Pumpkin oatmeal cookies are soft, chewy, and filled with warm spices like cinnamon and ginger. This easy fall cookie recipe uses real pumpkin puree, quick oats, and simple ingredients you likely already have in your pantry. Perfect for holiday baking, after-school snacks, or seasonal desserts, these homemade pumpkin cookies deliver the best texture and flavor for any autumn occasion.

Soft, spiced, and packed with cozy fall flavors, these Pumpkin Oatmeal Cookies combine the heartiness of oats with the warmth of cinnamon and ginger. Perfectly chewy with just the right amount of sweetness, they’re an autumn baking favorite.

Ingredients

1 stick (113 g) unsalted butter
¾ cup (168 g) pumpkin puree
½ cup (100 g) white sugar
½ cup (110 g) light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1 ½ cups (187 g) all-purpose flour
1 cup (81 g) quick oats
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt

Instructions

Preheat and Prep
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Remove Moisture from Pumpkin
Place the pumpkin puree on a plate lined with paper towels. Blot the top with additional paper towels to absorb excess moisture. Repeat with fresh towels until the pumpkin is no longer overly wet (5–6 paper towels may be needed).
Mix Wet Ingredients
Melt the butter in the microwave in 30-second intervals. In a large mixing bowl, combine the melted butter, white sugar, brown sugar, and blotted pumpkin. Stir until fully mixed.
Add Egg Yolk and Vanilla
Stir in the egg yolk and vanilla extract until well incorporated.
Add Dry Ingredients
Add the flour, baking soda, baking powder, salt, cinnamon, and ginger. Mix until no dry streaks remain.
Stir in Oats
Fold in the oats until evenly distributed throughout the dough.
Form and Shape Cookies
Scoop out cookie dough using a tablespoon or cookie scoop to create balls about the size of a ping pong ball. Roll into smooth balls and place on the prepared baking sheet, leaving space between each one.
Flatten and Bake
Gently press down each dough ball using the palm of your hand or the bottom of a glass. Bake for 14 minutes or until the edges are lightly browned. Cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Tips

Blot the pumpkin well: Removing excess moisture prevents soggy cookies.
Don’t skip the egg yolk: It adds richness without thinning the dough.
Chill the dough (optional): For a thicker cookie, chill the dough for 30 minutes before baking.

Variations and Substitutions

Add-ins: Try mixing in chocolate chips, chopped nuts, or raisins.
Spice it up: Add nutmeg or allspice for extra warmth.
Gluten-free: Use a gluten-free flour blend and certified gluten-free oats.

FAQs

Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be a bit heartier and the cookies may spread less.

Why just the egg yolk?
Using only the yolk helps keep the cookies chewy and prevents them from becoming too cakey due to the moisture in the pumpkin.

Can I use canned pumpkin pie mix?
No, pumpkin pie mix contains added sugar and spices. Use pure pumpkin puree for best results.

Serving Suggestions

Serve warm with a glass of milk or cup of coffee
Great as a fall snack or for holiday cookie trays
Pair with vanilla or cinnamon ice cream for a quick dessert

Why You’ll Love This Recipe

These pumpkin oatmeal cookies are soft, chewy, and full of warm spices—perfect for fall baking. With pantry-friendly ingredients and a quick prep time, they’re easy to whip up anytime a cozy cookie craving hits.