Made with just a few pantry staples and an easy one-bowl method, these Pumpkin Oatmeal Cookies are a satisfying snack, breakfast, or dessert to share. (Add more or less chocolate as you like!)
Pumpkin Oatmeal Cookies
After years of making my Banana Cookies and my Pumpkin Oatmeal Muffins, I decided to combine both to make this new recipe. We love these Pumpkin Oatmeal Cookies as a yummy breakfast cookie, an afternoon snack, and a dessert to share.
It’s made with a base of oatmeal, so they are super satisfying and nutritious—with all the flavors of pumpkin spice that we love at this time of year.
You can make this with canned pumpkin puree or homemade puree, as you like. And you can add the chocolate chips and drizzle, or leave them with just the pumpkin flavor. They’re yummy each and every way!
(You may also like my Easy Pumpkin Muffins and Pumpkin Banana Bread.)
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Ingredients You Need
Here’s a look at the ingredients you need to make this cookie recipe so you know what to have on hand.
- Pumpkin puree: I typically make this recipe with canned pumpkin puree, but you can use homemade pumpkin puree if you have it. (Make sure you don’t buy pumpkin pie filling, which is much sweeter.)
- Rolled oats: I use old-fashioned rolled oats in this recipe and I prefer to quickly ground in the food processor or blender to make the batter a little more uniform.
- Honey (or maple syrup): A little sweetener balances out the flavor of the pumpkin. (Avoid honey for babies under age 1.)
- Egg: Egg helps create a batter that holds together easily and adds some protein. I use large eggs in my baking.
- Vanilla extract: I typically use natural vanilla extract, though imitation will work, too. Both add a nice undertone of flavor that combines nicely with the pumpkin pie spice.
- Baking powder: Adding baking powder helps the cookies to rise slightly and bake through with an even texture.
- Cinnamon and pumpkin pie spice: A combination of these spices adds classic pumpkin flavor.
- Mini chocolate chips (optional): A handful of mini chocolate chips adds sweetness and flavor to the cookies, though it’s optional.
Step-by-Step Instructions
Below is an overview of how to make this canned pumpkin recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.
- Add all ingredients, including dry ingredients and wet ingredients, to a medium bowl.
- Stir together evenly, adding the chocolate chips if using.
- Scoop onto a parchment-lined baking sheet with a cookie scoop or ice cream scoop, and press down slightly.
- Bake until firm and let cool before serving.
You can melt chocolate chips and drizzle that over the cooled cookies if you’d like.
How to Store
Store in an airtight container for up to 5 days in the fridge or at room temperature. You can enjoy them cold out of the fridge or at room temperature.
Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag. Let cool overnight in the fridge or at room temperature.
Best Tips for Success
- I like to grind the oats a little in a blender or food processor to make the overall texture more uniform.
- Gluten-free: Use certified gluten-free rolled oats.
- Egg-free: Omit the egg and add 2 tablespoons milk or additional pumpkin.
- Top with a drizzle of melted dark chocolate chips or white chocolate chips, if desired.
- Add a dash of ground ginger or nutmeg to enhance the flavors.
- Use chopped pecans, walnuts, dried cranberries, or raisins in place of the chocolate chips, if desired.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below to share!
Chewy Pumpkin Oatmeal Cookies
Ingredients
- 1 cup pumpkin puree
- 2 cups rolled oats (quickly ground in the food processor or blender)
- ¼ cup honey (or maple syrup)
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 1 egg
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup mini chocolate chips (optional)
Instructions
- Add the pumpkin puree to a medium bowl. Add the rest of the ingredients, including the chocolate chips if using. Stir to combine thoroughly with a spoon.
- Place batter in the fridge or freezer while the oven preheats to 375 degrees F. (Chilling the batter helps it hold together for scooping and portioning.)
- Line a baking sheet with parchment paper. Scoop and drop 2-tablespoon-size balls of batter onto the prepared baking sheet. Press slightly to flatten to about 1/2-inch thick.
- Bake for 14-16 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.
- Remove from oven and let cool on the baking sheet.
- Serve immediately or store and serve at room temperature or chilled.
Notes
- Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.
- I like to grind the oats a little in a blender or food processor to make the overall texture more uniform.
- Gluten-free: Use certified gluten-free rolled oats.
- Egg-free: Omit the egg and add 2 tablespoons milk or additional pumpkin.
- Top with a drizzle of melted chocolate chips, if desired.
These are easy and tasty. I made them with dark chocolate chips. I doubled the recipe to use the full can of pumpkin and used the same amount of lightly packed dark brown sugar in place of the honey/maple syrup, as well as a spoonful of applesauce because the 15oz can is *technically* just shy of double, plus I wasn’t sure how much of a difference replacing the liquid sweetener might make. I love regular oatmeal cookies and I didn’t want to pull out the food processor so I didn’t grind the oats first; I wished I had, though, because the overall texture is so much softer than a standard oatmeal cookie that the whole oats stand out too much. So for the second half of the batch I stirred in maybe 1/3 of a cup of flour, which got the texture closer to what I was wanting. The flavors and the simplicity of the recipe, though, were lovely, so next time I make them I’ll break up the oats first.
*Disclaimer – there are no children in my house, unless you count the dogs, and they can’t eat these. I am definitely making adult food from child-centric recipes. But now I might make a batch without sugar and the chocolate just for them.
These cookies were a hit with our entire family. They are a lovely fall cookie…nice texture, lightly sweet with yummy spices. We liked them with chocolate chips and plan to try them with cranberries as well. Thank you for another great recipe Amy!
This is so quick, easy, relatively healthy, and best of all, so yummy! Just like all of Amy’s recipes! I love that she uses ingredients that I usually have on hand, and recipes that don’t require too much focus.
Delicious!! So soft and very popular with my kiddos!
I haven’t tasted them but my 16 mo really enjoyed these cookies! Instead of maple syrup I mashed and used a banana and I used coconut oil in place of butter. They seem to have a very soft texture!
I am the worst at baking/cooking and I never have the basics on hand but I surprisingly had everything I needed for this recipe. I used quick oats and maple syrup, plus chocolate chips for the adults. It was so easy to put together and my toddler loves it! The chocolate chips make it so much more yummy! Will definitely be making this again!
Hi! I see butter in the picture of ingredients needed but do not see it in the actual recipe. Do I need butter? Thank you. I made your applesauce pancakes and my 1 1/2 yo grand daughter gobbled them up!
Yay for the pancakes! It’s 2 tablespoons melted butter. Enjoy!
These were delicious and the texture is so fun! I used quick oats and didn’t have pumpkin pie spice so just added a few shakes of nutmeg, cloves, ginger and allspice and they are great! Easy cleanup and easy for a toddler to help with. Thanks!