Chewy Pumpkin Oatmeal Cookies


Ok- so I made it one day not posting something fall-themed but I seriously couldn’t wait one more day to share this recipe with you. Sometimes a cookie is just so incredibly delicious that it deserves the front and center spotlight asap. These chewy pumpkin oatmeal cookies are just that- crisp on the edges, soft and chewy in the centers, and loaded with pumpkin and all the delicious spices that make fall the best time of the year. (On that note I think we finally are into the real fall weather which makes me so happy. I am a human oven these days and last weeks 83 and humid was not doing it for me.)


I love pumpkin cakes, muffins, breads etc, but what I’ve never been able to find is a pumpkin cookie that is more cookie-like than cake like. Sometimes, like in whoopie pies, I was going for a fluffy cakey texture, but I always want the variety of a cookie that has crispy edges and a chewy center. I was amazed when these came out of the oven and I had the first bite at how perfect the texture was. I was just as amazed as I tried my second, third and fourth cookie. I really couldn’t stop eating them!


There are lots of mix-in options for these cookies- chocolate chips, butterscotch chips, raisons, dried cranberries, etc. I chose to use my favorite baking ingredient- cinnamon chips as well as some white chocolate chips. I know that cinnamon chips aren’t the easiest thing to find, but I highly reccommend just ordering some either from King Arthur Flour (the ones that I use and love, one bag has lasted me months) or you can get the Hershey’s Cinnamon Chips on Amazon, (or in some grocery stores.) The chips I use kind of burst when baked, leaving little cinnamon pockets throughout, but I think the Hershey’s ones are more traditional chip texture. Either- way- make these your own with whatever mix-ins you like- but I these cookies are unbelievable!

Chewy Pumpkin Oatmeal Cookies

Chewy Pumpkin Oatmeal Cookies

Yield: 3 - 4 dozen cookies depending on size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 2 cups all-purpose flour
  • 1½ cups old-fashioned oats
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. grated nutmeg
  • 1/2 tsp salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 cup cinnamon chips*
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350F. Line a cookie sheet with parchment paper or a sil-pat and set aside.
  2. In a medium-sized bowl, whisk together the flour, oatmeal, baking soda, spices and salt.
  3. In the bowl of your stand mixer (or a large bowl if using a hand mixer,) cream the butter and sugars on medium-high until light and fluffy. Add the egg and vanilla and mix until well-combined and smooth. Stir in the pumpkin puree.
  4. On low speed, gradually add the dry ingredients, mixing until just incorporated. Fold in cinnamon chips, and white chocolate chips.
  5. Use a small cookie scoop to dollop cookie dough onto your prepared sheets, 2-3 inches apart. Bake for 12-16 minutes, or until cookies are golden brown around the edges. (I baked mine the full 16 minutes as I wanted those crispy edges.)
  6. Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool.


*As I mentioned above, cinnamon chips are great in this recipe, but other chips, nuts, dried fruit can but switched out. I'd say that 2 cups total of mix-ins would be perfect! Recipe slightly adapted from: Annie's Eats via My Baking Addiction

Nutrition Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. Me, too! I’m pumpkin-crazy! These cookies look so yummy. I’m going to bake a batch tonight for the kids…

    yeh, that’s it…the KIDS need the cookies.


  2. I do love October and November. Those are the absolute prime months of pumpkin goodies and I can’t wait to try my hand at so many more this season :)

  3. OMG these are delicious! I live in Denver, so I added a tad bit more flour. Delicious- just like you said crispy on the edges and chewy in the middle. I broke the dough down and added different things to each batch- so far the butterscotch chip with raisins are my fave. Such a warm, fall feeling. Thank you!!!!

  4. I have a longstanding goal to make a chewy pumpkin cookie and here you are with a beautiful one! I love the cinnamon chip addition!!

  5. This recipe makes me super excited since I’ve been wanted to try a pumpkin cookie for like…forever, but never found the right recipe! I’ve baked with pumpkin several times so far and tried different kind of sweets and baked goods but I’ve never had the chance to try it in cookie form! These cookies look delicious, but I think I’ll skip the chocolate and cinnamon chips and make them plain, as to truly enjoy the pumpkin flavor :)
    Thanks for sharing!

    xo, Elisa

  6. I love chewy cookies and I have been on a lookout for a nice one. After a couple of failed ones, I can’t wait to try this one out, especially when it has pumpkin in it. Pinning now trying later. Perfect little cookies.

  7. I really love a cookie that’s chewy on the inside, and these pumpkin oatmeal cookies seem to be the solution! They’re perfect for Fall and I need to whip myself up a batch!

  8. These just came out of the oven and they are officially one my all-time favourite cookies. Can’t wait to try a bunch of your other things!

  9. I tried this recipe yesterday..I was working on a ‘secret’ ingredient food challenge and substituted quinoa instead of oats and also added snickers, bananas, and carrots. Sounds crazy, but it was amazing! I blogged about it, and included your recipe (and linked back here to your blog :)

  10. These are truly de-lish, Audra! Up there with the Magnolia pumpkin cookies with brown butter (we call them cakies as they’re not quite cookies).
    So, I did half the batch with white Lindt choc and toasted pecans and the other half with 70% dark Green & Blacks organic choc (best chocolate ever) and toasted pecans (for my hubby). The verdict… The white choc with pecan won out unanimously. My toddler hoovered hers too. Happy bellies for everyone :)

  11. My friend and I just made these and they’re perfect! I couldn’t find cinnamon chips in our store, so I only used white chocolate chips. The texture is perfect and chewy!

  12. i just made these and added white chiocolate chips, pumpkin seeds, walnuts and chocolate chips. They are fabulous and I plan on making them again this week for A Halloween treat! Thanks for sharing this recipe!

  13. I’m having so much fun making your recipies. They taste amazing & you make me look good to those lucky enough to sample. Might I ask, do you use the King Arthur mini cinnamon chips or their Flav-r-bites for this recipe? Thank you for sharing such delicious wonders with all of us. Yay!

  14. These cookies are so delicious! I just made them and wow! Great recipe! The whole family loves them! I’m so happy I found this recipe! It’s a keeper! Thank you!

  15. I just made a batch and they taste great! Mine came out a little fluffy, instead of flat and chewy. What do you suppose I did wrong?

  16. Thank you for this fun recipe! Just did a few different batches with raisins, butterscotch chips and walnuts. I am so excited to taste all the different options! I did have a question regarding the texture; is there a way to get these more cookie based than cake?? They did not fall in the oven while baking and do lean more towards a cake texture than cookie. Thanks!!

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