Pumpkin Spice Oatmeal Cookies are simple, soft cookies with raisins and chopped nuts that make a perfect treat any time of year. This easy recipe yields about 2½ dozen cookies and highlights warm pumpkin spice flavor combined with hearty oats.
If you’re searching for a straightforward cookie recipe that celebrates pumpkin flavor, these Pumpkin Spice Oatmeal Cookies are a great choice. They’re soft, moist, and full of cozy spices—ideal for fall baking or any time you want a comforting cookie.
Prepare the Cookie Dough
Preheat the oven to 350°F and lightly grease or spray one or two baking sheets. The dough comes together quickly, so have the oven ready before you start.
In a large bowl whisk together the dry ingredients: old-fashioned oats, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
Tip: If you don’t have a ready-made pumpkin pie spice mix, use a homemade blend of cinnamon, nutmeg, ginger, and cloves for the same warm flavor.
In a separate bowl mix the wet ingredients: canned pumpkin puree (not pumpkin pie filling), granulated sugar, one large egg, vegetable oil, and vanilla extract until smooth.
Pour the pumpkin mixture into the dry ingredients and stir until just combined. Fold in raisins and chopped pecans or walnuts until evenly distributed through the batter.
Bake the Cookies
Drop the dough by tablespoonfuls onto the prepared baking sheet(s), leaving about 2 inches between each cookie to allow for spreading. You should have enough batter to make approximately 2½ dozen cookies. Gently flatten each mound with the back of a spoon.
Bake at 350°F for 11–14 minutes. The cookies are done when they are set in the center and lightly firm around the edges. Allow them to cool on the baking sheet for a minute before transferring with a spatula to a wire rack to finish cooling. These cookies remain soft yet sturdy enough to hold.
Serve and Store
Once completely cooled, arrange the cookies on a platter and serve. Their gentle pumpkin flavor and spice blend make them a crowd-pleasing dessert or snack. Store leftovers in an airtight container to keep them soft.
These cookies also freeze well when wrapped tightly and stored in an airtight container; simply thaw before serving.
I hope you enjoy making these delicious cookies for family and friends. They’re an easy, comforting recipe that brings pumpkin spice to every bite.
Recipe (Printable Card)
Soft, spiced pumpkin oatmeal cookies with raisins and nuts. Makes approximately 30 cookies.
- 2 cups old-fashioned oats
- 3/4 cup all-purpose flour
- 1 3/4 teaspoons pumpkin pie spice mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cups canned pumpkin puree (not pumpkin pie mix)
- 2/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 350°F and lightly grease or spray a baking sheet.
- Whisk oats, flour, pumpkin pie spice, baking soda, salt, and baking powder in a large bowl.
- In a separate bowl, combine pumpkin puree, sugar, egg, oil, and vanilla until smooth.
- Add the pumpkin mixture to the dry ingredients and stir to combine. Fold in the raisins and chopped nuts.
- Drop dough by tablespoonfuls onto the prepared baking sheet, spacing about 2″ apart. Slightly flatten each cookie.
- Bake 11–14 minutes at 350°F, until set in the center and around the edges. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely. Serve and enjoy.
Recipe adapted from the MyFitnessPal app.
