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.

Course Dessert

Cuisine American

Keyword Sheet Pan Pumpkin Oatmeal Cookies

Prep Time 15

Cook Time 25

Servings Cookies

Calories 170kcal

Author Bon Appeteach

Ingredients

1 can Pumpkin Puree (see notes below on how to prep the puree before using)
1 cup Browned Butter room temperature (see notes below)
3/4 cup Brown Sugar packed
1/2 cup Maple Syrup
1 Egg + 1 Egg Yolk
1 tsp Vanilla
1/2 tsp Salt
2 tsp Pumpkin Pie Spice
2 tsp Baking Powder
1 1/2 cups Flour
2 1/4 cups Rolled Oats
1 1/2 cups Chocolate Chunks (optional)

Instructions

How to Remove Excess Moisture from Pumpkin Puree (Do Not Skip)

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.

How To Brown 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, then turn golden brown. Watch closely as it can quickly go from brown to burnt.
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)

Making The Pumpkin Oatmeal Cookies

Preheat the oven to 350 F. and grease a sheet pan with nonstick spray.
In a a stand mixer, combine together the pumpkin puree, brown sugar, melted butter or coconut oil, maple syrup, eggs, and vanilla extract until smooth.
In another bowl, mix the oats, flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips if desired.
Pour the cookie dough into the sheet pan and spread it out smoothly across the pan in an even layer.
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.
Slice the cookies into 24 servings and enjoy!

Notes

Store the cookie bars for up to 7 days in an airtight container. You can also add other mix-ins into the cookies like nuts, raisins, or peanut butter cup pieces.

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