Pumpkin Spice Oatmeal Cookies

5 from 17 votes
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These are the most delicious soft pumpkin spice oatmeal cookies. They are made with real pumpkin and will put you in the mood for fall! They are soft and full of flavor, with a light icing on the top. They only take 20 minutes to whip up!

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Why Make These Pumpkin Spice Oatmeal Cookies

I think you will love this recipe for multiple reasons because you can customize it for dietary needs: These cookies can be made vegan, low sugar, and gluten-free

They are perfect for fall: They are a great festive fall treat and perfect for the holidays.

Ingredient Friendly. You most likely have all of these ingredients on hand right now!

Baking Skill. Fool Proof! They are so easy to make for any baker with any skill level.

What You Will Need For This Recipe

Ingredient Notes And Substitutions

  • Flour – Use Gluten-Free flour if needed
  • Pumpkin puree – Be sure you are using pumpkin puree made from 100% pumpkins. Do not use the pie filling!
  • Eggs – If you are vegan, make a chia or flax egg : Chia Egg- 1 tbs of chia and 2.5 tbs water: mix together in a small bowl and let it sit for about 5 to 10 minutes until it forms a gel. For a flax egg you will use the same measurements from above.
  • Sugar: This recipe calls for two types of sugar, powdered for the frosting and regular white sugar or coconut sugar for the cookie. You can skip the frosting shoaled you want a cookie that is lower in sugar.

All other ingredients and measurements can be found in the recipe card below. 

How To Make This Recipe

Step 1: In a bowl mix the wet ingredients together

Step 2: In another bowl mix the dry ingredients together. Slowly add the dry ingredients to the wet ingredients with a spoon.

Step 1 and step 2 for the cookies. Step one is all the wet ingredients, step 2 is after you add the dry ingredients to the wet ingredients.

Step 3: Form cookies into 1 inch balls on a parchment lined baking sheet or on the baking sheet directly. Set oven to 350. Bake for 11-12 minutes/

Cookie batter getting preppier for the oven and formed into 1 inch balls.

Step 4: Let cookies cool a bit. While cooling make the optional icing in a bowl. Add powdered sugar and almond milk to form icing. Once cookies are fully cooled and stay together, gently dunk them into the frosting.

Recipe FAQ’s

Can I make my own pumpkin puree for this recipe?

Yes! You can buy baking pumpkins and make your own puree for this recipe.

How long can I store these pumpkin spice cookies?

They will last for about 5 days if stored in an airtight container on the counter or in the fridge!

Pumpkin cookies after baking with icing on top.

Recipe Tips

Don’t overcook! These cookies are wonderful when they are soft. Once they are out of the oven and cool, they will form together perfectly so try not to overcook them.

Only ice once the cookies are cooled. This will ensure a pretty glazed topping and won’t wast the icing with it falling off the side.

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5 from 17 votes

Pumpkin Spice Oatmeal Cookies

These are the most delicious soft pumpkin spice oatmeal cookies. They are made with real pumpkin and will put you in the mood for fall! They are soft and full of flavor, with a light icing on the top. They only take 20 minutes to whip up!
Prep: 10 minutes
Cook: 15 minutes
Servings: 16 servings

Equipment

  • baking sheet

Ingredients 

  • ½ cup coconut oil (melted), *see notes for substitute
  • ¾ cup white sugar
  • 1 egg, *see notes for vegan option
  • ½ cup pumpkin purée
  • 1 tsp vanilla extract
  • 1 cup all purpose flour, *see notes
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 tsp pumpkin spice
  • 1 cup old fashioned oats

For frosting

  • ½ cup powdered sugar
  • ½ tsp almond milk , * you may need a little more depending on thickness desired

Instructions 

  • Set oven to 350 º degrees. In a large bowl mix sugar and coconut oil well. (Soak chia egg if making this vegan). Add vanilla extract, pumpkin and egg if using an egg vs the chia egg.
  • In a medium bowl mix flour, baking soda, salt, pumpkin spice, cinnamon, oats. Once whisked together well, slowly add to the wet bowl.
  • Form into 1 inch balls and place on a cookie sheet covered in parchement paper. Bake for 12 -14 minutes.

Icing

  • Add powdered sugar and almond milk together in a small bowl. Briskly whisk together well, add a tiny bit of almond milk if you need to thin the icing out a bit more. If you want the icing thicker, add more powdered sugar slowly and whisk. When cookies are finished and cooled, dunk the tops in the frosting and sprinkle a dash of pumpkin spice over them. Enjoy!

Notes

*canola oil will also work
*gluten free all purpose will also work well
*To make this VEGAN: Use a chia egg::  1 Tbsp of whole chia seeds, or 2 tsp of ground seeds (plus 3Tbs water for either) to sub for one egg.
Be sure to let the cookies cool and harden a bit before dunking them into icing. They will be very soft when you first pull them out of the oven!
Cookies should be stored in an airtight container on the counter for about 4 days or in the fridge for 7 days.
 

Nutrition

Serving: 16g | Calories: 163kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1207IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 163
Keyword: Cookies, Fall
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26 Comments

  1. Just saw these on the gram- sara.havens acct and I am so happy that I tried them…AMAZING!! Made them vegan and used Bobs Red mill egg replacer, Bobs gluten free flour 1 to 1 and they came out great!!!!!

    1. Hi Patty! What a great idea to use Bob’s egg replacer. I will give that a try next time for sure. Thanks for coming back to let me know.

  2. 5 stars
    Delicious! I used coconut sugar, AP flour and chia egg and it worked perfectly 🙂 I also subbed the coconut oil for melted vegan butter. The batter came out much darker than those in Bailey’s photos but they still baked up nicely and tasted good. Would make again!

    1. Hi Paige! So glad you enjoyed them. They were darker from the coconut sugar I bet, but boy do I love coconut sugar. Thanks for taking the time to come back and let me know!

  3. The best cookies you have ever put up on the blog. We just finally made them with the last can of pumpkin we had. YUM. Will be making again in the fall.

  4. 5 stars
    By far the best cookies I’ve ever made definitely keeping this recipe.

  5. 5 stars
    I make these all your long I usually do the vegan version they are always such a hit not too sweet but also really delightful.

    1. So happy you enjoyed them! Thanks for taking the time to let me know!

  6. 5 stars
    Definitely trust all of these reviews this is one of my favorite recipes on this website we’ve been making them for a year now and they get better and better each time