Introduction
There is something magical about the combination of pumpkin and warm spices. As soon as the weather starts to cool down many of us find ourselves craving cozy treats that taste like autumn. Pumpkin oatmeal cookies are one of those comforting bakes that bring joy with every bite. They are soft chewy and filled with the sweet and earthy flavor of pumpkin. Add to that the wholesome texture of oats and you have a cookie that feels indulgent but is actually quite nourishing.
These cookies are easy to prepare and use basic ingredients you probably already have in your kitchen. They are perfect for beginner bakers but flavorful enough to impress even the pickiest eaters. Whether you want something sweet for breakfast a healthy midday snack or a dessert that won’t leave you feeling guilty this recipe has you covered. It’s also a fantastic way to use up leftover pumpkin puree after making other fall recipes.
The best part about these cookies is that they are fully customizable. You can keep them simple or mix in chocolate chips raisins chopped nuts or anything else you like. Plus they are naturally egg free and can be made vegan with just one swap. That makes them ideal for sharing with family friends or coworkers with dietary restrictions. You do not need any fancy equipment or special baking skills just a bowl a spoon and a love for homemade treats.
Ingredients Needed
This recipe uses a handful of pantry staples and a few fall-inspired ingredients. Each one plays a role in making the cookies soft moist and flavorful. The oats give a chewy texture the flour adds structure and the pumpkin makes everything rich and moist without needing eggs. A bit of spice brings out the warm flavors and optional add-ins like chocolate chips or raisins take things to the next level.
Below is a complete list of ingredients along with a helpful table that includes estimated calorie counts per ingredient so you can easily track your nutritional intake.
Ingredients List
Rolled oats
Whole wheat or all purpose flour
Pumpkin puree
Brown sugar or coconut sugar
Unsalted butter or coconut oil
Baking soda
Salt
Ground cinnamon
Pumpkin pie spice
Vanilla extract
Optional add-ins like chocolate chips raisins or chopped nuts
Ingredients and Calorie Table
| Ingredient | Quantity | Calories |
|---|---|---|
| Rolled oats | 1 and 1/2 cups | 225 |
| Whole wheat flour | 3/4 cup | 300 |
| Pumpkin puree | 1 cup | 80 |
| Brown sugar | 1/2 cup | 200 |
| Unsalted butter | 1/3 cup | 270 |
| Baking soda | 1/2 teaspoon | 0 |
| Salt | 1/4 teaspoon | 0 |
| Ground cinnamon | 1 teaspoon | 6 |
| Pumpkin pie spice | 1/2 teaspoon | 3 |
| Vanilla extract | 1 teaspoon | 12 |
| Chocolate chips or raisins | 1/2 cup | 200 to 130 |
Depending on your choice of sweetener and add-ins the total calorie count per cookie will vary slightly but on average each cookie contains between 120 to 150 calories when the batch yields around 18 cookies.
Step by Step Cooking Instructions
Making these cookies is as simple as mixing the ingredients scooping the dough and baking until golden. You don’t need a mixer or any special tools. Just a couple of bowls a spoon and a baking sheet.
Start by preheating your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or use a silicone baking mat for easy cleanup.
In a large mixing bowl combine the pumpkin puree brown sugar melted butter and vanilla extract. Stir well until the mixture is smooth and fully blended.
In a separate bowl whisk together the oats flour baking soda salt cinnamon and pumpkin pie spice. This helps evenly distribute the spices and leavening agent.
Gradually stir the dry ingredients into the wet mixture. Mix until everything is combined but do not overmix. The dough will be slightly sticky but thick.
Fold in your choice of extras such as chocolate chips raisins or chopped nuts. This step is totally up to you and adds great flavor and texture.
Scoop tablespoon sized amounts of dough and drop them onto the prepared baking sheet. Leave about 2 inches between each cookie. Lightly press the tops down with the back of a spoon since these cookies do not spread much during baking.
Place the tray in the oven and bake for 12 to 14 minutes. The edges should be lightly golden and the centers set but still soft.
Let the cookies cool on the baking sheet for about 5 minutes then transfer them to a wire rack to cool completely. This helps them firm up without drying out.
Tips for Customizing the Recipe
One of the best things about this recipe is how versatile it is. You can adjust it based on what you have on hand or your dietary preferences. Here are some fun and easy ways to customize your cookies.
If you want a vegan cookie just use coconut oil instead of butter. The result is just as rich and satisfying. You can also swap the brown sugar for maple syrup or coconut sugar if you prefer a more natural sweetener.
Add in chopped walnuts pecans or almonds for extra crunch. You can even use pumpkin seeds for a seasonal twist. Chocolate chips are always a good idea and white chocolate goes especially well with pumpkin.
For a more wholesome option try replacing half the flour with almond flour or oat flour. This boosts the nutrition and gives the cookies a softer texture.
If you want to add some protein stir in a tablespoon of flaxseed meal or a scoop of protein powder. You won’t taste it but you’ll feel fuller longer.
Don’t be afraid to play with the spices. Cinnamon and pumpkin pie spice are classic but adding a pinch of nutmeg ginger or cloves can give your cookies even more depth and warmth.
Nutritional Information
These cookies are a healthier option compared to most store bought treats. They are made with real ingredients and offer a nice balance of carbs fiber and fat.
Here’s a quick overview of the nutrition per cookie based on an 18 cookie batch:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 120 to 150 kcal |
| Carbohydrates | 20 grams |
| Sugars | 8 grams |
| Fat | 5 grams |
| Fiber | 2 grams |
| Protein | 2 grams |
The exact values will depend on your choice of ingredients but these cookies can definitely fit into a balanced diet especially when enjoyed in moderation.
Serving Suggestions
These pumpkin oatmeal cookies are great any time of day. They pair beautifully with a hot cup of coffee or tea in the morning and they make a perfect afternoon snack when you need a little boost.
You can also pack them in lunchboxes for a healthy treat at school or work. Kids love them and since they are soft they are easy for little ones to eat.
For dessert try warming up a couple of cookies and topping them with a scoop of vanilla ice cream or a spoonful of whipped cream. A drizzle of maple syrup or honey also adds a delicious touch.
They are great for holiday gatherings bake sales or even as a homemade gift. Just stack them in a jar or wrap in parchment paper with a ribbon and you have a sweet thoughtful present.
Conclusion
Pumpkin oatmeal cookies are a cozy simple and satisfying treat that brings the flavors of fall into your kitchen. They are easy to make with ingredients you probably already have and they offer a healthier option for satisfying your sweet tooth.
Whether you enjoy them as a quick breakfast a snack on the go or a comforting dessert these cookies are sure to become a seasonal favorite. Their soft texture warm spices and customizable ingredients make them a hit with everyone.
So go ahead and whip up a batch today. You’ll love how easy they are to make and how good they taste straight from the oven.