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This is a vertical image focusing closeup on a left hand holding a pumpkin oatmeal cookie. The cookie is drizzled with white icing and a pumpkin spice. More cookies are blurred in the background. Recipe
GF Gluten-Free VG Vegetarian

20-Minute 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!

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★★★★★ 5 from 2 reviews
Prep: 10 minCook: 10 minTotal: 20 min
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 mixer to cream together the butter, coconut sugar, pumpkin, egg + yolk, and vanilla.
    This is a horizontal overhead image looking into a silver mixing bowl with butter, eggs, pumpkin puree, and coconut sugar. The mixing bowl sits on a white marble surface.
  3. Once combined, add the almond flour, oats, spice, baking soda, and salt.
    This is a horizontal overhead image looking into a silver mixing bowl with almond flour, oats, spice, and baking soda on top of wet ingredients. The mixing bowl sits on a white marble surface.
  4. Mix again until combined.
    This is a horizontal overhead image looking into a silver mixing bowl with a raw oatmeal cookie dough in it. The mixing bowl sits on a white marble surface.
  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. 
    This is an overhead horizontal image looking at a silver rimmed baking sheet lined with parchment paper. On the parchment paper are 12 oatmeal cookie dough balls spaced apart. The baking sheet sits on a white marble surface.
  6. Use your hands to flatten the tops of the cookies and tuck in any oats sticking out the sides.
    This is an overhead horizontal image looking at a silver rimmed baking sheet lined with parchment paper. On the parchment paper are 12 oatmeal cookie dough balls spaced apart. The baking sheet sits on a white marble surface. A right hand is coming from the bottom right corner of the image pressing the top of the middle cookie dough ball to flatten it.
  7. 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. 
    This is an overhead horizontal image looking at a silver rimmed baking sheet lined with parchment paper. On the parchment paper are 12 baked oatmeal cookies. The baking sheet sits on a white marble surface.
  8. Whisk together the confectioner’s sugar and milk. Once smooth, drizzle it over the cookies and sprinkle with additional pumpkin spice, if desired. 
    This is an overhead horizontal image looking at a silver rimmed baking sheet lined with parchment paper. On the parchment paper are 12 baked oatmeal cookies drizzled with a white icing. The baking sheet sits on a white marble surface.

Tips

Food photography by Dalya Rubin.

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
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/pumpkin-oatmeal-cookies/