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Pumpkin Oat Cookies

Pumpkin oat cookies with chewy oats and golden caramelized edges, baked with a warm pumpkin pie spice blend. Scoop-and-bake cookies finished with a cinnamon sugar topping for a fragrant, hearty bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.333 cup pumpkin puree blotted dry
  • 1 egg
  • 1 tsp vanilla
Oats and optional add-ins
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup raisins or dried cranberries optional
Topping
  • 1 cinnamon sugar for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375F and line baking sheets with parchment or a silicone mat for easy release.
  2. Blot pumpkin puree dry so the cookies bake up thick and not gummy.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined with no visible spice clumps.
Cream wet ingredients
  1. Beat softened unsalted butter, brown sugar, and granulated sugar until smooth and lighter in color.
  2. Mix in blotted pumpkin puree, then beat in egg and vanilla until the dough looks cohesive.
Combine and shape
  1. Fold the flour mixture into the wet mixture just until no streaks remain.
  2. Fold in old-fashioned rolled oats, and add raisins or dried cranberries if using.
  3. Scoop 2-tablespoon rounds of dough onto the lined baking sheets, leaving space between cookies.
  4. Sprinkle cinnamon sugar over each dough mound so the tops sparkle as they bake.
Bake and cool
  1. Bake at 375F for 10-12 minutes, until edges are golden and the centers look set.
  2. Cool on the pan for 5 minutes before transferring so the cookies finish setting without breaking.

Notes

For best texture, blot pumpkin puree until it’s only tacky (not wet) before mixing. Store cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 7 days. Freeze baked cookies for up to 2 months (thaw at room temp). To make this more breakfast-friendly, replace raisins/cranberries with chopped toasted walnuts for a more savory crunch while keeping the same spice profile.