Pumpkin Oatmeal Cookies Recipe That Brings Cozy Autumn Flavor

Pumpkin season is here, and what better way to celebrate than with a batch of soft, chewy Pumpkin Oatmeal Cookies? These cookies are everything you love about fall — warm spices, hearty oats, and pumpkin puree that makes each bite tender and full of flavor. Topped with a simple vanilla icing, they strike the perfect balance between rustic comfort and bakery-style indulgence.

When I first started sharing recipes on my About page, I talked about how baking connects me to family traditions. These cookies are one of those recipes that feel like home — simple, cozy, and perfect for sharing. If you love pumpkin treats, you should also try my Pumpkin Banana Muffins, which are just as moist and full of autumn goodness.

Let’s get baking and bring that pumpkin spice aroma to your kitchen!

Why You’ll Love These Pumpkin Oatmeal Cookies

• Perfect fall treat: Pumpkin puree and pumpkin pie spice make them irresistibly seasonal.
• Soft and chewy: The oats add texture, while pumpkin keeps them tender.
• Family-friendly: Great for lunchboxes, bake sales, or after-school snacks.
• Easy icing: A drizzle of vanilla icing makes them look and taste bakery-worthy.
• Make-ahead friendly: Dough can be chilled or frozen for fresh-baked cookies anytime.

Ingredients

Cookies

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

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat softened butter, dark brown sugar, and granulated sugar together until light and fluffy.

Step 2: Add Wet Ingredients

Mix in the egg, vanilla extract, and pumpkin puree until smooth and fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and salt.

Step 4: Form the Cookie Dough

Gradually add the dry mixture to the wet ingredients, stirring just until combined. Do not overmix. Cover the dough and chill for 30 minutes for thicker cookies.

Step 5: Bake the Cookies

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into tablespoon-sized portions, spacing them 2 inches apart. Bake for 11–13 minutes, until the edges are set but centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 6: Prepare the Icing

In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency with a little more milk if needed.

Step 7: Drizzle and Enjoy

Once cookies are completely cool, drizzle icing over the tops. Let the icing set before serving.

Pro Tips

• Chill the dough: This helps prevent spreading and keeps cookies chewy.
• Use pure pumpkin: Avoid pumpkin pie filling, which contains added sugar and spices.
• Don’t overbake: Cookies should look slightly underdone in the center — they firm up as they cool.
• Neat icing drizzle: Use a piping bag or zip-top bag with the corner snipped off.

Variations

• Chocolate chip version: Add 1 cup of chocolate chips for pumpkin chocolate chip oatmeal cookies.
• Nutty twist: Stir in chopped pecans or walnuts for crunch.
• Cranberry addition: Dried cranberries pair beautifully with pumpkin spice.
• Glazed instead of drizzled: Dip the tops of cookies into the icing for full coverage.

Pairings

• With coffee: Perfect alongside a pumpkin cream chai latte.
• With milk: A classic pairing, especially for kids.
• With ice cream: Sandwich vanilla or caramel ice cream between two cookies.
• With tea: Enjoy with chai, spiced black tea, or apple cider.

Storage

• Room temperature: Keep in an airtight container for up to 4 days.
• Refrigerator: Store for up to 1 week.
• Freezer: Freeze cookies for up to 2 months. Freeze dough balls for ready-to-bake cookies anytime.

FAQs

1. Can I make these cookies gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend and use certified gluten-free oats.

2. Why are my cookies cakey instead of chewy?
Pumpkin adds extra moisture, so chilling the dough and measuring flour accurately helps maintain chewiness.

3. Can I skip the icing?
Definitely! The cookies are delicious plain, but icing adds sweetness and visual appeal.

4. Can I double the recipe?
Yes, just bake in batches and keep dough chilled between rounds.

5. Can I make them vegan?
Yes, use vegan butter, a flax egg, and plant-based milk in the icing.

Nutrition Facts (per cookie, approx. 24 cookies)

Nutrient	Amount
Calories	160
Protein	2 g
Fat	6 g
Carbohydrates	25 g
Fiber	1 g
Sugar	14 g
Sodium	80 mg

Conclusion

These Pumpkin Oatmeal Cookies are a delicious way to enjoy pumpkin season without too much fuss. They’re soft, spiced, and just sweet enough with a drizzle of icing to make them feel special. Whether you bake them for family gatherings, fall bake sales, or simply to make your home smell like autumn, they’re sure to become a seasonal favorite.

I’d love to hear how you enjoyed them — did you stick with the classic recipe or try a variation? And if you’re craving more pumpkin treats, don’t miss my Pumpkin Banana Muffins for another cozy baking project.