Pin
Pumpkin oatmeal cookies bring together the cozy flavors of fall in every bite. This recipe gives you soft-chewy cookies with just the right amount of pumpkin spice and a creamy spiced cream cheese icing on top. Whether you bake them for a family gathering or as an after-school treat, these cookies are sure to fill your kitchen with warmth and become an annual favorite.
Every bake reminds me of crisp autumn afternoons spent with a warm mug of cider and these cookies cooling on the counter. The blend of pumpkin and oats was a happy experiment one blustery fall and has since become a must-bake each season.
Gather Your Ingredients
- Old-fashioned whole rolled oats: add heartiness and chewy texture to every bite, choose thick-cut for best results
- Pumpkin puree: keeps the cookies moist and flavorful, use 100 percent pure pumpkin, not pie filling
- Unsalted butter: offers richness and classic cookie structure, always soften to room temperature for even mixing
- Granulated sugar: gently sweetens while helping cookies spread just right
- Brown sugar: adds molasses notes that complement the spices, opt for dark brown if you want extra depth
- Egg yolk: provides richness and binds the dough, use a large egg for consistency
- Molasses: deepens the cookie flavor with a hint of bittersweet complexity, unsulfured is best for pure taste
- Pure vanilla extract: rounds out the flavors, make sure yours is real not imitation
- All-purpose flour: gives the proper cookie crumb, select fresh flour for best baking results
- Baking soda: ensures the cookies rise and stay soft, check yours is still active
- Salt: balances sweetness and sharpens the cookie flavor, always include even just a pinch
- Cinnamon nutmeg cloves ginger and allspice: create the perfect pumpkin spice mix, use freshly ground if possible for bigger flavor
- Optional add-ins: chocolate chips, dried cranberries or chopped nuts add fun texture and bursts of flavor, choose quality chocolate or plump dried fruits
- Cream cheese (for the icing): brings tangy smoothness, always soften for easy blending
- Powdered sugar: thickens and sweetens the icing, sift for lump free results
- Milk: thins out icing to the perfect dipping consistency, use whole milk for richness
- Extra vanilla extract (in the icing): enhances flavor
How to Make It
- Mix Dry Ingredients:
- In a large bowl whisk together flour, oats, baking soda, salt and all spices. Thoroughly combine to distribute leavening and spices evenly.
- Cream Butter and Sugars:
- With a stand mixer or handheld mixer, beat softened butter, granulated sugar and brown sugar at medium speed until very light and fluffy. This step takes about two minutes and helps cookies bake up tender.
- Add Wet Ingredients:
- Beat in egg yolk, molasses, vanilla extract and pumpkin puree. Mix just until blended. Stop to scrape down the bowl so everything incorporates.
- Combine and Fold:
- Gradually add dry mixture to the wet mixture, mixing on low until a thick dough forms. Do not overmix, just blend until combined.
- Optional Add Ins:
- Fold in chocolate chips, dried cranberries or chopped nuts with a spatula. This keeps the cookies soft and filled with pops of flavor and texture.
- Chill the Dough:
- Cover the bowl tightly and refrigerate for thirty minutes. Chilling helps prevent cookies from spreading too much in the oven.
- Preheat and Prep:
- Preheat oven to three hundred fifty degrees Fahrenheit and line your baking sheets with parchment or silicone baking mats for easy removal.
- Scoop and Bake:
- Use a medium cookie scoop or spoon to place mounds of dough onto sheets, spaced about two inches apart. Bake each tray for twelve to fifteen minutes until set at the edges but still soft in the center. They will finish setting as they cool.
- Cool Completely:
- Let cookies rest on the baking sheets until cool. This helps them maintain shape without breaking.
- Make the Icing:
- When cookies are cool, beat softened butter, cream cheese, powdered sugar, two tablespoons milk, reserved spice mix and vanilla extract until smooth and drippy. Add milk as needed for a glaze that flows but is not watery.
- Dip and Finish:
- Dip tops of cooled cookies in the icing, then place cookies on a flat surface so icing sets before serving.
My favorite part about these cookies is the way the pumpkin puree enriches the dough without overpowering the spices. When I bake them with my daughter, we always sneak a spoonful of dough for taste and end up laughing over who gets the last iced cookie.
Flavor Boosters
If you prefer a dairy free cookie, use coconut oil or margarine instead of butter and choose a dairy free cream cheese for the icing. For gluten free needs, swap in your favorite gluten free flour blend and confirm that your oats are certified gluten free. Unsweetened applesauce can replace up to half the butter for a lighter option without sacrificing moisture.
Serving Suggestions
These cookies pair perfectly with a cup of hot chai tea or alongside fresh autumn apples for a wholesome snack. Dress them up for a party by drizzling the icing in decorative zigzags or pressing a few extra chocolate chips on top before baking.
Creative Twists
Pumpkin oatmeal cookies blend classic American oatmeal cookie tradition with the flavors of autumn pumpkin patches and chilly walks through falling leaves. They shine during holiday gatherings from Halloween through Thanksgiving and make a thoughtful homemade gift when bundled with a ribbon.
These cookies have been a hit at bake sales and family reunions alike. I once brought a batch to a pumpkin carving party and the entire tray disappeared before the last jack-o-lantern was finished.
Common Questions About This Recipe
- → Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin to use in place of canned pumpkin for similar texture and flavor in the cookies.
- → How can I make these cookies gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend to create chewy and delicious gluten-free cookies.
- → What are good butter substitutes?
Coconut oil or margarine can be used in place of butter. Applesauce also works for a lighter alternative.
- → Can I add mix-ins for more flavor?
Stir in chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture in every bite.
- → How do I keep cookies from spreading?
Chill the dough for 30 minutes before baking to help the cookies hold their shape and remain thick.
- → What icing complements these cookies?
A spiced cream cheese icing or simple vanilla glaze enhances the warm flavors and adds a creamy finish.