Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are an awesome homemade recipe that’s perfect for fall. They are easy to make and have the perfect amount of pumpkin and oats.

Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 161kcal

Author: Karin and Ken

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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