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Pumpkin Oat Cookies

Pumpkin oat cookies with a hearty rolled-oat texture and golden caramelized edges. These easy bakery-style cookies are baked at 375°F with pumpkin puree and pumpkin pie spice for a warm spiced finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
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 count egg
  • 1 tsp vanilla
Mix-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 the oven to 375°F and line baking sheets with parchment or silicone mats for easy release.
  2. Blot the pumpkin puree dry.
  3. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly mixed.
Mix the dough
  1. Beat the softened unsalted butter with the brown sugar and granulated sugar until smooth and combined.
  2. Beat in the blotted pumpkin puree, then mix in the egg and vanilla until the batter looks uniform.
  3. Fold in the flour mixture and rolled oats just until no dry streaks remain.
  4. Fold in raisins or dried cranberries if using.
Shape and bake
  1. Scoop 2-tablespoon rounds of dough onto the lined baking sheets, leaving space between cookies.
  2. Sprinkle cinnamon sugar over each cookie so the tops bake into a lightly sparkly crust.
  3. Bake for 10–12 minutes at 375°F until the cookies turn golden at the edges.
  4. Cool on the pan for 5 minutes before moving to a rack to finish cooling.

Notes

For cookies with chewier centers, blot the pumpkin puree well so the dough doesn’t spread. Store airtight at room temperature up to 4 days or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a dairy-free option, use a plant-based butter substitute in the same amount.