These easy pumpkin oatmeal cookies are made with real pumpkin, pumpkin spice seasoning, and requires no chill time before baking. Each bite is soft, chewy, and the homemade maple icing on top adds another layer of fall flavor to your new favorite fall cookie!
Why You'll Love These Pumpkin Cookies
- Fall flavors. Everything you love about a classic chewy oatmeal cookie recipe, but with pumpkin puree, pumpkin spice, and ground cinnamon!
- Perfectly chewy texture. These are the best pumpkin oatmeal cookies to make during pumpkin season because they're chewy (like my pumpkin spice cheesecake cookies), while also being soft.
- Maple icing. Although the icing is definitely optional, it really ties so well with the pumpkin flavor, just like with these pumpkin cupcakes with maple frosting.
- No stand mixer needed. The cookie dough is simple to make using two mixing bowls. Plus, there's no chill time, so these cookies are ready in just 35 minutes.
When creating this recipe I made it over 6 times just to make absolutely sure is was worthy for all of my pumpkin lovers out there. And, it is!
Another pumpkin recipe that's super easy to make are these simple pumpkin oatmeal muffins. They're made in just one bowl.
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As a professional home baker, I have over 30+ pumpkin recipes on the blog. It's one of my all-time favorite ingredients to bake with! My current favorites are these pumpkin spice latte cupcakes and easy pumpkin chocolate chip cookies.
Ingredients for Easy Pumpkin Oatmeal Cookies
- Flour: I used all-purpose flour
- Oats: Use old-fashioned oats (also called rolled oats). Do not substitute them for quick oats.
- Pumpkin Spice: You can find this at your local grocery store or you can make your own homemade pumpkin spice blend.
- 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. I like to use it to help enhance the maple flavor.
See the recipe card for the full ingredients list and the exact amounts.
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 simple cream cheese frosting for the tops of each cookie.
How to Make Chewy Pumpkin Oatmeal Cookies
Follow along below for the step-by-step process.
Step 1: In a medium bowl, whisk together the oats, flour, baking soda, pumpkin spice, corn starch, cinnamon, and salt.
Step 2: In a microwave-safe bowl, melt the butter.
In a large bowl, whisk together the melted butter, brown sugar, and sugar.
Step 3: Then whisk in the egg, pumpkin puree, and vanilla extract until combined.
Step 4: Add the dry ingredients and gently mix together using a rubber spatula until everything is combined.
Step 5: Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Place 8 cookie dough balls on each prepared baking pan.
Bake for 11-14 minutes.
Step 6: In a small bowl, mix together the powdered sugar, milk, maple syrup, and maple extract.
Step 7: Once the cookies have cooled, drizzle the icing over the top and serve.
PRO TIP! Let the cookies rest on the pan for 10 minutes before transferring them over to a wire rack to finish cooling.
Storing & Freezing
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Professional Home Baking Tips
- Baking Sheet: Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much. Check out my top baking tools for home bakers for more resources.
- 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 Scoop: I used a medium-sized cookie scoop, specifically the #24 scoop.
- 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 them. 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.
No. Canned pumpkin puree contains only one ingredient and that is pumpkin. Pumpkin pie filling is not interchangeable with pumpkin puree.
This maple icing is inspired by my maple frosting recipe but it's thinned out so it can easily be drizzled over the tops of these cookies.
📖 Recipe
Easy Pumpkin Oatmeal Cookies (Soft & Chewy)
Equipment
- Baking Sheets
- Parchment paper
- Cookie Scoop (I used #24 cookie scoop)
Ingredients:
Pumpkin Oatmeal Cookies
- 1 ¾ cups old-fashioned oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon corn starch
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ⅓ cup sugar
- 1 large egg
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
Maple Icing (optional)
- 1 cup powdered sugar
- 1 ½ tablespoons milk
- 1 tablespoon maple syrup
- ½ teaspoon maple extract, optional
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 old-fashioned oats, flour, baking soda, pumpkin pie spice, corn starch, cinnamon, and salt. Set aside.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for just a few minutes.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and sugar until combined. Then whisk in the egg, pumpkin puree, and vanilla extract.
- Add the flour mixture and use a rubber spatula to fold everything together until combined.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. I recommend placing 8 cookie dough balls on each baking sheet. Bake for 11-14 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, milk, maple syrup, and maple extract. The icing should be thick but also thin enough to drizzle off the fork.
- Once the cookies have completely cooled, drizzle the icing over the top. You could also use an offset spatula to individually frost each cookie.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
The maple icing that's drizzled over the top really brings all of the fall flavors together inside of these cookies!