As the fall season arrives, so does the craving for all things pumpkin. If you’re looking for a delicious and easy-to-make pumpkin treat, then you can’t go wrong with pumpkin oatmeal drop cookies.
These cookies are soft, chewy, and bursting with all the warm flavors of fall. So let’s get to it and learn how to make these delectable pumpkin oatmeal drop cookies!
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Why you’ll love this recipe
There’s nothing quite like the scent of fresh pumpkin baking in the oven on a crisp fall day. Pumpkin cookies are a classic fall treat, and they pair perfectly with a cup of hot apple cider or a pumpkin spice latte.
Plus, pumpkin is packed with vitamins and minerals like vitamin A and potassium, making these cookies an indulgence with some extra nutrients added in naturally!
Ingredients for this recipe
Flour: The base of the cookie dough.
Pumpkin pie spice: For the perfect fall flavor.
Cinnamon: Warms up the flavors.
Baking soda: Helps the cookies rise.
Salt: Balances out the sweetness.
Unsalted butter: For moisture in the cookies.
Brown sugar: Sweetens the cookies and adds depth.
Granulated sugar: Sweetens the cookies.
Egg yolk: Binds the ingredients together.
Vanilla: Adds extra flavor and balances the flavors.
Pumpkin puree: The pumpkin of these cookies.
Old fashioned oats: For the oat cookie texture.
Equipment needed for this recipe
A Stand Mixer is perfect for mixing the thick dough together. Parchment Paper will help prevent sticking during baking. Mixing Bowls for mixing the ingredients together without making a mess. A Silicone Spatula will be helpful for scraping the dough out of the mixing bowl. Cookie Sheets are a reliable surface for baking in the oven. Finally, an Ice Cream Scoop will ensure you have even scoops of cookie dough which will make even cookies.
How to make pumpkin oatmeal drop cookies
Step 1: Preheat oven to 350 degrees. Spray cookie sheets with non-stick spray or line with parchment.
Step 2: In a large bowl, combine the flour, spices, soda and salt. Set aside.
Step 4: Add in the pumpkin puree, egg yolk and vanilla and combine well.
Step 6: Add in the oats and fold into the dough until well combined.
Step 3: In a bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar.
Step 5: Mix in the flour mixture and stir well – scraping down the sides when needed and mixing again.
Step 7: Scoop the batter into small balls. Bake in preheated oven for 10-12 minutes or until edges are just slightly browned. Allow to cool slightly and enjoy!
Using two spoons or an ice cream scoop, scoop out a heaping tablespoon worth of dough and place on baking sheets. Leave about 2 inches between each mound to ensure enough space during baking.
Other pumpkin recipes to try
Try out this Pumpkin Dump Cake for a super simple-to-make cake that’s perfect for fall. This Pumpkin Mousse is a delicious pumpkin dessert option that will leave your friends and family wanting more. For the cookie fans, this Pumpkin Spice Cookie Recipe is a great recipe to help you get into the spirit of fall. If you’re looking for easy, then these Easy Pumpkin Blondies Recipe are the perfect option for you to make at home. Don’t want to bake? No problem, these No Bake Pumpkin Cookies will have you covered!
What are drop cookies?
Drop cookies are a type of cookie that is made by simply dropping spoonfuls of cookie dough onto a baking sheet.
This is different from rolled cookies which require rolling out the dough and using cookie cutters to shape them.
Drop cookies are usually thicker and denser than rolled cookies, and they can be flavored with a variety of ingredients, including chocolate chips, nuts, raisins, and in this case, pumpkin and oatmeal.
Why are my oatmeal cookies hard and dry?
One of the most common reasons that oatmeal cookies turn out hard and dry is that they’re overbaked.
To prevent this, make sure to take your cookies out of the oven when they’re just starting to turn golden brown on the edges.
Another reason for hard and dry cookies is using too much flour. When measuring flour, make sure to use a light hand and don’t pack it down too tightly.
To keep oatmeal cookies from drying out, store them in an airtight container as soon as they’ve cooled. Keep them at room temperature for up to 3 days. You can also freeze them for later in a freezer-safe airtight container or bag for up to 3 months.
- 1 c flour
- 1 t pumpkin pie spice
- ½ t cinnamon
- ½ t baking soda
- ¼ t salt
- ½ unsalted butter, softened
- ½ c brown sugar
- ¼ c granulated sugar
- 1 egg yolk
- 1 t vanilla
- ⅓ c pumpkin puree
- 1 ½ c old fashioned oats
1.Preheat oven to 350 degrees. Spray cookie sheets with non-stick spray or line with parchment.
2.In a large bowl, combine the flour, spices, soda and salt. Set aside.
3.In a bowl of stand mixer, cream together the butter, brown sugar and granulated sugar.
4.Add in the pumpkin puree, egg yolk and vanilla and combine well.
5.Mix in the flour mixture and stir well - scraping down the sides when needed and mixing again.
6.Finally, add in the oats and fold into the dough until well combined.
7.Using two spoons or an ice cream scoop, scoop out a heaping tablespoons worth of dough and place on baking sheets. Leave about 2 inches between each mound to ensure enough space during baking.
8.Bake in preheated oven for 10-12 minutes or until edges are just slightly browned. Allow to cool slightly and enjoy!
-Use pumpkin puree for this recipe, not pumpkin pie filling
-Best served with a glass of cold milk
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Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Kitchen Electric Mixer with Dough Hook, Wire Whip & Beater (6.5QT, Blue)
Reynolds Kitchens Unbleached Parchment Paper Roll, 45 Square Feet
WHYSKO Meal Prep Stainless Steel Mixing Bowls Set, Home, Refrigerator, and Kitchen Food Storage Organizers | Ecofriendly, Reusable, Heavy Duty
U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Black)
Rachael Ray Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets - 3 Piece, Gray with Sea Salt Gray Grips
OXO Good Grips Classic Ice Cream Scoop
Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 53mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 1g
I am not a medical expert. These calculations are provided as a courtesy.