Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies are the perfect cozy treat for fall. Soft, chewy, and full of warm spices, these cookies combine the wholesome texture of rolled oats with the rich, earthy sweetness of pumpkin purée. Vegan-friendly and easy to make, these cookies are ideal for snacking, gifting, or enjoying with a hot drink on a crisp autumn day.

Why You’ll Love This Recipe

These cookies have the perfect balance of soft and chewy texture with just the right amount of pumpkin spice. They’re simple to prepare and made with plant-based ingredients, making them a great option for those avoiding dairy or eggs. With no need for fancy tools or difficult steps, they’re a foolproof fall dessert that’s packed with comforting flavors and nutrition from oats and pumpkin.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• vegan butter, at room temperature

• brown sugar

• sugar

• unsweetened applesauce

• vanilla extract

• pumpkin purée

• all-purpose flour

• pumpkin pie spice

• baking soda

• salt

• old-fashioned rolled oats

Directions

1. In a stand mixer or large mixing bowl with a hand mixer, cream together the vegan butter, brown sugar, and granulated sugar for 5 minutes, until light and fluffy.

2. Add the applesauce, vanilla extract, and pumpkin purée. Mix for another 2 minutes until fully incorporated.

3. In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and oats.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. Cover the bowl with a damp towel and refrigerate the dough for 30 minutes.

6. Preheat the oven to 350°F and line two large baking sheets with parchment paper.

7. Scoop the dough using a 1½ tablespoon cookie scoop onto the prepared baking sheets. Gently flatten each cookie with your hand.

8. Bake for 10 to 13 minutes, until the edges and bottoms are lightly browned and the tops are set.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 32 cookies.
Prep Time: 45 minutes (includes chilling)
Cook Time: 13 minutes
Total Time: 58 minutes

Variations

• Add-ins: Stir in dairy-free chocolate chips, chopped nuts, or dried cranberries.

• Gluten-Free: Use a gluten-free all-purpose flour blend and certified gluten-free oats.

• Less Sweet: Reduce the sugar slightly or substitute with coconut sugar for a lower glycemic option.

• Extra Spice: Add a pinch of nutmeg or ground cloves for a deeper spice profile.

• Maple Flavor: Add a tablespoon of maple syrup for a subtle twist.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
To enjoy from frozen, let cookies thaw at room temperature or warm in a low oven for a few minutes to restore softness.

FAQs

Do I need to chill the dough?

Yes, chilling helps firm up the dough so the cookies bake with the right texture and don’t spread too much.

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices. Stick with pure pumpkin purée for best results.

Why do I need to flatten the cookies before baking?

These cookies don’t spread much in the oven, so lightly flattening them helps shape them correctly.

Can I make these gluten-free?

Yes, just use gluten-free all-purpose flour and certified gluten-free oats.

What kind of oats should I use?

Old-fashioned rolled oats work best for texture. Avoid instant oats, which can make the cookies mushy.

Can I substitute applesauce?

Mashed banana or a flax egg could work, but applesauce is best for keeping the flavor neutral and the texture moist.

Why are my cookies cakey?

Pumpkin adds a lot of moisture. Try blotting the purée with a paper towel before mixing to reduce excess water.

Can I double the recipe?

Yes, simply scale up the ingredients. You may need to bake in batches depending on your oven size.

How do I make the cookies more chewy?

Make sure not to overbake them and consider adding a tablespoon of molasses for added chewiness.

Are these cookies good for kids?

Yes! They’re soft, not too sweet, and made with wholesome ingredients like oats and pumpkin.

Conclusion

Pumpkin Oatmeal Cookies are the perfect fall treat—easy to make, full of seasonal flavor, and wonderfully chewy with a tender bite. Whether you’re baking for friends, family, or just to fill your kitchen with the cozy scent of autumn spices, these cookies are sure to be a hit. Enjoy them warm from the oven or save a batch in the freezer for a sweet snack anytime.