Pumpkin Oatmeal Cookies

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5 from 20 votes

Thick, soft, pumpkin and oat packed cookies!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 132kcal

Author Tracy

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!

Video

[adthrive-in-post-video-player video-id="M6TZdpFR" upload-date="2024-10-03T23:37:14+00:00" name="Pumpkin Oatmeal Cookies.mp4" description="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!" player-type="default" override-embed="default"]

Notes

Storage

Counter: Store these cookies in an airtight container on the counter for up to 4 days.

Fridge: Store cookies in an airtight container in the fridge for up to 2 weeks.

Freezer: Store cookies in a freezer safe container either iced or without for up to 3 months.

Cookie Dough: Store unbaked cookie dough in the fridge for up to 2 days and freezer for up to 3 months.

Substitutions

Flour: Make these cookies gluten-free by using gluten-free oats and gluten-free flour like Bob's Red Mill 1:1.

Maple Syrup: You can use another liquid all natural sweetener, but the maple syrup adds a great maple flavor.

Butter: If using unsalted butter, just add another 1/8 teaspoon of salt to the flour mixture.

Bring eggs from the fridge to room temp

Add some warm water (about 100 - 110 degrees water which is about lukewarm) to a bowl and add the eggs. Let them sit for about 10 minutes to help warm them up!

Quickly soften butter

The best method is to just take your butter out of the fridge about an hour before cooking. But if you forgot and you want to make your cookies now, you can also take a slice of the butter and place it on a plate. Then heat a glass cup or bowl of water in a microwave for 2 minutes. Once done, remove the glass cup/bowl immediately add the plate with the butter, and shut the door. Let it sit, and soften, in the microwave for 10 minutes. The heat in the microwave after heating the water will soften the butter!

Nutrition