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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. 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!

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 1/22 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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