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It’s that time of year again—pumpkin season! If you’re like me and you drool over pumpkin recipes, you’re going to love these Frosted Pumpkin Cookies with Oats.
Pumpkin Cookies with Oats are the perfect blend of warm fall flavors and chewy texture, making them a delightful treat for any occasion.
There’s something magical about the smell of pumpkin and spices filling the kitchen. These soft cookies are the perfect way to welcome the cozy vibes of fall.
They’re so chewy, and topped with a creamy frosting that makes each bite amazing. Plus, they have oats, so we can almost call them healthy, right? 😉
I love making these cookies on a chilly afternoon. The warm spices like pumpkin pie spice and vanilla extract make the whole house smell amazing.
They’re super easy cookies! Whether you’re a baking pro or just starting out, you’ll find this recipe simple and fun.
So grab your mixing bowl and let’s get baking! These cookies are not only delicious but also easy to make with simple ingredients you probably already have in your pantry.
Plus, these Pumpkin Cookies with Oats are a great addition to any cookie platter or a sweet treat to enjoy with a cup of tea or coffee.
Some of our other favorite pumpkin cookie recipes we have on our site include: Easy Pumpkin Blossom Cookies with Chocolate Kisses, Iced Pumpkin Oatmeal Cookies Recipe, and Pumpkin Chocolate Chip Cookie Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PUMPKIN COOKIES WITH OATS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A DIFFERENT FROSTING?
- CAN I USE PUMPKIN PIE FILLING?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Frosted Pumpkin Cookies with Oats Recipe
WHY THIS RECIPE WORKS:
- Perfect Balance of Flavors: The combination of pumpkin puree and pumpkin pie spice gives these cookies a delightful pumpkin flavor without being overpowering.
- Chewy Texture: Old-fashioned rolled oats add a wonderful chewy texture that makes these cookies stand out from regular pumpkin cookies.
- Delicious Frosting: The creamy frosting on top adds extra flavor and sweetness, making these cookies irresistible.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
For the Cookies:
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Salted butter, softened
- Light brown sugar, packed
- Granulated sugar
- Pure pumpkin puree
- Vanilla extract
- Old-fashioned rolled oats
For the Frosting:
- Salted butter, softened
- Powdered sugar, sifted
- Heavy cream
- Vanilla extract
- Pumpkin pie spice
HOW TO MAKE PUMPKIN COOKIES WITH OATS:
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- In a small bowl, stir together the flour, pumpkin spice, and baking soda, and set aside.
- In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, combine the butter, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth.
- Add the flour mixture and mix until combined, scraping down the sides.
- Add in the oats and mix until evenly distributed, the mixture will be thick.
- Take a 1.5 tablespoon cookie scoop, or you can eyeball it and dollop the cookie dough onto the prepared sheet trays 2 inches apart.
- Bake for 11-13 minutes until they puff slightly, appear dry on top, and lightly golden around the edges.
- Allow the cookies to cool on the trays for about 2 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, make the frosting. Whip the butter in a medium bowl with an electric hand mixer until smooth.
- Add one spoonful at a time of the powdered sugar until it is all combined, it will resemble sand.
- Add 3 tablespoons of the cream, vanilla, and pumpkin spice. Mix until combined, if it still seems too thick, add an additional 1 tablespoon of cream.
- Once everything is mixed in, turn the mixer up to high and whip for 3 minutes until light and fluffy.
- Once the cookies are completely cool, add the frosting on top, I like to use an offset spatula for this, but a butter knife will also work.
- Sprinkle a little more pumpkin spice on top if desired and serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FROSTING?
Absolutely! While the frosting in this recipe pairs perfectly with the cookies, you can use other types of frosting if you prefer.
Cream cheese frosting or cinnamon cream cheese frosting would be excellent choices.
Even a simple powdered sugar glaze works well if you’re looking for something lighter.
CAN I USE PUMPKIN PIE FILLING?
No, it’s best to use pure pumpkin puree for this recipe.
Pumpkin pie filling contains added sugars and spices, which can affect the texture and flavor of the cookies.
Using pure pumpkin puree ensures you get the best flavor and consistency.
ANY ADDITIONS?
Love oatmeal raisin cookies? I’m sure raisins would be great in this recipe.
Try things out for yourself!
- Chopped Nuts: Add walnuts or pecans to the cookie dough for extra crunch.
- Dark Chocolate Chips: Mix in some dark chocolate chips for a rich chocolatey taste.
- White Chocolate Chips: These add a sweet contrast to the pumpkin flavor.
