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Simple Pumpkin Spice Oatmeal Cookies Are Perfect For Fall

by | Oct 14, 2021 | Recipes

These Pumpkin Spice Oatmeal Cookies are a super easy riff on a classic oatmeal cookie. Simple ingredients like old fashioned oats, canned pumpkin, brown sugar, pumpkin pie spice, and a little extra nutmeg combine for a delicious Fall flavored twist that you’ll love!

overhead shot of baked pumpkin oatmeal cookies

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I’m officially in full Fall mode now, complete with obligatory BB PSL in hand. I am that girl who unabashedly loves her Pumpkin Spice everything. No, seriously. I’m a marketing department’s wet dream when it’s Fall and time for them to exploit the cash cow that Pumpkin Spice has become. If I see something in the store that’s Pumpkin Spice flavored, I’m almost certainly going to try it.

So when it was time to come up with some Fall inspired recipes for this little corner of the interwebs, one of the first thoughts that came to mind was…what if I could make pumpkin spice oatmeal cookies?? And suddenly, a mission was born.



Pumpkin Spice Oatmeal Cookies

Oatmeal cookies are one of those things that I seem to start craving as soon as the temperatures begin dipping. They’re cozy, homey, comforting goodness that remind me of my Grandma. Plus, all those oats have a lot of fiber making them a pretty substantial snack.

Don’t get me wrong. Straight out of the oven, I can’t help but continuously pop these babies in my mouth while baking. But over the ensuing week, they often become a stand-in for a meal whenever I have a lot going on during the day.

This recipe for pumpkin spice oatmeal cookies nixes the raisins in a traditional oatmeal cookie. It then adds in a generous amount of canned pumpkin puree to usher in a seasonal twist. While this recipe keeps the cinnamon of traditional oatmeal cookies, it blends in additional warming spices like nutmeg, ginger, and allspice.

These spices transform a traditional favorite into a cookie that truly embodies Fall vibes!

tender crumb interior of these pumpkin spice oatmeal cookies

These pumpkin spice oatmeal cookies aren’t a chewy oatmeal cookie. Instead, they’re of the cakey variety. The dough of these oatmeal cookies is thick and sturdy, keeping the shape of a cookie scoop during its bake.

If you prefer a flatter cookie, simply wet your fingers with a little water and smoosh ’em down a lil before baking. Either way you shape your pumpkin spice oatmeal cookies, they bake for the same time. The result is a moist, tender crumb interior that’s loaded with old fashioned oats.

These oatmeal cookies aren’t super sweet. They’re definitely more about the pumpkin and warm, cozy notes of the Fall spices. Oh, and they go GREAT with coffee! You know, if you’re truly adulting and having cookies for breakfast.

Gonna try out this recipe?

Leave a star rating or review in the comments to let me know what you think!

Ingredients For Pumpkin Spice Oatmeal Cookies

overhead shot of ingredients to make pumpkin spice oatmeal cookies

Dry Ingredients

  • Old Fashioned Oats – I like to use old fashioned oats for my pumpkin spice oatmeal cookies instead of quick-cooking oats because they retain more texture and oomph than quick oats. If you prefer less texture in your oatmeal cookies, try half old fashioned oats and half quick oats or completely replace the old fashioned oats with quick oats.
  • Flour – For all-purpose flour, I tend to prefer using either Gold Medal or King Arthur brand flours.
  • Pumpkin Pie Spice – If you don’t have this pumpkin spice blend on hand, you can make your own at home with cinnamon, nutmeg, ginger, and allspice. Don’t worry if you don’t have all of those individual spices either–just sub in ground cinnamon for the pumpkin pie spice and you’ll still get delicious results.
  • Nutmeg – Pumpkin pie spice already has nutmeg in it, but I added extra in this recipe because I feel like nutmeg doesn’t pop enough in pumpkin pie spice.
  • Baking Soda – Baking soda combines with the eggs in this recipe to give these pumpkin spice oatmeal cookies their loft, which is one of the reasons why they don’t fall flat in the oven. That, in combination with the reduced amount of butter, means these cookies pretty well retain whatever shape you give them when adding them to your baking sheet instead of spreading out.
  • Salt – Salt makes flavors pop and there’s not a lot of salt in the other ingredients in this recipe, so we add a touch into the cookie dough to help all of the other flavors shine.

