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Pumpkin Oatmeal Cookies with Maple Spice
Bake soft pumpkin oatmeal cookies spiked with maple and warm spices for an easy fall snack or breakfast treat in under 30 minutes.
Pumpkin oatmeal cookies are soft, moist drop-style cookies prepared from a batter that blends pumpkin purée, rolled oats, all-purpose flour, and brown sugar with traditional autumn spices such as cinnamon, nutmeg, and cloves. A modest amount of butter or oil provides richness, while optional mix-ins—commonly raisins, chocolate chips, or chopped nuts—lend additional flavor and texture. Baked until just set, the cookies develop a tender crumb and a subtle, naturally sweet profile that balances the grainy chew of oats with the creamy body of pumpkin. Typically enjoyed from early autumn through the winter holidays, they serve as a wholesome snack, an after-school treat, or a seasonal addition to dessert spreads and coffee breaks.
Pumpkin Oatmeal Cookies with Maple Spice
Ready in under 30 minutes and mixed in a single bowl, these cookies are a lifesaver when you need a crowd-pleasing bake on busy fall days. They also freeze beautifully, so you can stockpile a batch for lunch-box surprises or last-minute gatherings all season long.
Prep Time
20 minutes
20 minutes
Cook Time
12 minutes
12 minutes
Total Time
37 minutes
37 minutes
Ingredients
Old-fashioned rolled oats 1½ cups
- Whole-wheat pastry flour 1 cup
- Baking powder 1 teaspoon
- Baking soda ½ teaspoon
- Fine sea salt ¼ teaspoon
- Ground cinnamon 1 teaspoon
- Ground ginger ½ teaspoon
- Ground nutmeg ¼ teaspoon
- Ground cloves ⅛ teaspoon
- Pure pumpkin purée (unsweetened) 1 cup
- Pure maple syrup ½ cup
- Unsalted butter, melted and cooled ¼ cup (4 tbsp)
- Large egg 1
- Pure vanilla extract 1 teaspoon
- Dark chocolate chips ½ cup (optional)
- Chopped toasted pecans ½ cup (optional)
- Dried cranberries ⅓ cup (optional)
- Powdered sugar (for maple-spice drizzle) ½ cup (optional)
- Pure maple syrup (for drizzle) 1 tbsp (optional)
- Ground cinnamon (for drizzle) pinch (optional)
- Milk or unsweetened almond milk (to thin drizzle) 1–2 tsp (optional)
Method
Preheat the oven to 350 °F
- Line two baking sheets with parchment paper
- Whisk flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a medium bowl
- Cream softened butter and light brown sugar in a large mixing bowl until pale and fluffy
- Beat in maple syrup and vanilla extract until fully blended
- Beat in pumpkin purée and one large egg until the mixture is smooth
- Stir the dry ingredients into the wet mixture just until no flour streaks remain
- Fold chopped pecans into the dough if desired
- Scoop rounded tablespoons of dough onto the prepared baking sheets leaving space between mounds
- Flatten each dough mound gently with the back of a spoon
- Transfer the baking sheets to the oven
- Bake until the cookie edges are set and lightly golden, about 12 minutes
- Remove the baking sheets from the oven
- Cool the cookies on the sheets for 5 minutes
- Move the cookies to a wire rack to cool completely
Nutrition (whole recipe)
Calories
1850 kcal Protein
40 g Fat
62 g Carbs
293 g Fiber
32 g Sugar
108 g
1850 kcal Protein
40 g Fat
62 g Carbs
293 g Fiber
32 g Sugar
108 g
Notes
Toast the rolled oats in a dry skillet for 3–4 minutes first; the slight caramelization brings out a nutty depth that plays perfectly against the pumpkin. For extra chew, chill the batter 20 minutes so the oats can hydrate before baking.
why this recipe
These pumpkin oatmeal cookies bring together the comforting aroma of autumn spices, the earthy sweetness of real pumpkin purée, and the wholesome heartiness of rolled oats in every soft, chewy bite, offering a treat that feels indulgent yet delivers nourishing fiber, vitamins, and sustained energy. Their naturally moist texture means no need for excess butter or oil, while a hint of cinnamon and nutmeg enhances the pumpkin’s richness without overpowering it, letting each cookie taste like a cozy fall afternoon. Easy to mix in one bowl and quick to bake, they’re the sort of crowd-pleasing bake that fills your kitchen with warmth and rewards you with a snack that satisfies cravings and fuels busy days.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze these pumpkin oatmeal cookies, and if so, how long will they stay fresh?
Yes—once the cookies are completely cool, arrange them in a single layer on a baking sheet to flash-freeze, then transfer to an airtight freezer bag or container (separated by parchment). Properly sealed, the baked cookies keep their flavor and texture for about 2 to 3 months; thaw at room temperature for 20–30 minutes or warm briefly in a 300 °F oven to refresh.
How can I adapt this recipe to be vegan without sacrificing texture?
Swap the ¼ cup butter for the same amount of melted coconut oil or plant-based butter and replace the egg with a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min) to bind the dough and keep it tender. Use dairy-free chocolate chips and confirm your powdered sugar is bone-char–free; otherwise the mixing, chilling, and baking steps stay exactly the same, so you’ll retain the same soft, chewy texture.
Can I make these cookies gluten-free, and what flour should I use?
Yes—simply substitute the 1 cup of whole-wheat pastry flour with an equal amount of a certified gluten-free 1:1 baking flour blend that contains xanthan gum (e.g., Bob’s Red Mill Gluten-Free 1-to-1). Keep all other ingredients the same, but be sure your rolled oats are labeled “certified gluten-free” to avoid cross-contamination; the cookies will bake and taste virtually identical to the original.