If you’re looking for a cozy treat that truly captures the essence of fall, these Pumpkin Oatmeal Cookies will sweep you off your feet. Packed with warm spices, wholesome oats, and luscious pumpkin puree, they strike the perfect balance of soft and chewy textures with just the right touch of sweetness. These cookies are not only comforting but also a delightful way to bring the flavors of autumn right into your kitchen. Once you try them, they’re bound to become your new favorite seasonal cookie to bake and share.

Pumpkin Oatmeal Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients come together easily but each one plays a starring role in turning simple pantry staples into unforgettable Pumpkin Oatmeal Cookies. From the creamy butter to the fragrant pumpkin pie spices, every item adds depth, texture, and that fall flair we all crave.

3/4 cup unsalted butter (softened): Provides richness and a tender crumb that makes every bite melt.

1 cup brown sugar (packed): Adds moisture and a deep, caramel-like sweetness to complement the oats and pumpkin.
1 cup white sugar: Balances the brown sugar with a clean, sweet finish.

1 can (15-ounce) pumpkin puree (NOT pumpkin pie filling): The star ingredient that lends moisture, color, and that unmistakable pumpkin flavor.
1 egg (room temperature): Binds the ingredients and helps create a soft, chewy texture.

1 teaspoon vanilla extract: Enhances all the flavors with a warm, sweet aroma.
2 1/4 cups all-purpose flour: Provides the structure that holds the cookies together.
1 cup quick cooking oats: Adds that delightful chewiness and nutty flavor that gives these cookies their name.

2 teaspoons ground cinnamon: Brings a familiar, cozy spice that pairs perfectly with pumpkin.
1/4 teaspoon ground nutmeg: Offers a subtle warmth and complexity to the spice blend.
1 teaspoon baking soda: Helps the cookies rise and stay light.

1 teaspoon baking powder: Adds extra leavening for a soft texture.
1/2 teaspoon salt: Balances sweetness and enhances all flavors.
1 cup powdered sugar (for glaze): Creates a sweet, silky glaze that adds a pretty finish.

2 tablespoons milk (for glaze): Makes the glaze smooth and easy to drizzle.
2 tablespoons maple syrup (for glaze): Offers a natural sweetness and a little autumnal flair.
1 teaspoon pure vanilla extract (for glaze): Adds depth and warmth to the glaze’s flavor.

1/4 teaspoon pumpkin pie spice (for glaze): A perfect spice blend to echo the pumpkin flavor in the glaze.

How to Make Pumpkin Oatmeal Cookies

Step 1: Preheat the Oven

Start by setting your oven to 375 degrees Fahrenheit so it’s perfectly hot and ready once your dough is mixed. This ensures your cookies bake evenly and develop those beautiful golden edges.

Step 2: Beat the Butter and Sugars

In a medium bowl, beat together the softened butter, brown sugar, and white sugar until the mixture is creamy and smooth. This step is essential for creating a light texture that will carry the pumpkin and oats beautifully.

Step 3: Add Pumpkin, Egg, and Vanilla

Next, mix in the pumpkin puree, egg, and vanilla extract. Beat until everything is fully combined, making sure to scrape the bowl once or twice to incorporate all the moisture-rich goodness evenly into your batter.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda, baking powder, and salt. This blend of dry components adds flavor layers and structure that balance the wet mix perfectly.

Step 5: Combine Wet and Dry Ingredients

Carefully stir the dry ingredient mixture into the wet pumpkin mixture. The dough will be soft yet scoopable, with oats and spices creating a hearty texture. Combine until just mixed to keep those cookies tender.

Step 6: Prepare the Baking Sheet

Line your baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and help the bottoms brown evenly.

Step 7: Scoop the Dough

Using a medium cookie scoop, place dollops of dough about 2 to 3 inches apart on your baking sheet. This spacing allows the cookies to spread without merging into each other.

Step 8: Bake Until Golden

Bake the cookies for 11 to 14 minutes until their edges turn golden and the centers are set but still soft. The aroma at this point will be pure autumn magic filling your kitchen!

Step 9: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up just right for glazing.

Step 10: Make and Drizzle the Glaze

Mix powdered sugar, milk, maple syrup, vanilla, and pumpkin pie spice until smooth. Drizzle this luscious glaze over the cooled cookies with a fork or spoon, then let it set before serving for that extra-special finishing touch.

How to Serve Pumpkin Oatmeal Cookies

Garnishes

Sprinkle a pinch of cinnamon or crushed toasted pecans over the glaze for an extra pop of flavor and a touch of elegance. A small dollop of whipped cream on the side can also elevate the experience for special occasions.

