Oatmeal Pumpkin Cookies – Simple & Delicious!
These oatmeal pumpkin cookies are the perfect blend of soft and chewy, bursting with the warming flavors of fall. As always, they are filled with simple, nourishing ingredients, and this recipe comes together quickly and easily.
Cooking up a couple of butternut squashes is a weekly rhythm for us. That way, we have pumpkin puree ready to go for turning into many of our favorite recipes. Pumpkin oatmeal pancakes, muffins, blondie bars, and chili are ones that we find ourselves making on repeat.
Lately I’ve gotten the bug to up my cookie-making game, and finding more ways to use all of the butternut squash we have stored away is top of mind.
We love oatmeal pumpkin cookies because they make the perfect sweet treat but are also hearty enough to be a snack or bring on the go. This is one of my go-to recipes for sharing and one that I especially like to bring to postpartum Mamas.
Ingredients in Oatmeal Pumpkin Cookies
Pumpkin Puree – You can use canned pumpkin (not pumpkin pie filling), or I just use a fork to mash up cooked winter squash. I would note that in my experience, homemade pumpkin puree can be thinner than store bought canned pumpkin, so you may need to add a little bit extra flour if the dough seems too wet.
Eggs – Room temperature is best. I haven’t tried making this recipe with an egg replacer.
Butter or Coconut Oil – I’d always go with butter, but coconut oil also works perfectly for a dairy-free option.
Baking Soda
Baking Powder – Always look for aluminum-free baking powder. I like Bob’s Red Mill or buying it in bulk from Azure Standard.
Sea Salt
Pumpkin Pie Spice – We also like to buy this in bulk from Azure Standard. If you don’t have pumpkin pie spice, just cinnamon works great as well.
Brown Sugar – Coconut sugar or Sucanat (natural cane sugar) also work perfectly in these cookies.
Oats – Either rolled oats or quick oats are fine. We like to use either the Organic One Degree Rolled Oats or purchase them in bulk from Azure Standard.
Flour – We use fresh milled soft white wheat in this recipe, but a standard all-purpose or GF all-purpose flour would substitute perfectly.
Chocolate Chips – Omitting these is always an option, but I highly recommend adding them in. We love these semi-sweet chocolate chips that we buy in bulk, but any chocolate chips are great.
How To Make Oatmeal Pumpkin Cookies with Chocolate Chips
Begin by preheating the oven to 350°F (180° C) and lining 2 baking sheets with parchment paper or silicone liners.
In a medium sized mixing bowl, stir the wet ingredients together (pumpkin puree, eggs, butter or coconut oil).
Next, add in the dry ingredients: baking soda, baking powder, salt, pumpkin pie spice, brown sugar, oats, and flour.
Stir until just combined (it’s ok if a little flour still needs to be mixed in). Then add chocolate chips, reserving a few for sprinkling on top.
Using a tablespoon, drop heaping tablespoons of cookie dough onto the prepared pans.
These cookies hold their shape relatively well, so, if you want more of a standard flatter cookie, use the back of your spoon to press the cookie dough down slightly into a circle.
Press a few extra chocolate chips on each cookie if desired and bake for 10-12 minutes. If you made smaller cookies, I’d check on them after 8 minutes. For large cookies, it may take a couple minutes longer.
Can these Oatmeal Pumpkin Cookies be Frozen?
– Absolutely! These cookies freeze beautifully. I prefer to freeze them after cooking, but you could freeze the shaped cookie dough as well. To reheat, just thaw and bake as instructed.
Oatmeal Pumpkin Cookies with Chocolate Chips Recipe
Yield: 16-18 Cookies
Ingredients:
– 1 cup pumpkin puree*
– 2 eggs, room temperature
– ⅔ cup butter or coconut oil, melted
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp sea salt
– 1 tbsp pumpkin pie spice (or cinnamon)
– 1 cup brown sugar
– 1-½ cups oats
– 1-¾ cups flour
– 1 cup chocolate chips
Directions:
1. Preheat oven to 350°F (180° C) and line a cookie sheet with parchment paper or a silicone liner.
2. In a mixing bowl, stir wet ingredients together (1 cup pumpkin puree, 2 eggs, 2/3 cup melted butter or coconut oil)
3. Add in dry ingredients (1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tbsp cinnamon, 1 cup brown sugar, 1-½ cups oats, 1-¾ cup flour).
4. Stir until just combined, or with a little bit of flour remaining and mix in chocolate chips, reserving a few for sprinkling on top.
5. Using a tablespoon, scoop heaping tablespoons and drop onto pan. Form into circles and press them down slightly.
6. Add reserved chocolate chips to the top of each cookie.
7. Bake for 10-12 minutes.**
Notes:
*Homemade pumpkin puree tends to be not as thick as canned pumpkin from the store. If using store-bought puree, you may need to add slightly less flour. If the dough seems too wet to form easily into a circle that will hold its shape, add a bit more flour.
** Baking for 10-12 minutes is based on making 16-18 cookies per batch. Smaller cookies will cook faster and larger cookies will need more time.
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For more of our favorite pumpkin recipes:
Oatmeal Pumpkin Cookies with Chocolate Chips
These oatmeal pumpkin cookies are the perfect blend of soft and chewy, bursting with the warming flavors of fall. As always, they are filled with simple, nourishing ingredients, and this recipe comes together quickly and easily.
Ingredients
- 1 cup pumpkin puree*
- 2 eggs, room temperature
- 2/3 cup butter or coconut oil, melted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tbsp pumpkin pie spice (or cinnamon)
- 1 cup brown sugar
- 1-½ cups oats
- 1-¾ cups flour
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone liner.
- In a mixing bowl, stir wet ingredients together (1 cup pumpkin puree, 2 eggs, 2/3 cup melted butter or coconut oil) .
- Add in dry ingredients (1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tbsp cinnamon, 1 cup brown sugar, 1-½ cups oats, 1-¾ cup flour).
- Stir until just combined, or with a little bit of flour remaining and mix in chocolate chips, reserving a few for sprinkling on top.
- Using a tablespoon, scoop heaping tablespoons and drop onto pan. Form into circles and press them down slightly.
- Add reserved chocolate chips to the top of each cookie.
- Bake for 10-12 minutes.**
Notes
*Homemade pumpkin puree tends to be not as thick as canned pumpkin from the store. If using store-bought puree, you may need to add slightly less flour. If the dough seems too wet to form easily into a circle that will hold its shape, add a bit more flour.
** Baking for 10-12 minutes is based on making 16-18 cookies per batch. Smaller cookies will cook faster and larger cookies will need more time.
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