These pumpkin oatmeal cookies are soft and chewy with hearty oats, real pumpkin and warm pumpkin spice. They have crisp edges, chewy centers and all the cozy flavor you want in a fall cookie recipe.

If you love pumpkin desserts, try my pumpkin chocolate chip cookies or pumpkin snickerdoodles next. Both are easy fall favorites with plenty of warm flavor!

Close-up of chewy pumpkin oatmeal cookies cooling on a wire rack.

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Key Takeaways: Pumpkin Oatmeal Cookies

  • Chewy, not cakey. Blotting the pumpkin removes excess moisture so the cookies stay soft and chewy instead of cakey.
  • No chilling needed. The dough can be scooped and baked right away.
  • Easy to customize. Add chocolate chips, pecans, cranberries or raisins for a fun twist.

Why You’ll Love This Recipe

If you’ve been around here for awhile, or even if you’re new, you’ll quickly learn that I love cookies! Fall is the perfect time to kick off cookie season, and these have all the cozy pumpkin flavor I crave with the chewy texture of classic oatmeal cookies.

I love that they’re soft and chewy with lightly crisp edges, not cakey like some pumpkin cookies. For a chocolatey twist, try my pumpkin oatmeal chocolate chip cookies, or add a simple icing like my iced oatmeal cookies.

XO - Jamielyn

Ingredients Needed

Flat lay of ingredients for pumpkin oatmeal cookies including pumpkin puree, oats, flour, sugar, cinnamon, pumpkin spice, and more.

Find the full printable recipe with detailed measurements below.

  • Pumpkin purée: Use canned pumpkin or make pumpkin puree from scratch with a roasted sugar pumpkin. Just make sure it’s pure pumpkin, not pumpkin pie filling.
  • Coconut oil: Melted coconut oil (or vegetable oil) keeps the cookies soft and tender. Since coconut oil firms up at room temperature, choose based on how soft you like your cookies.
  • Flour: Accurate measuring is key for these cookies, just like any baked good. If you don’t use a scale, check out my tips on how to measure flour correctly.
  • Old-fashioned oats: Rolled oats give these cookies the best chewy texture. You can use quick oats if needed, but they absorb more moisture and change the consistency.
  • Pumpkin pie spice: A cozy blend that brings all the classic fall flavors together.
  • Cinnamon: Adds extra warmth and sweetness to complement the pumpkin and oats.

How to Make Pumpkin Oatmeal Cookies

Pumpkin puree mixture whisked smooth in a clear glass bowl.

Step 1: In a large mixing bowl whisk together the pumpkin, sugar, oil, vanilla extract, and egg until smooth.

Bowl of pumpkin oatmeal cookie dough being stirred with a blue spatula.

Step 2: In a separate bowl, whisk the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together. Add the flour mixture to the pumpkin mixture and combine just until there is very little flour left, do not overmix the batter.

Scoops of pumpkin oatmeal cookie dough lined up on a baking sheet with parchment paper.

Step 3: Using a medium cookie scoop or spoon, drop dough onto a parchment-lined baking sheet about 2 inches apart. Bake at 350°F for 10–13 minutes, until the centers are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Freshly baked pumpkin oatmeal cookies cooling on a wire rack.

Recipe Tips

  • Don’t over bake: Pumpkin oatmeal cookies are done when a toothpick inserted in the center comes out clean.
  • Scoop evenly: Use a cookie scoop if you have one to keep the cookies uniform in size so they bake evenly.
  • No pumpkin spice? Mix cinnamon and nutmeg instead. Add a pinch of ginger, cloves, or allspice for extra flavor like in my oatmeal gingerbread cookies.
  • Glaze them: A drizzle of maple glaze, cream cheese glaze or powdered sugar icing takes these cookies to the next level.
  • Fun add-ins: Try chopped walnuts, pecans, cranberries, raisins or butterscotch chips like in my oatmeal butterscotch cookies.

Pumpkin Oatmeal Cookies FAQs

Do I need to blot the pumpkin purée?

Blotting the pumpkin purée with paper towels removes excess moisture and makes the cookies chewier. It’s optional, but worth it if you don’t want cakey cookies.

Do I need to chill pumpkin oatmeal cookie dough?

No, this dough doesn’t need chilling. Since the recipe uses oil instead of butter, there’s less risk of the cookies spreading too much. If your dough feels extra soft, you can chill it for 20–30 minutes, but it’s usually not necessary

How do you keep pumpkin oatmeal cookies from going flat?

Don’t overmix the dough and make sure to measure the flour correctly. Bake on parchment paper or a silicone baking mat to avoid excess grease. Also, don’t flatten the dough balls before baking, let them spread naturally in the oven.

Can I freeze unbaked dough balls?

Yes. Scoop the dough into balls and freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Let thaw for a few minutes or bake from frozen, adding a couple of extra minutes to the baking time as needed.

Soft pumpkin oatmeal cookies drizzled with sweet white icing on a white background.

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Love to bake fall treats? Try pumpkin chocolate chip cookies and pumpkin cookies with cream cheese icing or pumpkin cookies with caramel icing, too!

More Pumpkin Recipes

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Close-up of chewy pumpkin oatmeal cookies cooling on a wire rack.

Pumpkin Oatmeal Cookies

4.96 from 43 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Soft and chewy pumpkin oatmeal cookies made with real pumpkin, hearty oats and warm fall spices, with lightly crisp edges and no chilling required.
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Ingredients 

  • 1 cup pumpkin puree , canned
  • ¾ cup (150 grams) granulated sugar
  • ½ cup melted coconut oil , or vegetable oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 1 ¼ cups (160 grams) all-purpose flour
  • 1 cup (100 grams) old fashioned oats
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice , add a little more if you like extra spice
  • ½ teaspoon fine sea salt

Instructions

  • Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper or parchment paper. Set aside. 
  • Whisk wet ingredients. In a large bowl, whisk 1 cup pumpkin puree, 3/4 cup sugar, 1/2 cup coconut oil, 1 Tablespoon vanilla and 1 egg until smooth. 
  • Combine dry ingredients. In a separate medium bowl, whisk together 1 1/4 cup flour, 1 cup oats, 1 Tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.
  • Make cookie dough batter. Add flour mixture to pumpkin mixture and mix just until you see a little flour left. Stir just until combined. Do not over mix.
  • Bake. Drop cookies by the spoonful, or medium cookie scoop, about 2 inches apart. Bake 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly browned. Check one and bake 1 to 2 more minutes if the center is not quite done.
  • Cool. Remove from the oven and let cool on baking sheet 5 minutes before transferring to a cooling rack.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cookie texture: For chewier cookies, blot the pumpkin purée with paper towels before mixing. This removes extra moisture that can make the cookies cakey.
Storage & Freezing: Store in an airtight container at room temperature up to 4 days. Freeze cooled cookies in a container or freezer bag for up to 3 months.

Nutrition

Calories: 157kcal, Carbohydrates: 25g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 8mg, Sodium: 99mg, Potassium: 125mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1600IU, Vitamin C: 0.5mg, Calcium: 34mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.