Pumpkin Spice Cookie Recipe is the best soft pumpkin cookies made with pumpkin puree, pumpkin spice, and rolled oats! You’re going to love these soft pumpkin cookies that are simple to make.
Nothing says fall like pumpkin spice. It’s everywhere, and for good reason… it’s delicious! And these cookies are no exception. They are soft and chewy and oh so yummy!
If you love fall flavors, be sure to check out this Italian Apple Cake, these Pumpkin Biscotti, these delicious Apple Spice Cookies, or these tasty Fresh Caramel Apple Squares made with a streusel topping. Also, be sure to check out my incredible make-ahead Banoffee Butter Pecan Ice Cream Cake! For another delicious pumpkin cookie, try my Pumpkin Snickerdoodle Cookies recipe!
Why this Recipe is the BEST!
This Pumpkin Spice Cookie recipe is a great treat to have on hand and perfect for the fall. Additionally, they are an excellent cookie recipe for a cookie exchange or make extra and hand them out as gifts.
These cookies are filled with delicious fall pumpkin spices like cinnamon, nutmeg, ginger, and cloves. You can buy pre-made pumpkin spice at most groceries stores or online.
I love to make a big batch and freeze them for when company comes over or just to have a treat on hand. These are great dunked in hot coffee or tea. Awesome for the fall time or really anytime of the year.
Also, there is no need to get out the handheld mixer or stand up mixer either. You can make this cookie using just a spoon being sure to incorporate the ingredients well.
These are an excellent cookie for gifting as well. So be sure to mix up a double batch and hand them out for thank you gifts for teachers, neighbors, or friends.
These cookies are soft, so be sure to cool these on a wire rack after baking. Great served warm or cold. Give this recipe a try and you won’t be disappointed.
Recipe Ingredients
Just a few ingredients need to make this Pumpkin Spice Cookie Recipe: flour, rolled oats, pumpkin pie spice, baking soda, salt, sugar, brown sugar, canned pumpkin, butter, egg, and vanilla.
- Pumpkin Pie Spice: These cookies calls for pumpkin pie spice. You can find pumpkin pie spice at most grocery stores, especially around the fall. You can also substitute cinnamon in a pinch or make your own using your favorite combination of warm fall spices.
- Canned Pumpkin Puree: Be sure you are using the canned pumpkin that reads “100% pure pumpkin” rather than pumpkin pie filling.
- Rolled Oats: For this recipe, you can use either regular rolled oat or quick cooking oats. If you prefer a smaller oat texture in the cookie, quick cooking oats are your best bet. However, you could always pulse the regular rolled oats in a food processor or blender to get a smaller oat size.
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The Best Pumpkin Spice Cookie Recipe
To start, you will need to preheat your oven and line a baking sheet with parchment or a non stick baking mat.
Step 1: In a large bowl, whisk together the flour, rolled oats, sugar, brown sugar, pumpkin spice, baking soda, and salt. Set aside.
Step 2: In a separate bowl, mix together the pumpkin puree, egg, butter, and vanilla. You can use a spoon to mix it together. No need to get out a hand mixer for this step.
Step 3: Pour the pumpkin mixture into the flour mixture and stir until combined. Use a rubber spatula to scrape the bowl to fully incorporate all the ingredients.
Step 4: Use a small cookie scoop or spoon to drop tablespoons full of batter on to a cookie sheet. Space the cookies about two inches apart from each other.
Bake in preheated oven for about 15 minutes or until a light golden brown in color. Let cool on pan before moving to a cooling rack to cool completely.
Recipe Tips and FAQs
- When deciding what oats to use, if you like a smaller oat, use quick cooking oats. Otherwise, you can use just regular rolled oats.
- Be sure you are using 100% pumpkin puree rather than pumpkin pie filling.
- Let the cookies cool on the baking sheet for five minutes before moving to a cooling rack to cool completely.
- Store the cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
For this recipe, you can use either regular rolled oat or quick cooking oats. If you prefer a smaller oat texture in the cookie, quick cooking oats are your best bet. However, you could always pulse the regular rolled oats in a food processor or blender to get a smaller oat size.
Pumpkin pie spice is made of those warm fall flavors and includes mostly ground cinnamon, with nutmeg, cloves, ginger, and allspice.
This pumpkin spice cookie recipe is great to make ahead. You can store in an airtight container in the refrigerator for up to a week, or freeze for up to a month. They are delicious served cold or at room temperature.
More Pumpkin Recipes!
Pumpkin Spice Cookie Recipe
Ingredients
- 1 ½ cups all purpose flour
- 1 cup rolled oats
- 2 ½ teaspoons pumpkin pie spice (alternatively could use cinnamon)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ¼ cup brown sugar
- ½ cup butter, melted
- ¾ cup canned pumpkin puree
- 1 large egg
- 1 ½ teaspoons vanilla
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicon baking liner.
- In a large bowl combine flour, oats, baking soda, pumpkin pie spice, and salt. Mix well and add in sugar and brown sugar to combine.
- In a small bowl, whisk together the butter, puree, egg, and vanilla. Add to the dry ingredients and stir until combined.
- Drop about 1 heaping tablespoon on cookie sheets, about 2 inches apart. (Should be able to fit 12 cookies on standard cookie sheet). Bake for 15 minutes or until golden brown. Cool on wire rack.
Video
Notes
- When deciding what oats to use, if you like a smaller oat, use quick cooking oats. Otherwise, you can use just regular rolled oats.
- Be sure you are using 100% pumpkin puree rather than pumpkin pie filling.
- Let the cookies cool on the baking sheet for five minutes before moving to a cooling rack to cool completely.
- Store the cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
How many grams/ounces is 3/4 can of pumpkin puree
Hi Ron. The recipe calls for 3/4 cup of pumpkin puree with would be less than half of a 15 ounce can. Hope this helps!
Loved these cookies.
I have this recipe saved and will be baking a batch or three of these amazing pumpkin spiced cookies. Since they contain oatmeal they are acceptable at breakfast, right? Asking for a friend 😉
I love the addition of nutmeg on top of the pumpkin spice. It makes the cookies super spicy and delicious.
These look so delicious and yummy! My husband is going to love this recipe! I can’t wait to give this a try!
Yum! Such a wonderful cookie for fall! I love those warming spices. They definitely would make the perfect homemade gift.
So good and chewy!