These pumpkin oatmeal cookies are super soft, chewy, thick, and full of pumpkin flavor! The perfect cookie for fall! 
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5 from 4 votes

Soft and Chewy Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are super soft, chewy, thick, and full of pumpkin flavor! The perfect cookie for fall! 
Course Dessert
Cuisine American
Keyword pumpkin oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Author Danielle

Ingredients

  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter softened to room temperature
  • 1/2 cup (100 grams) brown sugar lightly packed
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg yolk room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (80 grams) pumpkin puree squeeze out excess moisture with paper towels*
  • 1 and 1/2 cups (150 grams) old-fashioned rolled oats

Instructions

  • In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.
  • Slowly mix in the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed. Then mix in the old-fashioned rolled oats until just combined.
  • Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
  • Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  • Bake in separate batches at 350°F for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Notes

*Make sure to press some of the moisture out of the pumpkin puree before mixing it into the wet ingredients. I like to spread the pumpkin onto a few paper towels then use some more paper towels to press out as much moisture as possible.
Store cookies in an airtight container at room temperature for up to five days. 
Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.