These delicious Pumpkin Oatmeal Cookies are soft, chewy, perfectly spiced and topped with an easy vanilla icing. Perfect for holiday parties or cozy nights in with family and friends. This easy pumpkin cookie recipe is a fall staple!
Love pumpkin cookies? Make sure to try my Pumpkin Chocolate Chip Cookies and Pumpkin Snickerdoodle Cheesecake Cookies!
Oatmeal Pumpkin Cookies
These Pumpkin Oatmeal Cookies are the perfect blend of soft and chewy and are simply bursting with fall flavor! Topped with a sweet vanilla icing these treats are perfect for holiday parties or a cozy night in.
These cookies come together so quickly and the dough doesn’t even need to be chilled. In under 30 minutes, you can be enjoying this delicious fall treat with a cup of coffee or sharing with friends and family.
How To Make Pumpkin Oatmeal Cookies
These cookies come together so quick – no chill time needed!
Pumpkin Oatmeal Cookies
- Cream butter and sugars for 2 to 3 minutes or until creamy and combined.
- Add the egg and vanilla and beat in until combined. Mix in the pumpkin puree.
- Whisk together all purpose flour, old fashioned oats, pumpkin pie spice, cornstarch, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Use a cookie scoop to scoop dough and place 2 inches apart on the prepared baking sheets.
- Bake cookies for 9 to 11 minutes until puffed up and no longer glossy on top. Let cookies cool for 10 minutes on the sheet tray before transferring to a wire rack to cool completely.
Cookie Icing
- Whisk together the powdered sugar, milk and vanilla extract in a small, shallow bowl until smooth.
- Dip the cookies in the icing or drizzle on top.
- Place cookies back on the wire rack and let sit for 15 minutes so the icing can set.
Storage Information
Store any leftover cookies in an airtight container at room temperature for 3 to 5 days. To increase longevity you can store them in your refrigerator for up to a week!
To Freeze: You can freeze these cookies as well. I recommend freezing before icing for the best results but they can be frozen iced as well. Store cooled cookies in a freezer safe container for up to 2 months. Thaw to room temperature and enjoy!
Variations To Try
- Add a handful of mini chocolate chips or dried cranberries for a sweet twist.
- For a little bit of crunch, add chopped pecans, almonds, pistachios or walnuts.
- Add a little maple extract or syrup to the glaze for a delicious maple glaze.
- Stir in a little pumpkin pie spice to the icing for more spice flavor.
Trish’s Tips
- Make sure you are using pumpkin puree (pure pumpkin) and not pumpkin pie filling for this recipe.
- Don’t over mix the dough! Stir just until the ingredients are incorporated for tender cookies.
My Icing Is Too Thick/Too Thin
You want the icing to be thick yet pourable.:
- To thicken: Add more powdered sugar, a tablespoon at a time.
- To thin: Add milk, a teaspoon at a time.
What Size Cookie Scoop Should I Use?
I used a 1 1/2 tablespoon cookie scoop. Using a cookie scoop gives you uniform cookies that will bake evenly.
More Pumpkin Desserts
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Coffee Cake
- Praline Pumpkin Roll
- Pumpkin Mousse
- Pumpkin Delight
Pumpkin Oatmeal Cookies
Ingredients
- ¾ cup unsalted butter softened
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree pure pumpkin, not pumpkin pie filling
- 2 cups all purpose flour
- 1¼ cups old fashioned oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Cookie Icing
- 1½ cups powdered sugar
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream together the butter, brown sugar and granulated sugar in a large bowl or the bowl of a stand mixer, for 2 to 3 minutes or until creamy and combined.¾ cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
- Add the egg and vanilla and beat in until combined. Mix in the pumpkin puree.1 large egg, 1 teaspoon vanilla extract, 1 cup pumpkin puree
- In a medium bowl, whisk together all purpose flour, old fashioned oats, pumpkin pie spice, cornstarch, baking soda, baking powder and salt.2 cups all purpose flour, 1¼ cups old fashioned oats, 2 teaspoons pumpkin pie spice, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon fine sea salt
- Add the dry ingredients to the pumpkin mixture and stir just until combined.
- Use a cookie scoop (1 ½ tablespoons) to scoop dough and place 2 inches apart on the prepared baking sheets.
- Bake cookies for 9 to 11 minutes until puffed up and no longer glossy on top. Let cookies cool for 10 minutes on the sheet tray before transferring to a wire rack to cool completely.
Cookie Icing
- Whisk together the powdered sugar, milk and vanilla extract in a small, shallow bowl until smooth.1½ cups powdered sugar, 2 tablespoons whole milk, ¼ teaspoon vanilla extract
- Dip the cookies in the icing or drizzle on top. Return cookies to the wire rack and let sit for 10 minutes so the icing can set.
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