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Home Diet Vegetarian
★★★★★ 5 from 2 Reviews

Soft & Chewy Pumpkin Oatmeal Cookies

20 min
GF Gluten-Free VG Vegetarian
Avatar by: Lindsay Grimes Freedman
October 17, 2021 (Updated: March 10, 2022)
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This is a stack of four oatmeal cookies drizzled with vanilla icing. The top cookie has a bite taken out of it. The stack of cookies sits on a white counter and a white background.
Pumpkin oatmeal cookies are crisp around the edges and a chewy, gooey middle. They have a hearty texture and are perfectly pumpkin spiced!

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.

This is an overhead image of an oatmeal cookie drizzled with vanilla icing. The cookie is on a white background with other cookies to the upper left and bottom of the image.
This is a side view of a pumpkin oatmeal cookie with a bite taken out of it. The cookie sits on a white surface with more cookies blurred in the background.

How to Make Pumpkin Oatmeal Cookies

  1. Mix. Use an electric handheld mixer to cream together the butter, coconut sugar, pumpkin, egg yolk, and vanilla.
  2. Add. Add the almond flour, oats, spice, baking soda, and salt.
  3. Mix. Mix again until combined. Ladies and gentlemen, we have our cookie dough!!
  4. 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. 
  5. 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.
  6. Bake. Bake for 10 minutes. The edges should be golden brown when they’re done.
  7. Cool. Allow the cookies to cool on the pan for about 15 minutes so the edges crisp up a bit and set. 
  8. 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.
This is a stack of pumpkin oatmeal cookies drizzled with vanilla icing. The image is closeup to the top cookie that has a bite taken out of it.

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!

More Fall Recipes

Baked Pumpkin Gnocchi (gluten free)

Gluten Free Pumpkin Roll Cookies

Microwave Pumpkin Mug Cake (gluten free)

Deliciously Fluffy Gluten Free Pumpkin Bread

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a stack of four oatmeal cookies drizzled with vanilla icing. The top cookie has a bite taken out of it. The stack of cookies sits on a white counter and a white background. Recipe
GF Gluten-Free VG Vegetarian

Soft & Chewy Pumpkin Oatmeal Cookies

Pumpkin oatmeal cookies are crisp around the edges and a chewy, gooey middle. They have a hearty texture and are perfectly pumpkin spiced!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 2 reviews
Prep: 10 minCook: 10 minTotal: 20 min
Print recipe Rate recipe Pin Save recipe
Servings: 18 cookies 1x

Ingredients

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

Instructions

  1. Preheat oven to 350F.
  2. Use an electric handheld mixer to cream together the butter, coconut sugar, pumpkin, egg + yolk, and vanilla.
  3. Once combined, add the almond flour, oats, spice, baking soda, and salt.
  4. Mix again until combined.
  5. 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. 
  6. Use your hands to flatten the tops of the cookies and tuck in any oats sticking out the sides.
  7. Bake for 10 minutes. 
  8. Allow the cookies to cool on the pan for about 15 minutes so the edges crisp up a bit and set. 
  9. Whisk together the confectioner’s sugar and milk. Once smooth, drizzle it over the cookies and sprinkle with additional pumpkin spice, if desired. 

Nutrition Info:

  • 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
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  1. Avatarjoan says

    Posted on 10/31/21 at 1:31 pm

    The cookies are very delicious. The only thing that wasn’t correct for my oven was the timing. I took it out like you said and let it sit in the pan for 15 minutes and they were too soft. Put it back in the oven for about 8 minutes and they were perfect.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 11/3/21 at 12:48 pm

      Ah sorry the timing was off for you! I’m so happy you loved them!! xo

      Reply
      • Avatarjoan says

        Posted on 11/3/21 at 1:13 pm

        It is a keeper! I even froze a few leftovers and take them out and just eat them.

        ★★★★★

        Reply

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Lindsay

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I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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