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These are the most delicious soft Pumpkin Pie Spice Cookies. They are made with real pumpkin, hearty oats and will put you in the mood for fall! They are soft and full of flavor, with a light icing on the top.
Why Make These Pumpkin Pie Spice Cookies
This cookies are the essence of fall flavors. I love how easy they are to make and they bake up quick!
- Simple Ingredients Needed.
- Allergy Friendly. Gluten free items can be substituted.
- Quick! They come together in about 30 minutes.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Flour – Use All Purpose Gluten-Free flour if needed
- Oats. Old fashioned oats make the cookies have a wonderful texture,
- Pumpkin Pie Spice. You can also use apple spice if you aren’t a fan.
- Pumpkin Purée – Be sure you are using pumpkin puree made from 100% pumpkins. Do not use the pie filling!
- Sugar: This recipe calls for two types of sugar, powdered for the frosting and regular white sugar or coconut sugar for the cookie.
- Baking Powder.
- Egg
- Coconut Oil. I have only made this recipe with coconut oil, it offers the best flavor.
- Vanilla Extract. For extra flavor.
How To Make Pumpkin Pie Spice Cookies
- Step 1: In a bowl whisk the dry ingredients together.
- Step 2: Add the wet ingredients to the center of the mixed dry ingredients and mix with a spoon.
- 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 12-14 minutes
- Step 4: Let cookies cool a bit (this will help them stick together, try not to touch them!) While cooling make the optional icing in a bowl. Add powdered sugar and water to form icing. Once cookies are fully cooled and stay together, gently dunk them into the frosting or drizzle the frosting over them.
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 put icing on once the cookies are cooled. This will ensure a pretty glazed topping and won’t wast the icing with it falling off the side.
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!
Other Sweet Treats To Try
Dessert
Almond Lemon Cookies
Dessert
French Apple Tart
Dessert
Apple Cider Cupcakes
Breakfast
Dairy Free Baked Apple Cider Donuts
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Pumpkin Pie Spice Cookies
These are the most delicious Pumpkin Pie Spice Cookies. They are made with real pumpkin and hearty oats! They are soft and full of flavor, with a light icing on the top. They only take 30 minutes to whip up!
Equipment
- baking sheet
Ingredients
- ¾ cup white sugar
- 1 cup all purpose flour, *see notes
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2.5-3 tsp pumpkin spice, add extra for extra flavor!
- ¼ tsp nutmeg, optional*
- 1 cup old fashioned oats
- 1 egg
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- ⅓ cup coconut oil (melted)
For frosting
- ½ cup powdered sugar
- ½ tsp almond milk or water , * you may need a little more depending on thickness desired
Instructions
- Set oven to 350 º degrees. In a large bowl whisk the dry ingredients together. flour, baking powder, salt, pumpkin spice, cinnamon, nutmeg, oats, sugar
- Add the wet ingredients to the center of the mixed dry ingredients and mix with a spoon. coconut oil, vanilla extract, pumpkin purée and egg.
- Form cookies into 1 inch balls on a parchment lined baking sheet or on the baking sheet directly. Set oven to 350. Bake for 12-14 minutes.
- Let cookies cool a bit (this will help them stick together, try not to touch them!) While cooling make the optional icing in a bowl. Add powdered sugar and water to form icing. Once cookies are fully cooled and stay together, gently dunk them into the frosting or drizzle the frosting over them.
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.
Notes
- 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 put icing on once the cookies are cooled. This will ensure a pretty glazed topping and won’t wast the icing with it falling off the side.
Nutrition
Serving: 1 cookie | Calories: 186kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 104mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1379IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Pumpkin spice season is coming and these are perfect!
okay these were SO good. I can’t believe they are vegan!! Thanks Bailey!
these were super easy to make!! Loved them.
Absolutely obsessed with these! Texture is next-level and they have the perfect dose of sweetness.
making these all fall! I tried the almond flour version for my kids they loved!
I used real pumpkin in these instead dof canned. DELISH!
hubby approved! Loved them
I made these and loved them – I used stevia instead of the sugar. Yum!
Hi Bailey! This was my first pumpkin recipe of the season and I can’t wait for more ???? thank you!
hubby approved! Loved them!
Yum!
these were absolutely amazing and so easy! they came together in 30ish minutes and my nonvegan boyfriend had no idea they were vegan! needless to say we both really enjoyed them! the frosting adds a little something special! make sure you sprinkle a little pumpkin spice on top too 🙂
Thank You Siena! So happy you enjoyed them – thanks for coming back to leave a note. xoxox – Bailey
Great recipe! The texture is so “pillowy” and perfect. Just sweet enough. I used 1/2 AP flour and 1/2 spelt; coconut sugar; and egg.
Love to hear this! Thanks for taking the time to come back and let me know.