These soft and chewy oatmeal cookies taste like pumpkin pie in oatmeal cookie form. They are just 3 ingredients and don’t require any flour, eggs, or butter. The cookies store well and can be enjoyed for breakfast, snack or dessert.
a stack of seven pumpkin pie oatmeal cookies.

I really enjoy and crave pumpkin-flavored treats this time of year. These pumpkin pie oatmeal cookies contain all the flavors of pumpkin pie but are not as sweet and are easier to make.

Ingredients

  • Pumpkin Pie Mix
  • Quick Oats
  • Peanut Butter

Pumpkin Pie Mix: These cookies use canned pumpkin pie mix. It’s usually located in the baking aisle next to the cans of pure pumpkin puree. Pumpkin pie mix is pumpkin puree that already has spices and sugar added. It saves a few extra steps and it saves you from having to buy all the spices individually. If you don’t have pumpkin pie mix, you can also use pumpkin puree. However, if you do use pumpkin puree, you will likely want to add sugar and spices to the cookie batter because the cookies will taste quite plain. If you need a substitute for pumpkin, I also have an oatmeal cookie that uses applesauce.

Quick Oats: Quick oats are oats that have been further processed so that they are thinner and smaller than regular rolled oats. They don’t have any added sugar: it is just the oats. If you don’t have quick oats you can also make your own by pulsing rolled oats in a food processor until they resemble the size of quick oats. I think these cookies work better with quick oats versus rolled oats because the quick oats soften and cook faster.

Peanut Butter: The peanut butter acts as a binding agent for these cookies. Make sure to use natural peanut butter. This means you should only see peanuts and salt on the ingredient label and no added oils. Please make sure to check the ingredient label. There are some brands that will label their peanut butter natural-style but contain added oils in the ingredients. The added oils will prevent your peanut butter from firming up, which is why you need to use natural peanut butter. You can also use natural almond butter. If you need a nut-free substitute you can use natural sunflower seed butter.
a stack of cookies with a bite taken out of the top one.

How to Make Pumpkin Oatmeal Cookies

First, mix together the pumpkin and peanut butter. Then stir in the oats until a dough forms. Use a cookie scoop to scoop the dough onto your prepared baking sheet. Press down on the cookie dough balls until they become thick round discs. The cookies are then ready to be baked. They will need about 15 minutes in the oven.

Cookie Texture and Sweetness

These cookies are soft and chewy. They are also lightly sweet. The cookies are not super sweet because the only sugar added is from the pumpkin mix. If you prefer sweeter cookies, I recommend adding chocolate chips or other mix-ins. You can also add some sugar or syrup to the cookie dough.
a pile of pumpkin oatmeal cookies.

More Oatmeal Cookie Recipes

Recipe Save - Raptive

Envelope icon

WANT TO SAVE THIS RECIPE?

Enter your email and we'll send it straight to your inbox!

Plus, you’ll get great new recipes from us every week!

I’d like to receive more tips & recipes from Kirbie's Cravings.

4.80 from 5 votes

3 Ingredient Pumpkin Pie Oatmeal Cookies

These soft and chewy oatmeal cookies taste like pumpkin pie in oatmeal cookie form. They are just 3 ingredients and don't contain any flour, eggs or butter.
Servings: 10 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1/2 cup (128 g) canned pumpkin pie mix
  • 1/4 cup (64 g) natural peanut butter
  • 1/2 cup + 2 tbsp (57 g) quick oats

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
  • Add pumpkin and peanut butter to a large mixing bowl. Whisk until the ingredients are fully mixed and the mixture is uniform in color. Add in oats and stir until they are evenly mixed in. Adding the oats should thicken the mixture. It will look like a thick batter rather than traditional cookie dough. If adding any mix-ins, add them in now.
  • Use a 1.5 tbsp cookie scoop to scoop cookie dough and place onto prepared baking sheet, spacing cookies 1.5 inches apart.
  • Use the back of a metal spoon to flatten dough until they are thick round disks. Smooth and round the edges of the disks if needed. The cookies will not spread much during baking, so shape the cookies how you want the final outcome to be.
  • Bake cookies for about 12-15 minutes or until done. Let cookies cool before removing and eating. Store cookies in an airtight container in the fridge or freezer.

Notes

  • The cookies are only very lightly sweetened. If you prefer sweeter cookies you can add sweet mix-ins like chocolate chips. You can also add sugar or syrup to the cookie batter.
  • Make sure to use natural peanut butter with no added oils
Serving: 1cookie, Calories: 72kcal, Carbohydrates: 9g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Sodium: 13mg, Fiber: 1g, Sugar: 3g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!