This post may contain affiliate links.
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!
Table of Contents
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 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/
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
Yes! You can buy baking pumpkins and make your own puree for this recipe.
They will last for about 5 days if stored in an airtight container on the counter or in the fridge!
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.
Dessert Recipes You Will Love
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Pumpkin Spice Oatmeal Cookies
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.