Pumpkin oatmeal cookies are the ultimate fall treat that brings warmth, spice, and a touch of nostalgia to every bite. These soft, chewy cookies combine the hearty texture of oats with the seasonal charm of pumpkin and cozy spices. Perfect for a holiday dessert table, after-school snack, or a weekend baking project, these cookies are easy to make and even easier to love. Whether you’re a seasoned baker or new to the kitchen, this recipe will become a go-to favorite for its simplicity and rich autumn flavors. Let’s dive into the pumpkin goodness!
Why You’ll Love These Pumpkin Oatmeal Cookies
These cookies are the epitome of fall comfort food. With their chewy texture from old-fashioned oats and moist crumb from pure pumpkin puree, they strike a delightful balance between cookie and cake. The pumpkin pie spice adds the perfect warm and spicy touch, while the drizzle of icing gives them a sweet finish. Great for gifting, lunchbox treats, or enjoying with a cup of coffee or tea, these cookies are a crowd-pleaser you’ll want to make again and again.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 1/4 cups old-fashioned oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
For the Cookie Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Step-by-Step: How to Make Pumpkin Oatmeal Cookies
- Preheat your oven to 375°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes until creamy and well combined.
- Beat in the egg and vanilla extract, then mix in the pumpkin puree until fully incorporated.
- In a separate bowl, combine the flour, oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and salt, whisking until well mixed.
- Slowly incorporate the dry ingredients into the wet pumpkin mixture, stirring gently until just blended.
- Using a cookie scoop (about 1 1/2 tablespoons), drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until cookies are puffed and the tops are no longer glossy.
- Allow cookies to rest on the baking sheets for 10 minutes before transferring them to a wire rack to cool fully.
- For the icing, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl until the mixture is smooth.
- Dip the tops of the cooled cookies into the icing or drizzle it over them. Let the icing set for about 10 minutes before serving.
Helpful Tips
- Make sure to use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and flavor.
- For uniform cookies, use a cookie scoop and flatten slightly before baking.
- Let cookies cool completely before icing to ensure it sets properly.
- If you prefer less sweet cookies, reduce the amount of granulated sugar slightly.
Substitutions And Variations
- Swap pumpkin pie spice with a blend of cinnamon, nutmeg, and cloves.
- Use quick oats for a slightly softer texture.
- Add chopped nuts or chocolate chips for extra crunch and flavor.
- Substitute whole wheat flour for part of the all-purpose flour for a nuttier taste.
Storage Instructions
Keep cookies in an airtight container at room temperature for 3 to 5 days. For extended freshness, store them in the refrigerator for up to one week. To freeze, scoop the dough onto a tray and freeze until firm, then transfer the portions to a freezer-safe bag or container.
Nutritional Information
Each pumpkin oatmeal cookie (approx. 1 1/2 tablespoon dough) contains approximately:
- Calories: 97 kcal
- Carbohydrates: 16g
- Protein: 1g
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 51mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 890 IU
- Calcium: 12mg
- Iron: 0.5mg
Serving Suggestions
- Pair with a warm mug of apple cider or pumpkin spice latte.
- Serve as a sweet snack in lunchboxes.
- Stack in clear cellophane bags for cute holiday gifts.
- Crumble over vanilla ice cream for a fall dessert twist.
Frequently Asked Questions About Pumpkin Oatmeal Cookies
Can I use canned pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling contains added sugars and spices which will affect the flavor and texture. Use pure pumpkin puree for best results.
Can I make these cookies gluten-free? Yes, substitute with a gluten-free all-purpose flour blend and certified gluten-free oats.
Why are my cookies too cakey? Pumpkin adds a lot of moisture, which can create a cake-like texture. For a chewier cookie, slightly reduce the amount of pumpkin or add an extra tablespoon of oats.
Can I freeze the dough instead of baked cookies? Absolutely! Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Do I have to ice the cookies? Not at all! They’re delicious plain or with a dusting of powdered sugar if you prefer something lighter.
Conclusion
Thank you so much for stopping by to try out these Pumpkin Oatmeal Cookies! They’re truly one of my favorite fall bakes — easy, full of warm spices, and incredibly comforting. I hope you enjoy making them as much as I do. Whether you share them with friends or savor them with your morning coffee, they’re a cozy treat worth repeating. Happy baking and thank you for being a part of this delicious journey.
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Pumpkin Oatmeal Cookies
- Total Time: 35 minutes
- Yield: 32 cookies 1x
Description
Pumpkin Oatmeal Cookies are the perfect fall dessert—soft, chewy, and warmly spiced with pumpkin pie seasoning. This easy recipe is great for family baking, gift-giving, or a cozy snack with coffee. They’re quick to make, freezer-friendly, and topped with a sweet vanilla icing for the ultimate seasonal treat.
Ingredients
3/4 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup pumpkin puree (not pie filling)
2 cups all-purpose flour
1 1/4 cups old-fashioned oats
2 tsp pumpkin pie spice
1 tsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
For the icing:
1 1/2 cups powdered sugar
2 tbsp whole milk
1/4 tsp vanilla extract
Instructions
- Preheat your oven to 375°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes until creamy and well combined.
- Beat in the egg and vanilla extract, then mix in the pumpkin puree until fully incorporated.
- In a separate bowl, combine the flour, oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and salt, whisking until well mixed.
- Slowly incorporate the dry ingredients into the wet pumpkin mixture, stirring gently until just blended.
- Using a cookie scoop (about 1 1/2 tablespoons), drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until cookies are puffed and the tops are no longer glossy.
- Allow cookies to rest on the baking sheets for 10 minutes before transferring them to a wire rack to cool fully.
- For the icing, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl until the mixture is smooth.
- Dip the tops of the cooled cookies into the icing or drizzle it over them. Let the icing set for about 10 minutes before serving.
Notes
Use only pure pumpkin puree—not pumpkin pie mix.
Let cookies cool fully before icing to help it set.
For a firmer texture, chill dough for 30 minutes before baking.
To freeze: portion dough onto tray, freeze, then store in freezer bag up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 97 kcal
- Sugar: 10g
- Carbohydrates: 16g
- Protein: 1g