Pumpkin Spice Oatmeal Cookies are the soft and chewy, perfectly spiced fall cookie that you’re going to love.
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Funny story. When the idea for the pumpkin spice oatmeal cookie, it felt weirdly familiar. I sat there searching my blog, my google drive (where I save all of my magazine recipes and cookbook recipes). But I came up with nothing. So I got to work, creating the recipe.
The cookies came out great and I started to think about the blog post I would write, but the whole time I kept thinking about how weirdly familiar this cookie recipe felt in my brain.
And then… I opened up instagram and saw a tag from one of my lovely followers who had made a recipe of mine. I opened it up and all the lightbulbs in my brain flashed simultaneously! Yes. Of course. The pumpkin spice oatmeal cookies idea felt super familiar – not because I had previously made a cookie like this, but because one of the first viral recipes I ever posted was this recipe for Healthy Oatmeal Pumpkin Pancakes. Duh!
I mean, I can’t believe that I forgot about those pancakes, but truthfully, oatmeal and pumpkin are great together. Both lend an incredible texture to the baked goods, making both those pancakes and these cookies just incredibly delicious.
These were a huge hit, with my family and friends, and I know they’ll be a huge hit in your family as well.
FAQ about Pumpkin Spice Oatmeal Cookies
(Scroll passed the FAQ to get to the recipe.)
What is the texture of these cookies like?
The texture of these pumpkin spice oatmeal cookies are definitely on the soft and cakey side, as opposed to chewy or hard. If you’re looking for more of a chewy cookie, I would suggest checking out the recipe for these Pumpkin Butterscotch Cookies or perhaps these Pumpkin Spice Crinkle Cookies would be more to your liking.
Can these cookies be frozen?
Yes these pumpkin spice oatmeal cookies freeze really well! You can store these cookies in an airtight bag or container in the freezer.
You can also freeze scoops of cookie dough, raw, and defrost the bake as directed. If baking directly from frozen, you’ll need to bake for an additional minute or two.
Can I use pumpkin pie filling instead of pumpkin puree?
Pumpkin puree is just pure pureed pumpkin, while pumpkin pie filling has added sugar and spices. This recipe is created and developed to work with the pumpkin puree. You’re welcome to experiment with pumpkin pie filling instead – but you’ll have to reduce the sugar and spices – and I can’t give you exact instructions.
As always, when making any changes to the recipe, please note that results are not guaranteed!
Can I add a glaze to these pumpkin spice oatmeal cookies?
Sure! Some glaze ideas for these cookies are:
Can I make these cookies with whole wheat flour?
This recipe was tested and perfected using white (all purpose) flour. You can play around with whole wheat flour (again, with no guarantees). My suggestion would be to use white whole wheat, instead of regular whole wheat. White whole wheat is made from an albino form of wheat which is naturally lighter than regular wheat, but also nutritionally equivalent to traditional whole wheat flour.
Additionally, I would suggest replacing only a portion of the flour with whole wheat flour, at least initially.
Can this recipe be doubled?
Yes it can! Be sure that you double each item carefully to ensure the success of these Pumpkin Spice Oatmeal Cookies.
When doubling this recipe, you may find it harder to mix this in, so while a mixer is not required for the recipe as written, it will be very useful for a double batch of the cookies.
Does this recipe require a mixer?
No! You definitely don’t need to use a mixer to make this recipe. You can make these pumpkin spice oatmeal cookies using a mixing bowl and a whisk.
If you want to use a mixer, you certainly can! I would suggest using a paddle attachment to mix the cookie dough.
Can I add anything to these cookies?
Sure! You can add chocolate chips (chocolate and pumpkin are AMAZING together!) or some nuts to the cookie dough. I would try salted and/or candied pecans for an incredible flavor and crunch.
You can also add some flavored chips, such as butterscotch, caramel or nougat chips.
Can I bake these as bars or cookie sticks?
I haven’t tried doing this, but it should work that way – you’ll need to increase the baking time.
Some other pumpkin recipes you might like:
Some other fall cookies you will love:
Tools Needed for this Recipe:
Measuring Cups and Spoons (I LOVE this set!)
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- 2 eggs
- 3/4 cup canola oil
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch sea salt
- 1 Tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- 1 1/2 teaspoons vanilla extract
- 2 cups old fashioned oats
- 2 1/2 cups all purpose flour
Preheat oven to 375. Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, whisk together oil, eggs and pumpkin purée until combined.
Add sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves and vanilla. Whisk to combine.
Add oats and flour. Switch from a whisk to a spoon and mix until combined.
Use a medium cookie scoop or heaping tablespoon to scoop out dough
onto prepared baking sheet. Press down lightly on each cookie.
Bake for about 9 minutes, until set.
Plan ahead: these cookies can be frozen in an airtight container or bag.
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Thanks for stopping by friends! Enjoy the cookies! Come back soon – chanukah recipes are coming! Any chanukah requests? Let me know in the comments below! -Miriam
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