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Easy One-Bowl Pumpkin Oatmeal Cookies (Best No-Mixer Recipe)

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These easy one-bowl pumpkin oatmeal cookies are soft, spiced, and perfect for fall. No mixer required, just one bowl and a spoon for a quick and comforting treat.

Ingredients

Scale
  • 1 cup (200g) pumpkin purée (not pumpkin pie filling)
  • 1/2 cup (113g) unsalted butter, melted (or coconut oil for dairy-free)
  • 3/4 cup (150g) packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (135g) old-fashioned rolled oats
  • 1 cup (120g) all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon salt (kosher salt preferred; reduce to 1/4 teaspoon if using table salt)
  • Optional add-ins: 1/2 cup (90g) chocolate chips, 1/2 cup (60g) chopped pecans or walnuts, or 1/3 cup (40g) dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Melt the butter in a small microwave-safe bowl in 20-second intervals until fully liquid. Set aside to cool slightly.
  3. In a large mixing bowl, combine the pumpkin purée, melted butter, brown sugar, egg, and vanilla extract. Stir with a wooden spoon until well combined and smooth.
  4. Sprinkle the flour, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt over the wet mixture. Stir gently until the flour is just incorporated; do not overmix.
  5. Fold in the rolled oats until evenly distributed. If using add-ins, fold them in now.
  6. For best results, cover the bowl and refrigerate the dough for 15-20 minutes (optional but recommended).
  7. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes, or until the edges are set and lightly golden. The centers will look soft and puffed.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with remaining dough, allowing the baking sheet to cool between batches.

Notes

Chilling the dough for 15-20 minutes helps prevent spreading and yields thicker, softer cookies. For dairy-free, use melted coconut oil. For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin oatmeal cookies, easy pumpkin cookies, no-mixer cookies, fall cookies, one-bowl cookies

Find it online: https://grubella.com/easy-one-bowl-pumpkin-oatmeal-cookies-best-no-mixer-recipe/