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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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. In response to your question…yes…guys do read your blog. I’m a big oatmeal cookie fan, and I’m looking forward to trying this recipe.

    1. Thanks Pete! It’s nice to hear from the guys! Let me know how you like these cookies.

  2. Wondering if there is anything I can use to substitute the molasses…. we are not molasses fans

    1. Hi Amy, you could try maple syrup or honey instead.

  3. I’ve made these twice in the past two week, and HOLY MOLY, big winner here! Both times I used the same add-ins: chopped pecans, semi-sweet and white chocolate chips. In the second batch, I pressed in some caramel pieces (before baking) that I wanted to use up. These are perfect in texture and taste exactly like fall. Another killer recipe, Sally!

    1. Just when I thought I’ve tried all of the add-ins I could, you mention caramel. DUH! I need to try that next. Thank you Alissa, I’m glad you love these!

  4. I have one more pan to bake so I’ll try to press them down a little more than I did the other batches. Thanks!

  5. I made this outof this world, used Peanut M&M’s, then used a Caramel buttercream filling and a Maple cream cheese filling to make whoopie pies, delicious

    1. Your version sounds to die for! I have to try these with a caramel buttercream. Amazing idea, thank you Susan!

      1. most welcome. I love your site and your ideas and I love to play with recipes, so your additional information on why things work is super helpful. I think it is my chemistry background which makes me want to understand the process and science behind it.

  6. I also forgot to say, we grew a ton of buttercup squash this year in our garden, so I used some squash from a buttercup squash I had oven roasted. Good way to use it up as I am afraid our skin is turning orange from all the times and ways I have served it, mixed in with Mac and Cheese, in a pasta cream sauce, coffeecake and breads, in a soup recipe I made up, as well as plain of course.

  7. Loved the texture of these cookies, but I tasted more molasses than pumpkin. Next time I will use 2 tablespoons molasses and 2 tablespoons of maple syrup. I used toasted hazelnuts, crystallized ginger, and white chocolate chips as my mix-ins. Great recipe!

  8. Megan @ For the Love of Cookies says:

    To bring to a party, would you recommend these or the chewy pumpkin chocolate chip cookies? I can’t decide because they both look fabulous!

    1. Hmm. I would go with the chewy pumpkin chocolate chip cookies. Some people don’t really like oats and/or oatmeal cookies. And everyone loves chocolate chip.

  9. BEST cookies EVER. I’ve decided this will be the basic recipe and I will just keep changing the add ons. This first time I used mixed nuts and cranberries; can’t stop myself. I’ve become the cookie monster!!!!
    Thank you 🙂


  10. I’m all about baking from scratch, so I used organic pumpkin, cooked and mashed it, and it was perfect; not watery at all.

  11. Stephanie Adams says:

    Oh my goodness! These ARE the BEST pumpkin cookies I’ve ever had. Thank you for sharing the recipe. We have a favorite oatmeal chocolate chip cookie recipe we make all of the time and I wanted to have pumpkins cookies, because ’tis the season, but still wanted oatmeal chocolate chip. And these are perfect. I am going to turn into a pumpkin oatmeal chocolate chip cookie because I have eaten so many in making this 3 times in the last week. Anyway, thanks again for a delicious recipe!

    1. I am so glad you love these cookies as much as I do, Stephanie! Reading this tonight made me very happy. Thank YOU for reporting back. Have a great Thanksgiving!

  12. I’d like to make dough in advance in anticipation of down time for a medical necessity. My husband loves oatmeal cookies and it’d be easy for him to bake a nice small batch quickly for dessert while I’m recuperating. What do you think. To freeze or not to freeze? I was thinking in pre-scooped portions frozen on a cookie sheet before packaging in a sealed container. Gina

    1. Hi Gina, yes you may freeze this dough into balls. The dough is much too liquidy to roll, so just scoop into balls with a cookie scoop or spoon and then freeze on a plate or small tray. Then bake for a couple minutes extra in their frozen state or let thaw slightly on the counter before baking.

      1. Thanks. I think I’ll make a trial batch this week and freeze half as a tester. I’ve got just enough pumpkin. Thanks for your speedy reply.

  13. Diane in Wisconsin says:

    Looking for something to do with home processed pumpkin (used the paper towels) – awesome cookies and bake a lot ’cause I married the Cookie Monster! Thanks for this great recipe.

    1. And I thought I was marrying the cookie monster. 😉 Happy you liked these! Thanks Diane.

  14. These are yummy! We were bored today (blizzard yesterday, 30-40 degrees BELOW zero today) so we just made these! The kiddos and adults all like 🙂 Thank you!

    1. Danielle, the weather here lately in Maryland has been frigid! Tomorrow we’ll see a low of 7 degrees. Which definitely is no where near as bad as your blizzard but still cold for this area! So happy you enjoyed these cupcakes.

  15. My cookies are scrumpdillicious! But, very dark? The molasses and dark brown sugar made them much darker than your are? And I don’t mind, of-course, except they really don’t look like pumpkin cookies, per se.

    1. Hey Amy! It could just be the lighting. And the type of molasses. If you are using dark or blackstrap molasses, that is why. I’m happy you like them!

  16. I have a can of pumpkin pie filling instead of pumpkin puree from Christmas. I’d love to use that instead but I wouldn’t know where to begin. This looks so delicious! I’ll bookmark this for when I have pumpkin puree!

