These chewy pumpkin oatmeal cookies are made with real pumpkin and pumpkin spice seasoning. Each bite contains those cozy fall spices, along with a sweet maple icing drizzled over the top!
These chewy pumpkin cookies are perfect for pumpkin season. They are soft, chewy, and bursting with fall flavor.
Picture your favorite classic oatmeal cookies, except with pumpkin flavor! Although the icing is optional, I highly recommend it!
Looking for more pumpkin recipes? Then check out these: pumpkin muffins, pumpkin cinnamon rolls, and pumpkin streusel bars.
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Why You'll Love These Cookies
- They are no chill and can be baked right away.
- Pumpkin is the star flavor with both pumpkin spice and puree.
- A thick maple icing is drizzled over the top.
- They make for a perfect fall cookie!
Pumpkin treats during this time of the year are definitely number one on my baking list and nothing beats a buttery oat-filled pumpkin cookie!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour
- Oats: Use old-fashioned oats (also called rolled oats). Do not substitute them for quick oats.
- Pumpkin Spice: Here is my recipe on how to make your own.
- Butter: I like to use unsalted butter in my recipes so I can control the salt.
- Pumpkin Puree: This ingredient is 100% pumpkin with no other ingredients added to it. Do not use pumpkin pie mix, for they are not the same.
- Maple Extract: This is for the icing. You could also use maple syrup.
Instructions
Here are the step by step instructions on how to make these pumpkin oatmeal cookies.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
Step 2: Cream the butter. In the bowl of an electric mixer using the paddle attachment, beat the butter, brown sugar, and white sugar on high speed until light and creamy.
Step 3: Wet ingredients. Add the egg, pumpkin puree, and vanilla extract and mix on medium speed just until combined.
Step 4: Combine the ingredients. Add the flour mixture on low speed and mix just until combined.
Remove the bowl from the stand mixer and use a rubber spatula to fold together any remaining loose ingredients.
Step 5: Bake. Use a cookie scoop to scoop out the dough and drop it onto the prepared baking sheet. Use the bottom of a ¼ cup measuring cup to flatten down the cookie dough.
Bake for 11-13 minutes, or just until the edges of the cookies start to turn light brown in color.
PRO TIP! Let the cookies rest on the pan for 10 minutes before transferring them over to a wire rack to finish cooling.
Step 6: Maple icing. Use a fork to mix together the powdered sugar, vanilla extract, maple extract, and milk.
Frost or drizzle over the cookies once cooled.
Recipe Variations
- Chocolate Chips: Feel free to add a ½ cup of white chocolate chips or even dark chocolate chips.
- Frosting: Instead of maple, you could make a cream cheese frosting for the tops of each cookie.
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Dough: Use a cookie scoop to scoop the dough onto your prepared baking sheet. Then use the bottom of a ¼ cup measuring cup to flatten the dough. Otherwise, the cookies won't spread like they're supposed to and will have a dome top to them.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe on how to make your own pumpkin spice.
Recipe FAQs
This could be because they have overbaked in the oven. You'll want to remove your cookies when they are lightly golden brown on the edges and still look a bit soft in the center. They will continue to bake on the cookie sheet outside of the oven for a few minutes.
Yes you can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
No. Canned pumpkin puree contains only one ingredient and that is pumpkin. Pumpkin pie filling is not interchangeable with pumpkin puree.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
Pumpkin Oatmeal Cookies
Equipment
- Baking Sheets
- Silicone Baking Mats
Ingredients:
Pumpkin Oatmeal Cookies
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 large egg, room temperature
- ½ cup pumpkin puree
- 1 ½ teaspoon vanilla extract
Maple Icing (optional)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 tablespoon milk
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Pumpkin Oatmeal Cookies
- In a medium-sized mixing bowl, whisk together the flour, old-fashioned oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until smooth and combined (about 2-3 minutes). Add the egg, pumpkin puree, and vanilla extract and mix on medium speed, just until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture on low speed and mix just until combined. Remove the bowl from the stand mixer and use a rubber spatula to fold together any remaining loose ingredients.
- Use a cookie scoop (I used my 1.5 tablespoon) to scoop out the dough and drop it onto the prepared baking sheet. Then take the bottom of a ¼ cup measuring cup to flatten down the cookie dough. Bake for 11-13 minutes, or just until the edges of the cookies start to turn light brown in color.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Maple Icing (optional)
- In a small bowl, use a fork to mix together the powdered sugar, vanilla extract, maple extract, and milk. The icing should be thick.
- Place the icing into a small sandwich baggy and cut a small hole in one of the corners. Wait until the cookies are completely cooled before icing them. To make it even easier, you can use a butter knife to gently ice the tops of the cookies.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Dough: Use a cookie scoop to scoop the dough onto your prepared baking sheet. Then use the bottom of a ¼ cup measuring cup to flatten the dough. Otherwise, the cookies won't spread like they're supposed to and will have a dome top to them.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe on how to make your own pumpkin spice.
Nutrition
Recipe originally published in September of 2021.
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