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.

Soft Pumpkin Oatmeal Cookies – Amazing Fall Favorite

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

Scale

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)

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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