Pumpkin oatmeal cookies are going to be your favorite fall dessert! They’re so simple to whip up, have the best hearty texture.
I’m going to be honest. I ate two cookies for breakfast with my morning cup of coffee, I couldn’t resist!
Whether you sneak one in the morning (like me) or have them for dessert (like a normal person haha) you won’t be able to eat just one!
Pumpkin Oatmeal Cookies are:
Easy. So simple! You don’t even need to chill the dough! Mix it up, scoop, bake and enjoy! I take it one step further and drizzle it with a vanilla glaze and I highly recommend you go for it too!
Texture! These cookies have so much oat-y texture! So hearty and fun to eat!
Chewy. Ah I love me a chewy cookie! They’re so chewy and have a deliciously chewy, gooey middle.
Flavorful. Perfectly spiced! The pumpkin spice balances perfect with the creamy vanilla glaze drizzled on top.
Ingredients for Pumpkin Oatmeal Cookies
Butter. I always go for unsalted butter. You can also sub in refined coconut oil, vegan butter or ghee would work too! Check out my favorite trick for How to Soften Butter!
Coconut Sugar. I love coconut sugar but you can also sub in brown sugar if you prefer!
Pumpkin Puree. I use canned pumpkin but you can also make your own! I have a post with a tutorial for how to make your own homemade pumpkin puree!
Egg + Egg Yolk. This is going to help bind the cookies but also give it a moist, almost gooey middle.
Vanilla. Just a splash for those cozy autumn vibes.
Almond Flour. I always go for blanched almond flour because it’s super fine and a great pastry color. I wouldn’t sub another flour here because it may mess wih the texture of this cookie.
Oats. Because it’s an oatmeal cookie! Its hearty and oaty and you really can’t have an oatmeal cookie without oats! I go for gluten free old fashioned rolled oats. Other oats like quick oats or steel cut oats would probably mess with the texture and I wouldn’t recommend using them for this recipe.
Pumpkin Pie Spice. Gives these cookies that perfect pumpkin flavor! Yes we’re using pumpkin puree, but the pumpkin spice with where the magic happens!
Baking Soda & Salt. For some baking magic.
How to Make Pumpkin Oatmeal Cookies
- Mix. Use an electric handheld mixer to cream together the butter, coconut sugar, pumpkin, egg yolk, and vanilla.
- Add. Add the almond flour, oats, spice, baking soda, and salt.
- Mix. Mix again until combined. Ladies and gentlemen, we have our cookie dough!!
- Scoop. Use a cookie scooper to scoop cookie dough balls onto a baking sheet lined with parchment paper. The cookies don’t spread out too much so you can fit a good 12 cookies per sheet.
- Flatten. Use your hands to flatten the tops of the cookies and tuck in any oats sticking out the sides. Sometimes damp hands work best, so if they’re a little too sticky, dampen your hands a bit.
- Bake. Bake for 10 minutes. The edges should be golden brown when they’re done.
- Cool. Allow the cookies to cool on the pan for about 15 minutes so the edges crisp up a bit and set.
- Drizzle. Whisk together the confectioner’s sugar and milk. Once smooth, drizzle it over the cookies and sprinkle with additional pumpkin spice, if desired.
Tips & Tricks
- Egg Yolk. What I have found it pumpkin puree really makes things cakey. Since I wanted a chewy, soft, borderline gooey cookie, I went for an egg yolk instead of a full egg.
- No Chill. Usually I’m yelling from the mountaintops to “CHILL THE DOUGH.” But here, no chill is necessary. You. Are. Welcome!
- Flatten. These cookies tend to stay in whatever shape they are put onto the baking sheet. I like to flatten out the tops and tuck in the edges to make them looking like a traditional cookie.
- Cool on Pan. Allow these cookies to cool straight on the pan! The edges crisp up giving the best contrast between the crisp edge and gooey, chewy middle.
How to Store These Cookies
These cookies can stay out at room temperature in an airtight container for about 3 days. Or, chill the in the fridge for about 1 week.
You can also freeze these cookies! Once cooled (and before icing), wrap them individually with parchment paper. Place all the wrapped cookies in a large plastic bag. When ready to eat, allow the cookies to defrost in the fridge. Reheat the cookies in a microwave and drizzle with icing when you’re ready to enjoy!
Variations to Try
Chocolate Chip Pumpkin Oatmeal Cookies:
Fold in semisweet or dark chocolate chips for a classic and irresistible combination of pumpkin and chocolate.
Pumpkin Spice Latte Oatmeal Cookies:
Add instant coffee granules to the batter for a coffee-infused twist. Consider topping with a coffee glaze for extra flavor.
Cream Cheese-Stuffed Pumpkin Oatmeal Cookies:
Create a cream cheese filling by mixing cream cheese, agave nectar, and vanilla extract. Place a dollop of the cream cheese mixture between two layers of cookie dough for a creamy surprise in the center.
Pumpkin Ginger Oatmeal Cookies:
Add ground ginger or minced crystallized ginger for a warm and spicy kick.
Pumpkin Spice and Pecan Oatmeal Cookies:
Fold in some chopped pecans for a delightful autumn-inspired treat.
Pumpkin Nutella Oatmeal Cookies:
Swirl Nutella into the cookie dough for a creamy and chocolate-hazelnut flavor.
Pumpkin Oatmeal Cookies
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup coconut sugar
- 1/4 cup pumpkin puree
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1 1/2 cup old fashioned rolled oats
- 2 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Vanilla Glaze Drizzle
- 1/2 cup confectioner’s sugar
- 1 1/2 – 2 tablespoons milk
- Preheat oven to 350F.
- Use an electric mixer to cream together the butter, coconut sugar, pumpkin, egg + yolk, and vanilla.
- Once combined, add the almond flour, oats, spice, baking soda, and salt.
- Mix again until combined.
- Use a cookie scooper to scoop cookie dough balls onto a baking sheet lined with parchment paper. The cookies don’t spread out too much so you can fit a good 12 cookies per sheet.
- Use your hands to flatten the tops of the cookies and tuck in any oats sticking out the sides.
- Bake for 10 minutes. Allow the cookies to cool on the pan for about 15 minutes so the edges crisp up a bit and set.
- Whisk together the confectioner’s sugar and milk. Once smooth, drizzle it over the cookies and sprinkle with additional pumpkin spice, if desired.
Food photography by Dalya Rubin.
- Serving Size: 1 cookie
- Calories: 96
- Sugar: 5.6g
- Sodium: 139mg
- Fat: 6.4g
- Saturated Fat: 3.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.8g
- Fiber: 0.7g
- Protein: 1.2g
- Cholesterol: 25mg