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Pumpkin Oat Cookies

Pumpkin oat cookies with warm pumpkin spice and a crisp, golden edge. Rolled oats add hearty texture, while blotted pumpkin puree keeps the centers tender without spreading too much.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
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
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg
  • 1 tsp vanilla
Add-ins and topping
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup raisins or dried cranberries (optional)
  • 1 cinnamon sugar for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets.
  2. Blot pumpkin dry.
  3. In a bowl, whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Make the dough
  1. Beat unsalted butter and both sugars until smooth and combined.
  2. Add blotted pumpkin puree, egg, and vanilla, and beat until the mixture looks uniform.
  3. Fold in the flour mixture and then fold in rolled oats until no dry streaks remain.
  4. Fold in raisins or dried cranberries if using.
Bake
  1. Scoop 2-tablespoon rounds onto the baking sheets.
  2. Sprinkle cinnamon sugar over each dough round.
  3. Bake for 10-12 minutes, until the cookies are golden around the edges.
  4. Cool on the pan for 5 minutes before transferring.

Notes

For thick cookies with less spread, blotting the pumpkin puree is key—use paper towels and press firmly until it no longer looks wet. Store airtight at room temperature for 3-4 days or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a lower-sugar option, reduce brown sugar by 2 tablespoons and increase granulated sugar by 2 tablespoons to keep the cookie texture close.