Go Back
Soft pumpkin oatmeal cookies with a chewy texture and warm spices

Soft-Baked Pumpkin Oatmeal Cookies

Deliciously chewy cookies that combine the flavors of pumpkin and spices, perfect for Fall festivities.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups + 1 Tablespoon all-purpose flour This forms the base of the cookies, providing structure.
  • 1 teaspoon baking soda Essential for giving the cookies a lift.
  • 1 Tablespoon ground cinnamon Adds a warm, spicy flavor that complements the pumpkin beautifully.
  • 1 teaspoon pumpkin pie spice A blend of warm spices that enhances the seasonal taste.
  • 1/2 teaspoon salt Balances the sweetness perfectly.
  • 1 and 1/2 cups old-fashioned whole rolled oats Brings a chewy texture and heartiness to each cookie.
Wet Ingredients
  • 1 cup (16 Tbsp; 226g) unsalted butter, melted Adds richness and moisture.
  • 1/4 cup (60ml) unsulphured or dark molasses Provides a deep, sweet flavor with hints of caramel.
  • 3/4 cup packed light or dark brown sugar Contributes to the cookie’s chewy texture and adds sweetness.
  • 1/2 cup granulated sugar Sweetens the cookies without overpowering other flavors.
  • 1 large egg yolk Helps bind the ingredients and adds richness.
  • 3/4 cup pumpkin puree The star of the recipe, lending flavor, color, and moisture.
  • 1 teaspoon pure vanilla extract Adds an aromatic sweetness.
Add-ins
  • 1 and 1/2 cups total add-ins This can include chocolate chips, dried cranberries, pepitas, chopped pecans, or any combination you prefer.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats. Set them aside for now.
  2. In a large bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Toss these dry ingredients together thoroughly, then gently fold in the oats.
  3. Melt the butter in a medium bowl using the microwave. Once melted, whisk in the molasses, both sugars, and the egg yolk until combined. Then, add the pumpkin puree and vanilla extract, whisking until the mixture is thick and fully combined.
Mixing
  1. Combine the wet and dry ingredients by pouring the butter mixture into the bowl with the dry ingredients. Mix gently until everything is just combined.
  2. Fold in your choice of add-ins until evenly distributed throughout the dough.
Baking
  1. Scoop the cookie dough onto your prepared baking sheets, using about 2 to 3 tablespoons per cookie. Slightly flatten each scoop with your hand.
  2. Bake the cookies for 13-15 minutes until the edges are very lightly browned, but the centers remain soft.
  3. Allow the cookies to cool completely on the baking sheets.

Notes

Use fresh spices for maximum flavor. Chill the dough for about 30 minutes to enhance the flavors before baking. Experiment with different add-ins for variety.