These Pumpkin Oatmeal Cookies are soft, chewy, and full of pumpkin flavor! Not only are they quick and easy to make (no chilling required!), but the warm layers of spice are tasted in every bite.
Today begins my Pumpkin Baking Series where, for 5 days in a row, I will be sharing a brand new recipe featuring one of my favorite ingredients: pumpkin! First off- these homemade oatmeal pumpkin cookies with a maple icing!
Fall is my favorite baking time of the year and I'm so excited to be sharing these oatmeal pumpkin cookies with you! They're extremely chewy (just like a good oatmeal cookie should be!), full of both pumpkin spice and pumpkin puree, and are inspired by my Simple Oatmeal Cookie recipe.
Craving the flavors of Fall yet?
Why You'll Love These Pumpkin Oatmeal Cookies:
- There's no chilling required.
- They are both soft and chewy without being too cake-like.
- Pumpkin is the star flavor with both pumpkin spice and puree.
- A thick maple icing is drizzled over the top.
- They make for the most satisfying Fall cookie!
Because we don't have to chill the cookie dough before baking, these oatmeal cookies take less than 30 minutes to make from start to finish. They really are fool-proof.
I decided to add a thick drizzle of maple icing over the top of these pumpkin cookies because, why not, and it's so good! While these cookies certainly don't need the icing, it does add an extra layer of flavor.
If you're like me and love all things pumpkin, check out some of these other recipes: pumpkin chocolate chip cookies, pumpkin spice banana bread, and pumpkin spice bars.
- 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 1/4 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. Just combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp ground nutmeg. This will give you 1 tsp of pumpkin pie spice which is how much we need to make these cookies.
- Pumpkin Puree: This recipe calls for pumpkin puree NOT pumpkin pie filling.
- Additional Add-Ins: If you want, you could easily add chocolate chips, dried fruit, nuts, or raisins to the cookie dough. Just add 3/4 cup of any one of these.
Let’s take a look at some of the ingredients we’ll need in order to make these cookies.
- All-Purpose Flour: Be sure to properly measure your flour (check out Baking Tips above).
- Old-Fashioned Oats: Also called rolled-oats, these are a must for oatmeal cookies. They help to create that chewy texture we're looking for with these cookies. Do not use instant oats, as they are not the same.
- Spices: Pumpkin pie spice and cinnamon are both used to get that Fall spice flavor. If you don't have pumpkin pie spice you can easily make your own (check out Baking Tips above).
- Butter: Room temperature, unsalted butter is what we need.
- Sugars: A combination of both brown and granulated sugar is used to add sweetness to the dessert.
- Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
How To Make Pumpkin Oatmeal Cookies:
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- Wet Ingredients: Cream together the butter, brown sugar, and granulated sugar until smooth and combined. Add the egg, pumpkin puree, and vanilla extract and mix just until combined.
- Combine Ingredients: Slowly add the dry ingredients and mix at low speed just until combined. Remove the bowl from the stand mixer and use a silicone spatula to fold together any remaining loose ingredients.
- Bake: Use a cookie scoop to scoop out the dough and drop it onto the prepared baking sheet. Then take the bottom of a 1/4 cup measuring cup to flatten down the cookie dough. Bake for 11-13 minutes, just until the edges of the cookies start to turn light brown in color.
- Maple Icing: Use a fork to mix together the powdered sugar, vanilla extract, maple extract, and milk. Once the cookies are cooled, use a butter knife or sandwich baggy to frost.
Frequently Asked Questions:
Keep any leftover cookies in an airtight container on the counter for up to 5 days.
Although these cookies are great on their own, you could also add 3/4 cup of chocolate chips, dried fruits, or nuts before baking.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Also, please share a photo of your creation with me on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂
Enjoy recipe number one from my pumpkin baking series!
More Fall Recipes To Try:
Pumpkin Oatmeal Cookies
- Baking Sheets
- Silicone Baking Mats
Pumpkin Oatmeal Cookies:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 large egg, room temperature
- 1/2 cup pumpkin puree
- 1 1/2 teaspoon vanilla extract
Maple Icing (optional):
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 tablespoon milk
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats.
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.
- Using an electric stand mixer with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium-high speed until smooth and combined (about 1-2 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, if needed.
- Slowly add the dry ingredients and mix at low speed, just until combined. Remove the bowl from the stand mixer and use a silicone spatula to fold together any remaining loose ingredients.
- Use a cookie scoop (I used my 1.5 tbsp) to scoop out the dough and drop it onto the prepared baking sheet. Then take the bottom of a 1/4 cup measuring cup to flatten down the cookie dough. Bake for 11-13 minutes, just until the edges of the cookies start to turn light brown in color.
- Let the cookies rest on the pan 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.
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