It was one of those crisp autumn afternoons where the golden leaves rustled outside and the kitchen begged for something warm and comforting. I reached for a can of pumpkin puree, knowing exactly what would fill the house with sweet, spiced aromas: soft pumpkin oatmeal cookies.
Soft pumpkin oatmeal cookies are a cozy, comforting dessert perfect for chilly days. These cookies turn pantry basics into tender, chewy bites filled with pumpkin spice warmth. You’ll love how soft they stay, thanks to the pumpkin puree, and how adaptable this recipe can be. Dairy-free or gluten-free? No problem.
Table of Contents
Ingredients You’ll Need
Dry Ingredients
You’ll start with:
- 1 cup gluten-free all-purpose flour (regular flour works too)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pumpkin spice (or 2 teaspoons cinnamon, 1/4 teaspoon each of nutmeg, ginger, allspice, cloves)
Wet Ingredients
Next, gather:
- 1/2 cup butter (or coconut oil for a dairy-free option)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
Optional Add-ins
Feel free to fold in:
- Pecans for crunch
- Raisins for extra chew
- Chocolate chips for a sweet twist
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Line two baking pans with parchment paper.
In a bowl, whisk together all dry ingredients.
Meanwhile, cream butter and sugars for 1–2 minutes until light and creamy. Blend in pumpkin puree, vanilla, and egg just until smooth.
Then, stir in your dry ingredients until fully combined. Fold in 1 cup rolled oats for that perfect chewy texture.
Scoop dough onto prepared pans, spacing evenly (about 12 cookies per pan). Flatten slightly for thinner cookies or leave as mounds for thicker ones.
Bake for 12–14 minutes until edges and tops look set. Cool on the pan before enjoying.
Recipe Variations and Substitutions
These cookies easily adapt:
- For gluten-free, use certified gluten-free oats and flour.
- For dairy-free, use coconut oil and coconut sugar.
- For vegan, replace the egg with 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water (let it gel first).
Optional mix-ins like chocolate chips, pecans, or raisins work beautifully here. This dough is wonderfully forgiving.
Storage and Freezing Tips
Because pumpkin makes these cookies so soft, store them in the refrigerator for about a week.
Want to prep ahead? Freeze dough balls or baked cookies. Frozen dough can be baked straight from the freezer, just add an extra minute or two.
Soft Pumpkin Oatmeal Cookies Recipe Card
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Soft Pumpkin Oatmeal Cookies: A Cozy Dessert Recipe
- Total Time: 24 minutes
- Yield: 18 cookies
Description
Soft pumpkin oatmeal cookies: tender, spiced, and perfect for fall. Easy to bake, adaptable for dietary needs, and freezer-friendly.
Ingredients
1 cup gluten-free all-purpose flour (or regular flour)
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin spice (or 2 tsp cinnamon, 1/4 tsp each nutmeg, ginger, allspice, cloves)
1/2 cup butter (or coconut oil)
1/2 cup brown sugar (or coconut sugar)
1/4 cup sugar
1/2 cup pumpkin puree
1 tsp vanilla extract
1 egg
1 cup rolled oats (certified gluten-free recommended)
Optional: pecans, raisins, or chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line two baking pans with parchment paper.
2. In a bowl, whisk together all dry ingredients.
3. Cream butter and sugars until creamy (1–2 minutes).
4. Blend in pumpkin puree, vanilla, and egg just until smooth.
5. Stir in dry ingredients until combined.
6. Fold in rolled oats and any optional add-ins.
7. Scoop dough onto prepared pans (about 12 per pan), flatten slightly if desired.
8. Bake for 12–14 minutes until edges and tops are set.
9. Cool completely before serving.
Notes
For vegan option, substitute egg with flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, gelled).
Use coconut oil and coconut sugar for dairy-free version.
Store in fridge for up to 1 week due to moist texture.
Freeze dough or baked cookies for easy prep ahead.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
More Such Recipes
If you love fall baking, don’t miss this chewy pumpkin cookies for fall baking here. For a perfect fall breakfast, try my pumpkin chocolate chip muffins recipe here or this easy pumpkin baked oatmeal here. And for dessert lovers, pumpkin bars with cream cheese frosting here always please a crowd.
FAQ
How do I keep these cookies soft?
The pumpkin puree helps lock in moisture. Also, store them in an airtight container in the fridge so they stay tender all week.
Can I freeze the dough or baked cookies?
Yes! Scoop and freeze dough for later baking or freeze baked cookies. Both will keep well and taste terrific.
Can I make these cookies vegan?
Absolutely. Swap the egg for a flax or chia egg (1 tbsp flaxseed + 2.5 tbsp water, mixed and gelled). Also use coconut oil and coconut sugar.
Final Thoughts
These soft pumpkin oatmeal cookies are the kind of treat that make any fall day feel extra cozy. I hope you’ll bake them soon and share with friends or family. I’d love to hear what you think — leave a comment or share your batch with me on social!
You can also save this recipe for later on my Pinterest page here or join the conversation on Facebook here.
