These soft-baked pumpkin oatmeal cookies contains raisins, chocolate chunks, and are scrumptious. Made with common pantry staples, these cookies taste like fall.
Soft Baked Pumpkin Oatmeal Cookies are the perfect snack or even breakfast for your Fall mornings. They are also ideal for little lunch boxes, and store well at room temperature for up to 5 days (for best freshness).
Now that fall is here, it is officially pumpkin mania around here! I have been enjoying my Pumpkin Spice coffee, pumpkin muffins, and now pumpkin cookies. I just love pumpkin everything!
I am patiently awaiting my Cinderella Pumpkins which are still growing in my garden, but in the meantime, canned pumpkin has been doing the trick! I used it in this Soft-Baked Pumpkin Oatmeal Cookies recipe and it really did the trick, and had everyone pleased.
Ingredients you’ll need
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Cinnamon
- Kosher salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Canned pumpkin puree
- Egg
- Vanilla extract
- Raisins
- Chocolate chips/chunks
How to make Pumpkin Oatmeal Cookies
- In a large bowl, combine the flour, oats, baking soda, cinnamon, and salt,
- In a medium bowl combine butter, and sugar until light and fluffy. Add in eggs, extract, and pumpkin puree.
- Add the wet ingredients to the dry ingredients and combine until mixed.
- Folds in the nuts and the chocolate.
- Cover the cookie dough and refrigerate for 1 hour minimally. However, you can refrigerate for up to 24 hours when covered tightly.
- Preheat the oven to 350 degrees Fahrenheit. Prepare two baking sheets with parchment paper, or lightly grease them.
- Line a large cookie sheet with parchment paper.
- Scoop 1 tablespoon- sized ball of dough onto the sheet and space them out with 2″ per cookie.
- Bake cookies for 14-16 minutes. Cookies will be golden brown around the edges. They will firm up as they cool.
- Carefully move baked cookies to a cookie rack to cool for 10 minutes per batch.
How long do they last?
Cookies store for up to 5 days at room temperature in an air-tight container. They taste even better on the second day. Most of our cookies were gone within 24 hours, but I kept a small amount on-hand to test freshness.
Freezing instructions
If you would like to freeze this dough before baking, be sure to scoop tablespoon-sized dough balls onto your baking sheet and freeze them. Once balls are frozen, add them to a freezer-safe container or bag and store them in the freezer for up to 3 months. Always date the bag and add baking instructions.
To bake from frozen, add 1-2 minutes to the total baking time.
You can also freeze these once they have baked and cooled. Those will last up to 30 days for best taste.
Our favorite fall cookie recipes
- Soft-Baked Pumpkin Chip Cookies
- Pumpkin Spice Snickerdoodle Cake Mix Cookies
- Gluten-Free Pumpkin Chocolate Chip Cookies
- Caramel Stuffed Candy Corn Cookies
- Carrot Cake Mix Cookies
- Spice Cake Mix Cookies
Soft-Baked Pumpkin Oatmeal Raisin Cookies
Equipment
- large 21"x15" baking sheet
- 1" cookie scooper
- large & medium mixing bowls
- wooden spoon
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups old-fashioned oats
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1 cup unsalted butter room temperature (not melted)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup canned pumpkin puree *not pumpkin pie filling
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup raisins
- 1/2 cup chocolate chips/chunks
Instructions
- In a large bowl, combine the flour, oats, baking soda, cinnamon, and salt,
- In a medium bowl combine butter, and sugar until light and fluffy. Add in eggs, extract, and pumpkin puree.
- Add the wet ingredients to the dry ingredients and combine until mixed.
- Folds in the nuts and the chocolate.
- Cover the cookie dough and refrigerate for 1 hour minimally. However, you can refrigerate for up to 24 hours when covered tightly.
- Preheat the oven to 350 degrees Fahrenheit. Prepare two baking sheets with parchment paper, or lightly grease them.
- Line a large cookie sheet with parchment paper.
- Scoop 1 tablespoon- sized ball of dough onto the sheet and space them out with 2" per cookie.
- Bake cookies for 14-16 minutes. Cookies will be golden brown around the edges. They will firm up as they cool.
- Carefully move baked cookies to a cookie rack to cool for 10 minutes per batch.
- Cookies store for up to 5 days at room temperature in an air-tight container. They taste even better on the second day.
Michelle @ A Dish of Daily Life says
These look wonderful!! Hoping to start doing some baking with pumpkin soon! I love the way it smells when it’s cooking!
Beverly Blake says
#4 Says fold in nuts and chocolate. The ingredients call for raisins but no nuts. Did you mean to say raisins?
Amy says
Hello, yes I do! Sorry!
Phyllis says
Hi, I really want to try these but I cannot find the amounts of each ingredient listed anywhere. Is it just me?
Amy Desrosiers says
Hello, they are printable and at the bottom of the page. Hit “jump to recipe”
Alex says
No it doesn’t