Pumpkin Oatmeal Cookies

These pumpkin cookies are soft and chewy, full of all the pumpkin spice flavor you’re craving, and they’re super easy to make. The sugar coating gives the cookies a lightly crisp outside while the inside stays super fluffy- it’s one of my favorite fall cookies ever!

Oatmeal cookies are my all-time favs so when you add pumpkin and warm spices? Count me in. Drying out the pumpkin puree ahead of time helps these cookies stay soft but not cakey in texture. I promise you’ll love them- let’s get to it!

How to Make Pumpkin Oatmeal Cookies

The first step here is to get some of the moisture out of the pumpkin puree- I do this by pressing the puree in paper towels to remove as much liquid as possible. This prevents the cookies from becoming too cakey in texture. Then it’s time to mix together all the dry ingredients.

We’re using old fashioned oats here along with lots of warm spices to create the perfect fall cookie. Next up- beat together the butter, sugar, and brown sugar until everything is light and fluffy.

Then it’s time to beat in the egg yolks, pumpkin puree, and vanilla extract. Using just egg yolks in this recipe works well with the pumpkin by not adding too much liquid, and it creates a chewy texture.

Once everything is well combined, stir in the dry ingredients. You want to mix until it’s completely worked into the dough and there are no dry pockets of flour remaining. Then scoop out your cookies and roll each one into the remaining sugar until it’s completely coated. Then it’s off to the oven to bake until the cookies are slightly puffy and lightly golden brown.

These cookies have a really wonderful texture- something in the area of chewy and fluffy at the same time. Plus they have the perfect amount of fall flavors that I’m obsessed with- I think you guys will love this one!

Enjoy!

Tips & Tricks for the Perfect Pumpkin Oatmeal Cookies

Here are all my tips and tricks to help along the way for this recipe:

• Do I really have to dry out the pumpkin puree? Yes! This greatly impacts the texture of the cookies, so don’t skip this step. You want to get as much moisture out of the pumpkin puree as possible.
• Why does this recipe only use egg yolks? Using just egg yolks here helps create a chewy texture, and it plays well with the pumpkin puree to ensure there’s not too much moisture in the dough.
• The dough should be fairly soft when it’s finished mixing, but you should still be able to scoop it out and roll it sugar.
• Can I use quick-cooking oats? I recommend only use old fashioned oats in this recipe as they cook at the right temperature along with the cookies.
• Can I swap in pumpkin pie spice? Yes, you can use a pumpkin pie spice mix instead of the individual spices if you prefer. Simply use 2 tsp. of a pumpkin pie spice mix instead.
• Do I have to roll the cookies in the extra sugar? No, this is optional, but I think the results are really so good with the crispy coating on the outside.
• How do I know when the cookies are finished baking? They should look slightly puffy and lightly golden brown around the edges. The cookies will settle as they cool.
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Print

Pumpkin Oatmeal Cookies

Servings 24 cookies

Ingredients

• 2/3 cup pumpkin puree
• 1 cup unsalted butter softened
• 1/2 cup plus 1/4 cup granulated sugar separated
• 1/2 cup brown sugar
• 2 egg yolks
• 2 tsp. vanilla extract
• 1 1/4 cups all-purpose flour
• 1 cup old fashioned oats
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Instructions

1. Preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
2. Spread the pumpkin puree onto a few layers of paper towels, and then press it with more paper towels on top to get as much moisture out as you can. I find that this is easiest when you spread the pumpkin into a thin layer on paper towels- it should peel right away from the pumpkin when you’re done!
3. In a large bowl, beat together the butter, 1/2 cup sugar, and brown sugar until well combined and fluffy. Beat in the pumpkin puree, egg yolks, and vanilla extract until mixed through.
4. In a medium bowl, stir together the flour, old fashioned oats, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, and salt. Stir in the dry ingredients to the wet mixture until there are no dry pockets of flour remaining.
5. Scoop the dough into 2-tablespoonfuls and roll each ball into the remaining granulated sugar to coat. Place evenly on the baking sheets, leaving space for the cookies to spread. Bake for 10-12 minutes, or until the cookies look slightly puffy and golden brown all over. The cookies will settle as they cool. Enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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