- Pumpkin Seeds: Sprinkle some on top for a crunchy garnish.
- Maple Syrup Drizzle: Drizzle maple syrup over the frosting for added sweetness.
- Coconut Flakes: Mix in shredded coconut for a tropical twist.
- Cranberries: Dried cranberries add a tart flavor that complements the sweetness.
- Oat Flour: Replace some all-purpose flour with oat flour for more oat flavor.
- Brown Butter Frosting: Use brown butter in your frosting for a nutty taste.
- Pumpkin Spice Sprinkle: Dust extra pumpkin spice seasoning on top for more flavor.
ANY SUBSTITUTIONS?
Want a gluten free wonder? Go for it!
Any other dietary needs? I’ve got you covered.
Let me know if you think of any others!
- Gluten-Free Flour: Use a gluten-free all-purpose flour blend to make the cookies gluten-free.
- Unsalted Butter: If you only have unsalted butter, add a pinch of salt to the dough.
- Coconut Sugar: Substitute granulated sugar with coconut sugar for a natural sweetener.
- Quick Oats: If you don’t have old-fashioned oats, you can use quick oats, but the texture may be slightly different.
- Non-Dairy Milk: Use almond milk or coconut milk instead of heavy cream in the frosting for a dairy-free option.
HOW TO STORE:
Refrigerator: Place the cookies in an airtight container and store them in the refrigerator for up to a week.
This helps keep the frosting fresh and the cookies moist.
Freezer: You can freeze these cookies for up to 3 months.
Place them in a freezer-safe airtight container with parchment paper between layers to prevent sticking.
Thaw at room temperature before enjoying.
DANA’S TIPS AND TRICKS:
- Use Room Temperature Ingredients: This helps the ingredients mix together more smoothly.
- Don’t Overmix the Dough: Overmixing can make the cookies tough. Mix until just combined.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid using too much.
- Cool Completely Before Frosting: Frosting warm cookies will cause the frosting to melt.
- Adjust Frosting Consistency: If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar.
- Use Parchment Paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup easier.
These Pumpkin Cookies with Oats are the perfect fall treat.
Cozy fall spices are just the thing to get you into the mood for fall!
If you like this recipe, you might also like:
Frosted Pumpkin Cookies with Oats Recipe
Ingredients
For the cookies:
- 3/4 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 4 tablespoons salted butter softened
- 6 tablespoons light brown sugar packed
- 1/4 cup granulated sugar
- 6 tablespoons pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/4 old-fashioned rolled oats
For the frosting:
- 4 tablespoons salted butter softened
- 2 cups powdered sugar sifted
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice plus more for garnish
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- In a small bowl, stir together the flour, pumpkin spice, and baking soda, and set aside.3/4 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda
- In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, combine the butter, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth.4 tablespoons salted butter, 6 tablespoons light brown sugar, 1/4 cup granulated sugar, 6 tablespoons pure pumpkin puree, 1 teaspoon vanilla extract
- Add the flour mixture and mix until combined, scraping down the sides.
- Add in the oats and mix until evenly distributed, the mixture will be thick.1 1/4 old-fashioned rolled oats
- Take a 1.5 tablespoon cookie scoop, or you can eyeball it and dollop the cookie dough onto the prepared sheet trays 2 inches apart.
- Bake for 11-13 minutes until they puff slightly, appear dry on top, and lightly golden around the edges.
- Allow the cookies to cool on the trays for about 2 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, make the frosting. Whip the butter in a medium bowl with an electric hand mixer until smooth.4 tablespoons salted butter
- Add one spoonful at a time of the powdered sugar until it is all combined, it will resemble sand.2 cups powdered sugar
- Add 3 tablespoons of the cream, vanilla, and pumpkin spice. Mix until combined, if it still seems too thick, add an additional 1 tablespoon of cream.3-4 tablespoons heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice
- Once everything is mixed in, turn the mixer up to high and whip for 3 minutes until light and fluffy.
- Once the cookies are completely cool, add the frosting on top, I like to use an offset spatula for this, but a butter knife will also work.
- Sprinkle a little more pumpkin spice on top if desired and serve immediately.
Notes
- Use Room Temperature Ingredients: This helps the ingredients mix together more smoothly.
- Don’t Overmix the Dough: Overmixing can make the cookies tough. Mix until just combined.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid using too much.
- Cool Completely Before Frosting: Frosting warm cookies will cause the frosting to melt.
- Adjust Frosting Consistency: If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar.
- Use Parchment Paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup easier.
Nutrition
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