Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are one of my favorite fall bakes—soft, chewy, and warmly spiced with a sweet vanilla icing that adds the perfect finishing touch. I love baking a batch on a crisp autumn afternoon and sharing them with friends or pairing them with a cozy mug of tea or coffee.

Why You’ll Love This Recipe

I love how these cookies bring together everything I crave in the fall: pumpkin, spice, and that chewy oatmeal texture. They’re not too sweet, perfectly spiced, and incredibly soft thanks to the pumpkin puree. The icing drizzle gives them a bakery-style look and a light sweetness that balances each bite. These cookies are also great for gifting and stay soft for days.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies

• 3/4 cup unsalted butter, softened

• 1 cup dark brown sugar, packed

• 1/2 cup granulated sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 cups all-purpose flour

• 1 1/4 cups old-fashioned oats

• 2 teaspoons pumpkin pie spice

• 1 teaspoon cornstarch

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon fine sea salt

Icing

• 1 1/2 cups powdered sugar

• 2 tablespoons whole milk

• 1/4 teaspoon vanilla extract

directions

I begin by preheating the oven to 375°F and lining two large baking sheets with parchment paper or silicone baking mats.

In a large bowl or the bowl of my stand mixer, I cream together the butter, brown sugar, and granulated sugar for 2–3 minutes, until the mixture is light and fluffy.

I beat in the egg and vanilla extract, then mix in the pumpkin puree until fully combined.

In a separate bowl, I whisk together the flour, oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated.

I drop the dough by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.

I bake the cookies for about 10 minutes, until they’re set and just starting to brown at the edges. After baking, I let them cool on the sheet for 5 minutes before transferring them to a wire rack.

For the icing, I whisk together powdered sugar, milk, and vanilla extract until smooth. Once the cookies are fully cooled, I drizzle the icing over the top and let it set before serving.

Servings and timing

• Servings: 48 cookies

• Prep Time: 15 minutes

• Cooking Time: 10 minutes

• Total Time: 25 minutes

Variations

Sometimes I mix in chopped pecans, walnuts, or even white chocolate chips for added texture and flavor. I’ve also made them with a maple glaze by swapping the vanilla extract in the icing for maple extract. For a more rustic feel, I sometimes skip the icing and press a few oats on top before baking.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them (with or without icing) for up to 2 months. To enjoy from frozen, I let them thaw at room temperature or warm them slightly in the microwave for a soft, fresh-from-the-oven feel.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be a little less chewy. I prefer old-fashioned oats for that classic oatmeal cookie feel.

Do I need to chill the dough?

No, the dough doesn’t need chilling. I love that I can go straight from mixing to baking, which makes these perfect for quick cookie cravings.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used fresh homemade pumpkin puree, but I make sure it’s not too watery by draining it through a cheesecloth or paper towel before adding it to the dough.

What’s the best way to drizzle the icing?

I use a spoon or small piping bag to control the drizzle. If I want a cleaner look, I let the icing set completely before stacking or storing the cookies.

Can I make these cookies gluten-free?

Yes, I’ve had success using a 1:1 gluten-free baking flour. Just make sure your oats are certified gluten-free as well.

Can I reduce the sugar?

Yes, I sometimes use 1/4 cup less sugar for a lightly sweet version. The cookies are still soft and flavorful.

Are these cookies soft or crispy?

They’re soft and chewy, especially with the pumpkin puree and oats. I don’t overbake them to keep that perfect texture.

How long does the icing take to set?

Usually about 20–30 minutes at room temperature. If I’m in a hurry, I pop the cookies in the fridge for 10 minutes.

Can I add raisins or dried cranberries?

Absolutely. I’ve added both and they pair beautifully with the pumpkin and spices.

Can I skip the icing?

Yes, the cookies are delicious on their own, but I love the icing for a little added sweetness and presentation.

Conclusion

These Pumpkin Oatmeal Cookies are everything I love about fall baking—simple to make, warmly spiced, and incredibly comforting. Whether I’m baking for a party, gifting a batch, or just treating myself, they’re always a hit. Soft, chewy, and full of flavor, they never last long in my kitchen.

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