Sheet Pan Pumpkin Oatmeal Cookies

These Sheet Pan Pumpkin Oatmeal Cookies are a deliciously soft and chewy treat, perfect for fall. Made with warm spices, pumpkin puree, and hearty oats, they’re baked all at once for easy prep and cleanup.

Why This Recipe Works

Fall Favorite: This sheet pan pumpkin oatmeal cookies recipe combines the earthy flavor of pumpkin with the chewy texture of oats all baked to perfection in a sheet pan! The browned butter adds a deep, nutty richness while the maple syrup and pumpkin pie spice truly captures the essence of fall in each bite!

Simple to Make: Using a sheet pan allows you to create a large batch of oatmeal pumpkin cookie bars with minimal effort. Featuring pantry staples and a simple preparation, these cookies are a breeze to whip up! They are one of my favorite recipes to make when the weather starts to turn chilly and I can finally turn the oven on again!

Supplies Needed

• Mixing Bowls
• Stand Mixer or Hand Mixer
• Sheet Pan

Ingredients

• Pumpkin Puree: Be sure to use canned pumpkin puree and not pumpkin pie filling! Removing excess moisture from the puree to give the cookies the proper texture is crucial for having a chewy (not soggy) cookie.
• Browned Butter: Browned butter adds a caramel-like, nutty flavor to these cookies!
• Brown Sugar & Maple Syrup: A combination of brown sugar and maple syrup both add a deep, sweet flavor here.
• Eggs: Eggs help to give the cookies structure and rise slightly in the oven!
• Vanilla: For added flavor.
• Salt: This will balance out all of the flavors!
• Pumpkin Pie Spice: Pumpkin pie spice is a classic fall flavor that makes these sheet-pan pumpkin oatmeal cookies extra cozy.
• Baking Powder: To give the cookies some lift!
• Flour: All-purpose flour works great here.
• Rolled Oats: Old fashioned rolled oats are best for the perfect chewy texture.
• Chocolate Chunks: These are optional, for a hint of extra sweetness!

How to Make Sheet Pan Pumpkin Oatmeal Cookies

Prep the Pumpkin Puree

1. Remove Excess Moisture: Place a large sheet of paper towels on a clean surface. Spread the pumpkin puree evenly across the paper towels in a thin layer. Lay another sheet of paper towels over the puree, gently pressing down to absorb the moisture. Peel off the top layer of paper towels. If the puree is still moist, repeat with fresh paper towels until the desired consistency is achieved.

Brown the Butter

1. Melt the Butter: Place unsalted butter in a light-colored pan over medium heat. As the butter melts, swirl the pan or stir constantly to ensure even cooking. After a few minutes, the butter will foam, and then turn golden brown. Watch closely as it can quickly go from brown to burnt.
2. Remove from Heat: When the butter smells nutty and the milk solids at the bottom are amber brown, remove it from the heat. Immediately pour the browned butter into a heatproof bowl to stop the cooking process and let it completely cool to room temperature (it will be very softened but shouldn’t be hot at all before adding to the cookies)

Make the Pumpkin Oatmeal Cookies

1. Preheat & Prep: Preheat the oven to 350 F. and grease a sheet pan with nonstick spray.
2. Combine Wet Ingredients: In a stand mixer, combine the pumpkin puree, brown sugar, melted butter or coconut oil, maple syrup, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, mix the oats, flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
4. Add Dry to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips if desired.
5. Place Dough in Sheet Pan: Pour the cookie dough into the sheet pan and spread it out smoothly across the pan in an even layer.
6. Bake: Bake for 20-25 minutes, or until the cookies are lightly golden and set around the edges. Use a toothpick to check the center is cooked and then let them fully cool and set up in the pan.
7. Cool, Slice & Enjoy: Slice the cookies into 24 servings and enjoy!

Expert Baking Tips and Substitutions

• For a dairy free version, you can substitute the browned butter with melted coconut oil. The flavor will be slightly different, but still delicious!
• Try different add-ins, like chopped nuts, dried cranberries, raisins, or even peanut butter cup pieces instead of the chocolate chunks. 
• If you don’t have maple syrup, you can add honey or agave syrup instead. I like the fall flavor that maple syrup adds, but it will still be good with other natural sweeteners. 
• Old fashioned rolled oats provide the chewiest texture, but you can use quick oats if you have them on hand!

Serving and Storing

Once baked, let the cookies cool completely in the sheet pan before slicing into bars. These bars are perfect for serving at fall gatherings, snack time, or as a sweet breakfast option. The hearty oats in these sheet pan pumpkin oatmeal cookies make them quite filling!

To store, keep them in an airtight container at room temperature for up to 7 days. If you want to keep them longer, you can freeze the bars in an airtight container or freezer bag for up to 3 months. Just thaw them at room temperature or reheat them in the oven for a few minutes to enjoy warm, fresh-tasting cookies again!

More Recipes To Try

• Easy Maple Pumpkin Butter
• Pumpkin Butter Bars
• Banana Oatmeal Muffins
• Pumpkin Butter Puff Pastry Palmiers
• 2 Ingredient Pumpkin Bread