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These soft and chewy Pumpkin Spice Oatmeal Cookies are the perfect choice if you are looking for a delicious, aromatic, and easy-to-make fall cookie recipe. These cookies are amazingly fulfilling!
Freshly baked, this comforting sweet dessert will fill your house with the magical aroma of cinnamon, vanilla, pumpkin, and chocolate.
You will definitely adore these pumpkin spice cookies! They have much moisture in the center while being crunchy on the golden brown edges.
Pumpkin Pie Spice Cookies
Why You’ll Love This Recipe?
This simple recipe makes your fall baking so quick and easy! It’s healthy and kid-friendly!
The texture of these cookies is soft and chewy because of the added pumpkin puree, and coconut oil or butter!
Pumpkin cookies are just perfect for pumpkin season! All the ingredients are simple and easily available.
This cookie recipe is a perfect companion to your favorite cup of hot coffee when you crave something nutty and sweet!
Serving Suggestions
You can surely enjoy these amazing pumpkin spice oatmeal cookies with a sweet Chocolate Coffee Avocado Pudding! Also, some of Caramel Macchiato Whipped Cream would taste just perfect with this perfect cookie recipe!
Pair your pumpkin oatmeal cookies with your favorite cup of tea or coffee. Also note that a Banana Oatmeal Protein Shake would make a perfect match with pumpkin spice cookies.
If you are a fan of cold drinks, then you should definitely try these cookies with your favorite cup of cold coffee!
These cookies are kid-friendly, so you can for sure fill their lunchbox with this delicious pumpkin treat!
Chewy Pumpkin Oatmeal Cookies
Top Tips for the Best Pumpkin Spice Oatmeal Cookies
Healthy Pumpkin Cookies
Frequently Asked Questions
Better if you use a can, because there is too much moisture from homemade puree.
Store them in the fridge in an airtight container up to 5 days.
In an airtight container freeze your cookies up to 30 days. But let them thaw for 1 hour before eating.
You can easily halve the recipe for pumpkin oatmeal cookies.
Sure you can, the overall taste will still be flavorful and delicious. You can even use white chocolate chips and you’ll have pumpkin chocolate chip cookies.
Pumpkin Treats for the Family
Ingredients for Pumpkin Spice Oatmeal Cookies
- All-purpose flour: You can also replace it with oat flour or any other gluten-free flour.
- Old-fashioned rolled oats: They’re the best oats for this recipe.
- Baking soda: For the fluffier texture!
- Ground cinnamon: It gives such a warm taste to the cookies.
- Dark brown sugar or coconut brown sugar: Use one of them.
- Pumpkin pie spice: the most flavorful and aromatic fall spice mix! It has so cozy spices.
- Salt: It enhances the flavors in desserts.
- Chocolate chips: for richer taste!
- Honey: You can also replace by maple syrup or granulated sugar.
- Coconut oil or Unsalted Butter: If you use butter, it should be unsalted for the best results. You can also use almond butter
- Egg: It thickens and stabilizes the dough.
- Pumpkin puree: It’s such a sweet and delicious ingredient.
- Vanilla extract: This savory spice enhances all the other flavors of cookies.
How to Make Pumpkin Spice Oatmeal Cookies
Homemade Pumpkin Spice Cookies
Other Delicious Cookie Recipes for You to Try:
- No Bake Marshmallow Crunch Cookies
- Easy Christmas Butter Cookies
- Chocolate Peanut Butter Oatmeal Cookies
- Chocolate Quinoa Cookies
- Lebanese Maamoul Cookies
- Best Almond Flour Chocolate Chip Cookies
- Gooey Marshmallow Chocolate Cookies
- Soft and Chewy Oatmeal Raisin Cookies
- Healthy Coconut Macaroons
- 10 Minute Air Fried Viral Breakfast Cookie
Pumpkin Spice Oatmeal Cookies
Ingredients
- 2½ cups all-purpose flour
- 1½ cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ⅓ cup light or dark brown sugar/coconut brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup milk chocolate chips
- ¾ cup honey/maple syrup/granulated sugar
- 1 cup coconut oil/unsalted butter, softened
- 1 egg
- ¾ cup pumpkin puree
- ½ tablespoon pure vanilla extract
Instructions
- Firstly, preheat your oven to 350F.
- Secondly, bring a large bowl. Then, mix the dry ingredients, flour, old fashioned rolled oats, baking soda, ground cinnamon, brown sugar, pumpkin spice, chocolate chips and salt.
- After that, bring a separate bowl (any medium bowl) and soften in it coconut oil.
- Now add the wet ingredients – the softened coconut oil, egg, pumpkin puree and vanilla extract – to the dry ingredients. Mix in all sides of the bowl until well incorporated.
- Then, refrigerate the batter for about 10-15 minutes.
- Using an ice cream scooper, a medium cookie scoop, or a usual spoon. Then scoop out the batter onto a prepared baking sheet with greased parchment paper. Be sure the cookie dough balls are about 2 inches apart.
- Finally, bake the cookies on a cookie sheet or a parchment paper for 10-12 minutes.
- Let the cookies cool for a couple of minutes and enjoy your best pumpkin treat with your favorite drink!
Notes
- If you want them to be fluffy cookies and expand the use the batter right away and bake. Don’t refrigerate the batter.
- If you want them to be more like a melted yet thick cookies (not expanded) refrigerate for atleast 1 hour before baking.
- You must blot the pumpkin to prevent overly cakey (moist and soft) cookies. Using paper towels, gently soak liquid out of the pumpkin puree. Hence, you’ll have denser and chewier cookies! Better to avoid making a cakey cookie.
- Use a cookie scoop! Once you scoop the ready dough, slightly try to flatten the tops of the dough mounds. The cookies will not expand much if you refrigerate them before hand but flattening them encourages spreading, helping to seal the chewy texture.
- Avoid using instant oats or quick oats! They are much finer and will behave like flour, thus drying out your dough excessively that won’t stick together. For these cookies, you need to use just old-fashioned rolled oats.
- Don’t use steel cut or Irish cut oats. They’re far too thick so you’ll end up making extra crunchy cookies hard to chew. Rather use just rolled oats.
There are no instructions that I can see. I’ve baked these cookies for 15 min and they still have not spread. Did you flatten them first? How long do you cook on a rack or in the pan before you remove them. Incomplete recipes are not helpful.
Hi, there is a recipe card on the blog with the ingredients and the instructions with tips and nutrition facts. It is at the bottom of the page after the written blog. You can get to it by scrolling down or simply tap “jump to recipe” at the top of any page on my website and it will take you right to the recipe card. I did not flatten them but I have made them 2 ways, one way is by using the batter right away and baking and the other way is by refrigerating the batter for atleast 1 hour and baking. If you refrigerate them they will not spread, if you bake them right away without refrigerating then they will spread and they will be nice and fluffy. I hope that helps and you will see this tip in the recipe card.