These Pumpkin Oatmeal Cookies are chewy, sweet, and chocolatey. They’re gluten-free, dairy-free, and vegan when using the right chocolate chips.
From the moment you put these cookies in the oven, your home will be small, like Fall has come to town. They’re heaven on a baking sheet with warm spices, rich pumpkin, and gooey chocolate.
These pumpkin oatmeal cookies are a staple for anyone who loves a chewy cookie. Made with easily accessible pantry ingredients, this is my go-to when I’m craving something sweet and easy.
In essence, this is a tweaked version of oatmeal cookies. They’re chewy, chocolatey, and sweet, in addition to the warm spiciness of the fall notes. If you love fall, you’ll love these cookies.
Not to mention, they come together in virtually no time at all. Got half an hour? Then you’ve got time to make these cookies.
Table of Contents
Ingredients and Substitutes
Pumpkin puree (1 cup) – Pumpkin puree is a must-have. Puree your baked pumpkin ahead of time, or buy it from your local supermarket.
Maple syrup (1/4 cup) –If you don’t have maple syrup, golden syrup or brown sugar will do in a pinch.
Vanilla extract (1 tsp) – The perfect thing to add warmth and roundedness to this cookie’s flavor. You can also use fresh vanilla.
Cinnamon (1 tsp) – One of the vital ingredients in any pumpkin-spiced dessert.
Nutmeg (1/4 tsp) – Another vital ingredient in a pumpkin-spiced dessert, especially when paired with cinnamon.
Ginger (1/4 tsp) – The ideal choice is to use ground ginger for best results.
Salt (1/4 tsp) – Salt cuts through the sweetness, so it’s an essential addition to this recipe.
Rolled oats (2.5 cups) – Rolled oats are small and easy to work with, lending the cookies a natural chewiness. Don’t use steel cut or old-fashioned oats, the texture won’t be right!
Chocolate chips (1/2 cup) – Milk chocolate chips or dark chocolate chips will work well.
How to Make Pumpkin Oatmeal Cookies
Step 1. Start off by preheating your oven to 350F (180C). Grab a flat baking sheet and line it with parchment paper.
Grab a large bowl because it’s time to mix up your ingredients. Add all your ingredients into the bowl, starting with the dry and moving on to the wet.
Dump in rolled oats, your spices, and the chocolate chips. Stir together, then follow that up with the pumpkin puree, maple syrup, and vanilla extract.
Step 2. Stir everything together well using a metal spoon or rubber spatula. The texture should be like wet breadcrumbs, sticking together but not too wet.
Step 3. Grab a medium ice cream scoop or a large dessert spoon. It’s time to form our cookies!
Scoop a medium amount onto your baking sheet. Flatten and shape them into thick circles. They don’t have any rising agents, so these cookies won’t change shape in the oven.
Once you’re ready, bake your cookies in the oven for ten minutes.
Once the cookies are out of the oven, allow them to cool completely while sitting on the tray. This will help them to keep their shape, as oat cookies can be quite soft and hard to eat while hot.
There you have it! Sink your teeth into that chewy goodness. I dare you to resist eating the entire batch!
How to Store Cookies
The best way to store your oat cookies is in an airtight container or jar at room temperature. This will keep them from going stale while keeping them as soft and chewy as possible.
Make sure the cookies are completely cool before you try to store them. If they’re still warm, the inside of the container will catch the steam and make the cookies soggy, so cool is key!
Watch How to Make
More Cookies To Try
Protein Pumpkin Oatmeal Cookies
Oatmeal Chocolate Chip Cookies
Pumpkin Oatmeal Cookies
Ingredients
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 2.5 cups rolled oats
- 1/2 cup dark chocolate chips
Equipment
Instructions
- Preheat the oven to 350F and line your baking sheet with parchment paper.
- Combine all of the ingredients in a bowl.
- Use a medium scoop to scoop out the dough onto the baking sheet. Flatten the cookies and shape them as you wish. They won’t change in form.
- Bake in the oven for 10 minutes and cool down before eating.