Pumpkin Oatmeal Cookies
Craving a cozy fall-season sweet treat? Then check out these incredible Pumpkin Oatmeal Cookies! The best fall-inspired cookie that everyone will enjoy.
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Pumpkin Oatmeal Cookie Recipe
Pumpkin treats are on the must-make list the second I feel the slightest fall breeze. Ok actually, when mid-September hits, those fall treats are on my mind. Can you blame me? Take one look at these pumpkin oatmeal cookies and you'll be drooling!
These soft and chewy pumpkin cookies are out-of-thisworld delicious. They've got the best, cozy fall flavor and are drizzled in a cinnamon maple icing. The result is the most unforgettable cookie!
My pumpkin snickerdoodles are one of my favorite fall desserts, but I love making a variety of treats throughout the chilly months. So making a cookie platter with these oatmeal cookies and other yummy sweet treats is always fun!
Pair these soft cookies with a pumpkin spice latte for a cozy fall morning. It's the best combination and fights away the chill of breezy morning with the most comforting of flavors!
Why You'll Love this Recipe
You're going to fall in love with these incredible pumpkin cookies:
- These cookies seriously have the best texture! With slightly crispy edges and soft, tender middle, they are an irresistible treat.
- Chewy pumpkin oatmeal cookies are a wonderful sharable treat. Make them for parties, cookie swaps, bake sales, anything you can think of!
- This recipe is actually super easy. While the cookies look really fancy, it's a simple recipe to follow and always ends up with the best results!
Ingredients
Check your pantry for these simple ingredients, and if you're missing something, then add it to your grocery list before you run to the store:
Cookie Ingredients
- unsalted butter
- brown sugar
- vanilla extract
- egg
- pumpkin puree
- all purpose flour
- ground cinnamon
- ground ginger
- ground nutmeg
- ground allspice
- baking soda
- salt
- oats
Icing Ingredients
- powdered sugar
- maple syrup
- cinnamon
- heavy cream or milk
Substitutions and Variations
You can use pre-made pumpkin pie spice instead of all the separate spices! Mix it up into the cookie dough to give it that classic fall flavor.
Want to reduce the amount of refined sugar in this recipe? Use coconut sugar in the cookies instead of brown sugar.
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make gluten-free pumpkin oatmeal cookies.
How to Make Pumpkin Oatmeal Cookies
Preheat oven to 375ºF (190°C) and then line a baking sheet with parchment paper.
Cream together softened butter and brown sugar for 3 minutes with an electric mixer or stand mixer until light and fluffy. Add vanilla and egg and mix again until combined.
Then add in pumpkin and beat on low until combined. There may be streaks of butter throughout instead of it being fully combined - this is okay and will correct itself once you add flour.
In another bowl, whisk together dry ingredients - flour, spices, baking soda, salt and oats.
Add about ½ cup of dry ingredients to your wet ingredients at a time, mixing on low speed until well combined.
Use a cookie scoop or two spoons to scoop dough onto baking sheet. The dough will be quite wet. If you prefer flattened cookies versus more rounded ones, you can flatten the cookie dough balls slightly with a spatula or your hand.
Bake in a preheated oven for 10-12 minutes until the cookies spring back when touched. Cool fully on a wire rack before drizzling icing on top.
How to Make the Icing
The next step to completing this recipe is making the icing! It's the best finishing touch:
Grab a mixing bowl and then whisk together the ingredients for icing to your desired thickness. You can add more milk if needed to thin out the frosting!
Once combined, drizzle the icing on top of cooled cookies. Allow the icing to set for a few minutes and then serve these pumpkin treats and enjoy!
How to Store Pumpkin Oatmeal Cookies
Transfer cookies to an airtight container with parchment paper in between the layers. Store at room temperature for about a day, and then transfer to the fridge to store for up to 4 days. You can freeze these cookies too! Place in a freezer-safe bag or container and freeze for 2-3 months. Just keep in mind that the glaze may be a little mushy once thawed.
Tips for Success
Check these tips and tricks to make sure each chewy cookie cookie is just perfect:
- The dough will be quite wet once mixed. I didn't find a difference in the results when chilling the dough, but you can do so if you want the dough to be a bit easier to handle while scooping.
- Make sure you space the cookies out enough on the baking sheet so that they don't end up baking together.
- To ensure a nice, cakey cookie, make sure you don't over-bake the cookies and make the cookie dough balls tall enough!
FAQ
You should stick to 100% pure pumpkin purée. Pumpkin pie filling is already sweetened and has spices added, so using puree allows you to sweeten and flavor as you desire. You can use both canned pumpkin puree and homemade pumpkin puree, either will work!
Old fashioned oats are usually the best option for recipes like these pumpkin oatmeal cookies. They are flat, which helps them better absorb moisture, as well as mix more evenly throughout the cookie dough.
More Pumpkin Recipes
- Pumpkin Pie without Evaporated Milk
- Pumpkin Sheet Cake
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cupcakes
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Pumpkin Oatmeal Cookies
Equipment
Ingredients
Wet Ingredients
- ⅓ cup unsalted butter softened
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup pumpkin puree
Dry Ingredients
- 1 cup all purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup oats
For the Icing
- ½ cup powdered sugar
- 1 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- 1 tablespoon heavy cream or milk
Instructions
- Preheat oven to 375ºF (190°C). Prepare a baking sheet with parchment paper.
- Using an electric mixer, cream together softened butter and brown sugar for 3 minutes until light and fluffy. Add vanilla and egg and mix again until combined. Then add in pumpkin and beat on low until combined. (You might have streaks of butter throughout instead of it being fully combined - this is okay and will correct itself once you add flour.)
- In another bowl, whisk together the flour, spices, baking soda, salt and oats.
- Add about ½ cup of dry ingredients to your wet ingredients at a time, mixing on low until well mixed.
- Use a cookie scoop or two spoons to scoop dough onto baking sheet. The dough will be quite wet. If you prefer flattened cookies versus more rounded ones, you can flatten the dough slightly with a spatula or your hand.
- Bake in preheated oven for 10-12 minutes until the cookies spring back when touched. Cool fully on a wire rack before drizzling icing on top.
Nutrition
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