Pumpkin Oatmeal Cookies
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Soft, chewy, and full of cozy fall flavor, these soft pumpkin oatmeal cookies are the perfect treat for autumn baking. Made with hearty oats, real pumpkin, warm pumpkin pie spice, and a simple vanilla glaze, they’re a cross between a regular oatmeal cookie and pumpkin bread. Best of all, this pumpkin oatmeal cookie recipe doesn’t require a mixer and no chilling of the cookie dough!
If fall could be baked into a cookie, these iced pumpkin oatmeal cookies would be it. Soft, chewy, and perfectly spiced with warm spices like cinnamon, they’re the ultimate cozy treat for crisp autumn days.
The hearty oats give them a wonderful chew, while the sweet vanilla icing drizzled on top adds just the right amount of indulgence. They’re like a cross between your favorite oatmeal raisin cookie and a slice of pumpkin bread—and trust me, they disappear fast.
These oatmeal pumpkin cookies are also a breeze to make—no mixer required and no chilling necessary (unless you want to make them ahead). You’ll love how the pure pumpkin keeps them soft for days, making them perfect for a fall cookie recipe swap, bake sale, or enjoying with your morning coffee during pumpkin season.
The Secret To Chewy Pumpkin Oatmeal Cookies
During the testing of these cookies I found there were three key elements to a chewy pumpkin oatmeal cookie and not a cakey cookie.
- Blot the pumpkin puree: The secret to a chewy and not cakey pumpkin cookies is to blot the pumpkin puree. The pumpkin puree adds a lot of moisture which can make for a cakey cookie. So you want to remove excess moisture with paper towels to keep them soft yet chewy. You can do this by putting the pumpkin in a paper towel and squeezing it out. Or spread the pumpkin out on a plate and blot the pumpkin puree with a paper towel. I like the second method – I find it easier!
- Use an egg yolk not a whole egg: And because of the extra moisture from the pumpkin we are going to use just an egg yolk instead of a whole egg.
- Old fashioned oats vs. quick oats – And last but not least, the type of oats we use is key to a chewy cookie. Quick oats can have a bit of a “dustier” texture giving it a softer, cakier texture so I recommend old fashioned oats for that heartier bite.
The combination of these three things created the ultimate chewy pumpkin oatmeal cookie!
Ingredients You’ll Need
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice – If you don’t own any, make your own homemade pumpkin pie spice with ground cinnamon and other spices.
- Old-fashioned oats – I recommend rolled oats for a chewier cookie texture. Quick cooking oats can work but will create a softer bite.
- Unsalted butter, melted – If using salted butter, omit the added salt.
- Light brown sugar – Adds moisture and chewiness. If you run out, try my homemade brown sugar recipe. You could also use dark brown sugar.
- Granulated white sugar
- Pumpkin purée – Use pure pumpkin, not pumpkin pie filling. Blot with paper towels to remove much moisture so they don’t become a cakey cookie.
- Large egg yolk – Helps create tender, rich cookies. Learn how to separate eggs here.
- Vanilla extract
For the icing:
- Powdered sugar
- Milk – Any type of milk will work.
- Vanilla extract
Step-by-Step Instructions
Preheat and prepare cookie sheets. Preheat oven to 350°F (180oC). Line a cookie sheet with parchment paper or silicone baking mat.
Whisk dry ingredients. In a medium bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and oats.
Weigh your flour for best results. If you don’t own a scale, spoon the flour into the cup and level it off. I don’t recommend scooping directly from the bag as it can pack too much flour into the cup, which can also yield a cakey cookie.
Combine wet ingredients. In a second mixing bowl, stir together melted butter and sugars. Add in the egg yolk and vanilla, mixing to combine.
Stir in the blotted pumpkin purée.
Add dry ingredients. Stir in the flour mixture until no flour streaks remain. Let the cookie dough sit for 5–10 minutes to thicken.
If you wanted to at this point, you could stir in some chocolate chips! Try semi-sweet or white chocolate chips. Add up to 1 cup depending on how much chocolate you want. You could also try stirring in some dried cranberries, or toasted chopped pecans or walnuts.
Scoop the cookies. Using a medium cookie scoop, portion dough into 1½-inch balls, placing them 2 inches apart.
Bake and cool. Bake for 10–12 minutes until the edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the icing. Whisk together powdered sugar, milk, and vanilla. You can always adjust the icing by adding more powdered sugar if it’s too thin. Or adding a bit more milk if it’s too thick. Once cookies are cool, drizzle or spread icing on top.
I like to give them a quick dunk so they get icing all over the top. And it’s faster!
Make Ahead & Storage Tips
- Storage: Keep iced cookies covered at room temperature for up to 1 week.
- Make ahead: Scoop cookie dough balls, wrap in plastic wrap, and refrigerate up to 72 hours before baking.
- Freezing: Freeze baked cookies for up to 3 months, or freeze dough balls and bake from frozen, adding 1–2 minutes to the bake time.
Pumpkin Oatmeal Cookies
Ingredients
- 2 ½ cups (300 g) all purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 cups (200 g) old fashioned oats
- 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
- 1 cup (213 g) light brown sugar
- ½ cup (100 g) granulated white sugar
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ⅔ cup (150 g) pumpkin puree blotted dry
For the icing:
- 1 cup (114 g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Make the cookie dough
- Preheat and prepare cookie sheets. Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper or silicone baking mat.
- Whisk dry ingredients. In a medium sized mixing bowl whisk together flour, baking soda, salt, pumpkin pie spice and oats and set aside. 2 ½ cups (300 g) all purpose flour 1 teaspoon baking soda ½ teaspoon salt 2 teaspoons pumpkin pie spice 2 cups (200 g) old fashioned oats
- Combine wet ingredients. In a second mixing bowl stir together the melted butter and sugars. Add in the egg yolk and vanilla. Mix to combine. Add in the pumpkin purer and stir to combine. 1 cup (2 sticks, 226 g) unsalted butter 1 cup (213 g) light brown sugar ½ cup (100 g) granulated white sugar 1 large egg yolk 2 teaspoons vanilla extract ⅔ cup (150 g) pumpkin puree
- Add in your dry ingredients. Add the flour mixture to the butter and mix to combine. Stir just until no flour streaks remain. Let the cookie dough sit for 5-10 minutes to thicken up.
- Scoop the cookies. Using a 1-inch cookie scoop, or tablespoon scoop the cookies into 1 ½-inch balls onto prepared cookie sheets about 2 inches apart.
- Bake and cool the cookies. Bake cookies sheet on the middle rack for 10-12 minutes, until lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool.
- Make the icing. In a small bowl whisk together the icing ingredients. When the cookies are cooled, dip or spread a little icing on top of each cookie. 1 cup (114 g) powdered sugar 2 tablespoons milk ½ teaspoon vanilla extract
Notes
- Make Ahead Tip: These cookies will stay fresh covered at room temperature, for up to 1 week.
- Storage: You can also make the dough ahead of time as well. Scoop the cookie dough onto the parchment lined cookie sheet and wrap in plastic wrap and refrigerate (overnight or up to 72 hours). When ready to bake, remove the plastic wrap and bake
