Chewy Pumpkin Oatmeal Cookies

After years of making my Banana Cookies and my Pumpkin Oatmeal Muffins, I decided to combine both to make this new recipe. We love these Pumpkin Oatmeal Cookies as a yummy breakfast cookie, an afternoon snack, and a dessert to share. It’s made with a base of oatmeal, so they are super satisfying and nutritious—with all the flavors of pumpkin spice that we love at this time of year. You can make this with canned pumpkin puree or homemade pumpkin puree, as you like. And you can add the chocolate chips and drizzle, or leave them with just the pumpkin flavor. They’re yummy each and every way! (You may also like my healthy Oatmeal Cookies, healthy Oatmeal Raisin Cookies, Easy Pumpkin Muffins and Pumpkin Banana Bread.)

Ingredients You Need

Here’s a look at the ingredients you need to make this cookie recipe so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Pumpkin puree: I typically make this recipe with canned pumpkin puree, but you can use homemade pumpkin puree if you have it. (Make sure you don’t buy pumpkin pie filling, which is much sweeter.) Rolled oats: I use old-fashioned rolled oats in this recipe and I prefer to quickly ground in the food processor or blender to make the batter a little more uniform. Honey (or maple syrup): A little sweetener balances out the flavor of the pumpkin. (Avoid honey for babies under age 1.) Egg: Egg helps create a batter that holds together easily and adds some protein. I use large eggs in my baking. Vanilla extract: I typically use natural vanilla extract, though imitation will work, too. Both add a nice undertone of flavor that combines nicely with the pumpkin pie spice. Baking powder: Adding baking powder helps the cookies to rise slightly and bake through with an even texture. Cinnamon and pumpkin pie spice: A combination of these spices adds classic pumpkin flavor. Mini chocolate chips (optional): A handful of mini chocolate chips adds sweetness and flavor to the cookies, though it’s optional.

Step-by-Step Instructions

Below is an overview of how to make this canned pumpkin recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing. You can melt chocolate chips and drizzle that over the cooled cookies if you’d like.

How to Store

Store pumpkin oatmeal cookies in an airtight container for up to 5 days in the fridge or at room temperature. You can enjoy them cold out of the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag. Let cool overnight in the fridge or at room temperature.

Best Tips for Success

I like to grind the oats a little in a blender or food processor to make the overall texture more uniform. Gluten-free: Use certified gluten-free rolled oats. Egg-free: Omit the egg and add 2 tablespoons milk or additional pumpkin. Top with a drizzle of melted dark chocolate chips or white chocolate chips, if desired. Add a dash of ground ginger or nutmeg to enhance the flavors. Use chopped pecans, walnuts, dried cranberries, or raisins in place of the chocolate chips, if desired. Try my Pumpkin Baby Food and Healthy Pumpkin Muffins, too.

I’d love to hear your feedback if you try this recipe, so please comment below to share!