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    Home » Recipes » Cookies

    Pumpkin Oatmeal Cookies

    Oct 16, 2021 · Modified: Oct 17, 2021 by Sandra Flegg

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    These Pumpkin Oatmeal Cookies are soft and lightly spiced with cinnamon. The perfect snack for a crisp, fall day!

    Close up image of Pumpkin Oatmeal Cookies on blue cloth. this recipe!

    It's pumpkin season and we are loving the warm fall flavours that fall has to offer.

    These cookies are soft and stay nice and soft for days. I adapted this recipe from a Quaker recipe, reducing the sugar by half the amount and adding in pecans.

    Think of a delicious pumpkin muffin top. That's how my son, Troy described them when he sampled a few.

    The next batch will have chocolate chips. Continue reading this post to see all of the other add-ins such as chocolate chips, dried cranberries and more that will have you making this recipe on repeat!

    WHY YOU'LL LOVE THIS RECIPE

    • this recipe uses simple ingredients that you can see in the image below.
    • no fancy equipment needed. You can use a stand mixer, hand mixer or even a little elbow grease and mix it by hand.
    • so many options for add-ins to make these cookies your own creation!

    INGREDIENTS & SUBSTITUTIONS

    Ingredients for recipe in glass bowls with text overlay.

    A full list of ingredients is available on the recipe card at the bottom of the page. Below are a few notes and substitutions.

    • pumpkin purée is used in this recipe, not pumpkin pie filling
    • butter and eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before you start your recipe.
    • Pecans are a family favourite and we used them in these cookies or you can substitute walnuts.

    STEP-BY-STEP INSTRUCTIONS

    Line baking sheets with parchment paper, silicone baking mats or grease lightly.

    Preheat oven to 350°F.

    Dry ingredients in mixing bowl.

    In a large mixing bowl, combine flour, rolled oats, cinnamon, baking soda and salt. Stir well until combined.

    Sugar and butter in bowl from stand mixer.

    You can use a stand mixer, hand mixer or mix by hand for the next few steps. Cream together butter and both sugars until light and fluffy.

    Eggs, pumpkin and vanilla are added to the butter mixture in bowl from stand mixer.

    Add in pumpkin purée, eggs and vanilla and stir until well combined.

    Dry ingredients are added to wet ingredients in bowl from stand mixer.

    Gradually, add in the dry ingredients, mixing after each addition until combined.

    Pecans are added to cookie dough in bowl from stand mixer.

    Stir in the chopped pecans. If you're adding in any other of the variations, such as chocolate chips, raisins or dried cranberries, add them in now.

    Unbaked pumpkin oatmeal cookies on parchment paper lined baking sheet.

    Use an ice cream or cookie scoop and drop onto prepared baking sheets. I make my cookies a bit on the large size, about 3 inches in diameter. You can make them smaller as well. Either way, you will need to bake them in a 350°F oven for 14 to 16 minutes.

    If you want flatter cookies, press them down a little with the back of a spoon. The cookies do not flatten much during baking.

    Cool baked cookies on baking sheet for two minutes, then transfer the cookies to a cooling rack.

    Baked Oatmeal Pumpkin Cookies on wire cooling rack with pumpkins beside the cookie sheet.

    STORAGE AND FREEZING INSTRUCTIONS

    Store cookies at room temperature in covered container for up to four days or in the refrigerator for up to a week.

    These cookies will freeze well in a freezer-safe container for up to one month.

    YOU MIGHT ALSO ENJOY THESE RECIPES

    • Paula Deen's Pumpkin Bars
    • Pumpkin Spice Biscotti
    • Pumpkin Spice Bundt Cake
    • Carrot Cake Whoopie Pies

    I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!

    Print
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    Stack of Pumpkin Oatmeal Cookies on blue cloth.

    Pumpkin Oatmeal Cookies


    ★★★★★

    5 from 1 reviews

    • Author: Sandra Flegg
    • Total Time: 26 minutes
    • Yield: 18 cookies
    Print Recipe
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    Description

    Soft and slightly chewy, these Pumpkin Oatmeal Cookies are quick and easy to make and are the perfect cookie to enjoy on a cool, crisp fall day. 


    Ingredients

    2 cups all purpose flour

    1 and ⅓ cups rolled oats (quick oats or old-fashioned oats)

    1 tsp. baking soda

    1 tsp. cinnamon

    ½ tsp. salt

    1 cup butter, softened at room temperature

    ½ cup granulated sugar

    ¾ cup brown sugar

    1 cup canned pumpkin (not pie filling)

    1 tsp. vanilla

    ½ cup chopped pecans

    1 egg


    Instructions

    1. Preheat oven to 350°F.  
    2. Line cookie sheets with parchment paper or silicone baking mats.
    3. In a large bowl, combine all-purpose flour, rolled oats, baking soda, cinnamon and salt.  Stir well to combine. 
    4. In a large mixing bowl or bowl from stand mixer, cream together softened butter, granulated sugar and brown sugar until light and fluffy.
    5. Add in egg, pumpkin purée and vailla. Stir until combined.
    6. Gradually add dry ingredients to wet ingredients, stirring on low speed after each addition until combined.
    7. Stir in chopped pecans and any additional add-ins. (see suggested add-ins in notes below)
    8. Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets.
    9. Bake in 350°F oven for 14 to 16 minutes.
    10. Cool on baking sheet for 2 minutes, then transfer to cooling rack.

     

     

    Notes

    1. Storing instructions: Store cookies at room temperature in covered container for up to four days or in the refrigerator for up to a week.
    2. Freezing instructions: These cookies will freeze well in a freezer-safe container for up to one month.
    3. Add-ins: Make these cookies your own creation by adding in dried cranberries, raisins, chocolate chips, white chocolate chips and walnuts. 
    4. For traditional pumpkin pie flavours, add in 1 tsp. pumpkin pie spice.
    • Prep Time: 10 minutes
    • Cook Time: 16 minutes
    • Category: Cookies
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 247
    • Sugar: 14.3 g
    • Sodium: 143.2 mg
    • Fat: 12.8 g
    • Saturated Fat: 6.8 g
    • Trans Fat: 0 g
    • Carbohydrates: 30 g
    • Fiber: 1.7 g
    • Protein: 3.1 g
    • Cholesterol: 37.4 mg

    Keywords: Pumpkin Oatmeal Cookies

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    Reader Interactions

    Comments

    1. Sandra

      October 20, 2021 at 8:50 am

      These cookies are so soft. They're delicious with a dollop of peanut butter on top says hubby!

      ★★★★★

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes with photos that will inspire you to cook from scratch.  More about me

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