Crisp fall afternoons always make me crave something cozy, simple, and a little sweet. Picture this: a warm kitchen, the gentle aroma of cinnamon, and a batch of pumpkin oat cookies cooling on the counter. These soft, hearty cookies feel like a hug after a chilly walk outside.
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Why You’ll Love Pumpkin Oat Cookies
Pumpkin oat cookies are such a simple, healthy dessert. They’re naturally vegan, gluten-free if you use certified GF oats, and oil-free too.
Each bite is soft and hearty, with cozy fall spices and just the right amount of natural sweetness. Plus, they’re incredibly easy to customize — chocolate chips, walnuts, or maple syrup all work beautifully.
Ingredients
Here’s what you’ll need:
- 1 cup pumpkin puree
- 2 cups quick oats
- 1 tsp cinnamon
Optional add-ins:
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts
- 1/4 cup maple syrup (for extra sweetness)
How to Make Pumpkin Oat Cookies
Step-by-Step Instructions
First, preheat your oven to 350°F (180°C). This gives you time to prep while the oven warms.
Next, in a medium bowl, mix together pumpkin puree, oats, and cinnamon until well combined.
The mixture will be thick, almost like a dense dough.
Then, fold in any optional add-ins. I like a handful of chocolate chips and walnuts for texture.
Scoop the dough onto a lined baking sheet using a spoon or small scoop. Flatten each cookie gently with the back of a spoon.
Bake for 10 to 12 minutes until they’re set and lightly golden. Finally, cool on a wire rack before enjoying!
Tips for Best Results
For softer cookies, avoid overbaking — check them at 10 minutes.
If you like sweeter cookies, add maple syrup to the batter or sprinkle coarse sugar on top before baking.
Also, quick oats work best here because they help the dough hold together easily.
Storage and Make-Ahead Tips
Store your pumpkin oat cookies in an airtight container at room temperature for up to 5 days.
They freeze well too! Place them in a freezer-safe bag or container and enjoy within 2 months. Just thaw at room temperature or warm slightly before serving.
Pumpkin Oat Cookies Recipe Card
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Pumpkin Oat Cookies | Delightful & Cozy Fall Treat
- Total Time: 17 mins
- Yield: 12 cookies
- Diet: Vegan
Description
Soft, hearty, naturally vegan and gluten-free pumpkin oat cookies with a hint of cinnamon — perfect for cozy fall baking.
Ingredients
1 cup pumpkin puree
2 cups quick oats
1 tsp cinnamon
Optional: 1/2 cup chocolate chips
Optional: 1/4 cup chopped walnuts
Optional: 1/4 cup maple syrup
Instructions
1. Preheat oven to 350°F (180°C).
2. Mix pumpkin puree, oats, and cinnamon until combined.
3. Fold in optional add-ins if using.
4. Scoop dough onto a lined baking sheet.
5. Flatten gently.
6. Bake for 10-12 minutes until firm and lightly golden.
7. Cool on wire rack before serving.
Notes
Cookies are soft and hearty.
Vegan and gluten-free if using certified oats.
Oil-free and refined sugar-free.
Store in airtight container for 5 days or freeze for longer storage.
Add-ins adjust sweetness and texture.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 3g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
More Such Recipes
If you love cozy fall treats, check out my easy pumpkin baked oatmeal for a cozy breakfast.
You might also enjoy soft pumpkin snickerdoodles for fall baking, or try pumpkin chocolate chip muffins as a sweet snack idea.
And don’t miss cinnamon swirl pumpkin bread for an autumn treat.
FAQ
Can I use old-fashioned oats instead of quick oats?
Yes, but they’ll give the cookies a slightly chewier texture. Quick oats blend more easily for soft, tender cookies.
How can I make these cookies sweeter?
You can add up to 1/4 cup maple syrup directly to the dough. Chocolate chips or dried fruit also add natural sweetness.
Do these cookies freeze well?
Absolutely! Freeze them in a sealed bag or container. They’ll keep for about 2 months. Thaw and enjoy whenever you like.
Final Thoughts
I hope you enjoy making these pumpkin oat cookies as much as I do. They’re perfect for fall baking — simple, cozy, and endlessly customizable.
If you bake a batch, I’d love to hear how they turned out! Share your thoughts or photos with me on Pinterest or over at Facebook.