Chewy Pumpkin Spice Oatmeal Cookies

Chewy Pumpkin Spice Oatmeal Cookies are the coziest treat you’ll bake this season. Soft in the center with golden crisp edges, these cookies blend hearty oats, warm fall spices, and real pumpkin into a chewy, comforting cookie that’s hard to resist. Best of all, they come together in one bowl with minimal fuss—perfect for a weekday craving or weekend bake-a-thon.

Naturally sweetened with brown sugar and a touch of pumpkin, these cookies are anything but bland. The oats give them great texture while the pumpkin pie spice delivers that nostalgic fall flavor. You can enjoy them plain or dress them up with mini chocolate chips, chopped nuts, or both.

Interestingly, pumpkin wasn’t always a fall baking staple. In fact, early American settlers baked pumpkin into savory breads, not sweets! But as canned pumpkin became widely available in the 20th century, it quickly carved a space in holiday desserts—especially cookies like this.

Whether you’re baking for guests or just need a cozy moment with coffee, Chewy Pumpkin Spice Oatmeal Cookies hit the sweet spot every time.

Recipe Yield: 24 cookies

INGREDIENTS

1 cup pumpkin purée (not pie filling)
1 cup packed brown sugar
½ cup granulated sugar
1 cup unsalted butter, melted and slightly cooled
1 large egg yolk
2 tsp vanilla extract
1 ½ cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp ground cinnamon
½ tsp baking soda
½ tsp fine sea salt
3 cups old-fashioned rolled oats
½ cup chopped walnuts (optional)
½ cup mini chocolate chips (optional)

INSTRUCTIONS

1. Preheat & Prep:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, melted butter, egg yolk, and vanilla until fully combined and smooth.

3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, pumpkin pie spice, cinnamon, baking soda, and salt.

4. Make the Dough:
Gradually stir the dry ingredients into the wet mixture. Once just combined, fold in the oats. If using, add walnuts and/or chocolate chips. Let dough rest for 10 minutes to hydrate.

5. Scoop & Bake:
Drop rounded tablespoons of dough 2 inches apart onto the prepared sheets. Flatten slightly with damp fingers or a spoon. Bake for 12–14 minutes, or until edges are lightly golden and centers appear set.

6. Cool & Enjoy:
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Helpful Tips to Perfect This Recipe

Use Pure Pumpkin, Not Pie Filling:
Pumpkin pie filling contains added sugar and spices, which can alter texture and taste—stick to 100% pure pumpkin for best results.
Don’t Overbake for Chewy Centers:
These cookies continue to set as they cool, so pull them from the oven once the edges are golden but the centers still look a bit soft.
Customize with Add-ins:
Mini chocolate chips add sweetness, while walnuts bring crunch. Dried cranberries or white chocolate chips are also great seasonal swaps.

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