Pumpkin Oatmeal Cookies
These 30-minutes Pumpkin Oatmeal Cookies are soft and chewy with a rich pumpkin flavor and a sweet maple glaze on top. With warm fall spices and that drizzle of glaze, this is one of the tastiest pumpkin cookie recipes I have made. They are perfect for fall parties or even Halloween gatherings.
I love baking cookies, especially in the fall and winter, and it is something I have been doing with my kids for years. I grew up baking with my mom and grandma, so now it has turned into our own family tradition. Some days we make my classic carrot oatmeal cookies, and when Halloween comes around, we all enjoy making my Halloween Cookie Dough Truffles recipe to share with friends and family.
Table of contents
And these chewy pumpkin oatmeal cookies? Oh my, they are perfect for holiday parties or as a snack any time you want something tasty that is still a little wholesome. Just because they are cookies does not mean they have to be bad for you. I make them with pumpkin puree, oats, butter, sugar, vanilla, flour, and of course all the warm fall spices that I love baking with. I always tell friends to make a double batch because once your loved ones taste these cookies, the plate empties quicker than you think. They really are that good!
Why you will love this recipe:
- Cookies that stay soft and chewy with real pumpkin flavor: These cookies stay soft and chewy because I use pumpkin puree in the dough. They taste indulgent and homemade, just the way I like them.
- A sweet maple glaze that my kids love: I drizzle a glaze made with maple, sugar, and spice over the cookies, and it adds a sweet finish my kids always ask for.
- Spices that make my kitchen smell like fall baking: Cinnamon, nutmeg, and pumpkin pie spice are some of my favorite flavors to use, and they make the cookies taste warm and rich.
- Quick to bake: This recipe takes about thirty minutes from start to finish, so I can bake a batch even on a busy weeknight. By the time dinner is ready, I already have homemade cookies cooling on the rack.
What you will need
- Butter, vanilla and eggs: I use softened butter, an egg at room temperature, and vanilla extract. They keep the cookies tender and flavorful.
- Sugars: I mix brown sugar with white sugar. The blend makes the cookies chewy and sweet.
- Pumpkin: I add canned pumpkin puree for moisture and flavor. I make sure it is plain puree and not pumpkin pie filling.
- Dry ingredients: I whisk together flour, baking soda, baking powder, and salt.
- Spices: I use cinnamon and nutmeg. These two ingredients are key, you can not miss them.
- Oats: I add quick cooking oats to the dough. They make the cookies hearty and chewy.
- For the maple glaze: I whisk together powdered sugar, milk, vanilla extract, pumpkin pie spice, and maple syrup until smooth and ready to drizzle.
How to make
1. Preheat and mix the wet ingredients: I preheat my oven to 350 degrees and coat my baking sheets with nonstick spray before setting them aside. In a large bowl, I beat the butter and sugars with my mixer, then add the vanilla, egg, and pumpkin puree, mixing until everything is smooth.
2. Mix the dry ingredients: I stir the oats, salt, baking soda, baking powder, cinnamon, and flour together in a medium bowl until they are well combined.
3. Combine: I add the flour mixture to the wet ingredients in the large bowl and stir until everything is fully mixed together.
4. Shape and bake the cookies: I scoop the dough with a spoon or cookie scoop and place the balls on a greased baking sheet, then press them down lightly with a spatula. I bake the cookies in the preheated oven for 11 to 14 minutes until they are lightly browned.
5. Make the glaze and serve: While the cookies cool, I whisk pumpkin pie spice, vanilla, milk, and powdered sugar in a small bowl until smooth. I drizzle the glaze over the cooled cookies and let them set before serving.
Expert tips
Let the cookies cool first
I have to share a little trick I use to make the best pumpkin oatmeal cookies. I always let the cookies cool all the way before I drizzle the glaze. Why? Because if they are even slightly warm, the glaze melts and runs right off instead of staying put. And trust me, you do not want that!
More tips to consider:
- I sometimes use rolled oats or old fashioned oats if I do not have quick oats, and the cookies still turn out chewy.
- I like lining the baking sheets with parchment paper along with a light coating of oil so the cookies do not stick.
- I never use too much oil because that makes the cookies spread more than I want.
- Silicone baking mats also work really well and keep the bottoms from getting too dark.
- Light brown sugar works just as nicely as dark brown sugar, so I use whichever I have on hand.
