It started with a chilly Sunday morning. The leaves were crunching outside, coffee was brewing, and my daughter was curled up on the couch, asking if we could “bake something orangey.” Out came the canned pumpkin, a bowl of oats, and a warm tray of soft pumpkin oatmeal cookies. They smelled like cinnamon and felt like fall in every bite.
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Why You’ll Love These Soft Pumpkin Oatmeal Cookies
These cookies taste like a cozy hug. They’re soft, chewy, and gently spiced with cinnamon and nutmeg. The pumpkin makes them tender, while the oats add that hearty, rustic feel that feels just right when it’s crisp outside.
Even better, the recipe is easy to adapt. You can make it gluten-free or dairy-free without any fuss. Just swap your flour or use coconut oil. They bake quickly and only take 10 minutes to prep.
You’ll get about 18 cookies from one batch, and each one comes in at 129 calories. Whether you’re baking for a weekend treat or a lunchbox surprise, they check every box for flavor, texture, and feel-good ingredients.
Ingredients You’ll Need
These soft pumpkin oatmeal cookies come together with pantry staples and a few cozy spices. Here’s what you’ll need:
- 1 cup gluten-free all-purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp pumpkin spice seasoning
(or 2 tsp cinnamon + 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, 1/4 tsp cloves) - 1/2 cup butter or coconut oil (dairy-free option)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup white sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 egg
- 1 cup rolled oats (certified gluten-free if needed)
Pumpkin puree brings moisture and sweetness. The oats keep things chewy and comforting. And that pumpkin spice? It’ll make your kitchen smell like your favorite candle.
How to Make Soft Pumpkin Oatmeal Cookies
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, salt, and pumpkin spice.
- In a large mixing bowl, cream the butter (or coconut oil) with both sugars. Mix until light and fluffy, about 1 to 2 minutes.
- Add in the pumpkin puree, vanilla, and egg. Stir just until combined.
- Gradually mix in the dry ingredients until no streaks of flour remain.
- Fold in the oats. The dough will be soft and slightly sticky.
- Scoop dough onto the prepared baking sheets, spacing each scoop slightly apart. For flatter cookies, gently press them down with a spatula.
- Bake for 12 to 14 minutes. The edges should look set, and the tops will feel soft but no longer wet.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Go ahead and try one warm. The soft center and spice-kissed aroma are pure comfort.
Tips & Customization Options
These cookies are flexible and fun to play with. Here are a few ways to make them your own:
- Use regular flour and oats if you don’t need them gluten-free.
- Swap butter with coconut oil to go dairy-free.
- Replace the egg with a flax egg: mix 1 tbsp flaxseed meal with 2.5 tbsp water.
- Want them sweeter? Add 1–2 tablespoons more sugar or a handful of chocolate chips.
- Prefer less sugar? Use 1/4 cup coconut sugar and 1/3 cup maple syrup.
- Add-ins like chocolate chips, chopped pecans, or raisins all work well. Use about 1/2 cup.
- Try making “breakfast cookies” or press the dough into a pan for easy cookie bars.
- Baking at altitude? These hold up well, even around 7000 ft.
If you love cozy pumpkin flavors, try my easy pumpkin bread next. It’s soft, sliceable, and lovely with tea.
Storage Instructions
These cookies stay fresh for up to a week in the fridge. Store them in an airtight container to keep their soft, chewy texture.
They also freeze beautifully. Lay them flat in a freezer-safe bag. When you’re ready to enjoy, let them thaw overnight in the fridge or warm them in the oven at 325°F for a few extra minutes.
Soft Pumpkin Oatmeal Cookies FAQ
Can I make these cookies egg-free?
Yes! A flax egg (1 tbsp flaxseed + 2.5 tbsp water) works well. Let it sit for 5 minutes before using.
Do they work with regular flour or oats?
Absolutely. Both regular all-purpose flour and standard rolled oats work if you don’t need them gluten-free.
How can I make the cookies sweeter or less sweet?
To increase sweetness, add chocolate chips or a bit more sugar. For less sweetness, reduce the sugar by a tablespoon or two, or swap some with maple syrup.
More Cozy Pumpkin Recipes to Try
If you loved these cookies, you might enjoy a warm slice of chocolate chip pumpkin bread. Or treat yourself to a tender slice of pumpkin coffee cake for breakfast. Each one feels like fall on a plate.
Come browse our Pinterest page for seasonal treats, baking ideas, and other pumpkin-perfect inspiration.
Your Soft Pumpkin Oatmeal Cookies Recipe Card
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Soft Pumpkin Oatmeal Cookies (Gluten-Free, Dairy-Free Option)
- Total Time: 22-24 minutes
- Yield: 18 cookies 1x
Description
Soft pumpkin oatmeal cookies come together quickly and bake up tender and chewy. Perfectly spiced with pumpkin pie flavors, these cookies offer gluten-free and dairy-free options. Ready in under 25 minutes, they yield 18 cozy, fall-flavored treats at 129 calories each.
Ingredients
- 1 cup gluten-free all-purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp pumpkin spice seasoning (or 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, 1/4 tsp cloves)
- 1/2 cup butter or coconut oil (for dairy-free)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup white sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 egg
- 1 cup rolled oats (certified gluten-free)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, salt, and pumpkin spice seasoning.
- In a large bowl, cream butter (or coconut oil) with both sugars until creamy (1–2 mins).
- Add pumpkin puree, vanilla, and egg; mix briefly until combined.
- Stir dry ingredients into wet mixture until fully incorporated.
- Fold in oats.
- Scoop dough onto prepared sheets (max 12 per pan). For flatter cookies, gently press down with a spatula.
- Bake 12–14 minutes, or until tops and edges are set.
- Cool and enjoy.
Notes
Store cookies in the fridge for up to one week to keep them soft.
Cookies freeze well; defrost in the fridge or bake from frozen at 325°F for 3–5 minutes longer.
Substitute butter with coconut oil for dairy-free.
Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) to make egg-free.
Add chocolate chips, pecans, or raisins (1/2 cup) for mix-ins.
Recipe works well at high altitudes (around 7000 ft).
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
