrea @ Mrs Webb in the Kitchen says:

    After trying and loving your last pumpkin cookie post, I cannot WAIT to try these next! I LOVE how you explain the process of how you got to the final recipe- makes the food nerd in my very giddy!

    1. So glad that you love to learn about the way I come up with recipes, Andrea. You’re NOT a food nerd.. I am. 😉 Anyway, you have to try these next!

  9. I have my all-time favorite pumpkin cookies, but they don’t have oats in them. cannot wait to give these a try!

  10. Mary-Clay @ Cooking with the King says:

    Sally, now you’ve gone and done it. Oatmeal cookies are my favorite. Marry them with pumpkin? I may have to make room for a new favorite cookie.

  11. I’m not even a fan of pumpkin but I’d eat those. Sally those cookies look amazing. Where do you find inspiration for your recipes. How do you keep your recipe ideas fresh?

    1. I just know what flavors I like, what flavors I enjoyed when I was growing up, and just testing and testing and retesting to come up with more creative recipes. Also… Pinterest. 😉

  12. I think white chocolate cranberry would be my favourite, they sound so amazing!

    1. I loved the white chocolate cranberry so much!

  13. These look awesome! Love the mix ins!

  14. I will be making these for sure… The only thing that I will change will be the butter to convert into applesauce for a healthier cookie…. Thank you for sharing.


    1. Hi Jennifer, the texture of the cookies will be drastically different and will most likely taste incredibly cakey. Especially with 1 cup of applesauce. You could try the healthy oatmeal pumpkin cookie recipe that I linked to in my post instead. https://sallysbakingaddiction.com/2012/10/24/healthy-pumpkin-chocolate-chip-oatmeal-cookies/

      1. I like cakey but I will try this recipe that you gave me instead….Thank you, I am just trying to watch the sugars, and oils that I put into my body..

        Thanks again

  15. What size can of pumpkin?

    1. Hi Jana! The can size does not matter – you need to measure 3/4 cup of pumpkin puree. Not 3/4 of the can.

      1. Thanks Sally

  16. Jess @ On Sugar Mountain says:

    omg I don’t even know which version I want to try first: all those mix-ins sound amazing! Can I just put them all in one GIANT pumpkin cookie?! And then make a giant pumpkin cookie sandwich out of them and eat that sandwich for lunch every day in October?! 😉 heehee.

    1. Haha! Yes, all of the add-ins in one large cookie sounds pretty darn good to me.

  17. I just made these cookies and they are amazing! So delicious! I used white chocolate chips and cranberries and these are the perfect autumn cookies. They are my new favorite! Thanks Sally!

  18. Bobbi Dailey says:

    I Love the pumpkin cookies! Scrumptious!

  19. I made these over the weekend. I accidentally bought pumpkin pie mix instead of pumpkin purée. I was worried it would ruin the cookies but they tasted great! I’ll have to try making them again with the purée next time. Thanks for another great recipe Sally!

    1. Very good to know that these cookies will work with pumpkin pie mix!

  20. Thanks for the reply. The cookies turned out great. I love how chewy they are. They are definitely darker in color than yours but I don’t mind. I used organic molasses so is that blackstrap? I may cut back on the molasses next time just so I can taste more of the pumpkin but I’m looking forward to the second-day flavor. Thanks for the recipe and the help.

  21. Nichole @ Green Cuisine Queen says:

    These look so delicious! Pumpkin anything is good. I LOVE pecans and am a combination of cranberry and pecans sounds amazing!
    Thanks so much for sharing!

  22. what are your *professional* thoughts on this: I only have these add-ins: milk chocolate chips, pecans and dried cranberries. Do you think that combo will taste good? I don’t want to waste my ingred. if the result will not be worth it. *I’m just asking about the flavor combo?!!!

    1. *I think what I really am trying to ask is that I dont have pumpkin seeds, will that alter the flavor of the cookie too much? thanks Sally

      1. Milk chocolate, pecans, and dried cranberries would be perfect! You do not need pumpkin seeds. Hope you enjoy!

  23. What if we do not want the add-ins? I have some picky cookie eaters in my family that just want the oats and the pumpkin flavor…

    Thank you for sharing your recipe!

    1. Hi Jeri, you don’t need to add anything. The cookies are wonderful plain!

  24. BetterWithSugar says:

    These look sooo amazing! I can’t get enough pumpkin, fall is definitely my favourite time of year for baking. I never thought of putting them in an oatmeal cookie. I can’t wait to try these out this weekend!

    1. Let me know how you like them. Have a great (and delicious) weekend!

  25. Mmm, just made these with chocolate chips and pecans…delish! Next time I want to try the pumpkin seeds, yummy 🙂

    1. Happy you made them. I made another batch today actually!

  26. Erin @ Texanerin Baking says:

    My husband doesn’t exactly read your blog but he knows all about you (in a totally non-creepy way). He’s a business guy and you are like his, perfect model, of how to be a blogger. “Sally is very smart and she knows what she’s doing! She’s like a marketing genius. If you want this to be your job you have to think like Sally!” Lolol. It’s all true, I know, but the stuff that comes out of his mouth sometimes is so random. 😀

    Anyway, love these cookies! I’m happy you figured out the secret to chewy pumpkin cookies. 🙂 And I love how you, like me, stress the non-cakey thing a ton of times. It has to be clear! Stupid cakey stuff. 😉 (other than cake and cupcakes. They’re allowed to be cakey)

    1. That is so sweet. Thank you so much Erin! You and your hubs are both so supportive.

      Cookies and brownies should not be cakey in my world. They’re not cake!

  27. I just made these for a party and they were a smashing success. The only problem is I now have an unshakeable craving and must make more!

  28. I just made a batch and i’m devouring one right now. Absolutely delicious. Good call on the dried cranberries. Thanks for sharing the delicious recipe 🙂

  29. Rachel @the dessert chronicles says:

    LOVE pumpkin and oatmeal together. What a great cookie idea! I can’t ever get enough pumpkin

  30. Michelle @ My Gluten-free Kitchen says:

    Sally – these rock! I’m not usually crazy about the taste of pumpkin except in my pumpkin bars. When I saw these cookies though, I really wanted to give them a try. I’m so glad I did as I loved them, and so did my hubby and oldest son. He’s been begging for another cookie each day this week!
    I just made a few changes to make them gluten-free, and I went with the white chocolate and cranberry version. I just posted my altered recipe, with links back to you of course.
    Thanks so much for sharing this yummy recipe. My photos aren’t to your caliber, but will hopefully inspire some gluten-free folks to try these too.
    Have a good night!

    1. TOP | 99999 Wonderful Quotes says:

      These look wonderful. Cranberries in cookies, mmmmm good!
      And I love how you said “we” added a pinterest button. If I asked my husband ANYTHING that had to do with my blog, he’d look at me like I had 7 heads. That’s so cool you guys are a tag team 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally