This post may contain affiliate links.
These Pumpkin Oatmeal Cookies are the perfect fall cookie, combining the warm flavors of pumpkin pie spice with the chewy texture of oatmeal cookies; all dipped in a vanilla glaze.
I absolutely LOVE these Pumpkin Oatmeal Cookies! The flavor, texture, everything!
They are soft and pillowy, with an almost cake-like texture that makes them irresistible. Plus, they are topped with a sweet icing that takes them over the top.
If you know me, you know that I love pumpkin recipes. When it’s that time of year, I’m looking for cozy fall spices.
Whether you’re making them for a cozy fall day or sharing them with friends and family, these cookies are sure to be a hit!
I don’t know about you, but fall is one of my favorite seasons. The weather cools down, and it’s the perfect time to enjoy all things pumpkin.
They’re easy to make, and the smell of them baking in the oven will make your whole house smell like a pumpkin wonderland.
These Pumpkin Oatmeal Cookies are a great addition to any fall baking list. So, let’s get started on making these delicious cookies!
Some of our other favorite PUMPKIN RECIPES we have on our site include: Easy Pumpkin Danish with Cream Cheese Recipe, Easy No-Bake Pumpkin Cheesecake Recipe, and Pumpkin Sheet Cake with Bourbon Praline Frosting.
WHY THIS RECIPE WORKS:
- Perfect Fall Flavors: The combination of pumpkin puree and pumpkin pie spice gives these cookies a delightful autumn flavor.
- Great Texture: The oatmeal adds a chewy texture, while the icing adds a sweet and creamy finish.
- Easy to Make: With simple ingredients and straightforward steps, these cookies come together quickly and easily.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Old fashioned rolled oats
- Pumpkin pie spice
- Baking soda
- Cornstarch
- Baking powder
- Salt
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- Pumpkin puree
- Powdered sugar
- Whole milk
HOW TO MAKE PUMPKIN OATMEAL COOKIES:
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- In a medium-sized bowl stir together the flour, oats, pumpkin spice, baking soda, cornstarch, baking powder, and salt, set aside.
- In a large bowl cream together the butter, brown sugar, and granulated sugar for 2 minutes until combined.
- Add the egg and vanilla, stir it in until combined.
- Add the pumpkin and stir until smooth.
- Lastly, add the dry ingredients to the wet and mix until just combined and no dry patches remain.
- Using a 1.5 tablespoon cookie scoop, scoop dough about 2 inches apart onto the prepared sheet trays.
- Bake for 9-11 minutes until no longer glossy on top and they are puffed up. Let cool for 10 minutes on the sheet tray.
- Transfer to a wire rack to cool completely.
- Once cooled, make the icing by whisking together the powdered sugar, milk, and vanilla in a shallow bowl until smooth.
- Dip the tops of the cookies in the icing and place them back on the wire rack. Let sit for 15 minutes so the icing can set.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF OATMEAL IS THE BEST TO USE?
Old fashioned rolled oats are the best choice for these cookies.
They give a chewy texture and hold up well in the dough.
Quick oats can be used in a pinch, but they will create a softer, less chewy cookie.
CAN I USE PUMPKIN PIE FILLING INSTEAD?
No, you should not use pumpkin pie filling.
It contains added sugars and spices that will throw off the balance of this recipe.
Stick with pure pumpkin puree for the best flavor and texture.
ANY ADDITIONS?
For the fall, these are the perfect cookies.
I know you’ve probably got your own favorites for that time of year, but give these a try! You won’t regret it.
- Chocolate Chips: Add dark chocolate chips or white chocolate chips for extra sweetness.
- Chopped Nuts: Pecans or walnuts add a nice crunch and complement the pumpkin flavor.
- Dried Cranberries: For a tart and chewy addition.
- Maple Syrup Drizzle: Drizzle a bit of maple syrup over the icing for extra flavor.
