I absolutely love this Pumpkin Oatmeal Cookies Recipe because it strikes the perfect balance between cozy fall flavors and hearty texture. The pumpkin puree combined with warm pumpkin pie spices gives these cookies that classic autumn feel, but what really makes them stand out is the chewy oats that add a satisfying bite every time. Whenever I’m in the mood for a comforting treat that’s not too heavy, these cookies always hit the spot.
You’ll find that this Pumpkin Oatmeal Cookies Recipe comes together quickly and is wonderfully forgiving, which is a lifesaver on busy days. Plus, it’s made with vegan butter and applesauce, making it a bit lighter and moist without compromising on flavor. I’ve used this recipe for afternoon snacks, lunchbox treats, and even casual get-togethers, and every time my family goes crazy for them.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Perfect Texture: Chewy oats paired with soft pumpkin create a delightful bite every time.
- Allergy-Friendly: Made with vegan butter and applesauce, it’s perfect for dairy-free diets.
- Great for Everyone: Whether it’s a snack or dessert, these cookies please kids and adults alike.
Ingredients You’ll Need
These ingredients come together seamlessly to give you those soft, chewy, fall-flavored Pumpkin Oatmeal Cookies you love. Using old-fashioned rolled oats adds texture, while pumpkin puree keeps everything moist and flavorful.
- Vegan butter: Make sure it’s at room temperature for easy mixing and creamy texture.
- Brown sugar: Adds depth of flavor and a bit of chewiness.
- Granulated sugar: Balances sweetness and helps with browning.
- Unsweetened applesauce: A healthier binder and moisture provider, plus it keeps these cookies tender.
- Vanilla extract: Boosts the warm, sweet flavor profile.
- Pumpkin puree: The superstar of this recipe—be sure to use pure pumpkin, not pumpkin pie filling.
- All-purpose flour: Provides structure, just measure carefully to avoid dense cookies.
- Pumpkin pie spice: Your shortcut to that perfect warm spiced taste.
- Baking soda: Helps the cookies rise and gives that nice texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Old-fashioned rolled oats: Adds chew and hearty goodness.
Variations
One of the joys of this Pumpkin Oatmeal Cookies Recipe is how easy it is to personalize. I love tweaking things depending on what I have in my pantry or the mood I’m in. Let yourself get creative—after all, cookies are meant to be fun!
- Add-ins: I’ve tried tossing in chopped walnuts or pecans for a lovely crunch—my whole family loves the nutty twist.
- Chocolate chips: For a sweeter treat, stir in some dairy-free chocolate chips to complement the pumpkin flavor.
- Spice swap: Mix up the pumpkin pie spice with a pinch of cinnamon and nutmeg if that’s what you’ve got; it still tastes fantastic.
- Gluten-free option: Swap the flour for a 1:1 gluten-free blend, and you’ll barely notice a difference.
How to Make Pumpkin Oatmeal Cookies Recipe
Step 1: Cream the Sweetness
Start by combining your vegan butter with both the brown and granulated sugars in a mixer. I usually mix on high for about 5 minutes until the batter looks fluffy and lighter in color—this helps create those soft, chewy cookies we’re after. Don’t rush it; that fluffy base is key.
Step 2: Blend in the Pumpkin Goodness
Next, add your unsweetened applesauce, vanilla extract, and pumpkin puree to the mix. Keeping the applesauce unsweetened balances the sweetness perfectly here. Mix everything for about 2 minutes until it’s fully combined and smooth—you’ll see the dough taking shape with that gorgeous autumn color.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, salt, and the oats. I always give this a good stir to distribute the spices and leavening so every cookie tastes consistent. Then, slowly add the dry ingredients to your wet mixture and mix just until combined.
Step 4: Chill Out for Better Cookies
Cover your dough with a damp towel and pop it in the fridge for 30 minutes. This cooldown really helps the dough firm up and makes the cookies easier to shape. I find chilled dough also means better texture and prevents spreading while baking.
Step 5: Shape and Bake
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a 1 ½ tablespoon cookie scoop, portion out the dough. Then, gently press each mound down with your hand to flatten it slightly—this helps the cookies bake evenly since they don’t spread much on their own. Bake for 10 to 13 minutes until the edges and bottoms turn lightly golden and the tops look dry.
Step 6: Cool and Enjoy
Once out of the oven, let the cookies rest on the baking sheet for 5 minutes to set—resisting the urge to eat them right away is the hardest part! Then transfer them to a wire rack for complete cooling. Once cooled, these cookies have a perfect chew and hold their shape beautifully.
Pro Tips for Making Pumpkin Oatmeal Cookies Recipe
- Measure Flour Correctly: Fluff the flour, spoon it in, and level it to avoid dense cookies—this step really changed my baking game.
- Chill the Dough: Don’t skip the 30-minute refrigeration; it prevents spreading and improves the cookie’s texture.
- Flatten Before Baking: Since these cookies don’t spread much, gently pressing them down gives you that classic cookie shape.