    1. Yes, definitely need pure pumpkin puree for these cookies. Let me know if you give them a try sometime!

  17. I substituted some of the butter for coconut oil (3/4 cup coconut oil:1/4 cup butter) and used spelt flour. They were crispy on the outside and chewy on the inside. Next time, I will try switching blackstrap molasses for fancy molasses and I might try reducing the granulated sugar. I hope the cookies will still be crispy. Thanks for a great recipe!!!

  18. Hi Sally. These look incredible and sound delicious! Being an avid reader of your blog, I know you have many oatmeal cookie recipes. You also have a “tried and true” chocolate chip cookie recipe as well as chocolate and peanut butter cookie recipes. I was wondering if you have a good old fashioned “tried and true” recipe for oatmeal raisin cookies?

    Just plain ones, oatmeal cookies are pretty much my favorite (especially with chocolate or peanut butter…or both!). So I was wondering if you have a go to recipe for plain oatmeal raisin cookies that you could share? Thanks!!

    1. Hey Rachael – here are my favorite oatmeal cookies. You can leave out the M&Ms and/or add raisins. https://sallysbakingaddiction.com/2012/03/08/chewy-oatmeal-mm-cookies/

  19. I am in LOVE! It is starting to get hot here in the desert so time to pull out some of my pumpkin. Was hunting around and found this recipe. SO HAPPY I DID!!
    These cookies are amazing. I used milk chocolate chip cookies and pecans.
    How long did you leave on the cookie sheets to cool?

    1. Hi Lori! I leave them on the cookie sheets to cool for about 10 minutes. Then gobble them up. They’re the best! Thanks for reporting back.

  20. I just had to tell you that I absolutely adore this recipe. I found it last fall while looking for pumpkin recipes, and it’s been a great success every time. I always tend to have half-used bags of chips or dried fruit in my cupboard left over from other baking projects, so it’s also a fantastic recipe to use up some of those extras. I was inspired to write in after I brought a batch to work (the last of my white chocolate chips, butterscotch chips, and dried cranberries) and immediately had a coworker hunt me down to rave about them.

    In case any of your readers are curious, I’m at 5,000 ft and these cookies bake up perfectly. I increase the baking time a few minutes to firm them up a bit more, but they’re still moist.

    1. Hey Melissa! I’m so glad that you love these pumpkin cookies so much. They’re clearly my favorite too! Great to know about your altitude too – very helpful for other readers I’m sure! I love them with butterscotch. So good!

    2. I was searching for high altitude comments and I am so glad you wrote yours! I want to try these cookies but I am over 8000 ft and cookies usually turn out very flat and thin so I have to add lots of extra flour. I will definitely try these and see how they turn out. There is nothing better than pumpkin in my book!

  21. Katherine Tish says:

    The oatmeal pumpkin cookies look delicious. I’m hoping to give them a try this coming weekend. Thanks for sharing.

  22. Wow! Just made these with banana instead of pumpkin (because it’s June) and used chocolate chips and coconut as my add-ins (and used whole wheat flour). They are delicious! Thank you!

  23. I was looking for a pumpkin cookie recipe to make for a friend when i came across this on Pinterest. I’m salivating for these cookies – and i don’t even like pumpkin!!
    The writing and photos are phenomenal and I can’t wait to try them 🙂

  24. This is such perfection, thank you! Reblogging this recipe tomorrow over at allthingsmessy.com, thanks so much!

  25. Thank you for sharing your recipe , made it today and loved it , will definitely make it again , but it came out very soft and chewy i guess , any suggestions for how to make it less chewy ? Thank you

  26. Hi! These sounds delicious. We have a dairy allergy here, was thinking of try ing these with an oil instead of butter. Maybe sunflower oil. What do you think?

    1. To be honest, I’m unsure exactly. I fear the cookies will spread all over the place on the baking sheet with that much oil.

  27. I just made these cookies and they are awesome. We just don t have Libbys Pumpkin here so it took me longer to prepare. We all love those cookies!!! Greetings from Germany!!

  28. Just made these cookies! I used maple syrup instead of molasses. Wonderful cookies from a wonderful recipe! Greetings from South Korea!

  29. I am new to your blog but I’m already a big fan. I rarely bake but tried these cookies. They were so good I made a second batch with different add-ins. I love the various add-ins and can’t wait to try other combinations.
    What made this baking experience less stressful was your directions, tips, explanations and pics of not just the finished product but how things should look throughout the process. That made such a difference for someone like me who is dipping her toes back into baking after a long hiatus. Thank you so much Sally…I can’t wait to try another recipe ASAP!

  30. I’m always looking for ways to incorporate veggies into recipes for my toddler. Also, compared to other oatmeal cookie recipes these are relatively low in sugar so I felt good giving these cookies to him as a treat. I switched 1 cup of white flour for 1 cup of whole wheat, used black strap molasses, and added 2 table spoons of pumpkin but made extra sure to drain my pumpkin so there wouldn’t be too much liquid. As for add-ins, I used raisins only but would have loved some crystallized ginger… though prob not a 2 year olds fav addition. Anyway, they are amazing and my kid is eating them up! Thanks for the great recipe.

    1. Thanks Jackie and yours sound delicious.

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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