The Ultimate Cozy Fall Dessert Treat

As the air turns crisp, there is nothing quite like the smell of warm spices wafting through the kitchen. These Pumpkin Oatmeal Cookies soft and chewy are the ultimate fall comfort food, perfect for busy afternoons or school lunches. Combining earthy pumpkin puree with hearty oats and warming cinnamon, this recipe is designed to be your new seasonal go-to. Whether you are prepping for a bake sale or just need a sweet pick-me-up, these cookies come together quickly for a result that tastes like a professional bakery creation. Get ready to experience the perfect autumn bite that will have your whole family reaching for seconds!

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies

📝 Ingredients List

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg + 1 egg yolk
2 teaspoons pure vanilla extract
2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper
Wire cooling rack

Step-by-Step Beginner-Friendly Instructions

Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
Cream: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. 🥣
Combine: Add the pumpkin puree, egg, egg yolk, and vanilla extract. Mix until smooth.
Dry Ingredients: Gently stir in the flour, baking soda, pumpkin pie spice, and salt until just combined. Fold in your oats and chocolate chips. ✨
Scoop: Drop rounded tablespoons of dough onto your prepared sheets.
Bake: Bake for 12–14 minutes. They should look set around the edges but still soft in the center.
Cool: Allow them to rest on the hot pan for 5 minutes before moving to a wire rack to cool completely. 🍪

💡 Pro Tips

Storage: Keep these soft cookies in an airtight container at room temperature for up to 4 days.
Perfect Texture: Ensure the pumpkin puree isn’t too runny; if it is, blot it slightly with a paper towel.
Add-ins: Feel free to swap chocolate chips for walnuts or pecans if you prefer a nutty crunch.

FAQ

Can I make these gluten-free? Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Why are my cookies flat? Ensure your butter is cool to room temperature, not melted, to maintain the perfect soft shape.

Pumpkin Oatmeal Cookies Soft And Chewy

Author: Samantha Jones
Total Time: 27
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These soft and chewy pumpkin oatmeal cookies are the ultimate fall comfort food. Combining earthy pumpkin puree with hearty oats and a blend of warming spices, this recipe creates a delightful bakery-style treat that is perfect for cool autumn days. Simple to make and packed with flavor, these cookies are sure to become a seasonal favorite for your family.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg + 1 egg yolk
2 teaspoons pure vanilla extract
2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the pumpkin puree, egg, egg yolk, and vanilla extract, mixing until smooth.
Gently stir in the flour, baking soda, pumpkin pie spice, and salt until just combined.
Fold in the old-fashioned rolled oats and chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 12-14 minutes, until the edges are set but the centers remain soft.
Allow the cookies to rest on the hot pan for 5 minutes before moving to a wire rack to cool completely.

Notes

Keep these cookies stored in an airtight container at room temperature for up to 4 days. If your pumpkin puree is too watery, blot it slightly with a paper towel before adding to the mixture for the best texture.

Prep Time: 15
Cook Time: 12
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 14g
Sodium: 115mg
Fat: 7.5g
Saturated Fat: 4.5g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg