These Pumpkin Oatmeal Cookies are a lovely fall treat! Packed with pumpkin flavor and topped with sweet cinnamon sugar icing, they’re soft, chewy, and oh-so-comforting.
Believe me, your kitchen will smell amazing as they bake. For an extra treat, I enjoy having them warm with a glass of milk—perfect for cozy fall days!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great here because it provides consistent flavor and texture. If you want a fresher taste, use homemade puree from roasted pumpkin. Just make sure it’s smooth!
Butter: Unsalted butter is preferred for controlling salt levels. You can substitute with coconut oil or a vegan butter for a dairy-free option. Both will keep the cookies moist.
Brown Sugar: Light brown sugar gives a nice flavor. If you’re out, you can use granulated sugar mixed with a little molasses, or coconut sugar for a healthier twist. It would add a slight caramel flavor too!
Rolled Oats: Old-fashioned rolled oats add chewiness. Quick oats work in a pinch but might make the cookies softer. If gluten-free is your goal, look for certified gluten-free oats.
How Can I Get My Cookies to Turn Out Soft and Chewy?
To achieve that perfect soft and chewy texture, there are a few tips you should follow:
- Don’t overmix your dough once you add the dry ingredients. Just mix until everything is combined to keep the cookies tender.
- Keep an eye on baking time. Remove them when the edges are set but the center still looks soft – they’ll continue cooking while cooling.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without getting too hard.
Remember, underbaking slightly gives that nice chewy bite, so don’t be afraid to trust your instincts!
How to Make Pumpkin Oatmeal Cookies with Cinnamon Sugar Icing
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
For the Cinnamon Sugar Icing:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2–3 tablespoons milk (adjust for desired consistency)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and around 12-15 minutes for baking. Then, you’ll need to let the cookies cool for a bit, plus an extra 30 minutes for the icing to set. So, in total, you’re looking at about 1 hour to enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This will ensure that your cookies bake evenly. Line your baking sheets with parchment paper or silicone mats—this helps prevent sticking!
2. Mix the Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 2–3 minutes. Then add the egg, vanilla extract, and pumpkin puree. Beat everything together until it’s smooth and fully combined.
3. Combine the Dry Ingredients
In another bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, ginger, and salt. Make sure everything is well blended and free from lumps.
4. Combine Wet & Dry Mixtures
Gradually add the dry ingredients into the bowl with your wet ingredients. Mix everything gently until just combined. Don’t overmix—you want those cookies to be tender!
5. Add the Oats
Now it’s time to fold in the rolled oats. Use a spatula to gently combine them evenly into the dough. This gives the cookies a wonderful texture.
6. Scoop the Dough
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each scoop so they can spread while baking.
7. Bake the Cookies
Your cookies need about 12–15 minutes in the oven. Keep an eye on them! You want the edges to be set but the centers should still look soft.
8. Cool the Cookies
Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
9. Make the Cinnamon Sugar Icing
While the cookies are cooling, prepare the icing. In a medium bowl, whisk together the powdered sugar, melted butter, vanilla extract, cinnamon, and 2 tablespoons of milk until smooth. If you need to adjust for consistency, feel free to add an extra tablespoon of milk.
10. Drizzle the Icing
Now it’s time to drizzle! Using a spoon or piping bag, gently drizzle the icing over your cooled cookies. Be as creative as you like!
11. Let the Icing Set
Allow the icing to set for about 30 minutes before serving your delicious cookies. This will help the icing firm up a bit.
Enjoy your scrumptious Pumpkin Oatmeal Cookies with their delightful cinnamon sugar icing! Perfect for treating yourself or sharing with friends and family during the fall season.
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, roast it until tender, then blend it until smooth. Just make sure it’s thoroughly pureed to maintain the right consistency in your cookies.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them! Just place them in a freezer bag or container for up to 3 months. Thaw at room temperature when you’re ready to enjoy them again.
Can I Make These Cookies Gluten-Free?
Yes, simply swap the all-purpose flour for a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps bind the cookies together. The texture may vary slightly, but they’ll still be delicious!
What Can I Substitute for the Rolled Oats?
If you don’t have rolled oats or need a substitute, try quick oats, but keep in mind the texture will be a bit softer. If you want to avoid oats altogether, you can replace them with an equal volume of flour, though this will change the texture significantly.
