Chewy Pumpkin Oatmeal Cookies

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 the ideas of both to make this new recipe. We love these Pumpkin Oatmeal Cookies as a yummy breakfast cookie, as an afternoon snack, and as a dessert to share.

It’s made with a base of oatmeal, so they are super satisfying and nutritious—with all of the flavors of pumpkin spice that we love at this time of the 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!

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. (Check to make sure that 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 round in the food processor or blender to make the batter a little more uniform.
• Honey (or maple syrup): A little sweetener balance 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): Adding a handful of mini chocolate chips adds sweetness and flavor to the cookies, though it’s optional.

(These cookies don’t have flour, butter, or sugar, but they are seriously easy to make and super delicious. They are a less sweet pumpkin cookie than many traditional recipes.)

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.

1. Add all ingredients, including dry ingredients and wet ingredients, to a medium bowl.
2. Stir together evenly, adding the chocolate chips if using.
3. Scoop onto a parchment-lined baking sheet with a cookie scoop or ice cream scoop and press down slightly.
4. 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.

I’d love to hear your feedback if you try this recipe, so please comment below to share!

• 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 375F. (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 the 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.

• 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.

Serving: 1cookie, Calories: 87kcal, Carbohydrates: 16g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 129mg, Potassium: 145mg, Fiber: 2g, Sugar: 3g, Vitamin A: 38IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg