The first cool morning of fall always puts me in a baking mood. I grabbed my coziest sweater, opened the windows, and made a batch of these soft pumpkin oatmeal cookies. The smell of warm spices filled the kitchen, and honestly, I felt like I was baking a little piece of autumn joy.
These cookies are soft, chewy, and gently spiced with pumpkin goodness. They’re easy to make and even easier to love. You can make them gluten-free and dairy-free too, which means more friends and family can enjoy them. Whether you’re baking for a weekend treat or a holiday cookie platter, this recipe fits perfectly.
Table of Contents
Why You’ll Love These Cookies
Soft pumpkin oatmeal cookies are soft, thick, and chewy in every bite. The texture is just right — tender in the middle with slightly crisp edges. Every cookie is packed with cozy pumpkin spice flavor, making them perfect for chilly mornings, fall gatherings, or even late-night snacks.
You can easily swap the ingredients to fit your needs. Use gluten-free flour and certified gluten-free oats if needed. Coconut oil works great in place of butter for a dairy-free version.
These soft pumpkin oatmeal cookies are also freezer-friendly. You can freeze the dough or the baked cookies, which makes future baking quick and stress-free.
Whether you’re baking for a holiday party or prepping treats for the week, these cookies are simple, adaptable, and full of warm seasonal flavor.
They’re the kind of cookie that makes your house smell amazing and your heart feel full.
Ingredients You’ll Need
Here’s everything you need to make these soft pumpkin oatmeal cookies:
- Gluten-free all-purpose flour, or use regular flour if you prefer
- Pumpkin spice mix (or homemade with cinnamon, nutmeg, ginger, allspice, cloves)
- Butter or coconut oil for a dairy-free option
- Brown sugar and white sugar, or try coconut sugar for a natural twist
- Real pumpkin puree, not pumpkin pie filling
- Rolled oats, make sure they’re certified gluten-free if needed
- One egg, or use flax/chia egg for vegan cookies
- Optional mix-ins: chocolate chips, raisins, or chopped nuts
Each ingredient plays an important role in creating these soft pumpkin oatmeal cookies, but the pumpkin and oats truly shine by giving them their cozy flavor and perfectly chewy, soft texture.
Step-by-Step Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This helps the soft pumpkin oatmeal cookies bake evenly and makes cleanup easier.
- In a small bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Stir until everything is evenly combined.
- In a large mixing bowl, cream the butter or coconut oil with the brown sugar and white sugar. Beat for 1 to 2 minutes until the mixture looks smooth and fluffy.
- Add the pumpkin puree, vanilla extract, and egg. Mix gently until just combined.
- Slowly stir the dry ingredients into the wet mixture. Once fully incorporated, fold in the oats with a spoon or spatula.
- Scoop the dough onto the prepared pans, about 1.5 tablespoons per cookie. Flatten slightly if desired.
- Bake for 12 to 14 minutes until the tops are set. Cool before serving.
Enjoy these soft pumpkin oatmeal cookies warm from the oven for the coziest bite, or let them cool completely and store them in an airtight container to keep them soft and fresh.
Tips for Perfect Cookies
Shape the dough before baking, especially since soft pumpkin oatmeal cookies don’t spread much in the oven. If you want thick, cake-like cookies with a tender bite, leave the dough in rounded mounds on the baking sheet. For thinner cookies, gently flatten the tops before baking. Also, keep an eye on your oven time. If your cookies are larger, add a minute or two to ensure they bake through. If they’re smaller, reduce the time slightly so they stay soft and chewy without overbaking.
This gives you control over the texture of your soft pumpkin oatmeal cookies every time, whether you want them thick and cakey or slightly flatter with a chewy, golden edge.
Recipe Notes & Variations
Shape the dough before baking, especially since soft pumpkin oatmeal cookies don’t spread much in the oven. This simple step makes a big difference in how your cookies turn out. If you want thick, cake-like cookies with a tender, soft bite, leave the dough in rounded mounds on the baking sheet. That shape helps them stay fluffy in the center.
For thinner, slightly crispier cookies, gently flatten the tops with your fingers or the back of a spoon. Also, be sure to watch your bake time. If your cookies are larger than usual, add a minute or two so they cook all the way through. If they’re smaller, reduce the time slightly. That way, your soft pumpkin oatmeal cookies come out chewy and perfectly baked every time.
Soft Pumpkin Oatmeal Cookies Recipe Card
Print
Soft Pumpkin Oatmeal Cookies – The Perfect Fall Treat
- Total Time: 22-24 minutes
- Yield: 18 cookies 1x
Description
These soft pumpkin oatmeal cookies are chewy, spiced, and simple to make. They’re perfect for fall and can easily be made gluten-free or dairy-free for all to enjoy.
Ingredients
1 cup gluten-free all-purpose flour (or regular flour)
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin spice seasoning (or homemade: 2 tsp cinnamon, 1/4 tsp each nutmeg, ginger, allspice, cloves)
1/2 cup butter (or coconut oil for dairy-free option)
1/2 cup brown sugar (or coconut sugar)
1/4 cup sugar
1/2 cup pumpkin puree
1 tsp vanilla
1 egg
1 cup rolled oats (certified gluten-free)
Instructions
1. Preheat oven to 350°F and line two baking pans with parchment paper.
2. In a small bowl, mix flour, baking soda, salt, and pumpkin spice seasoning.
3. In a large bowl, cream butter (or coconut oil) with sugars for 1–2 minutes until creamy.
4. Add pumpkin, vanilla, and egg; blend briefly.
5. Add dry ingredients to wet and mix until combined.
6. Fold in oats.
7. Scoop dough onto pans (max 12 cookies per pan). Leave as mounds for soft, thick cookies or flatten for thinner ones.
8. Bake for 12–14 minutes until tops and edges are set.
9. Cool and enjoy!
Notes
Store in refrigerator for up to a week due to moisture content.
Cookies don’t spread much; shape them before baking if desired.
Can be made with regular flour and butter.
Coconut oil works for dairy-free option.
Use certified gluten-free oats if needed.
Dough can be frozen: chill, form balls, freeze, then bake from frozen at 325°F with 3–5 extra minutes.
For vegan version, use flax or chia egg.
Optional mix-ins: chocolate chips, raisins, or nuts.
Avoid using pumpkin pie filling.
You may adjust sweeteners like maple syrup or honey with reduced pumpkin.
Recipe works well at 7000 ft altitude.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
Explore Similar Recipes
If you’re in a pumpkin mood, you’ll love these Pumpkin Chocolate Chip Muffins bursting with flavor. They make a lovely breakfast or snack.
I also recommend this Moist Pumpkin Bread Recipe perfect for fall or these Easy Pumpkin Muffins with a soft, fluffy texture.
For another soft and chewy treat, check out the Chewy Pumpkin Cookies Recipe for a cozy treat. They’re like a warm hug in cookie form.
FAQs About Soft Pumpkin Oatmeal Cookies
How do you keep oatmeal cookies soft?
Store them in an airtight container with a slice of bread. It helps keep moisture in. Also, refrigerate after a couple of days.
How to make pumpkin cookies less sticky?
Chill the dough for 20 minutes. You can also wet your hands or scoop with a spoon for easier handling.
How to know when oatmeal cookies are ready?
Check the edges. They should look dry and firm. The tops might feel soft but will finish setting as they cool.
How long can oatmeal cookies sit out?
They can sit out for up to 2 days at room temperature. After that, move them to the fridge for freshness.
Final Thoughts
Soft pumpkin oatmeal cookies feel like fall in every bite. They’re gently spiced, tender, and filled with cozy flavor. Whether it’s a rainy weekend or a busy weekday, this recipe brings comfort without fuss.
I love baking these soft pumpkin oatmeal cookies when I want something sweet but low-effort. The smell of cinnamon, nutmeg, and pumpkin always fills the house and instantly lifts my mood.
They come together in minutes, and you can easily adjust the ingredients to fit what you have on hand. Whether you use coconut oil or butter, gluten-free flour or regular, the result is always soft, chewy, and satisfying.
These cookies don’t just taste good — they feel like home. I hope they bring a little warmth to your kitchen too. Try them and see why they’re a fall favorite.
If you give them a try, I’d love to see your photos on Instagram or hear what you thought over on Pinterest. Don’t forget to leave a comment or rating on the recipe post too. Your feedback means the world!