Pumpkin Spice Oatmeal Cookies Recipe (2024)

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Written ByDorothy Kern

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Pumpkin Spice Oatmeal Cookies area a new fall twist on an old classic! My best chewy oatmeal cookie recipe filled with warm pumpkin spices. If you’re in love with pumpkin pie spice like I am then you’re going to LOVE these easy cookies.

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Pumpkin Spice Oatmeal Cookies Recipe (2)

Table of Contents

  • What are Pumpkin Spice Oatmeal Cookies?
  • Ingredients in Oatmeal Cookies
  • How to make Oatmeal Cookies with Pumpkin Spice
  • Variations for Pumpkin Pie Spice Cookies
  • Pumpkin Spice Oatmeal Cookie FAQ
  • Other Recipes You’ll Love
  • Pumpkin Spice Oatmeal Cookies Recipe Recipe

What are Pumpkin Spice Oatmeal Cookies?

They’re just the BEST oatmeal cookie recipe for fall! You’ll love these cookies if:

  • You love soft and chewy oatmeal cookies
  • You want an EASY cookie recipe
  • Pumpkin Pie Spice is your jam

Basically these are a classic oatmeal cookie recipe but instead of just adding cinnamon I added a ton of pumpkin pie spice. The result is an amped up version of the best cookie around!

Pumpkin Spice Oatmeal Cookies Recipe (3)

Ingredients in Oatmeal Cookies

Butter: I always start my cookies with unsalted butter. Make sure it’s softened. Want to substitute salted butter? Just reduce the salt in the cookie to 1/2 teaspoon.

Brown Sugar: To keep these nice and soft I only use brown sugar in them! Be sure to pack your brown sugar when measuring it.

Eggs: Be sure to buy large eggs.

Vanilla: I love adding vanilla extract to all my cookie recipes.

Baking Soda: This helps the cookies spread and makes them nice and chewy.

All Purpose Flour: My go-to for cookies.

Oats: This recipe calls for QUICK oats but if you only have old fashioned you can make your own quick oats.

Pumpkin Pie Spice: Obviously the most important flavor in these cookies! Buy a bottle or make my DIY Pumpkin Pie Spice.

Pumpkin Spice Oatmeal Cookies Recipe (4)
Pumpkin Spice Oatmeal Cookies Recipe (5)
Pumpkin Spice Oatmeal Cookies Recipe (6)
Pumpkin Spice Oatmeal Cookies Recipe (7)

How to make Oatmeal Cookies with Pumpkin Spice

  1. Dry Ingredients: For this cookie I like to whisk the dry ingredient separately.
  2. Cream: Cream the butter and sugar until smooth.
  3. Mix: Mix in the rest of the ingredients and then add the dry.
  4. Scoop: I used a 2-tablespoon cookie scoop, use any size you want.
  5. Chill: This dough must be chilled so the cookies stay a little puffed.
  6. Bake: Bake until light golden around the edges. Learn how to know when your cookies are done baking!

Variations for Pumpkin Pie Spice Cookies

  • Mix-Ins: Add 1 1/2 cups chocolate chips, white chocolate chips, or nuts to the batter before scooping.
  • Substitute salted butter by reducing the salt in the recipe to 1/2 teaspoon.
  • Use Apple Pie Spice instead of pumpkin spice for a new twist!
Pumpkin Spice Oatmeal Cookies Recipe (8)

Pumpkin Spice Oatmeal Cookie FAQ

Do these cookies have pumpkin in them?

No they do not – they are pumpkin SPICE cookies! Check out my pumpkin oatmeal cookie recipe for that.

How to store oatmeal cookies?

Store these in an airtight container for up to 3 days on the counter or you can freeze them for up to 3 months.

Can you freeze cookies?

You can freeze these in an airtight container for up to 3 months. I like to place them in gallon size bags with paper towels between layers to freeze.

How do you keep oatmeal cookies chewy?

The oats keep them chewy! But make sure not to over bake them or they’ll dry out.

How do you make your own pumpkin spice?

I have a homemade pumpkin pie spice recipe but for this recipe you’ll need 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each nutmeg and allspice.

Can you make cookies with old fashioned oats?

You can but I don’t recommend it. Instead make your own quick oats by pulsing the old fashioned oats in a blender or food processor before measuring for the cookies.

Other Recipes You’ll Love

  • Chocolate Oatmeal Zucchini Cookies
  • Cinnamon Sugar Baked Oatmeal
  • Pumpkin Spice Banana Bread

Pumpkin Spice Oatmeal Cookies Recipe (9)

Pumpkin Spice Oatmeal Cookies Recipe

5 from 41 votes

Pumpkin Spice Oatmeal Cookies are a soft and chewy oatmeal cookie recipe full of pumpkin pie spice! This easy cookie recipe is perfect for fall.

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 34 minutes minutes

Yield 28 cookies

Serving Size 1 serving

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Ingredients

  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups (186g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ¼ cups (260g) quick cooking oats

Instructions

  • Note: this dough needs to be chilled. Plan ahead!

  • In a medium bowl, whisk pumpkin spice, salt, baking soda, and flour. Set aside.

  • Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs, and vanilla and beat until smooth.

  • Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix until all combined.

  • Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.

  • When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.

  • Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.

  • Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.

Recipe Video

Recipe Notes

  • Make your own quick cook oats if you don’t have old fashioned by pulsing them in a blender or food processor.
  • Add 1 ½ cups chopped nuts, white chocolate chips or chocolate chips (or a combination of any of the three) in step 4 after adding the oats.

Recipe Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 131mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Pumpkin Spice Oatmeal Cookies are a soft and chewy oatmeal cookie recipe full of pumpkin pie spice! This easy cookie recipe is perfect for fall.

Last Updated on August 28, 2023

Pumpkin Spice Oatmeal Cookies Recipe (10)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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26 Comments

  1. These cookies are extra special. I made them exactly as written and they turned out marvelous. Thank you for CRAZY FOR CRUST website with your AWESOME and DELICIOUS recipes. I use your recipes for so many dishes and it never disappoints.

    Reply
  2. Taste was good, not as sweet as I expected. I added chocolate chips to some, and finely chopped walnuts and raisins to others. Were not as flat as in photo, but more dense and mounded. I thought it was because there was too much oatmeal or they were too hard from being chilled for more than an hour. In other recipes I have always cut the oatmeal down by 25-50% to get a flatter cookie. Also my baking soda had expired which may have influenced the shape.

    Reply
  3. Great cookies and easy to follow to recipe. Thank you for sharing. Third batch is in the oven now.

    Just wanted to say — I don’t find any need to fridge them. My first run I DID put in fridge for 30 min after scooping on trey.

    Second time, and current third, I scooped them and put straight into the oven. Taste and texture wise is totally the same.

    The only notable difference I observed is that the first batch that was fridged did not fully develop a round cookie look, had more of a mound on top.

    So I’m sure there is a reason to fridge them but I havented noticed any difference.

    Reply
    1. That’s great to know! Thanks for the tips.

      Reply
    2. I’ll allow myself to be spoiled throughout the year with these cookies I love the recipe but especially for the holidays they are just a great treat thank you for the recipe we enjoy them!

      Reply
    3. Can’t wait to these, Thanks for sharing, GOD BLESS

      Reply
    4. 28 cookies. 1 serving??
      Meaning 28 cookies for 2 person. Theyre either very tiny or they feed a very greedy person

      Reply
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