Pumpkin Oatmeal Cookies: the delicious, chewy treat to make this autumn

Total time: 32 Min
Difficulty: Low
Serves: 18 people
By Cookist

Fall means it's pumpkin season, and it's the perfect opportunity to make these mouthwatering chewy pumpkin oatmeal cookies. It's packed with pumpkin, hearty oatmeal, sweet white chocolate chips, sweet-tart dried cranberries, and the heavenly flavor of pumpkin spice. Each bite is absolutely divine, just like glazed pumpkin cookies.

These pumpkin oatmeal cookies have it all – perfectly crisp around the edges with a soft, chewy center that's so satisfying. The best part is these amazing cookies are super easy to customize. Add any of your favorite extra ingredients – nuts, dried fruit, coconut – you name it!

Pumpkin Oatmeal Cookie Ingredients

Use room-temperature ingredients to make your pumpkin oatmeal cookies. This will help the dough form more easily and prevent you from overworking it as you combine the ingredients.

Pumpkin puree (not pumpkin pie filling), pumpkin pie spice mix, cinnamon, and oatmeal are the main ingredients that give these cookies their gorgeous autumn flavor.

Dried cranberries bring a pop of sweet-tart flavor, while white chocolate chips make the cookies more decadent.

Butter adds richness, while a combo of brown and white sugar gives them their chewy on the inside and crisp on the outside texture.

Baking soda leavens the cookies, and adding an egg to the mix helps bind all the ingredients together.

All-purpose flour is the gold standard here, but anything works!

How to Make Pumpkin Oatmeal Cookies

Making homemade chewy pumpkin oatmeal cookies from scratch is so easy, anyone can do it. Gather your ingredients, set out your mixing bowls, and let's get started! Start by whisking the dry ingredients together in a large bowl. Set them aside.

Next, cream the butter, brown sugar, and white sugar in a second bowl until the mixture takes on a light, fluffy texture. Mix in the pumpkin puree, egg, and vanilla extract. Add the dry ingredients to your wet ingredients, mixing until the dough is just combined. Gently fold in the chocolate chips and dried cranberries (plus any tasty add-ins you may want to use).

Scoop one tablespoon of dough onto a parchment paper-lined baking tray. Repeat with the remaining dough. Bake the cookies at 350F for 12 to 14 minutes or until golden brown. Take them out of the oven and leave them to cool on their trays for a few minutes, then pop them on a rack to cool completely.


Tips for Making Chewy Pumpkin Oatmeal Cookies

Use milk or dark chocolate instead of white chocolate.

Make gluten-free pumpkin oatmeal cookies by using almond flour, coconut flour, or your favorite gluten-free flour. Just make sure you use gluten-free oats as well.

To make your cookies vegan, use plant-based butter, applesauce, or oil instead of butter. In place of an egg, use a flax egg or aquafaba.

Use other types of dried fruit instead of cranberries. Chopped dates, dried figs, dried cherries, blueberries, or raisins would all be delicious in this cookie recipe.

Add nuts for extra crunch.

Can You Make No-Bake Pumpkin Oatmeal Cookies?

Not in the mood to bake but still want to have some delicious treats on hand? Making no-bake pumpkin oatmeal cookies is a breeze. Leave out the flour, baking soda, and egg. Warm the butter, pumpkin puree, sugar, and spices in a pot. Let it come to a boil, and cook the mixture for about 1 minute. Stir in the vanilla. Put the oats in a bowl with the salt, then mix the pumpkin mixture into the oats. Fold in the chocolate chips and dried cranberries, then scoop a tablespoon of dough onto a parchment-lined baking tray. Repeat with the remaining dough. Leave the cookies to cool and firm, then enjoy!


How to Store Pumpkin Oatmeal Cookies

Keep your chewy pumpkin oatmeal cookies in an airtight container at room temperature for up to four days. For longer storage, pop them in the fridge for up to two weeks. You can even freeze baked cookies for up to six months. The cookie dough can be frozen for three to four months.

More Recipes You'll Like

All-purpose flour
2 cups
old-fashioned oats
1 1/2 cups
Baking soda
1 tsp
Ground cinnamon
1 1/2 tsp
pumpkin pie spice
1 tsp
Kosher Salt
1/2 tsp
butter, softened to room temperature
2 sticks
light brown sugar
1 cup
pure pumpkin puree
1 cup
Large egg
Vanilla Extract
1 tsp
white chocolate chips
1 cup
Dried cranberries
1 cup


Preheat your oven to 350F. Line cookie sheets with baking parchment.

In a large bowl, whisk flour, oats, cinnamon, baking soda, pumpkin pie spice, and salt to combine.

In a second bowl, cream butter, brown sugar, and white sugar until airy and light.

Beat in the egg.

Whisk pumpkin puree, and vanilla extract into the butter mixture.

Mix the flour mixture into the pumpkin mixture until just combined.

Fold in the chocolate chips.

Add dried cranberries into the dough.

Scoop 1 tablespoon of dough out and set it on a cookie sheet. Repeat with the remaining dough.

Bake for 12 to 14 minutes, until golden brown. Remove from oven.

Leave the cookies on the baking trays for 2 to 3 minutes, then transfer them to a rack to cool completely.

Serve and enjoy your pumpkin oatmeal cookies.

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