Pumpkin Oatmeal Cookies
Our new favorite healthier homemade fall cookie! Our recipe for Pumpkin Oatmeal Cookies is packed full of fresh pumpkin puree, healthy oats, and pumpkin pie spice for a thick and soft irresistible cookie with the perfect spiced icing!
Next, give our Easy Chocolate Chip Pumpkin Cookies!
Bring on all of the holiday cookies! It’s the most wonderful and delicious time of the year! Our latest cookie recipe is one that I have become obsessed with. Not only does it use some of our fresh pumpkin puree, but also it’s a healthier cookie recipe packed with oats, less butter and sugar, all while still making a deliciously soft cookie! Our recipe for Pumpkin Oatmeal Cookies is one you don’t want to skip this holiday cookie season!!
Ingredients Needed
- Old Fashioned Oats – Skip the quick oats for this one, you want to make sure you have old fashioned oats for this oatmeal cookie.
- All Purpose Flour – Just a little, the oats are the majority of the base.
- Pumpkin Puree – Have you made your own yet?
- Maple Syrup – For sweetener and to add a great complimentary maple flavor.
- Brown Sugar – Just a little added sweetness, but with a richer deeper flavor than granulated sugar.
- Pumpkin Pie Spice – This is the ultimate mix of spices for pumpkin desserts! And it is so easy to make at home!
- Vanilla Extract – Have you made your own yet?
- Baking Soda, Butter, Salt, and Egg – Key components to a good cookie!
- Confectioner’s Sugar – This plus a little more pumpkin pie spice and some water and you have a delightful little icing for these cookies!
Easy to Make
The best part of these pumpkin oat cookies? They’re so easy! Just give a quick cream of the butter and sugar, add the pumpkin and egg, then the flour with other dry ingredients, and finally the oats.
Add that sticky dough to some baking trays and bake until these nice thick oatmeal cookies are done!
The last thing these Pumpkin Oatmeal Cookies need is a healthy dose of some pumpkin spice icing!
Awww yeah. Spoon it on, dip it, drizzle it, you do you. But because the pumpkin oat cookies themselves aren’t super sweet, the complement of this nice sweet icing is the perfect final touch to make them delightful, but healthier and a not-too-sweet cookie!
Recipe Tips
Over-beating the butter and sugar will cause the cookie to be dense. Just beat the butter and sugar together until it’s creamy and fluffy, just 1-2 minutes.
When you add the flour to your mix, use a good spatula to fold those dry ingredients into the wet ingredients. Just enough to be able to incorporate all of the dry ingredients, but not too much because overmixing will activate the gluten too much which will end up causing dense cookies.
For this recipe, the icing is thick but still loose. You can adjust the thickness of it by adding more or less water.
You Also Might Like
- Oatmeal Carrot Cake Cookies with Cream Cheese Frosting
- Oatmeal Quinoa Chocolate Chip Cookies
- Eggless Peanut Butter Cookies
- Pecan Sandies
- White Chocolate Oatmeal Coconut Cookies
Pumpkin Oatmeal Cookies! Seriously, these cookies are so incredibly thick and soft, and stay soft for days!! These are definitely going to be on our holiday cookie trays this year. While no one likes an oatmeal cookie that tries to disguise itself as another kind of cookie, let me tell you, these oatmeal cookies are healthier cookies that are surprisingly delicious!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Pumpkin Oatmeal Cookies
Equipment
Ingredients
- 3 1/2 cups old fashioned oats 300 g
- 1 cup all purpose flour 123 g
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup salted butter softened
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg room temperature
Frosting
- 1 cup confectioner's sugar 125 g
- 1 tablespoon pumpkin pie spice
- 3 teaspoons water
Instructions
- Preheat Oven: Preheat oven to 350 degrees F.
- Mix Dry Ingredients: Add flour, pumpkin pie spice, salt, and baking soda to a medium-sized bowl and mix well.
- Cream Butter and Sugar: Add brown sugar and butter to a large bowl and cream with a hand mixer for 1-2 minutes. Add maple syrup, pumpkin puree, vanilla extra, and the egg and mix together for another 1-2 minutes.
- Add Flour: Add flour 1/3 at a time to the butter and sugar and gently mix with a spatula. Once all of the flour is mixed in, add the oats and fold until all well incorporated.
- Add to Baking Trays: Add 2 tablespoon scoops of dough onto a parchment lined or cookie-liner baked baking tray. No need to keep a lot of space between because these cookies do not spread.
- Bake: Bake for 10 minutes and then rotate the baking sheets in the oven and bake for another 8-10 minutes until the edges are golden brown.
- Create Icing: While the cookies cool, add confectioner's sugar and pumpkin pie spice to a bowl. Whisk together and then add water and mix until well combined. Add more water (a teaspoon at a time) if you want a looser icing.
- Ice the Cookies: Once the cookies have cooled, add icing. Dip them, spread a layer on top, or drizzle, whatever you prefer.
- Enjoy!
Delicious and simple recipe perfect for fall! Our guests at the Sinclair Inn B&B loved them!
I’m so honored that you made them for your guests! Thank you so much for sharing! 😀
We enjoyed making and eating these, so delicious!
So great to hear, Amy! Thanks so much for sharing!
Wow! This cookie recipe looks amazingly delicious and very tasty! A perfect treat for this Thanksgiving festivity and an instant favorite especially among our kids! I totally love it!