Pumpkin Oatmeal Cookies Recipe

Get ready to fall in love with Pumpkin Oatmeal Cookies, a bakery-worthy treat brimming with cozy autumn spices and homey flavors. These cookies are everything you want on a chilly evening: soft, chewy, and naturally sweet from pumpkin, with just the right amount of spice and a drizzle of beautiful vanilla icing. Whether you’re prepping for a holiday cookie swap or seeking the perfect treat alongside your mug of tea, Pumpkin Oatmeal Cookies hit all the right notes—deliciously festive, irresistibly tender, and just the thing to share with family and friends.

Ingredients You’ll Need

The ingredient list might look like a classic cookie roster, but every component plays a special role in creating that signature texture, warmth, and flavor. These pantry staples combine for a batch of Pumpkin Oatmeal Cookies that’s easy to whip up and impossible to resist!

• Unsalted Butter: Softened to room temperature for the fluffiest creamed base—make sure it’s not too cold!
• Dark Brown Sugar: Adds deep caramel notes and chewiness that beautifully complements the pumpkin.
• Granulated Sugar: Brings perfect sweetness and a delicate crisp edge.
• Egg: Binds everything together, ensuring the cookies puff just right.
• Vanilla Extract: Warm and aromatic, this brings out the other flavors and makes the kitchen smell heavenly.
• Pumpkin Puree: The star—the moisture and earthy sweetness of pure pumpkin make these cookies unmistakably seasonal.
• All Purpose Flour: The backbone of the cookie, keeping everything sturdy but still tender.
• Old Fashioned Oats: Classic oats create chewy texture and a wholesome bite—don’t substitute with quick oats!
• Pumpkin Pie Spice: All the flavor of fall in every bite, infusing the cookies with gentle, warming spices.
• Cornstarch: The secret to extra-soft centers; just a teaspoon makes a surprising difference.
• Baking Soda: Gives the cookies a lovely lift so they’re perfectly puffy.
• Baking Powder: Adds just a touch more rise for that soft texture.
• Fine Sea Salt: Rounds out the sweetness and brightens all the warm flavors.
• Powdered Sugar (for Icing): Essential for a silky-smooth vanilla drizzle over top.
• Whole Milk (for Icing): Brings the perfect consistency so your icing glides on easily.
• Vanilla Extract (for Icing): A little more vanilla makes the icing as flavorful as the cookie underneath.

How to Make Pumpkin Oatmeal Cookies

Step 1: Prep Your Baking Sheets

Begin by preheating your oven to 375°F. This ensures your Pumpkin Oatmeal Cookies bake evenly from the get-go. Line two large baking sheets with parchment paper or silicone mats for effortless cleanup and perfectly golden bottoms.

Step 2: Cream the Butter and Sugars

In a large mixing bowl or the bowl of a stand mixer, cream together the softened unsalted butter, dark brown sugar, and granulated sugar. Beat for about 2 to 3 minutes, until the mixture is light, fluffy, and well-combined. This step is key for those tender, airy cookies.

Step 3: Add the Egg, Vanilla, and Pumpkin

Mix in the egg and vanilla extract until completely incorporated. Next, blend in the pumpkin puree. The batter will look a little separated at first, but keep mixing until it’s smooth and even—the pumpkin makes everything luscious and vibrant.

Step 4: Whisk the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, old fashioned oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and fine sea salt. This step ensures the spices and leaveners are evenly dispersed throughout your cookies.

Step 5: Combine Wet and Dry Ingredients

With the mixer on low or using a spatula, add the dry mixture into the wet ingredients. Stir just until combined—don’t overmix or your Pumpkin Oatmeal Cookies might turn out tough rather than tender.

Step 6: Portion and Bake

Using a cookie scoop (about 1 ½ tablespoons), portion the dough onto the prepared baking sheets, leaving two inches between each cookie to allow for spreading. Bake for 9 to 11 minutes, until the cookies are puffed and the tops are no longer glossy. Let them cool on the tray for 10 minutes before moving to a wire rack to finish cooling completely.

Step 7: Make the Vanilla Icing

While the cookies cool, whisk together the powdered sugar, whole milk, and vanilla extract in a small, shallow bowl until silky smooth. The icing should be thick but pourable, perfect for dipping or drizzling.

Step 8: Finish with Icing

Dip the tops of your cooled Pumpkin Oatmeal Cookies in the vanilla icing, or get artsy and drizzle it over each one. Set the cookies back on the wire rack and let them sit for about 10 minutes for the icing to set. Admire your work, then dig in!

How to Serve Pumpkin Oatmeal Cookies

Garnishes

For a picture-perfect finish, try a sprinkle of cinnamon or nutmeg atop the icing, or a handful of chopped pecans for a lovely crunch. These tiny touches bring out the warmth and depth of your Pumpkin Oatmeal Cookies.

Side Dishes

Pair your Pumpkin Oatmeal Cookies with a hot mug of chai, creamy hot chocolate, or an old-school glass of cold milk. They’re delightful alongside a scoop of vanilla ice cream or as part of a holiday dessert platter with other seasonal treats.

Creative Ways to Present

Package Pumpkin Oatmeal Cookies in a rustic tin lined with colorful parchment for a thoughtful homemade gift, or stack and tie them with twine for a festive autumn party favor. For entertaining, arrange them on a wooden board with dried fruit and spiced nuts for an elegant dessert board.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Oatmeal Cookies should be stored in an airtight container at room temperature, where they’ll stay soft and chewy for three to five days. For even longer freshness, pop them into your fridge for up to a week—great for grabbing a quick treat any time!

Freezing

Pumpkin Oatmeal Cookies are perfect for freezing, which makes them a fantastic make-ahead treat. For best results, freeze the cookies before icing in a single layer, then stack with parchment between layers in a freezer-safe container. They keep beautifully for up to two months, ready to thaw and enjoy whenever the craving strikes. You can also freeze already-iced cookies, though the icing may lose a little shine.

Reheating

If you like your cookies warm and ultra-comforting, simply pop them in the microwave for 10 to 15 seconds. They’ll come out soft, gooey, and almost like they’re fresh from the oven. Just be careful not to overheat, especially if they’re iced!

FAQs

Can I use quick oats instead of old fashioned oats?

Quick oats may seem like an easy switch, but they’ll give your Pumpkin Oatmeal Cookies a different texture—think less chewy and more soft. For that hearty, satisfying bite, stick with old fashioned oats!

Is canned pumpkin pie filling OK for these cookies?

You’ll want to avoid pumpkin pie filling here; it’s already sweetened and spiced, which could throw off the recipe. Only pure pumpkin puree gives you the clean, natural flavor you want in Pumpkin Oatmeal Cookies.

How do I keep the cookies soft for several days?

Store your cooled Pumpkin Oatmeal Cookies in an airtight container with a slice of fresh bread—that little trick helps maintain just the right amount of moisture so your cookies stay deliciously soft.

Can I make the dough ahead of time?

Absolutely! Prepare the dough in advance and keep it covered in the refrigerator for up to 24 hours. This makes it super easy to bake fresh Pumpkin Oatmeal Cookies right when you need them.

What’s the best way to ice these cookies?

You can either dip the entire top of the cookie for that classic, shiny cap, or use a spoon or squeeze bottle to make decorative drizzles—the vanilla icing is easy to work with, so have fun with it!

Final Thoughts

Pumpkin Oatmeal Cookies offer everything wonderful about autumn baking—soft, spiced, chewy, and undeniably comforting. Whether you’re an experienced cookie baker or just starting out, these cookies are a must-try. I can’t wait for you to taste just how special and soul-warming they really are!

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