- If I use salted butter, I skip the extra salt in the recipe.
- I always pack the brown sugar tightly in the cup so the cookies bake with the right sweetness and texture.
Recipe variations and add-ins:
- Chocolate chip: I stir in 1 cup of chocolate chips and they melt into little pockets of sweetness. My kids always ask for this version.
- Cranberry cookie: I add ½ cup of dried cranberries and ½ cup of white chocolate chips. The mix is tart, sweet, and festive.
- Pumpkin nut crunch: I fold in 1 cup of chopped pecans. They give the cookies a crunchy bite with the warm pumpkin spice.
- Pumpkin spice latte: I add 1 tablespoon of instant espresso powder to the dough. The cookies taste like a pumpkin spice latte in cookie form.
- Coconut pumpkin chew: I mix in 1 cup of shredded coconut. It makes the cookies chewy with a light tropical touch.
Serving suggestions:
These chewy pumpkin oatmeal cookies go perfectly with a cold glass of milk, but I also love serving them with something warm and cozy. My homemade hot chocolate is a favorite in our house, and the cookies taste even better when dipped into a rich cup.
For the holidays, I sometimes serve these cookies with my red velvet hot chocolate or creamy peanut butter hot chocolate, and my kids always ask to invite their friends over so they can share the cookies and watch a fun movie together. On a chilly fall night at home, I pour myself a pumpkin spice latte and set out a plate of cookies so we can enjoy a simple treat together after dinner.
How to store leftovers:
- Store: I keep leftover pumpkin oatmeal cookies in an airtight container or a large zip bag in the fridge, and they stay fresh for about three to four days.
- Freeze: I freeze the cookies and they keep well for up to three months.
- Thaw: I move the cookies to the fridge the night before serving so they thaw slowly and keep their flavor and texture.
Frequently asked questions
I never chill this dough because it bakes great right after mixing. The cookies spread just enough on the baking sheet, and they keep that soft chewy texture that my kids love when I pull them off the rack.
I always use a mix of brown sugar and white sugar. The brown sugar makes the cookies soft and adds a hint of richness, while the white sugar keeps the sweetness bright and simple.
Often, cookies will spread and become too thin. This is usually because of the temperature of the ingredients. For example, if your butter is too soft or melted, your cookies will spread.
The butter should be at about 68 degrees F for the best results. Your dough may have also become too warm. Keep it in the fridge for about an hour before baking.
More cookie recipes to try:
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Pumpkin Oatmeal Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 cup white sugar
- 1 can (15-ounce) pumpkin puree NOT pumpkin pie filling
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup quick cooking oats
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Maple glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, beat together the butter and both sugars until creamy.
- Next, add pumpkin puree, egg, and vanilla and beat until combined. Stop once to scrape the bottom and sides of the bowl.
- In another bowl mix together the flour, oats, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients and stir until combined.
- Cover a baking sheet with parchment paper or lightly grease it with cooking spray.
- Use a medium cookie scoop to scoop the batter onto the prepared baking sheet at least 2-3 inches apart.
- Bake for 11-14 minutes, or until the edges are golden and the cookies are set.
- Once baked, cool the cookies on the baking sheet for 5 minutes, and after that transfer them to a wire rack to fully cool.
- Once the cookies are cool, make the glaze by whisking together all the glaze ingredients until smooth, and use a fork or spoon to drizzle it over the cookies.
- Let set before serving.
Video
Notes
Let the cookies cool first
I have to share a little trick I use to make the best pumpkin oatmeal cookies. I always let the cookies cool all the way before I drizzle the glaze. Why? Because if they are even slightly warm, the glaze melts and runs right off instead of staying put. And trust me, you do not want that!More tips to consider:
- I sometimes use rolled oats or old fashioned oats if I do not have quick oats, and the cookies still turn out chewy.
- I like lining the baking sheets with parchment paper along with a light coating of oil so the cookies do not stick.
- I never use too much oil because that makes the cookies spread more than I want.
- Silicone baking mats also work really well and keep the bottoms from getting too dark.
- Light brown sugar works just as nicely as dark brown sugar, so I use whichever I have on hand.
- If I use salted butter, I skip the extra salt in the recipe.
- I always pack the brown sugar tightly in the cup so the cookies bake with the right sweetness and texture.