These delicious pumpkin oatmeal cookies start are soft, moist, and absolutely delicious! An oatmeal and pumpkin cookie that’s baked then topped with a sweet vanilla icing, they’re the perfect fall treat!
We’ve all had pumpkin chocolate chip cookies but have you had pumpkin oatmeal cookies? I’d never even thought about having the two together but I like oatmeal cookies and I like pumpkin cookies so figured why not try them combined.
It turned out even better than I was expecting!
The cookies are soft, they’re flavorful, and honestly they’re a bit addicting!
Why You’ll Love This Recipe
- No-chill dough – these cookies can be on your plate ready to eat in under 30 minutes since you don’t have to chill the dough or even really let them cool (just don’t burn your mouth!).
- Fall flavors – these cookies incorporate not only pumpkin but also cinnamon and pumpkin pie spice, making them taste just like you’d think a fall cookie would. They go great with this spiced apple cider!
- Hearty – if you like a hearty cookie (like these breakfast cookies), you’ll absolutely love these. Unlike some of my other cookie recipes that are a bit softer and cake like inside (hello Andes Mint cookies), these have more texture and meat to them, in a good way.
- Butter – you want to use unsalted butter that’s been melted for this recipe. I always prefer high-quality butters but since this is mixed in with so many other things, you can get away with something not quite as expensive in this case.
- Pumpkin – make sure it’s pumpkin puree (also called pure pumpkin), not pumpkin pie filling. This recipe only calls for a little bit of pumpkin, but it still has a good pumpkin flavor!
- Brown sugar – dark or light brown sugar work just fine in this recipe!
- Pecans – the recipe calls for chopped pecans and really adds a nice crunch to the cookies. If you want to leave the nuts out, you can but I recommend adding an extra 1/2 cup of the oats to replace the pecans.
- Oats – rolled oats are going to be your best bet for these cookies! I really like Bob’s Red Mill rolled oats, but you can really use any!
How to Make Pumpkin Oatmeal Cookies
These cookies are pretty simple to make – it’s just make the dough, bake, and eat! More or less.
To start, preheat your oven to 400°F and line a baking sheet with parchment paper. You can also use a silicone baking mat, but I prefer parchment paper – specifically these pre-cut parchment sheets that fit on a baking sheet perfectly!
In a medium sized mixing bowl, combine melted butter, sugar, and brown sugar and mix well using a fork. You could also use a beater but it’s pretty easy to combine using a fork, and you’ll use the mixer later.
Now you’re going to add the pumpkin, egg yolk, and vanilla to the creamed mixture. This is where I like to bring in he beaters – mix until everything is well combined.
Once that’s completely combined, stir in the flour, baking soda, salt, cinnamon, and pumpkin pie spice and mix well. It’ll be a thicker dough so don’t be concerned if it seems a bit thick.
Last, fold the oats and 1/2 cup of the chopped pecans into the dough. Don’t mix them in with a beater because you want the pecans and oats to stay whole – beating them typically will break them into smaller chunks then you’re looking for.
Use a 2 tablespoon cookie scoop (also known as a medium cookie scoop) and place dough about 2″ apart on baking sheet so when they bake, they still have space between them.
Press the dough down lightly and top with extra pecans if desired. If you’re not using pecans, don’t top with extra oats!
Bake for 18-20 minutes in the preheated oven until the centers look set but the edges haven’t started to brown yet. If the edges brown, the cookies will end up harder than you want so take them out before that happens!
Remove from oven and let cool for 5 minutes on baking sheet. The cookies will finish baking and the edges will set as they’re cooling on the baking rack.
After five minutes, transfer to a wire cooling rack to cool completely.
While your cookies are cooling, combine the powdered sugar and water and mix until smooth, then drizzle glaze over the top of the cookies.
Let the glaze set on the cookies before serving, if you can wait that long! These cookies are really yummy warm but also great at room temperature.
Store cookies in an airtight container for up to five days then either toss or freeze.
Freeze cookies after baked but before glazing (if you know you’re going to freeze them) in a freezer safe, airtight container. When you want to thaw, just remove from the freezer and allow to come to room temperature.
Add an extra teaspoon of water at a time if the glaze is too thick. You want it to be thin enough to drizzle but not too thin so it doesn’t just run right off the cookies.
Try dipping these in chocolate once cooled. If you’re a pumpkin and chocolate person, these are delicious with half dipped in chocolate.
Bake the cookies for 18 to 20 minutes, starting to check them around 15 minutes. Once the centers are set, remove from the oven even if the edges aren’t browning (you don’t want them to brown). The actual length of time will depend on how quickly and how hot your oven bakes.
More Easy Cookies
If you like these pumpkin oatmeal cookies, you’ll love these other delicious cookie recipes!
- Soft monster cookies – the ultimate cookie that combines all of the best cookies on one delicious treat!
- S’more cookies – a chocolate chip cookie base combined with graham cracker crumbs, chocolate, and toasted marshmallow topping!
- Cream cheese sugar cookies – a super soft, super delicious cut out sugar cookie that starts with cream cheese and sugar creamed together!
- Snickers cookies – peanut butter cookies stuffed with a Snickers bar and topped with a chocolate drizzle! YUM!
- Rolo cookies – a soft chocolate chip cookie made even better with a chocolate and caramel Rolo candy stuffed inside!
Pumpkin Oatmeal Cookies
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup pumpkin puree
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1 ½ cups unbleached flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp pumpkin pie spice
- 1 cup rolled oats
- ¾ cups chopped pecans (divided)
- 1 cup plus 2 TBS powdered sugar
- 2 TBS water
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium sized mixing bowl, combine melted butter, sugar, and brown sugar and mix well using a fork.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add the pumpkin, egg yolk, and vanilla to the creamed mixture and beat with a hand mixer until well combined.1/4 cup pumpkin puree, 1 egg yolk, 1 tsp pure vanilla extract
- Mix in the flour, baking soda, salt, cinnamon, and pumpkin pie spice until well combined and no dry spots remain.1 1/2 cups unbleached flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp cinnamon, 1/4 tsp pumpkin pie spice
- Last, fold the oats and 1/2 cup of the chopped pecans into the dough.1 cup rolled oats, 3/4 cups chopped pecans
- Use a 2 tablespoon cookie scoop and place dough 2" apart on baking sheet, then press the dough down lightly and top with extra pecans.3/4 cups chopped pecans
- Bake for 18-20 minutes until the centers look set but the edges haven't started to brown yet.
- Remove from oven and let cool for 5 minutes on baking sheet before you put them on the cooling rack.
- Drizzle glaze over the top of the cookies. Let glaze set completely before serving.
- While cookies cool, combine powdered sugar and water and mix until smooth. If the glaze is too thick to drizzle, add 1 tsp of water then mix again.1 cup plus 2 TBS powdered sugar, 2 TBS water