Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall!

I love fall. Cozy sweaters, cooler temperatures, soup, everything pumpkin and apple flavored. These Apple Pumpkin Oatmeal cookies have become a new favorite in my house. The consistency is so soft and chewy and the spiced pumpkin flavor paired with diced fresh apples is just incredible.

I absolutely love the chopped apples in the recipe, but if you don’t want the apples to be so prominent, you can grate them instead. I also love adding a lot of pumpkin pie spice to these cookies, but you can reduce or increase the amount as desired.

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I really love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned/rolled oats because it make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

Ingredients in Apple Pumpkin Oatmeal Cookies

1/2 cup butter, softened to room temperature

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tsp vanilla extract

1/3 cup pumpkin

1 cup flour

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups oats (I prefer old-fashioned, but you can use quick oats if you prefer)

1 apple, peeled and finely diced

How to make Apple Pumpkin Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, use an electric mixer to cream together the butter, brown sugar and sugar for about 2-3 minutes. Add the egg and vanilla and mix for about 1-2 more minutes. Add the pumpkin and mix until combined.

In another bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda and salt.

Add the dry ingredients to the butter/sugar mixture. Mix just until combined.

Add the oats and diced apples and stir just until well mixed.

Use a cookie scoop to scoop the dough onto prepared baking sheets (greased cookie sheets or cookie sheets lined with silicone baking mats). Very gently press down on the top of the cookie dough balls to just slightly flatten them. Bake for 10-12 minutes. Make sure not to overbake!

Leave the cookies on the cookie sheet to cool for a few minutes before transferring the cookies to a wire rack to cool completely.

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Apple Pumpkin Oatmeal Cookies

Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall! 

Course Cookies

Cuisine American

Keyword apple pumpkin oatmeal cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Author Jessica & Nellie

Ingredients

• 1/2 cup butter softened to room temperature
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup pumpkin
• 1 cup flour
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups oats I prefer old-fashioned, but you can use quick oats if you prefer
• 1 apple peeled and finely diced

Instructions

• Preheat oven to 350°.
• In a large bowl, use an electric mixer to cream together the butter, brown sugar and sugar for about 2-3 minutes. Add the egg and vanilla and mix for about 1-2 more minutes. Add the pumpkin and mix until combined.
• In another bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda and salt.
• Add the dry ingredients to the butter/sugar mixture. Mix just until combined.
• Add the oats and diced apples and stir just until well mixed.
• Use a cookie scoop to scoop the dough onto prepared baking sheets (greased cookie sheets or cookie sheets lined with silicone baking mats). Very gently press down on the top of the cookie dough balls to just slightly flatten them. Bake for 10-12 minutes. Make sure not to overbake!
• Leave the cookies on the cookie sheet to cool for a few minutes before transferring the cookies to a wire rack to cool completely.

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

OTHER OATMEAL COOKIE RECIPES THAT WE LOVE!

• Fudgy Oatmeal Cookie Bars
• Homemade Oatmeal Cream Pies
• White Chocolate Cherry Oatmeal Cookies
• Oatmeal Chocolate Chip Cookie Bars
• Chocolate Chip Oatmeal Cookies
• Microwave Oatmeal Chocolate Chip Cookies
• Toffee Oatmeal Cookies
• Blackberry Oatmeal Cookies
• Best Oatmeal Raisin Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Best Monster Cookies
• Banana Oatmeal Cookies

Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall!

Just got some new family pictures a few weeks ago and I love them! Getting family pictures is always a little bit stressful, but the results are always so worth it and I love having new pictures to put on the walls. Love these kiddos so much and am so grateful I get to be their mom. I know I say this every time, but I just can’t believe how big (old) they are all getting!

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