Oatmeal Pumpkin Cookies

Jump to Recipe

These Pumpkin Oatmeal Cookies are warm, soft, and sweet — made with real pumpkin, naturally sweetened with maple syrup, and packed with oats to keep them chewy and satisfying. They’re an easy fall treat and a great baking idea for the season.

I love making this recipe every fall — it’s easy to make with just 4-Ingredients. My toddler loves helping scoop the dough, and I love that they’re made with simple, wholesome ingredients. They’re naturally dairy-free, egg-free, and just sweet enough to feel like a treat.

If you enjoy easy, feel-good fall bakes, you’ll also love my Oatmeal Raisin Cookies with Applesauce. They’re soft, chewy, and made with simple pantry staples.

Freshly baked pumpkin oatmeal cookies surrounded by chocolate chips on a surface.

Ingredients

Quick Oats: Give the cookies their chewy texture and help everything hold together.
Pure Pumpkin: Adds moisture, natural sweetness, and that cozy fall flavor.
Maple Syrup: A natural sweetener that adds just the right touch of warmth and richness.
Chocolate Chips: For a little extra indulgence in every bite.

See recipe card for quantities.

How to Make Oatmeal Pumpkin Cookies

A mixing bowl containing pumpkin puree, oats and chocolate chips.

Set the oven to 350°F. Place parchment paper on a baking sheet. Put all ingredients into a medium bowl and mix until a dough forms.

A baking tray with parchment paper containing lined pumpkin Oatmeal cookies.

Shape the dough into 12 balls and flatten them into cookie shapes on the lined baking sheet.

Bake for 10–12 minutes. Take the cookies out of the oven and let them cool on the baking sheet.

Hint: Make sure you’re using pure pumpkin purée — not pumpkin pie filling. The cans can look almost identical, but the pie filling has added sugar and spices, which can throw off the flavor.

Substitutions & Variations

If you don't have a maple syrup you can use honey or agave syrup instead — just note the flavor will change slightly.
If you don't like chocolate you can skip that and try to use raisins, chopped dates, or leave them out completely.
If you want to add more spice, a pinch of cinnamon, nutmeg, or pumpkin pie spice adds extra coziness.
If you want to make it nutty, add a spoonful of almond butter or peanut butter for richness.

💭Crucial Success Tips

Use quick oats. Old-fashioned oats won’t hold together as well in this simple dough.
Don’t overbake. These cookies are meant to be soft! Take them out when the edges are set but the centers still look slightly soft.
Let them rest. They’ll continue to firm up as they cool, so give them 10 minutes on the baking sheet before moving.
Mix by hand. No need for fancy equipment here — a spoon and a bowl will do the trick.
Flatten the dough. These cookies don’t spread much, so shape them into cookie form before baking.
Taste the pumpkin. If your purée is watery, blot it slightly with a paper towel to avoid overly wet dough.

FAQ

Are these cookies gluten-free?

Yes — as long as you use certified gluten-free oats.

Can I make these without sweetener?

Yes! They won’t be as sweet, but you can skip the maple syrup or reduce it if you prefer a more subtle flavor. Adding extra chocolate chips or raisins can help balance it.

Can I double the recipe?

Yes! Just make sure you use two baking sheets or bake in batches so they have room to cook evenly.

📖 Recipe

12 cookies

Oatmeal Pumpkin Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Additional Time: 10 minutes

Total Time: 37 minutes

These Pumpkin Oatmeal Cookies are a soft and chewy treat made with oats and real pumpkin. They offer a balanced mix of sweetness and spice, making them a satisfying snack or dessert.

Ingredients

2 ½ cups quick oats
1 cup pure pumpkin
3 tablespoon maple syrup
½ cup chocolate chips

Instructions

Set the oven to 350°F. Place parchment paper on a baking sheet. Put all ingredients into a medium bowl and mix until a dough forms.
Shape the dough into 12 balls and flatten them into cookie shapes on the lined baking sheet.
Bake for 10–12 minutes.
Take the cookies out of the oven and let them cool on the baking sheet.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 104Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 39mgCarbohydrates: 18gFiber: 2gSugar: 8gProtein: 2g

How to Store Oatmeal Pumpkin Cookies

Store in an airtight container at room temperature for up to 3–4 days.

These hold up well in the fridge for up to a week — just let them come to room temp before eating for best texture.

Freeze in a single layer, then move to a container or freezer bag. They’ll keep for up to 3 months. Thaw at room temp or warm slightly in the microwave.