- Blot Excess Pumpkin: If your cookies feel too cakey, try removing some moisture from your pumpkin puree next time to improve chewiness.
How to Serve Pumpkin Oatmeal Cookies Recipe
Garnishes
I personally enjoy sprinkling a touch of cinnamon sugar on top before baking for an extra hint of sweetness and sparkle. If you want something a little festive, drizzle some vegan white chocolate or a simple glaze made from powdered sugar and maple syrup on top. These add the perfect finishing touch without overpowering that pumpkin flavor.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea or pumpkin spice latte—I love how the spices complement each other. For an extra cozy treat, serve alongside your favorite dairy-free vanilla ice cream or a bowl of fresh fruit salad.
Creative Ways to Present
When I bring these cookies to a party, I like to arrange them stacked on a rustic wooden board surrounded by autumn leaves and mini pumpkins for a fun seasonal display. Wrapping a few cookies in parchment tied with twine makes a charming little gift for friends and neighbors during the holidays.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they stay soft and chewy for about 4 days. Placing a slice of bread in the container helps keep them moist overnight—a little trick I swear by!
Freezing
If I’m prepping ahead, I freeze these cookies in a single layer on a baking sheet, then transfer to a freezer bag once firm. They freeze beautifully and can be kept for up to 3 months—perfect for quick snacks later on.
Reheating
To reheat, I pop cookies in a preheated oven at 300°F for about 5 minutes or microwave them for 10-15 seconds—both methods revive that fresh-baked softness wonderfully without drying them out.
FAQs
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Can I substitute canned pumpkin with fresh pumpkin puree?
Yes! You can use fresh pumpkin puree as long as it has a thick, smooth consistency similar to canned puree. Just make sure to cook and puree your fresh pumpkin properly before using it in this recipe for the best texture and flavor.
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What if I don’t have pumpkin pie spice?
No worries! You can easily make your own blend by combining cinnamon, nutmeg, ginger, and cloves or allspice. This DIY mix works beautifully and tastes fresh.
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How do I know when the cookies are done baking?
Look for lightly browned edges and bottoms with a dry top. The cookies should feel set but still soft to the touch. Remember they continue to firm up as they cool on the baking sheet.
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Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure your oats are certified gluten-free, too, and you’re good to go.
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What’s the best way to keep these cookies chewy?
Chilling your dough before baking and avoiding overbaking are key. Also, make sure to measure flour properly and use moist pumpkin puree. Storing with a slice of bread also helps maintain chewiness.
Final Thoughts
This Pumpkin Oatmeal Cookies Recipe holds a special place in my heart because it captures everything I love about fall wrapped into one delicious bite. I hope you’ll give it a try soon—it’s easy to make, perfect for sharing, and flexible enough to suit whatever ingredients or dietary needs you have. Trust me, once you taste these soft, spicy, and chewy cookies, you’ll want to keep this recipe handy all season long!
Print
Pumpkin Oatmeal Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Pumpkin Oatmeal Cookies are a moist and flavorful treat, perfectly spiced with pumpkin pie spice and made with vegan-friendly ingredients. They combine the wholesome texture of rolled oats with the rich taste of pumpkin puree and a hint of applesauce, resulting in a delicious and slightly chewy cookie that’s perfect for fall or anytime you crave a cozy snack.
Ingredients
Wet Ingredients
- ½ cup vegan butter, at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
Dry Ingredients
- 1 cup all-purpose flour
- 3 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups old-fashioned rolled oats
Instructions
- Mix the wet ingredients: In the bowl of a stand mixer (or a large bowl if using a handheld electric mixer), combine the vegan butter, brown sugar, and granulated sugar. Mix on high for 5 minutes until the mixture is light and fluffy. Add the applesauce, vanilla extract, and pumpkin puree, then mix for an additional 2 minutes until fully combined.
- Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, salt, and rolled oats. Gradually add these dry ingredients to the wet mixture, stirring to combine evenly.
- Chill the dough: Cover the bowl with a damp towel and place it in the refrigerator for 30 minutes. This step helps the dough firm up ensuring better cookie shape during baking.
- Preheat the oven and prepare baking sheets: Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Scoop and shape the cookies: Using a 1 ½ tablespoon cookie scoop, place dollops of dough onto the prepared baking sheets. Gently press each cookie with your hand to lightly flatten, as the dough does not spread much during baking.
- Bake the cookies: Bake for 10 to 13 minutes until the edges and bottoms are lightly browned and the tops appear dry. This ensures the cookies are cooked through with a slightly crisp exterior.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes. Then transfer the cookies to a wire rack to cool completely and set properly for best texture.
Notes
- Measure the flour properly by fluffing it, spooning it into the measuring cup, and leveling it with a knife to avoid dense cookies.
- Flatten the cookies before baking since they don’t spread much in the oven, helping achieve a classic cookie shape.
- If your cookies turn out too cakey, consider blotting excess liquid from the pumpkin puree next time to improve texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 90mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