Wet Ingredients

  • Granulated Sugar – The granulated sugar is going to provide sweetness and a crisp on the exterior of these pumpkin spice oatmeal cookies when they are straight out of the oven. Because there isn’t a lot of butter in this recipe, that crisp exterior will lessen as the cookies cool.
  • Brown Sugar – Brown sugar provides additional moisture to these cookies that helps them stay soft inside with a tender crumb. It also provides nutty and caramel notes that really compliments the pumpkin and spices in these oatmeal cookies.
  • Pumpkin Puree – Canned pumpkin puree works best in this recipe. I prefer to use Libby’s canned pumpkin; it’s got a nice, dark orange hue I find visually appealing and I like the thickness of the puree.
  • Butter – As mentioned earlier, there’s not a lot of butter in these oatmeal cookies. The butter in this recipe really just acts as a vehicle to help dissolve the sugar and give moisture to the cookie dough.
  • Eggs – The eggs primarily act as a binder and a leavening agent in this recipe.
  • Vanilla – This familiar extract provides a baseline flavor to the cookie dough and a slight familiar sweetness.

Pin this recipe to make later!

Pinterest Recipe Pin Graphic for Pumpkin Spice Oatmeal Cookies

Ingredient Swaps & Variations

  • No Pumpkin Pie Spice? No Problem! – The Pioneer Woman has a great recipe for making your own pumpkin pie spice blend at home that you could use. If you don’t have all of the different spices needed, don’t fret! You can still turn out some damn tasty cookies by subbing the pumpkin pie spice with 1 tablespoon of ground cinnamon.
  • Give It a Tart Twist! – We combine the flavors of pumpkin and cranberry on Thanksgiving, so why not in these pumpkin spice oatmeal cookies too?? To give these cookies a tart twist, reduce the amount of oats by 1/4 of a cup and then add in 1/2 cup of dried cranberries.
  • Let’s Go Nuts! – Chopped walnuts and pecans make a lovely addition to the dough for these pumpkin spice oatmeal cookies. Add in up to 1/2 cup of chopped nuts of your choice.
  • Who Likes Chocolate? – So many folks seem to like the combination of pumpkin and chocolate. I personally haven’t tried it, so can’t say whether the addition of some would make these pumpkin spice oatmeal cookies better (IMO). But, if you love a little adventure, then try it out (and let me know how it turns out!). Add in up to 3/4 of a cup of chocolate chips or chunks to the cookie dough.
close up of scoops of pumpkin pie spice cookie dough

Recipe Tips & Tricks

What to Remember – The cookie dough for these oatmeal cookies starts out as a golden orange hue, so it could be difficult to tell when the tops are truly golden brown. I like to test out a couple cookies first on my sheet and start watching (and checking) them about 2 minutes before the total bake time called for in a recipe. This helps me know whether or not my oven needs the full bake time. Also, sometimes it is easier to see the “golden brown” doneness by looking at the bottom of a cookie. So if the top is puzzling you a little, take a look at the bottom.

What to Avoid – The cookie dough for these pumpkin spice oatmeal cookies is THICK and you will feel like it’s too thick—but don’t fret! Trust me, all will come out well–so don’t add any water or liquid to loosen the cookie dough.

Ways to Use Pumpkin Spice Oatmeal Cookies Leftovers – These oatmeal cookies would definitely be good for making cookie ice cream sandwiches. And because of their warming spices, they would also make a great crumble-like topping on some baked Fall fruit like apples and pears. You could even shake things up a bit and use them as a crumble-like topping on a sweet potato pie!

close up of inside of pumpkin spice oatmeal cookie

Recipe Notes

Storage – Store leftover pumpkin spice oatmeal cookies in an airtight glass or plastic container at room temperature. Stored properly, these cookies will stay fresh and moist for about 4-5 days. After this, the cookies will still be safe to eat, but they start drying out.

Reheating – Wanna reheat a cookie to recreate that warm oven, fresh baked feel? Zap these cookies in the microwave for 15-20 seconds.

Servings & Nutrition – One serving of these Pumpkin Spice Oatmeal Cookies is 1 cookie. This recipe makes about 36 servings. Each serving has approximately 107 calories, 20 g of carbohydrates, 2 g of protein, 2 g of fat, and 9 g of sugar. For the full recipe and additional nutritional information, please see the recipe card below.