Side Dishes

For a complete fall-themed snack, serve these cookies alongside a steaming mug of chai tea, hot coffee, or a creamy latte. They also pair wonderfully with a scoop of vanilla ice cream for a cozy dessert.

Creative Ways to Present

Turn your cookies into festive sandwich treats by spreading cream cheese frosting or pumpkin butter between two cookies. For gatherings, arrange the cookies on a rustic wooden board with fresh seasonal fruits and nuts to impress guests with both flavor and style.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pumpkin Oatmeal Cookies in an airtight container at room temperature for up to 4 days. This preserves their soft texture while keeping the glaze fresh.

Freezing

You can freeze baked, unglazed cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. When ready to enjoy, thaw at room temperature and add the glaze fresh for the best flavor.

Reheating

Warm cookies slightly in the microwave for 10 to 15 seconds or in a low oven just to bring back that freshly-baked softness. Avoid overheating so they don’t dry out or melt the glaze excessively.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, you can substitute old-fashioned oats for quick oats, but it will give the cookies a chewier, heartier texture. If you prefer a slightly softer bite, quick oats are recommended.

Is canned pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree is plain cooked pumpkin without added sugar or spices, while pumpkin pie filling contains added sugar and seasoning. For the best results, always use plain canned pumpkin puree in this recipe.

Can I make these cookies vegan?

You can adapt this recipe by replacing the butter with a vegan butter substitute and using a flax egg or another egg replacer. Keep in mind texture and taste may vary slightly, but they’ll still be delicious.

How long do Pumpkin Oatmeal Cookies stay fresh?

Stored properly at room temperature in an airtight container, these cookies stay fresh for about 4 days. Beyond that, they may start to lose their softness and flavor.

What’s the best way to get the glaze to set smoothly?

Make sure your cookies are fully cooled before glazing. Drizzle the glaze evenly and let cookies sit at room temperature to allow it to harden without any smudging. If needed, a brief chill in the fridge helps firm it up.

Final Thoughts

Baking these Pumpkin Oatmeal Cookies is like wrapping yourself in a warm hug on a crisp autumn day. They’re simple enough to whip up on a whim but special enough to impress anyone lucky enough to share them. Give this recipe a try and invite those cozy fall vibes right into your kitchen — you won’t regret it!

Pumpkin Oatmeal Cookies Recipe

★★★★★

5.1 from 28 reviews

Author: Lila
Total Time: 27 minutes

Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Oatmeal Cookies combine the comforting flavors of pumpkin, warm spices, and hearty oats into a soft, chewy treat perfect for fall or any time you crave a seasonal delight. Topped with a lightly sweetened glaze that blends powdered sugar, maple syrup, and pumpkin pie spice, these cookies are both delicious and visually appealing.

Instructions

Preheat the Oven: Preheat your oven to 375 degrees F to ensure it’s at the right temperature when the cookies are ready to go in.
Beat the Butter and Sugars: In a medium bowl, beat the softened butter with the brown sugar and white sugar until the mixture is creamy and smooth.
Add Pumpkin and Egg: Add the pumpkin puree, egg, and vanilla extract to the butter mixture, beating until fully combined, scraping the sides and bottom of the bowl as needed.

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, quick-cooking oats, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined without overmixing.
Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.

Scoop the Dough: Use a medium cookie scoop to portion the cookie dough onto the baking sheet, spacing each dough ball 2-3 inches apart to allow for spreading.
Bake the Cookies: Bake in the preheated oven for 11-14 minutes, or until the edges are golden and the cookies have set.
Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Glaze: While the cookies cool, whisk together powdered sugar, milk, maple syrup, vanilla extract, and pumpkin pie spice until smooth.
Glaze the Cookies: Drizzle the glaze over the cooled cookies using a fork or spoon, then allow the glaze to set before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.

Allow butter and egg to come to room temperature before mixing for best texture.
Make sure not to overmix the dough to keep cookies soft and tender.
Chilling the dough for 30 minutes before baking can help prevent excessive spreading.

The glaze adds sweetness and moisture but can be omitted for a less sweet cookie.
Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes

Cook Time: 12 minutes
Category: Dessert, Snack
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160

Sugar: 14g
Sodium: 140mg
Fat: 6g

Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g

Carbohydrates: 25g
Fiber: 2g
Protein: 2g

Cholesterol: 25mg

Keywords: pumpkin cookies, oatmeal cookies, fall desserts, pumpkin spice, glazed cookies, easy cookie recipe