Pumpkin Oatmeal Cookies make a simple and scrumptious dessert to enjoy during the fall or anytime you crave something sweet. They are perfectly soft, and the oats add a chewiness that makes each bite more enjoyable than the last. To top it off, I sometimes add a vanilla maple glaze as well. If you are looking for a fun pumpkin dessert for someone who isn't a pie fan, they will fall in love with these cookies.
Prepare these pumpkin oat cookies for Halloween, Thanksgiving, or as adorable gifts to give to family and friends. However, you choose to share them, I promise they will run out quickly. I suggest that you make an extra batch to enjoy just among your household, because they are just that good.
Are you looking for more pumpkin recipes for fall? You should try a pumpkin chai latte. Pumpkin snickerdoodle cookies are worth checking out as well. Our pumpkin donuts are really popular every fall in our home. Give 'em a shot.
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Why You'll Love This Recipe
- It uses everyday ingredients: You don't have to worry about any obscure or seasonal ingredients in this recipe. Everything can be found at the grocery store or in your pantry!
- The cookies are ready in less than 30 minutes: Prepping and baking take less than 30 minutes total, leaving you with more time to gobble up the cookies rather than make them.
- It's budget-friendly: This is an inexpensive treat, too. It consists mostly of baking staples that are low-cost or that you buy regularly anyway.
Ingredients
Below are the essential ingredients to make the best pumpkin spice oatmeal cookies ever. They're easy to find at your local grocery store.
- Butter: You will want your butter softened, not melted. I like to leave mine on the counter for about 30-60 minutes before I start the cookie dough. I typically use unsalted butter, but if you only have salted, that's fine.
- Pumpkin: This must be pure pumpkin, not pie filling. It will make a difference in the flavor and texture of the baked cookies.
- Oats: Old-fashioned or quick oats will work in this pumpkin cookie recipe. Don't use steel-cut oats, as they're chewier and better suited for oatmeal or granola.
- Milk: I use whole milk, but 2% should work fine as well. You may try this recipe with soy or almond milk if you like.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add chocolate: Fold in your favorite chocolate chips (like semi-sweet) to add bursts of richness in every bite.
- Apple: Dice 2 of your favorite apples and try them thoroughly before folding them into the dough. The pops of freshness pair well with the pumpkin.
- Chai spice: Swap the pumpkin pie spice for a chai spice blend that includes cardamom, cloves, and other spices for a different flavor profile.
- Maple icing: Replace the vanilla extract in the icing with maple extract or a little maple syrup to add more warm flavors.
How to Make Pumpkin Oatmeal Cookies
To get started, preheat your oven to 350°F and line your baking sheet with parchment paper or a silicone mat. Then, you're ready to get started on this pumpkin oatmeal cookie recipe.
Step 1: Cream the butter and sugar. Add the softened butter and brown sugar to a bowl of a stand mixer and mix them at medium speed until the mixture is light and fluffy.
Step 2: Add the wet ingredients. Next, add the remaining wet ingredients and mix them until they are just combined.
Step 3: Combine and add the dry ingredients. Add the dry ingredients to a separate bowl and whisk them.
Step 4: Mix the cookie dough. Then, gradually fold the dry mixture into the wet mixture until the dough forms.
Step 5: Scoop and bake the cookies. Now you can scoop the dough onto the prepared baking sheet, leaving an inch or two between each cookie. Bake them for about 12-14 minutes.
Step 6: Prepare the icing. Combine the ingredients for the icing in a small bowl until they are nice and creamy.
Step 7: Add it to the cookies. Drizzle it over the top of some of the cooled oatmeal cookies.
Step 8: Serve. Allow the icing to dry for 5-10 minutes, then enjoy your freshly baked cookies!
Recipe Tips
- Use room temperature ingredients: Along with the softened butter, use room-temperature eggs to ensure the cookie dough remains smooth with no clumps.
- Use a cookie scoop: To make even cookies, use a cookie scoop. This ensures that they bake evenly.
- Skip the icing: You can make these pumpkin and oatmeal cookies without the icing, and they are just as delicious!
If you enjoy a good cookie, try these peanut butter oatmeal chocolate chip cookies. These matcha white chocolate cookies are very popular too.
After fall comes winter and Christmas and so many recipes can't wait to sit in the spotlight again. Nothing says holly jolly more than Nutella. In this spirit I bring you Nutella stuffed cookies. So delicious and so festive. You just have to try them!
Our air fryer pumpkin cake recipe is one you want to check out if you like recipes like this.
Storage Directions
- Storing: Place your extra pumpkin oatmeal cookies into an airtight container. You can store them at room temperature for up to 4 days or in the fridge for up to 1 week. If they have icing, I would keep them just in the refrigerator for up to a week.
- Freezing: I recommend only freezing the pumpkin cookies that don't have icing. Put them in a Ziploc freezer bag and keep them in the freezer for up to 3 months. Thaw them at room temperature and enjoy!
Serving Suggestions
- Make the ultimate ice cream sandwich using homemade pumpkin ice cream. A classic vanilla would be fine, too.
- If you're not a coffee drinker, a cup of cinnamon hot chocolate would pair well with the flavors of these pumpkin oatmeal cookies.
- Try a unique cup of coffee like this dalgona cloud coffee with one of these cookies, or go classic with brewed coffee and a splash of pumpkin creamer.
- Serve these cookies alongside these delicious Apple Pie Bars!
Recipe FAQs
Overbaking the cookies is the primary reason they become dry. Once the edges start to brown, they are fully baked. Also, be sure that the dry ingredients are measured accurately and mixed well, so there aren't pockets of flour in the cookies.
Sure! If you want a thicker, spreadable icing rather than a glaze, add a little more powdered sugar to thicken it up. I almost find that sticking it in the refrigerator for a few minutes helps as well.
This can vary by oven. I like to rotate the baking sheet halfway through to ensure all the cookies get the same amount of color.
More Delicious Fall Cookie Recipes
Do you like fall cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pumpkin Oatmeal Cookies
Ingredients
For the Cookies:
- 1 stick ½ cup softened butter
- 1 cup brown sugar
- ¼ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups oats old-fashioned or quick
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
For the Icing:
- ¾ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, use an electric mixer on medium low speed to cream together the softened butter and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract and mix until combined.
- In a separate bowl, combine the oats, flour, baking soda, and pumpkin pie spice.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- Drop 2 Tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the tops of the cooled cookies into the icing or drizzle over cookies using a piping bag or spoon, then allow the icing to set before serving.
Notes
- Try not to overbake these oatmeal pumpkin cookies to prevent them from becoming dry and crumbly.
- Rotate the sheet pan in the oven halfway through baking the cookies if you notice that they aren't browning evenly.
- Use room temperature eggs to ensure a smooth, lump-free cookie dough.
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