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Pumpkin oatmeal cookies with golden edges and visible oats
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Pumpkin Oatmeal Cookies Recipe

Soft, slightly cakey pumpkin cookies with rolled oats and warm spices, without nuts or chocolate chips.
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Prep Time 20 minutes
Cook Time 32 minutes
Cooling time 25 minutes
Total Time 1 hour 17 minutes
Servings: 24 cookies
Calories: 111.2
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour 180 g
  • 1 1/2 cups old-fashioned rolled oats 120 g
  • 1/2 teaspoon baking soda 2.3 g
  • 1/4 teaspoon fine salt 1.5 g
  • 1 teaspoon ground cinnamon 2.6 g
  • 1/4 teaspoon ground ginger 0.5 g
  • 1/8 teaspoon ground nutmeg 0.25 g
  • 1/2 cup unsalted butter 113 g, softened
  • 1/2 cup packed brown sugar 110 g
  • 1/4 cup granulated sugar 50 g
  • 1 large egg 50 g without shell
  • 1/2 cup plain canned pumpkin puree 122 g; not pie filling
  • 1 teaspoon vanilla extract 4.2 g

Equipment

  • 2 Mixing bowls
  • 1 Electric mixer
  • 2 Baking sheets
  • 1 Wire rack

Method
 

  1. Heat oven to 350°F. Line two baking sheets with parchment. Whisk flour, oats, baking soda, salt, cinnamon, ginger, and nutmeg together in a bowl.
  2. Beat softened butter and both sugars until creamy, about 2 minutes. Beat in the egg, pumpkin, and vanilla. Mix in the dry ingredients just until no dry flour remains. Do not taste raw dough.
  3. Divide into 24 equal mounds, about 1 1/2 tablespoons each, leaving 2 inches between cookies. Gently flatten each mound to a thick round. Bake one tray at a time for 13–16 minutes, until edges are lightly golden and the centers look set rather than glossy or wet.
  4. Cool on the tray for 5 minutes, then transfer to a rack to cool completely. Store airtight for up to 3 days for best texture, or freeze for up to 3 months.

Video

Notes

Contains wheat, milk, and egg. Nutrition is estimated per one of 24 cookies. Bake time allows two sequential trays. Use plain pumpkin puree, not sweetened pie filling.
Video credit: Sally’s Baking Recipes, “Pumpkin Oatmeal Chocolate Chip Cookies.” That version uses melted butter, an egg yolk, blotted pumpkin, and chocolate chips for a chewier cookie. This version uses creamed butter, a whole egg, and unblotted puree for a softer, cakier result, without chocolate chips. Follow the written recipe here.