These pumpkin oatmeal cookies are full of pumpkin flavor and hearty oats. They bake up soft with crispy edges and are topped with a touch of sweet glaze. A plate of pumpkin oatmeal cookies with a glass of milk, blue silk cloth and flowers.

Why this recipe is so great:

  • Easy to make – There is no fancy equipment or special ingredients needed to make these cookies. You just mix, drop, and bake!
  • Perfect taste and texture – These cookies are super soft and crispy around the edges. They are buttery and full of warm brown sugar and pumpkin spice flavor.
  • Keeps well – These cookies stay fresh for 3-4 days, even with the glaze, when stored in an airtight container at room temperature.

Four pumpkin oatmeal cookies on a wooden plate with a glass of milk and flowers behind.

How to make pumpkin oatmeal cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the flour, rolled oats, baking soda, ground cinnamon, and salt. Set aside.
  2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar. Mix in the pumpkin puree, egg, and vanilla.
  3. Stir in the dry ingredients until just combined.
  4. Drop the cookie dough 2″ apart onto a parchment paper-lined baking sheet. Bake at 350F for 15 minutes.

picture collage of how to make pumpkin oatmeal cookies

What kind of oatmeal is best to use:

Old-fashioned rolled oats or quick-cooking oats are best to use for this recipe. I like using quick oats for a softer texture, but if you prefer a chewier, heartier texture, use old-fashioned oats. Do not use steel-cut or instant oats.

Variations:

I like drizzling a little glaze on top of my pumpkin oatmeal cookies, but you can add a cup of chocolate chips or raisins instead, or a cup of chopped nuts along with the glaze. A plate of glazed pumpkin oatmeal cookies with a glass of milk, blue clothe and flowers.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Pumpkin Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: about 3 dozen
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These pumpkin oatmeal cookies are full of pumpkin flavor and hearty oats. They bake up soft with crispy edges and are topped with a touch of sweet glaze.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 1/3 cups (110g) rolled oats (old-fashioned or quick-cooking)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) lightly packed brown sugar
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 1 large egg
  • 1 tsp vanilla

Glaze

  • 1/2 cup (60g) powdered sugar
  • 2–3 tsp milk or cream

Instructions

  1. Preheat oven to 350F and line 2-3 cookie sheets with parchment paper.
  2. In a medium bowl, toss together the flour, rolled oats, baking soda, ground cinnamon, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Mix in the pumpkin puree, egg, and vanilla.
  4. Stir in the dry ingredients until just combined.
  5. Using a medium cookie scoop or tablespoon drop the cookie dough 2″ apart onto the prepared baking sheets.
  6. Bake for 13-15 minutes or until the cookies are lightly brown on the bottom. Transfer to a wire rack to cool completely.
  7. Whisk together the powdered sugar and milk/cream until smooth. Drizzle over cooled cookies and let stand for 5-10 minutes for the glaze to set.

Notes

Leftovers can be stored in an airtight container for up to 3-4 days at room temperature.

To freeze – Let cookies cool completely and transfer to a freezer-friendly container or ziplock bag. Store in the freezer for up to 3 months. Thaw overnight on the counter and glaze 5-10 minutes before serving.

Recipe from Sugar n’ Spice Gals.