Pumpkin Oatmeal Cookies are soft, chewy and have a great texture from delicious hazelnuts. They’re super easy to make and have a wonderful delicate spice flavor. The perfect fall cookie. Eggless and easily vegan.
Pumpkin Oatmeal Cookies are your new best friend. No, really.
Just make them and you'll see.
They're comforting, wintery, flavorful, warming and AMAZING.
Soft pumpkin cookies with an oaty texture. Bliss.
Add in some crunchy hazelnuts and boom - cookie heaven.
Very autumnal, very easy to make, and utterly scrumptious.
This post was originally published on 23 October 2013 and republished on 26 November 2020 with new images, text and video.
Pumpkin oat cookies are perfect for a late afternoon treat, bundled on the sofa with a mug of Earl Grey tea or a hot cup of coffee.
The naturally eggless cookies are easily vegan.
I just adore autumn.
Falling leaves, nights closing in and pumpkin.
Oh, the autumnal taste of pumpkin.
I'm not fussy if it's from a can or freshly pureed, as long as I get it in my porridge, cookies and pies.
These pumpkin biscuits are soft and oaty with crunchy hazelnuts and light spices. You’ll love them, I’m sure.
Why you’ll love this recipe
Easy to make cookie recipe.
A great way to use up the last of a can of pumpkin puree.
Deliciously spiced, wintery cookies.
Soft, chewy with a crunch from hazelnuts.
Ingredients & Tools
All-purpose / plain flour forms the bulk of the cookie recipe.
Baking soda - makes the cookies rise and get so fluffy.
Ground cinnamon, nutmeg, ginger and allspice - brings a wonderful fall or winter flavor to the cookies and complements the pumpkin.
Oats - to make them oatmeal cookies!
Butter - make them vegan cookies by using dairy free vegan butter.
Brown sugar and white granulated sugar - I love the mix of sugars for the best cookie flavor.
Pumpkin puree - I use it from a can, but homemade pumpkin puree works too!
Vanilla extract - adds flavor and sweetness.
Hazelnuts - add a great texture. Try swapping to walnuts, pecans, almonds or other nuts.
How to make Pumpkin Oatmeal Cookies
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Whisk the flour, baking soda, salt and spices together in a bowl. Stir in the oats and set aside.
In another bowl, cream together the butter and both sugars for a few minutes until light and fluffy.
Add the pumpkin puree and vanilla and beat well.
Add the wet ingredients to the dry and stir to combine.
Stir in the chopped hazelnuts.
Roll the mixture into balls, place onto the prepared cookie sheet and flatten slightly.
Bake for 15 minutes or until golden.
Allow the cookies to cool for a few minutes on the tray and then transfer to a wire rack to cool completely.
Use canned or homemade pumpkin puree.
Try swapping the spices for Pumpkin Pie Spice.
It’s also tasty with Chai Spice Mix.
Swap the hazelnuts for your favorite nuts.
I use blanched hazelnuts (skins removed) but they’re just as tasty with skin-on hazelnuts. I make them that way all the time.
Salted hazelnuts add a tasty flavor. Just leave the salt out of the cookie dough.
Make them vegan pumpkin oatmeal cookies: swap the butter for dairy-free vegan butter. Be sure to check that your sugar is vegan too.
Make them gluten-free pumpkin oatmeal cookies: use gluten-free plain flour and check that your baking powder is gluten-free (most are).
More pumpkin dessert recipes
I adore pumpkin in desserts, just like in this pumpkin oatmeal cookie recipe. It's so wintery, so tasty and just a darned good vegetable for desserts!
You can easily make your own by steaming pumpkin or squash, then puree it and heat it a little to remove a bit of the moisture. Or just buy canned!
I hope you love these pumpkin spice oatmeal cookies. Be sure to also try out these other awesome pumpkin dessert recipes:
And check out my list of The Best Vegetarian Pumpkin Recipes!
I hope you love this pumpkin oatmeal cookie recipe!
Check out the Veggie Desserts + Cakes cookbook on Amazon
Pumpkin Oatmeal Cookies with Hazelnuts
- 1 ¼ cup (150g) all-purpose flour (plain flour)
- ½ teaspoon baking soda (bicarb of soda)
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 cup (100g) oats
- ½ cup (100g) butter at room temperature
- ¼ cup (50g) brown sugar
- ¼ cup (50g) white sugar
- ½ cup (150g) pumpkin puree
- 1 egg
- 1 ½ teaspoons vanilla extract
- ¼ cup (50g) hazelnuts roughly chopped
- Preheat the oven to 350F / 180C. Line a cookie sheet with parchment paper.
- Whisk the flour, baking soda, salt and spices together in a bowl. Stir in the oats and set aside.
- In another bowl, cream together the butter and both sugars for a few minutes until light and fluffy.
- Add the pumpkin and vanilla and beat well.
- Add the wet ingredients to the dry and stir to combine. Add the chopped hazelnuts and mix.
- Roll heaped teaspoons of the mixture into balls, place on the tray and flatten slightly.
- Bake for 15 minutes or until golden. Allow to cool for a few minutes on the tray and then transfer to a wire rack to cool completely.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.