- Pumpkin Seeds: Sprinkle on top for a crunchy texture.
- Cinnamon Sugar: Dust the tops of the cookies before baking for added sweetness.
- Brown Butter: Use brown butter instead of regular butter for a nutty, rich flavor.
- Cream Cheese Icing: Swap the regular icing with cream cheese icing for a tangy twist.
- Pumpkin Spice Seasoning: Add a bit more pumpkin pie spice for a stronger fall flavor.
ANY SUBSTITUTIONS?
Let me know in the comments if you have any other options you’d like to see on this list.
I love hearing from you!
- Butter: Use vegan butter for a dairy-free option.
- Flour: Substitute with gluten-free flour to make the cookies gluten-free.
- Brown Sugar: Use coconut sugar or a sugar substitute for a lower sugar version.
- Milk: Use almond milk or another plant-based milk for a dairy-free icing.
- Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
- Oats: Use quick oats if you prefer a softer texture.
HOW TO STORE:
Room Temp: Store the cookies in an airtight container in the refrigerator for up to a week.
Freezer: These cookies freeze well. Place them in a single layer on a baking sheet and freeze until solid.
Then transfer to an airtight container or plastic bag. They can be frozen for up to 3 months.
Thaw at room temperature before enjoying.
DANA’S TIPS AND TRICKS:
- Use Room Temperature Butter: This makes it easier to cream with the sugars and helps achieve the right texture.
- Measure Flour Correctly: Use the spoon and level method to avoid adding too much flour, which can make the cookies dry.
- Mix Wet Ingredients Thoroughly: Ensure the pumpkin puree, egg, and vanilla extract are well combined before adding dry ingredients.
- Don’t Overmix: Mix until just combined to keep the cookies tender and avoid a tough texture.
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cool Completely Before Icing: Make sure the cookies are fully cooled before dipping them in icing to prevent it from melting off.
Pumpkin Oatmeal Cookies are a delightful treat that brings together the best flavors of fall.
They’re easy to make, delicious to eat, and perfect for sharing.
Iced Pumpkin Oatmeal Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup pumpkin puree
For the icing:
- 1 ½ cups powdered sugar
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- In a medium-sized bowl stir together the flour, oats, pumpkin spice, baking soda, cornstarch, baking powder, and salt, set aside.2 cups all-purpose flour, 1 ¼ cups old fashioned rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl cream together the butter, brown sugar, and granulated sugar for 2 minutes until combined.¾ cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
- Add the egg and vanilla, stir it in until combined.1 large egg, ½ teaspoon vanilla extract
- Add the pumpkin and stir until smooth.1 cup pumpkin puree
- Lastly, add the dry ingredients to the wet and mix until just combined and no dry patches remain.
- Using a 1.5 tablespoon cookie scoop, scoop dough about 2 inches apart onto the prepared sheet trays.
- Bake for 9-11 minutes until no longer glossy on top and they are puffed up. Let cool for 10 minutes on the sheet tray.
- Transfer to a wire rack to cool completely.
- Once cooled, make the icing by whisking together the powdered sugar, milk, and vanilla in a shallow bowl until smooth.1 ½ cups powdered sugar, 2 tablespoons whole milk, ¼ teaspoon vanilla extract
- Dip the tops of the cookies in the icing and place them back on the wire rack. Let sit for 15 minutes so the icing can set.
Notes
- Use Room Temperature Butter: This makes it easier to cream with the sugars and helps achieve the right texture.
- Measure Flour Correctly: Use the spoon and level method to avoid adding too much flour, which can make the cookies dry.
- Mix Wet Ingredients Thoroughly: Ensure the pumpkin puree, egg, and vanilla extract are well combined before adding dry ingredients.
- Don’t Overmix: Mix until just combined to keep the cookies tender and avoid a tough texture.
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cool Completely Before Icing: Make sure the cookies are fully cooled before dipping them in icing to prevent it from melting off.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