How to Make Pumpkin Spice Oatmeal Cookies

Step 1. In a medium bowl, combine the flour, salt, baking soda, pumpkin pie spice, and nutmeg. Set mixture aside.

Step 2. In a large mixing bowl, add the butter, brown sugar, and granulated sugar. Using a fork or spatula, mix the sugars into the butter until they are fully creamed together.

Step 3. Add the egg and vanilla to the creamed butter and sugars. Mix well to thoroughly combine.

overhead shots of steps 1 through 4 of how to make pumpkin spice oatmeal cookies

Step 4. Add the canned pumpkin to the wet mixture and stir well to fully incorporate.

Step 5. Working in either halves or thirds, gradually add the flour mixture into the wet mixture. Stir well to ensure dry mixture is fully incorporated.

overhead shots of steps 5 through 8 of how to make pumpkin spice oatmeal cookies

Step 6. Add the oats into the cookie dough, working in either halves or thirds. Cookie dough will get very thick, so be sure to stir well to ensure it is thoroughly mixed.

Step 7. Line a large baking sheet with either parchment paper or aluminum foil. Then, use a medium cookie scoop or large spoon to scoop the cookie dough onto the baking sheet. Keep scoops approximately 1.5 inches apart.

Step 8. Bake cookies at 350 degrees for 11-13 minutes, or until golden brown. Once baked, transfer to a wire rack to cool.

close up of baked pumpkin spice oatmeal cookies on wire rack

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

If I don’t have brown sugar, can I replace the brown sugar in the recipe with an additional 1 cup of white sugar?

I wouldn’t recommend a 1 to 1 swap of white sugar for the missing brown sugar because white sugar is much sweeter than brown sugar. The brown sugar gives some caramel and nutty notes to the cookies as well as provide extra moisture in the cookie dough, so try to find it and use it if you can. But, if you’re in a jam, I would replace the brown sugar with just 1/2 cup of white sugar.

Can I use fresh pumpkin puree instead of canned pumpkin in this recipe?

Yes. If you’ve got fresh on your hands, then totally use it and do so in a 1 to 1 ratio swap to ensure there is enough puree in the cookie batter to get a pumpkin flavor that pulls through the other elements. One word of caution though is that fresh puree is likely going to be more watery (or “loose”) than canned pumpkin, so you may need to add in a little extra flour to compensate for this difference. I’d recommend adding any additional flour one tablespoon at a time if you do.

What do I do if I don’t have pumpkin pie spice to make this recipe?

No worries! If you don’t have pumpkin pie spice, you can make an almost equally delicious cookie with regular ol’ ground cinnamon. Just substitute 1 tablespoon of ground cinnamon for the pumpkin pie spice called for in the recipe.

Other Recipes You May Enjoy

overhead shot of baked pumpkin oatmeal cookies

Pumpkin Spice Oatmeal Cookies

Yield: 3 dozen
Prep Time: 27 minutes
Cook Time: 13 minutes
Total Time: 40 minutes

Oats, pumpkin puree, brown sugar, pumpkin pie spice, and nutmeg for a delicious Fall twist on a favorite classic!


  • 3 cups old fashioned oats
  • 2 cups all purpose flour
  • 5 tbsp butter
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup pumpkin puree
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp nutmeg


1. Preheat oven to 350 degrees. Combine flour, baking soda, salt, and spices in a medium bowl, then set aside.

2. Add butter and both sugars to a large mixing bowl. Use fork or spatula to cream together.

3. Once creamed, add in the egg and vanilla to the sugar mixture. Stir well to fully combine.

4. Add in the pumpkin puree and mix well, ensuring there are no lumps.

5. Working in thirds, add the flour mixture in thirds to the wet mixture. With each third, mix until fully incorporated.

6. Gradually add in the oats, mixing cookie dough until fully combined.

7. Line a large baking sheet with parchment paper or aluminum foil. Add cookie dough to sheet using a medium scoop or rounded tablespoon. Bake 11-13 mins, or until golden brown. Transfer cookies to a wire rack to cool.

Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 107Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 119mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 2g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.


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Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
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