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Pumpkin Oatmeal Cookie Recipe – courtesy of Linda Engel, author of Garden to Table Cooking

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Looking for a scrumptious fall dessert? These homemade pumpkin cookies, featuring the goodness of freshly roasted pumpkins, are the answer. With their golden-brown edges and soft, pillowy centers, these cookies are bursting with autumnal flavors. Share the love by baking a batch today and enjoy the taste of the season! 🧡🍂

One quick tip I’d like to share — for baking ALL of my cookies, I use silicone baking mats to keep them from sticking to the cookie sheet.  Here’s a link to snag your own:  Silicone Baking Mats

Pumpkin Oatmeal Cookies

Delicious oatmeal cookies made with freshly-roasted pumpkin! You can use raisins or substitute chocolate chips instead for a sweeter variation! This recipe is courtesy of my dear friend, Linda Engel, author of Garden to Table Cooking grab your copy of her cookbook here: .https://www.greenthingscooking.com/
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 24 Cookies


  • 1 cup Pumpkin puree use freshly roasted or canned
  • 4 tbsp Maple syrup
  • 2 Eggs beaten
  • 1 tsp Vanilla
  • 2 cups Oat flour grind about 2⅔ cups of oats in a blender or food processor
  • 4 tbsp Coconut sugar or brown sugar
  • 2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 tsp Pumpkin spice
  • ¼ tsp Sea Salt
  • 1 cup Raisins or substitute chocolate chips


  • Mix all wet ingredients
  • Mix all dry ingredients
  • Combine the two and mix well
  • Chill in refrigerator for 30 minutes
  • Heat oven to 350℉
  • Place a very full tablespoon of batter per cookie onto cookie sheet
  • Bake for 10 minutes or until cooked through
Keyword cookies
Tried this recipe?Let us know how it was!

Happy baking and decorating!

–Nicole Bendig-Lamb

For more information on starting or growing your own baking business:  Join Cake Biz Bootcamp!