This post may contain affiliate links.
Pumpkin oatmeal cookies These are chewy pumpkin oatmeal cookies. These one-bowl cookies are prepared in less than 30 minutes with no refrigeration or hand mixer required.
These pumpkin oatmeal cookies are a little different from your typical pumpkin cookies. These cookies are chewy, and most pumpkin cookies are cakey.
They’re also made a little differently. This recipe starts with melted butter, requires no hand mixer, and can be made in one bowl in less than 30 minutes.
All of this makes this pumpkin oatmeal cake recipe easy and delicious!
Ingredient notes and substitutions
- Obesity: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Light brown sugar: Feel free to use dark brown sugar if you prefer.
- Pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie mix. Pumpkin pie mix already has sugar and spices added to it.
- precise: Weighing flour is the most accurate way to measure it. To get the weights, click “Metric” directly above the components. You can also sift or stir it well to break it up, then pour it lightly into a measuring cup, and level it out. Avoid packing in flour as this will give you crumbly dough and dry, dense cookies.
- Pumpkin pie spices: You can make your own pumpkin pie spice blend. If you don’t like the spices in pumpkin pie spice, using cinnamon would be the best substitute, although I recommend using a slightly smaller amount so it doesn’t overpower the cookies.
- Chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even white chocolate chips if you prefer.
How to make pumpkin oat biscuits
Here you will find step-by-step photos showing how to prepare this recipe. The full recipe, including instructions, is shown below.
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat; Aside.
Step 2: In a large mixing bowl, beat the melted butter and sugar together until well combined.
Step 3: Place three layers of paper towels on a plate, then place the pumpkin puree in the center of the paper towels. Gently press two additional paper towels on top to absorb excess moisture.
Step 4: Add the clean pumpkin, egg yolks and vanilla to the mixing bowl. Mix until well combined.
Step 5: Add the flour, baking soda, pumpkin pie spice, and salt, and mix until completely combined. Don’t over mix.
Step 6: Add oats and chocolate chips.
Step 7: Use a 1.5 tablespoon (medium) cookie scoop to drop the dough onto the prepared cookie sheet, about 2 inches from the prepared cookie sheet.
Step 8: Bake for 10 to 15 minutes, or until cookies are set around the edges but the centers look slightly underbaked and soft.
Step 9: Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
Recipe tips!
- Melting butter: I recommend melting the butter until it is about 90% melted and then whisking the butter until it is completely melted. If the butter is hot and spicy, it may give you a greasy cookie.
- Pumpkin blotting: Wiping off some of the excess moisture from the pumpkin will help make the biscuits chewier. If you don’t color the pumpkin, the cookies will be thicker.
- Additional mixtures: You can replace the chocolate chips with chopped nuts, such as chopped pecans or walnuts, or with fruits such as raisins or dried cranberries.
storage
Store any leftover oatmeal pumpkin cookies in an airtight container at room temperature. Cookies will keep for up to 4 days when stored properly.
More pumpkin cake recipes!
If you’ve tried this Pumpkin Oatmeal Cake recipe, don’t forget to rate the recipe and leave me a comment below. I love hearing from people who have made my recipes!
You can Subscribe To receive the latest recipe newsletters or Follow me On Facebook, Instagram and Pinterest for more delicious food.
Pumpkin and oatmeal cookies
Pumpkin oatmeal cookies It’s a one-pot oatmeal and chewy pumpkin cookie. This easy recipe can be prepared in less than 30 minutes.
Prevent the screen from turning dark
ingredients
directions
Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat; Aside.
In a large mixing bowl, beat the melted butter and sugar together until well combined.
Place three layers of paper towels on a plate, then place the pumpkin puree in the center of the paper towels. Gently press two additional paper towels on top to absorb excess moisture.
Add the clean pumpkin, egg yolks and vanilla to the mixing bowl. Mix until well combined.
Add the flour, baking soda, pumpkin pie spice, and salt, and mix until completely combined. Don't over mix.
Add oats and chocolate chips.
Use a 1.5 tablespoon (medium) cookie scoop to drop the dough onto the prepared cookie sheet, about 2 inches from the prepared cookie sheet.
Bake for 10 to 15 minutes or until cookies are set around the edges but look slightly uncooked and soft in the center.
Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
Notes
- Obesity: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Light brown sugar: Feel free to use dark brown sugar if you prefer.
- Pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie mix. Pumpkin pie mix already has sugar and spices added to it.
- precise: Weighing flour is the most accurate way to measure it. To get the weights, click "Metric" directly above the components. You can also sift or stir it well to break it up, then pour it lightly into a measuring cup, and level it out.
- Pumpkin pie spices: You can make your own pumpkin pie spice blend.
- Chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even white chocolate chips if you prefer.
- Nutritional values are estimates.
feeding
Submission: 1Cookie | Calories: 180Kcal | Carbohydrates: 25g | protein: 2g | fat: 8g | Saturated fat: 5g | Polyunsaturated fats: 0.4g | Monounsaturated fats: 2g | Trans fats: 0.2g | Cholesterol: 19mg | Sodium: 107mg | Potassium: 88mg | Fiber: 1g | sugar: 13g | Vitamin A: 1227IU | Vitamin C: 0.3mg | Calcium: 18mg | iron: 1mg
Reader interactions
Love this recipe?
Share your thoughts below and let's chat! Be sure to connect with me on your favorite social media platform below and show me what you made!
